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Grenadier's Beef Piccata
18 tenderloins of beef or veal (1 1/2 oz. each)
Flour to dredge meat
4 eggs, beaten
1/3 C. freshly grated parmesan cheese
butter or olive oil to brown meat
2 T. finely diced onion
2 T. olive oil
1 C. long-grain rice, uncooked 2 C. chicken broth
dash of dry white wine
3 cloves garlic, minced (divided)
salt to taste
pinch of saffron
2 C. green onions (cut into 1/2-inch pieces)
4 tomatoes, diced
1 C. fresh sliced mushrooms
Dip flattened and seasoned beef in flour and coat well. Then dip in combined eggs and cheese. Saute in butter or oil until brown, and cooked through to desired doneness. This may have to be done in batches; adding additional butter or oil as needed. Remove from pan, set aside and keep warm.
In saucepan, saute onions in 2 tablespoons olive oil until glassy. Add rice and stir well. Add broth, wine, 1 clove garlic, salt and saffron. Stir once, cover and simmer over low heat until liquid is absorbed and rice is tender. While rice cooks, saute green onion, tomatoes, mushrooms and remaining garlic in the same pan the beef was cooked in.
When ready to serve, divide rice between six serving plates. Top with beef. Spoon vegetables over beef.
Makes 6 servings.
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