Hello, I’m Jane. Today, I will show you a way to make veal scallopini piccata recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

Veal Scallopini Piccata Recipe

Veal Scallopini Piccata is one of the most well liked of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. Veal Scallopini Piccata is something which I have loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can have veal scallopini piccata using 17 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Veal Scallopini Piccata:

1. Get 4 Veal Cutlets, lightly salt & pepper each side
2. Get Salt & Pepper
3. Prepare Thinly sliced ham, cut into the size of each cutlet
4. Prepare Thinly sliced Provolone Cheese, cut into size of each cutlet
5. Take 1 lb Spaghetti
6. Take 1 Onion, diced
7. Make ready 4 Cloves Fresh Garlic, thinly sliced
8. Get 1 Tbl Capers
9. Prepare 1 Small Eggplant, diced into quarter inch cubes
10. Make ready 4 Large Eggs
11. Prepare Italian Flavored Bread Cbs
12. Get Juice from one Large Lemon
13. Take 1 (14 oz) can of Diced Roasted Tomatoes, Drained
14. Prepare 1 (14 oz) can of Crushed Roasted Tomatoes
15. Prepare 1 c Chicken Stock
16. Take Extra Virgin Olive Oil, (EVOO)
17. Take Vegetable Oil

Instructions to make Veal Scallopini Piccata:

1. In a large skillet heat 2 Tbl EVOO on medium high heat
2. Add Diced Onion, sauté til translucent
3. Add Sliced Garlic, Crushed Red Pepper, half of Parsley, 1 tsp salt, and Eggplant, and lemon juice, sauté for 5-7min at medium heat
4. Add Chicken Stock, Diced Tomatoes, and Crushed Tomatoes and capers, lower heat to a simmer
5. Bring a Large Pot of Water to Boil, then add pasta, and cook as instructed on package, reserve 1/2c pasta water, then strain pasta
6. In a shallow dish, beat 4-eggs
7. In a second shallow dish, add about 1/4 inch layer of bread Cbs
8. In Second Large Skillet, Heat about 1/2 inch layer of Vegetable Oil on medium high heat
9. Placed Cutlets into Egg mixture, then spread flat onto Bread Cbs, sprinkle additional bread cbs over top of cutlets for even coat
10. Carefully add breaded cutlets into vegetable oil, fry til a golden brown then turn over.
11. While 2nd side is cooking place a slice of Ham, and a slice of provolone on top of each cutlet, once golden brown place cutlets on a plate line with paper towel in a single layer
12. Add Pasta water to Sauce
13. Plate Pasta, add Sauce to pasta, then add a cutlet to each plate, sprinkle with remaining parsley. Serve and enjoy

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