Net Cooking Talk




Go Back   Net Cooking Talk > Cooking Talk Forums > Meats Forum > Veal Forum

Reply
 
Thread Tools Display Modes
  #1  
Old 08-02-2018, 05:30 PM
QSis's Avatar
QSis QSis is offline
Grill Master

 
Join Date: Jan 2009
Location: Boston area
Posts: 12,363
Thanks: 167
Thanked 2,094 Times in 1,513 Posts
QSis will become famous soon enough
Default Veal Piccata

I was just thinking that I was getting into a culinary rut, when I saw veal on sale. I bought two packages of very thinly sliced "Veal Leg". I didn't have to flatten them at all.

I love picatta, so looked up recipes for it, all pretty much the same. Ann Burrell's had great reviews so I went with it. https://www.foodnetwork.com/recipes/...iccata-3645929

The flavors were delicious, but my slices were tougher to cut than the veal I know and love. Ann calls for "top or bottom round" scallops, so I guess my leg slices are different?

I'd make it again, with a different cut of veal.

Served with whole grain linguine and steamed broccoli.

Lee

Veal Piccata – Ann Burrell
Ingredients
  • 1/2 cup all purpose flour
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 veal scallops, about 3/4 pound, pounded to a thickness of 1/8-inch
  • 1 1/2 tablespoons vegetable oil
  • 5 tablespoons butter
  • 1 cup dry white wine
  • 1/2 cup chicken stock
  • 1 garlic clove, chopped
  • 1 lemon, juiced, or more to taste, (about 2 tablespoons)
  • 2 tablespoon capers, drained
  • 1 tablespoon chopped parsley leaves, optional, plus sprigs for garnish

Directions
In a shallow bowl or plate combine the flour, 1 1/2 teaspoons of the salt and pepper and stir to combine thoroughly. Quickly dredge the veal scallops in the seasoned flour mixture, shaking to remove any excess flour.
Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 1/2 tablespoons of the butter and, working quickly and in batches if necessary, cook the veal until golden brown on both sides, about 1 minute per side. Transfer to a plate and set aside. Deglaze the pan with wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock, chopped garlic, lemon juice and capers and cook for 5 minutes, or until the sauce has thickened slightly. Whisk in the remaining 1/2 teaspoon of salt, remaining 3 1/2 tablespoons of butter and the chopped parsley. When the butter has melted, return the veal scallops to the pan and cook until heated through and the sauce has thickened, about 1 minute. Garnish with parsley sprigs and serve immediately.
Attached Images
 
Reply With Quote
The Following 4 Users Say Thank You to QSis For This Useful Post:
Cooksie (08-05-2018), Johnny West (08-03-2018), lilbopeep (08-02-2018), Luckytrim (08-07-2018)
  #2  
Old 08-03-2018, 10:55 AM
Johnny West's Avatar
Johnny West Johnny West is offline
Grill Master
 
Join Date: Aug 2012
Location: Tacoma AO
Posts: 3,059
Thanks: 2,178
Thanked 1,368 Times in 815 Posts
Johnny West is on a distinguished road
Default Re: Veal Piccata

That sounds great - O love the tougher meat so I'd have been happy. Love the capers, too.
__________________
“The only time to eat diet food is while you’re waiting for the steak to cook.” — Julia Child
Reply With Quote
  #3  
Old 08-03-2018, 11:19 PM
luvs's Avatar
luvs luvs is offline
'lil Chef
 
Join Date: Jun 2009
Location: Pittsburgh, PA
Posts: 6,287
Thanks: 168
Thanked 289 Times in 228 Posts
luvs will become famous soon enough
Style: Default VB Style
Default Re: Veal Piccata

luv picatta! thx, lee!!
__________________
food is luv~
Reply With Quote
  #4  
Old 08-04-2018, 09:47 AM
QSis's Avatar
QSis QSis is offline
Grill Master

 
Join Date: Jan 2009
Location: Boston area
Posts: 12,363
Thanks: 167
Thanked 2,094 Times in 1,513 Posts
QSis will become famous soon enough
Default Re: Veal Piccata

Luvs, you think I cooked the cutlets too long and that's why they were tough?

Lee
Reply With Quote
  #5  
Old 08-04-2018, 10:30 PM
luvs's Avatar
luvs luvs is offline
'lil Chef
 
Join Date: Jun 2009
Location: Pittsburgh, PA
Posts: 6,287
Thanks: 168
Thanked 289 Times in 228 Posts
luvs will become famous soon enough
Style: Default VB Style
Default Re: Veal Piccata

may well be, seeing as to it's being kinda thin--
__________________
food is luv~
Reply With Quote
The Following User Says Thank You to luvs For This Useful Post:
QSis  (08-05-2018)
  #6  
Old 08-05-2018, 01:18 PM
Cooksie's Avatar
Cooksie Cooksie is offline
Restaurant Chef

 
Join Date: May 2009
Location: Texas
Posts: 6,394
Thanks: 213
Thanked 497 Times in 382 Posts
Cooksie will become famous soon enough
Default Re: Veal Piccata

Love the looks of that!
Reply With Quote
Reply

Tags
veal piccata

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Similar Threads
Thread Thread Starter Forum Replies Last Post
Chicken Piccata QSis Chicken & Turkey Forum 11 09-18-2017 11:27 AM
Chicken Piccata LADawg Chicken & Turkey Forum 5 01-05-2016 09:25 PM
Do you eat veal? High Cheese What's Cooking Forum 69 10-04-2009 08:04 PM
Pork Piccata homecook Pork Forum 5 05-24-2009 07:35 PM
Chicken Piccata KKsMom Chicken & Turkey Forum 0 04-16-2008 11:21 AM




All times are GMT -4. The time now is 02:51 PM.


Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.
Copyright NetCookingTalk.com
Inactive Reminders By Icora Web Design