In this comprehensive guide, we will delve into the art of creating Emril Lagasse's renowned Veal Piccata, a delectable dish that captures the essence of Italian cuisine. This classic recipe, perfected by the culinary maestro himself, combines tender veal cutlets, a zesty lemon caper sauce, and aromatic herbs to create a symphony of flavors that will tantalize your taste buds. Whether you're an experienced chef or just starting your culinary journey, this step-by-step guide will equip you with the knowledge and techniques needed to recreate this iconic dish in the comfort of your own kitchen. So, prepare to embark on a culinary adventure as we unveil the secrets behind Emril Lagasse's Veal Piccata, transforming your dining experience into an unforgettable feast.
Check out the recipes below so you can choose the best recipe for yourself!
EMRIL LAGASSE'S VEAL PICCATA
Steps:
- Directions In a shallow bowl or plate combine the flour, 1 1/2 teaspoons of the salt and pepper and stir to combine thoroughly. Quickly dredge the veal scallops in the seasoned flour mixture, shaking to remove any excess flour. Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 1/2 tablespoons of the butter and, working quickly and in batches if necessary, cook the veal until golden brown on both sides, about 1 minute per side. Transfer to a plate and set aside. Deglaze the pan with wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock, chopped garlic, lemon juice and capers and cook for 5 minutes, or until the sauce has thickened slightly. Whisk in the remaining 1/2 teaspoon of salt, remaining 3 1/2 tablespoons of butter and the chopped parsley. When the butter has melted, return the veal scallops to the pan and cook until heated through and the sauce has thickened, about 1 minute. Garnish with parsley sprigs and serve immediately
VEAL PICCATA
Steps:
- In a shallow bowl or plate combine the flour, 1 1/2 teaspoons of the salt and pepper and stir to combine thoroughly. Quickly dredge the veal scallops in the seasoned flour mixture, shaking to remove any excess flour.
- Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 1/2 tablespoons of the butter and, working quickly and in batches if necessary, cook the veal until golden brown on both sides, about 1 minute per side. Transfer to a plate and set aside. Deglaze the pan with wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock, chopped garlic, lemon juice and capers and cook for 5 minutes, or until the sauce has thickened slightly. Whisk in the remaining 1/2 teaspoon of salt, remaining 3 1/2 tablespoons of butter and the chopped parsley. When the butter has melted, return the veal scallops to the pan and cook until heated through and the sauce has thickened, about 1 minute. Garnish with parsley sprigs and serve immediately.
VEAL SALTIMBOCCA
Steps:
- Season the veal with salt and pepper. Place a slice of prosciutto and a sage leaf on top of each piece of the veal, roll and secure with a toothpick. Dredge the veal in flour and shake off excess flour. In a large saute pan, over medium heat, melt 2 tablespoons of butter and 2 tablespoons of the olive oil. Add the veal and saute for 2 to 3 minutes on each side. Remove the toothpicks and set aside. Cook the remaining veal in batches, adding more olive oil as necessary. Remove the last veal pieces and add 4 to 5 sage leaves, prosciutto pieces and deglaze the pan with the wine. Cook until thickened to sauce consistency. In another saute pan, heat 2 tablespoons olive oil. Saute the escarole until tender, about 5 minutes. Just before serving add the garlic, 1/2 of the lemon juice, season with salt and pepper, and mix well.
- To serve, mound the escarole in the center of each plate. Arrange 3 of the veal rolls in the center of each plate. Divide the sauce evenly among the plates, sprinkle with the remaining lemon juice and garnish with the additional sage leaves.
CHICKEN MARSALA BY EMERIL
This is the tastiest chicken marsala receipe I have ever had. It is by Emeril Lagasse. It has a bit of a kick to it too!
Provided by shannon1979
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a shallow bowl or plate combine the flour and 1 T. of the Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove excess.
- Heat the oil in a large skillet over med-high heat until hot. Add 1 Tablespoon of butter and cook the chicken breasts until golden brown on both sides about 3 min per side. Transfer to a plate and set aside.
- Add 1 T. of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. when the wine has reduced by half add the chicken stock and cook for 3 minute or until sauce has thickened.
- Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened about 5-6 minute.
- Swirl in the remaining 2 T of butter, add salt and pepper to taste.
- Serve with mashed potatoes or rice. Enjoy!
EMERIL LAGASSE SUPER STUFFED SHELLS
If it's from Emeril, it's got to be good! AND, not very complicated. The recipe calls for 1 teaspoon or Emeril's Essence but the program won't recognize it. So either purchase the Essence or use this recipe #14372. The directions may seem alot but just read them all first, and you'll see how easy this recipe really is. Just be sure to put shells on to cook 1st.
Provided by Nana Lee
Categories Pasta Shells
Time 1h5m
Yield 5 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- Lightly grease a 2-quart casserole dish with 1 teaspoon of olive oil.
- Bring a medium pot of water to a boil.
- Add 1 teaspoon of the salt and the pasta shells, and cook until al dente, 10 to 12 minutes, stirring occasionally with a long-handled spoon to prevent the shells from sticking together.
- Drain and rinse under cold running water. Drain.
- While pasta is cooking, prepare the following:.
- In a medium skillet, heat the remaining tablespoon of olive oil over medium heat.
- Add the onions and garlic and cook, stirring, until very soft, 6 to 7 minutes.
- Add the ground veal and cook, stirring, until cooked and browned.
- Add the squeezed spinach and cook, stirring, for 3 minutes.
- Remove from the heat and season with salt and pepper.
- In a large bowl, combine the ricotta cheese, eggs, Parmesan cheese, and 1 cup of the mozzarella cheese.
- Add the spinach mixture, the extra-virgin olive oil, 1 tsp Essence, remaining teaspoon of salt, the basil, oregano, and pepper, and stir to combine thoroughly.
- Spoon about 2 tablespoons of the spinach-ricotta filling into each cooked pasta shell.
- Place the filled shells in the prepared dish.
- If using ground beef, brown in fry pan, drain and add to pasta sauce of your choice.
- Pour the Basic Red Sauce over the filled shells and top with the remaining 1 cup of mozzarella cheese.
- Bake, uncovered, until bubbly, about 20 minutes.
- Remove from the oven and let rest for 5 minutes before serving.
Nutrition Facts : Calories 948.4, Fat 61.4, SaturatedFat 27.1, Cholesterol 234.5, Sodium 2765.6, Carbohydrate 44, Fiber 4.2, Sugar 5.7, Protein 55.1
Tips:
- Use high-quality veal. Look for veal that is a light pink color with fine, even marbling. Avoid veal that is dark red or has large, coarse marbling.
- Pound the veal cutlets thin. This will help them cook evenly and tenderize them.
- Season the veal cutlets with salt and pepper before dredging them in flour. This will help to enhance their flavor.
- Use a light touch when dredging the veal cutlets in flour. You don't want to coat them too heavily, or they will become tough.
- Cook the veal cutlets in a hot skillet over medium-high heat. This will help to sear them and give them a nice golden brown color.
- Don't overcrowd the skillet. If you do, the veal cutlets will not cook evenly.
- Cook the veal cutlets for 2-3 minutes per side, or until they are cooked through. You can check for doneness by inserting a meat thermometer into the thickest part of a cutlet. The internal temperature should be 145 degrees Fahrenheit.
- Remove the veal cutlets from the skillet and let them rest for 5 minutes before serving. This will help the juices to redistribute and make the meat more tender.
- Serve the veal cutlets with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple green salad.
Conclusion:
Veal piccata is a classic Italian dish that is both delicious and easy to make. By following these tips, you can create a restaurant-quality veal piccata dish at home. So next time you're looking for a special meal to impress your friends or family, give veal piccata a try!
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