Veal piccata

Veal piccata

Veal piccata

,
CookItEasy.net
CookItEasy.net
Veal piccata photo 1
Veal piccata photo 2
Veal piccata photo 3

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:
Veal piccata
3.5
Average rating: 3.5 of 5, total votes: 8
Cook. Time: PT25M
Total Time: PT25M


Cause of complaint:

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
You may be interested in these recipes: