Veal Scallopini Piccata

3

January 16, 2011 by blackbirdideas

Wooo….That was a lot of syllables. I love love love Piccatas of any kind. My favorite is Chicken Piccata, which I made not too long ago, and I also make a mean Tilapia Piccata. But I have never had or made Veal Piccata. I think its the sauce that gets me. I always catch my self swiping my finger through that lemony capery sauce. Mmmm Mmmmm Mmmm Mmmm Mmmm!

Yesterday bf and I went to CostCo with the rest of Atlanta. I am serious, there were so many people there that I felt dizzy. You couldn’t push your cart in the sea of people. The fact that everyone in that please seemed to have no clue what they were buying or where they were going added to the madness. So, decisions had to be made fast. We saw Veal and bf said “You know how to make Veal?” so I replied “Of course” and got out my phone and googled some ideas. Once I saw you could make Veal Scallopini Piccata, I knew we were in. I used my Chicken Piccata recipe with a few twists.

Here is what you need:

-Olive Oil

-Flour

-1 Lemon sliced, 1/2 lemon squeezed for the juice

-2 to 3 tablespoons Capers

-2 Garlic cloves

-1 cup Chicken Broth

-3 tbls Butter

-2 to 4 pieces Veal Scallopini (Veal pounded very thin)

Bf and I had very small pieces, so we had 3 pieces each of veal. There is enough sauce for 2-4 servings, just think of it that way.

I bought my veal already pounded thin, I would suggest doing to same thing. Muuuuch easier.

First, I salt and peppered my pieces. Then I dipped them in flour (sorry, there is no picture).

Don’t forget to coat the Veal in flour….

Then I heated up 2 tablespoons of butter and Olive Oil in a large skillet. Heeeellllllo butta. Nice to see you again.

Once the butter was foaming I lay my pieces (of veal that I had dipped in flour…. have I said that?) down into the skillet and let them brown for a minute or two on one side and then turned them over to the other for another minute or two.

Yum Yum, eh?

Once the veal has cooked on both sides, move it to a plate. Keep it nearby. I had dogs circling the kitchen for an hour trying to steal a bite.

Into the pan add 2 Garlic Cloves, minced. Mix it around into the oil and butter for a few to get the garlic nice and yummy.

Then, pour in 1/2 a cup of white wine (drinkable preferably) into the pan to deglaze it. Scrape of the brown bits from the bottom.

Next add in a cup of chicken broth…..

…. one lemon sliced and a 1/2 a lemon, juiced.

Also, add in your capers at this time. Then, let the sauce reduce by almost half. It just takes a couple of minutes.

Add the veal back in. Because of the flour on the veal, the sauce will start to thicken up. Keep it all on the stovetop until the sauce is thick enough to coat the back of a spoon.

Once the sauce is thick enough, remove the veal and lemon slices to your dinner plate.

Add in the final tablespoon of butter. Butta makes everything betta…. apparently. Mix the sauce together over medium high heat for about a minute or so.

Then, your sauce is r-r-r-ready! Pour it over the veal. Make sure you have enough sauce and capers. To me, it is all about the sauce!

There is some nice color and I am loving the lemon slices.

I served the veal up with some nice (and rather humongous) asparagus that were roasted in a 425 degree oven for 12 minutes, then sprinkled with some parmesan.

I liked this variety in my regular Piccatas: chicken and/or fish. It was also a little fancier than poultry, that’s right. I’m fancy.

There was surely a lot of finger sauce swipin’ going on.

 

About these ads

3 thoughts on “Veal Scallopini Piccata

  1. […] gross. I am a sucker for sauce. Much better. You know how much I love lemon + capers. Remember Veal Piccata? Remember Chicken Piccata? Mmm… there is nothing […]

  2. […] I freeze them. So I have a frozen turkey burger, another beef burger, two pieces of chicken, some veal, some shrimp and some other things in my freezer. I also have plenty of veggies and some pantry […]

  3. […] Mar Its not secret that I love my piccatas. I love my chicken piccata (probably the most), and veal piccata, and even tilapia… but move over because I have a new love. Its a healthier version of my […]

Tell me about it!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Blackbird Ideas is about food, family, and fun. Welcome and please enjoy!

Blackbird Ideas is a blog about food, family, and fun. I love spending time in my Atlanta, GA kitchen, but love to break free and have fun out of the kitchen as well! Visit the pages up top for my recipes and my "Teachers Pay Teachers" store. Welcome and please enjoy!

Annual thanksgiving nap @bub_howkins

Top Posts & Pages

Foodbuzz
bloglovin Award Winning Recipe Blogs - BlogCatalog Blog Directory

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 548 other followers

{Search}

Follow

Get every new post delivered to your Inbox.

Join 548 other followers

%d bloggers like this: