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Pasta's Veal Piccata
6 to 8 (2-oz.) thin veal slices
1/2 lb. mushrooms, thinly sliced
1/2 lb. butter
1 to 1 1/2 lemons, sliced into six 6 to 8 wedges per lemon (one for each slice of veal)
Small jar of high-quality capers (save the juice)
1/4 C. fresh, chopped parsley
3 to 4 cloves fresh garlic, chopped
1 C. chicken stock or broth
1/2 C. flour, on plate for dusting Veal slices
1/2 C. dry white wine
Salt and pepper to taste
Veal should be sliced, or pounded, almost paper-thin.
Dust two veal slices, both sides, with flour. Bring large, non-stick saute pan to medium-high heat.
Add two tablespoons butter to pan until it melts; immediately add veal slices.
Add about a quarter of the sliced mushrooms to the pan. Add about a quarter of the chopped garlic.
Squeeze one lemon wedge on each slice of veal. Add desired amount of capers to pan and a splash of caper juice on each slice.
Add about a quarter of the chopped parsley. When the veal slices are gold in color on the bottom, turn them over. Add 1/4 cup of chicken broth.
Salt and pepper the veal.
Add 1/4 cup of white wine to the pan. As the liquid in pan begins to bubble, add two pinches of the flour and stir. Reduce the liquid for about 30 seconds.
Stop cooking when sauce starts to thicken up.
Place finished veal slices in glass dish and scrape all sauce onto them.
Place in warm oven to await next batch.
Flour next two veal slices and put 2 tablespoons butter in pan; when melted, add veal and repeat entire process.
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