Best 8 Instant Veal Piccata Recipes

CLASSIC VEAL PICCATA IN LESS THAN 30 MINUTES

Steps:

• Gather the ingredients.
• Combine the flour, salt, and pepper on a plate or in a shallow baking dish.
• Heat a heavy-bottomed sauté pan over medium-high heat for 2 minutes and let your pan get nice and hot . Once it is, add the oil and heat for another 30 seconds or so.
• Now dredge both sides of the veal cutlets in the flour mixture.
• Shake off any excess flour and cook them in batches, rather than overcrowding the pan.
• Cook 2 to 3 minutes per side or until the cutlets are nicely browned.
• Remove them from the pan and set aside on a plate, covered with foil, while you make the sauce. (You can hold them in a very low-temperature oven if you like.)
• Add the stock, sherry, lemon juice, and capers to the pan and scrape off any flavorful bits from the bottom of the pan.
• Bring the liquid to a boil, then lower it to a simmer and cook for about 3 minutes or until the mixture has reduced by about a third.
• Swirl in the butter and chopped parsley just at the end of the cooking. Adjust seasoning with kosher salt and more lemon juice if needed.
• Plate the cutlets, 2 per person, and garnish with lemon slices. Sauce generously and serve immediately. Enjoy.

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.

INSTANT VEAL PICCATA

Steps:

• Season veal with salt and pepper. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add veal and cook until tender, about 30 seconds per side. Transfer veal to platter and keep warm. Add garlic to skillet and sauté 30 seconds. Add wine and boil until wine is reduced to glaze, about 2 minutes.
• Stir in broth and capers. Simmer until mixture is reduced to 1/4 cup, about 2 minutes. Whisk in remaining 1 tablespoon butter and pour sauce over veal.

VEAL PICCATA

Steps:

• Preheat the oven to 200 degrees F.
• Coat a large saute pan with olive oil and toss in the garlic cloves. Bring the pan to a medium-high heat. Cook the garlic until it becomes golden brown and is very aromatic. Remove the garlic and discard. Raise heat to high.
• Sprinkle the veal scallops with salt. Just before placing the veal scallops in the pan with the hot oil, dredge them in flour. Working in batches, flour the veal that is going directly in the pan; do not flour ahead. When the veal has browned, 2 to 3 minutes per side, remove to a platter and keep warm in the oven.
• When all the veal has been browned, ditch the oil in the pan. Add the wine and capers and reduce by half. Add in the chicken stock, season with salt, and cook until it has slightly thickened. Swirl in the butter. When the butter has melted and is bubbly, add in the lemon juice. Taste to make sure it is delicious, add the parsley, and spoon over the veal.

VEAL SWEETBREADS PICCATA WITH ARTICHOKES

Steps:

• To prepare the sweetbreads, place them in a nonreactive baking dish or large bowl and pour the milk over them, adding more if necessary to cover. Cover the dish with plastic wrap and place the sweetbreads in the refrigerator to soak overnight. Drain the sweetbreads and discard the milk. Rinse the sweetbreads under cool water and pat them dry with paper towels.
• Heat the olive oil in a large saucepan over medium-high heat until it is almost smoking and slides easily in the pan, 2 to 3 minutes. Add the onion, fennel, and celery, and season with salt and sauté, stirring often, until the vegetables begin to soften, 3 to 5 minutes. Increase the heat to high, add the wine, vinegar, and peppercorns, and bring the liquid to a boil and boil until it reduces by half, about 15 minutes. Add the sweetbreads and add enough water to just cover. Place a large paper coffee filter or a piece of cheesecloth on the surface to keep the sweetbreads submerged and heat until you see the first few bubbles start to rise up from the surface. Reduce the heat to medium and simmer until an instant-read thermometer inserted into one of the sweetbreads registers 120°F to 125°F, removing the smaller sweetbreads from the liquid to the colander as they become done, 5 to 10 minutes.
• Meanwhile, fill a large bowl with ice water and place a colander in the sink. Place a wire cooling rack inside a baking sheet. Plunge the sweetbreads in the ice water for 1 minute to cool completely. Lift the sweetbreads out of the ice water, pat dry with paper towels, and place them on the wire rack. Cover the baking sheet with plastic wrap and place a heavy baking dish on top of the sweetbreads and a bag of beans or a can of tomatoes on the dish to weigh it down. Place the weighted sweetbreads in the refrigerator for 1 to 2 hours.
• To finish and serve the sweetbreads, adjust the oven rack to the middle position and preheat the oven to 350°F.
• Cut the artichokes in half crosswise at the stem. Thinly slice the stems lengthwise and place them in a bowl. Break apart the artichoke leaves to separate them and drop them into the bowl.
• Remove the weights and the plastic wrap from the sweetbreads and discard the plastic. Use a small, sharp knife to cut away and discard any knotty pieces or silver skin from the sweetbreads. Cut the sweetbreads into 2- to 3-inch segments. Pat the sweetbreads dry with paper towels and season all over with salt and pepper.
• Heat the grapeseed oil in a large sauté pan over medium-high heat until the oil is almost smoking and slides easily in the pan, 2 to 3 minutes. Sear the sweetbreads in the oil until they are deep brown and crisp all over, about 4 minutes, turning them to cook all sides. Remove the sweetbreads to a baking sheet or a large plate and place them in the oven to heat through, about 3 minutes, while you make the sauce. Wipe the pan out with paper towels and add the olive oil and garlic. Season the garlic with salt and sauté over medium-high heat for 2 to 3 minutes, stirring constantly to prevent it from browning, until it softens slightly and becomes fragrant. Add the wine, caperberries, red pepper flakes, sugar, and 1 teaspoon of salt, and cook, stirring often, until the liquid has burned off, the garlic is golden brown, and the sugar left in the pan begins to caramelize around the sides, about 8 minutes. Add the chicken stock, increase the heat to high, and bring it to a boil. Stir in the artichokes and butter, and cook, stirring occasionally, until the liquid reduces by half and the sauce thickens slightly, about 12 minutes. Turn off the heat. Drizzle the lemon juice into the pan, add the parsley, and stir to incorporate into the sauce.
• Remove the sweetbreads from the oven. Use a slotted spoon to strain the artichoke leaves out of the liquid and spread them out in a circle about 6 inches diameter in the center of four plates, dividing them evenly. From here, building each serving in two layers, place a few leaves of cavolo nero on top of each serving of artichoke leaves. Nestle half of the sweetbreads on top of the cavolo, dividing them evenly, drizzle with half of the sauce, dividing the sauce evenly and leaving the caperberries in the pan. Build the second layer, starting with a few of the cavolo leaves, the remaining sweetbreads, and topped with a drizzle of the sauce, using all of the ingredients in the second layer. Nestle the caperberries and zested strips of lemon around and on top of the sweetbreads, and serve.
• suggested wine pairing
• Greco di Tufo (Campania)

VEAL PICCATA

Steps:

• Salt and pepper the steaks.
• Heat butter in 12in. skillet on med. heat
• Roll the steaks in flour and brown on both sides turning occ.
• till done and golden brown.
• Remove from heat and keep warm.
• Slice one lemon.
• Extract juice from the other lemon.
• In skillet add lemon juice and slices.
• Cook for 2 minutes.
• Add milk.
• Stir well.
• Pour over veal and serve.

INSTANT POT® PICCATA ISRAELI COUSCOUS

Steps:

• Turn on a multi-functional pressure cooker (such as an Instant Pot®), and select Saute function. Heat butter and oil until butter is melted. Add shallot, lemon zest, and garlic; cook until garlic is translucent, 1 to 2 minutes. Add couscous and cook, stirring occasionally, until lightly browned and toasted, about 2 minutes. Turn off Saute function.
• Pour in chicken broth and lemon juice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Carefully release pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid, and stir in the capers and caper brine.
• Garnish with parsley and Parmesan cheese. Serve with lemon wedges.

VEAL PICCATA WITH CRISP FRIED GARLIC

Steps:

• Heat oven to the lowest temperature it can be set at about 170 degrees.
• Season veal with salt and pepper to taste and dredge in flour.
• Over medium high heat in a heavy large pan heat enough olive oil to cover bottom of pan till hot. Add sliced garlic and fry till tan in color, remove garlic slices and set a side. Remove oil leaving just enough to fry slices of veal. Adding as you fry additional slices if needed.
• Brown seasoned veal in the garlic oil medium high heat about 2-3 minutes per side.
• Remove veal and place in a warm oven.
• Saute the lemon slices browning one side flip then add shallots adding oil if needed.
• Top the veal with the browned lemon slices.
• De-glaze pan with wine and chicken broth scraping pan to get all the browned bits of yumminess.
• Optional:.
• You can make a slurry of 1 teaspoon flour and a bit of the broth add to the wine sauce for a thicker result. Or whisk 1 tablespoon butter into the wine sauce for a creamy richer results.
• Reduce to half then add capers and half the parsley.
• Plate the veal and lemon, pour the wine sauce over veal, top with remaining parsley and all the fried garlic.
• Enjoy!