"Recipes are meant to be shared"...Ann Thibeault

Thursday, July 18, 2019

Piccata Two Ways

Made Piccata twice in the last month.

One with veal and One with Chicken.

With the Veal I served a pasta with a simple tomato sauce
seasoned with fresh basil and garlic.

And with the Chicken Piccata I served
with a side of Spaghetti Aglio E Olio.


Veal/Chicken Piccata
Edited March 2012

4 veal scallopini, pounded thin
Or  Substitute boneless Chicken Breasts or Pork tenderloin for for the Veal
(also works well with Halibut)
flour seasoned with salt and pepper
olive oil
1 to 2 teaspoons butter
1 to 2  teaspoons flour
1 cup chicken broth
lemon zest

juice of one lemon
Capers or Green Peppercorns
1/4 cup fresh chopped parsley

Bring Chicken broth to a boil and add peppercorns if using. Allow to 
sit for 10 or 15 minutes to soften.

Heat oil in Skillet.

Dip veal into seasoned flour and saute one or two at a time,  quickly 
on each side.

Remove from pan.

Heat tablespoon butter, 1 to 2 teaspoons flour, cook for a couple of 
minutes. (Do not brown), add minced garlic.   Add chicken broth with 
peppercorns and simmer until reduced. Add lemon zest and lemon
 juice. Place the meat back into pan and simmer until reheated.

If using capers instead of peppercorns, add now.

Sprinkle with fresh chopped parsley

Serve with either a side of pasta or with potatoes and vegetables

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