Without fail making ultimate Veal Piccata easy, bouncy, practical.
Good Evening every body, at this time you get present recipe Veal Piccata with 13 ingredients and 4 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 13 ingredients and 4 stages of easy cooking Veal Piccata.
Ingredients all Veal Piccata
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Needed 4 : veal scallops (pounded to thickness of 1/8 inch).
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Prepare 1/2 cup : all purpose flour.
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Prepare 1/2 tsp : ground black pepper.
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Prepare 1/2 tsp : cayenne pepper.
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Needed 1/2 tsp : garlic powder.
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Needed 1 1/2 tbsp : olive oil.
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Prepare 5 tbsp : butter.
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Prepare 1 cup : white wine.
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Needed 1/2 cup : chicken stock.
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Prepare 1 clove : garlic (chopped).
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Needed 1 : lemon (juiced).
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Needed 2 tbsp : capers (drained).
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Prepare 1 tbsp : parsley leaves (chopped).
If all ingredients Veal Piccata it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Step by Step Cooking Veal Piccata
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In a shallow bowl or plate combine the flour, 1 1/2 teaspoons of the salt, pepper, cayenne, and garlic powder and stir to combine thoroughly. Quickly dredge the veal scallops in the seasoned flour mixture, shaking to remove any excess flour.
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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..
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Add 1 tablespoon butter to pan and cook garlic, shallots, and capers for about a minute. 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 and lemon juice and cook for 5 minutes, or until the sauce has thickened slightly..
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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..
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