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Veal Scaloppine Piccata | Ethnic Recipes » International Recipes

Veal Scaloppine Piccata


Serving Size : 4
Ingredients
for prepare Veal Scaloppine Piccata
:
Amount Measure Ingredient - Preparation Method
1/2 cup flour
1 pound veal scallops - trimmed and pounded
4 tablespoons unsalted butter
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon capers - drained
2 tablespoons parsley - minced
1/2 lemon (optional) - thinly sliced
recipe Veal Scaloppine Piccata

1. Warm a serving dish in low oven or microwave. Spread flour in
Veal Scaloppine Piccata
a plate and lightly dip both sides of scallops in it, shaking off excess. Meanwhile, in a large,
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heavy skillet over medium-high heat, warm 2 tablespoons of the butter with the oil until very hot and fragrant. Add

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scallops (you may have to work in several batches to keep them
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uncrowded) and brown lightly on both sides (about 1 minute per side). Remove immediately to warmed serving dish,
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sprinkle with salt and pepper, and tent with foil to keep warm. 2. Pour
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oil out of skillet. With pan off heat add lemon juice, scraping up browned bits.
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Stir in remaining 2 tablespoons butter plus capers and 1 tablespoon of parsley. Return veal to sauce and warm briefly

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over medium heat, turning veal in sauce to coat. Return veal and sauce to serving platter, garnish with remaining 1
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tablespoon parsley and lemon slices (if desired). Serve immediately.






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  • Veal Scaloppine Piccata


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    Views: 2245 | Author: Shad0w | 3 June 2009 | Comments (0)


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