Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, veal scallopini piccata. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Veal Scallopini Piccata This classic veal piccata recipe is one of our easiest Italian dinners. Veal piccata is made with thinly sliced veal cutlets that are coated with a creamy caper and wine sauce. It's as delicious as it sounds.
Veal Scallopini Piccata is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. Veal Scallopini Piccata is something which I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can have veal scallopini piccata using 17 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Veal Scallopini Piccata:
- Make ready 4 Veal Cutlets, lightly salt & pepper each side
- Prepare Salt & Pepper
- Prepare 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
- Make ready 1 Onion, diced
- Make ready 4 Cloves Fresh Garlic, thinly sliced
- Get 1 Tbl Capers
- Take 1 Small Eggplant, diced into quarter inch cubes
- Take 4 Large Eggs
- Prepare Italian Flavored Bread Crumbs
- Take Juice from one Large Lemon
- Prepare 1 (14 oz) can of Diced Roasted Tomatoes, Drained
- Make ready 1 (14 oz) can of Crushed Roasted Tomatoes
- Take 1 c Chicken Stock
- Make ready Extra Virgin Olive Oil, (EVOO)
- Take Vegetable Oil
Working in batches, flour the veal that is going directly in the pan;. Veal Scaloppini Piccata is an easy-to-follow recipe that you will make time and time again. Scaloppine is an Italian term describing a thin scallop of meat (most often veal). They are also known as veal cutlets.
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
Butter is actually the "secret Ingredient" in this dish. Piccata is a classic Milanese veal preparation, where the veal is quickly sauteed and served with a pan sauce made of stock, lemon juice, capers, and parsley. We've added wine to our sauce, which gives the dish extra zest. Veal piccata is a familiar dish in most Italian American restaurants across America; thin slices of veal briefly sautéed in butter with some lemon juice added to it. In this recipe, however, I added some capers, green olives, and thin slices of lemon.
So that’s going to wrap it up with this exceptional food veal scallopini piccata recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
