Veal piccata
Veal piccata
Ingredients/Components
- butter - 3 4
- garlic powder - 1 item
- fresh ground pepper - 1 item
- chicken broth from bouillon
- dry white wine or to taste - 3/4 c
- veal cutlets, pounded to tenderize
- flour, lightly salted - 1/2 c
- juice of 1 to 2 lemons to taste
How to make veal piccata:
Cut veal into large pieces. Dip into lightly salted flour to coat. Saute veal in butter until browned. (I do it in 2 batches and only use butter as needed.) Remove veal from pan. Add chicken broth and scrape essence. Add wine to taste. Sprinkle lightly with garlic powder. Return veal to pan and simmer 1/2 hour until tender. Put veal servings on plates. Add lemon juice to essence to taste. Pour essence over individual servings and sprinkle lightly with fresh pepper.Recipe categories: Meat, Beef, Veal.
Rating:
Related ingredients:
shortening, self-rising flour, margarine, ground beef, diced chicken, to 8 pork chops, beef round steak, cut into strips, boneless beef round steak, smoked sausage, cut into 1/2-inch slices, large chicken breasts, cooked
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