Hi, I am Marie. Today, we’re going to make veal piccata recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Veal Piccata Recipe
Veal Piccata is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. Veal Piccata is something that I have loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can have veal piccata using 12 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Veal Piccata:
- Make ready 1 pound veal cutlets pounded thin with a jacquard
- Make ready 1 cup chicken broth combined with 1 box chicken Demi-glacé
- Make ready 1/4 cup dry white
- Get 1/4 cup fresh lemon juice
- Get 1 Tbs capers drained and rinsed
- Get 3 tablespoons cold butter
- Make ready To taste Assorted fresh herbs chopped (I used basil, thyme, parsley, and oregano)
- Get as needed Seasoned flour for dredging
- Take To taste Salt and pepper and a pinch of red pepper flakes to taste
- Make ready As needed Oil and butter for sautéing
- Get 1 shallot or one slice of sweet onion chopped fine
- Prepare Too garlic cloves finely minced
Instructions to make Veal Piccata:
- Heat oil and butter, about 2 tablespoons of each, in a large sauté pan until very hot. Add veal to pan after dredging with flour and cook on both sides until brown. Remove to a plate.
- Into the skillet the veal was cooked, add onions and salt, pepper and red pepper flakes to taste. Cook onions until soft. Then add garlic and cook for one minute. Now add white and cook until reduced to almost nothing. Add chicken stock and lemon and cook until reduced by half.
- Then add capers and butter and swirl until this sauce becomes creamy doing this on very low heat. Remove from heat before the butter has finished melting. Add herbs and pour over veal to serve.
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