 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Veal Piccata / Martini. This makes alot of sauce and has very strong lemon flavor. If you prefer a less lemony sauce, you can reduce the amount of lemon juice. I prefer to reduce the chicken stock & wine ahead of time. Ingredients:
3/4 lb veal scallopini |
1 cup flour |
1 cup parmesan cheese |
1 cup dry breadcrumbs |
2 eggs |
3 tablespoons olive oil |
2 tablespoons butter |
1 cup white wine |
1 cup chicken stock |
1/2 cup lemon juice |
Directions:
1. 1. Lay out the flour, eggs, and bread crumb cheese mixture in three separate bowls. Season each with salt and pepper.
2. 2. Dredge the veal (1/8 thick) in flour, shake off excess. Then Eggs (beaten). Then cheese / bread crumb mixture.
3. 3. Place on a plate, cover, and refrigerate for 10-15 minutes.
4. 4. Mix wine & chicken broth in a pan and reduce by half (10-15 mins).
5. 5. Heat Olive oil over med high heat.
6. 6. When hot, saute the veal cutlets for 2 mins per side. Maybe even 1 min per side if they are super thin.
7. 7. Remove veal from pan. Deglaze with reduced chicken broth/wine mixture.
8. 8. After 2 mins add butter. When melted turn off heat and return veal to pan. Serve immediately.
9. If using chicken instead of veal I would add 1/4 cup of capers and a 1/4 cup of parsly here. And serve immediately.
|
|