Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, veal scallopini piccata. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Tender veal scaloppine dredged in flour and sautéed in butter get a boost of brightness from a simple pan sauce made with white wine and a generous squeeze of lemon. Veal piccata is such a simple dish, which might be why it's such a classic comfort food—because where's the comfort. This Classic Veal Piccata recipe is one of our easiest Italian Lunch's #Vealscallopinipiccataitalianrecipe. Veal piccata comes with a light, creamy lemon caper sauce.
Veal Scallopini Piccata is one of the most well liked of current trending meals on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Veal Scallopini Piccata is something that I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we must prepare a few components. You can cook veal scallopini piccata using 17 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Veal Scallopini Piccata:
- Take 4 Veal Cutlets, lightly salt & pepper each side
- Make ready Salt & Pepper
- Make ready Thinly sliced ham, cut into the size of each cutlet
- Take Thinly sliced Provolone Cheese, cut into size of each cutlet
- Make ready 1 lb Spaghetti
- Prepare 1 Onion, diced
- Take 4 Cloves Fresh Garlic, thinly sliced
- Get 1 Tbl Capers
- Get 1 Small Eggplant, diced into quarter inch cubes
- Make ready 4 Large Eggs
- Get Italian Flavored Bread Crumbs
- Take Juice from one Large Lemon
- Get 1 (14 oz) can of Diced Roasted Tomatoes, Drained
- Make ready 1 (14 oz) can of Crushed Roasted Tomatoes
- Make ready 1 c Chicken Stock
- Make ready Extra Virgin Olive Oil, (EVOO)
- Make ready Vegetable Oil
Scaloppine is an Italian term describing a thin scallop of meat (most often veal). Thinly pounded veal cutlets is an easy accompaniment to potato gnocchi, both in a lemony piccata sauce. My recipe of the day for today is with Improv Cooking. Learn how to make Veal Piccata.
Steps to make Veal Scallopini Piccata:
- In a large skillet heat 2 Tbl EVOO on medium high heat
- Add Diced Onion, sauté til translucent
- Add Sliced Garlic, Crushed Red Pepper, half of Parsley, 1 tsp salt, and Eggplant, and lemon juice, sauté for 5-7min at medium heat
- Add Chicken Stock, Diced Tomatoes, and Crushed Tomatoes and capers, lower heat to a simmer
- Bring a Large Pot of Water to Boil, then add pasta, and cook as instructed on package, reserve 1/2c pasta water, then strain pasta
- In a shallow dish, beat 4-eggs
- In a second shallow dish, add about 1/4 inch layer of bread Crumbs
- In Second Large Skillet, Heat about 1/2 inch layer of Vegetable Oil on medium high heat
- Placed Cutlets into Egg mixture, then spread flat onto Bread Crumbs, sprinkle additional bread crumbs over top of cutlets for even coat
- Carefully add breaded cutlets into vegetable oil, fry til a golden brown then turn over.
- While 2nd side is cooking place a slice of Ham, and a slice of provolone on top of each cutlet, once golden brown place cutlets on a plate line with paper towel in a single layer
- Add Pasta water to Sauce
- Plate Pasta, add Sauce to pasta, then add a cutlet to each plate, sprinkle with remaining parsley. Serve and enjoy
My recipe of the day for today is with Improv Cooking. Learn how to make Veal Piccata. The Best Veal Scallopini Recipes on Yummly Italian Veal Scallopini, Italian Veal Scallopini, Veal Scallopini And Piccata Gnocchi. Top veal-scallopini recipes just for you.
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