Veal piccata
Veal piccata
Ingredients/Components
- butter - 6 Tbsp
- lemon juice - 1/4 c
- fresh parsley - 1 item
- sherry wine - 1/3 c
- eggs, beaten lightly - 3 item
- lemons - 2 item
- salt and freshly ground pepper - 1 item
- flour for dredging - 1 item
- veal, cut into thin even sliced
- bread crumbs for dredging - 1 item
- large fresh mushroom caps, sliced - 6 item
How to make veal piccata:
Pound veal lightly until very thin. Dredge with flour and season with salt and pepper. Dip in egg, then bread crumbs. Heat the butter and lemon in a large skillet. Add the veal. Cook on both sides for 3 to 4 minutes over medium heat with mushrooms. Add the wine, just prior to removing the veal from the skillet. Serve on a hot platter with slices of lemon and parsley. Serves 4.This meal has proven to be a very popular dish at the Casablanca. Created by our ingenious Chef Gary, the beauty of this dish is that it transforms an ordinary meal into a culinary delight by the simple blending of common ingredients.
Recipe categories: Meat, Beef, Veal.
Rating:
Related ingredients:
pkg, nutmeg, ground beef, hamburger, pork chops, brisket, diced salt pork, whole chicken or 4 large breasts, lamb leg, beef brisket, trim off excess fat
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