Best 5 Veal Piccata With Angel Hair And Parmigiana Reggiano Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

If you're craving a delectable and flavorful meal, veal piccata with angel hair pasta and parmigiana reggiano is an exquisite dish that will tantalize your taste buds. This classic Italian dish combines tender veal scaloppini, a tangy lemon-butter sauce, and the delicate texture of angel hair pasta. Topped with freshly grated parmigiana reggiano cheese, this dish is a harmonious blend of flavors and textures that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN PICCATA WITH ANGEL HAIR PASTA



Chicken Piccata with Angel Hair Pasta image

This classic piccata sauce is also a traditional accompaniment to veal medallions.

Provided by Reeni

Categories     World Cuisine Recipes     European     Italian

Time 55m

Yield 4

Number Of Ingredients 13

⅓ cup all-purpose flour
¼ teaspoon fresh ground black pepper
¼ teaspoon paprika
1 pound skinless, boneless chicken breast halves, pounded thin and cut into 2-inch pieces
2 tablespoons olive oil
1 clove garlic, minced
¼ cup butter, divided
1 cup dry white wine
⅓ cup chicken broth
¼ cup fresh lemon juice
2 tablespoons capers
2 tablespoons chopped fresh parsley
1 (8 ounce) package angel hair pasta, cooked and drained

Steps:

  • Whisk together flour, black pepper, and paprika in a shallow dish. Dredge the chicken pieces in the flour mixture, coating evenly; set aside. Heat olive oil in a large skillet over medium-high heat; stir and cook the garlic until light brown, about 1 minute. Remove the garlic from the skillet and set aside.
  • Place 2 tablespoons of butter into the skillet with the olive oil. Cook the chicken pieces in the oil and butter over medium-high heat until brown, about 5 minutes per side. Remove the chicken from the pan and set aside.
  • Pour the wine into the hot skillet and bring to a boil over high heat, scraping the browned pieces from the bottom and sides of the pan. Boil the wine until it is reduced by half, about 5 minutes. Whisk in the chicken broth, reserved garlic, lemon juice and capers. Cook for 5 minutes over medium-high heat. Stir in the remaining 2 tablespoons butter and parsley. Return the chicken pieces to the skillet and continue cooking over medium heat until the sauce thickens, about 15 minutes.
  • Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well.
  • Remove the chicken pieces to a serving dish and drizzle with a few tablespoons of the sauce and capers. Place the cooked angel hair pasta into the skillet with the remaining piccata sauce and toss to coat.

Nutrition Facts : Calories 543.4 calories, Carbohydrate 42.7 g, Cholesterol 95.1 mg, Fat 22.7 g, Fiber 2.6 g, Protein 31.1 g, SaturatedFat 9 g, Sodium 385.4 mg, Sugar 2 g

CHICKEN PICCATA WITH ANGEL HAIR PASTA



Chicken Piccata With Angel Hair Pasta image

Chicken breast cooked in white wine,mushrooms,lemon, artichokes and herbs served on top of angel hair pasta. This recipe comes from my Luby's Cookbook. Prep time does not include 1 hour marinade time for chicken.

Provided by BakinBaby

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 20

1 cup water
1/2 cup lemon juice
6 chicken breasts (boneless & skinless)
2 eggs
1 cup flour
salt and pepper
3/4 cup butter (or margarine)
1 cup Chardonnay wine
1 cup chicken broth
1 cup mushroom (sliced)
2 teaspoons seasoning salt
1 teaspoon garlic powder
1 1/4 cups artichoke hearts (canned-drained-cut in half)
2/3 cup lemon juice
2 tablespoons cornstarch
2 tablespoons water
2 tablespoons butter
2 teaspoons parsley (chopped)
1 1/2 teaspoons basil leaves (dried)
1/2 lb angel hair pasta

Steps:

  • In a gallon size plastic bag, combine water,lemon juice & chicken,refrigerate 1 hour.
  • Put beaten eggs in a small bowl and in another bowl,mix flour and salt/pepper.
  • Remove chicken from marinade, dip into egg mixture, then into flour mixture, coating evenly.
  • Over medium heat in a large skillet, melt butter; add chicken pieces cooking about 5 minute on each side and cooked through.
  • Cook pasta according to package directions, adding 1 tablespoon oil to cooking water, drain, set aside.
  • In a medium saucepan, cook wine over medium heat until about 1/3 has evaporated, add brtoh,mushrooms,salt & garlic powder, simmer 4-5 min, add artichoked & lemon juice, continue simmering 2 minute.
  • Mix cornstqrch and water until cornstarch is completely dissolved, add to sauce mixture, stirring constantly, continue cooking 1 min or until thickned.
  • Remove from heat, add butter, parsley and basil.
  • Arrange cooked pasta on a serving platter and top with chicken and sauce or make individual plates with pasta,chicken & sauce.

Nutrition Facts : Calories 809, Fat 43.1, SaturatedFat 21.6, Cholesterol 226, Sodium 504.7, Carbohydrate 56.1, Fiber 5.1, Sugar 3.4, Protein 42.2

VEAL PICCATA WITH CRISP FRIED GARLIC



Veal Piccata With Crisp Fried Garlic image

Make and share this Veal Piccata With Crisp Fried Garlic recipe from Food.com.

Provided by Rita1652

Categories     Veal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb veal scallopini, pounded thin
salt and pepper, to taste
2 tablespoons flour
olive oil
2 -4 garlic cloves, sliced very thin
1/3 cup white wine
1/2 cup low sodium chicken broth
1 shallot, diced
1 lemon, thinly sliced
1 tablespoon capers, rinsed well drained (optional)
1 tablespoon chopped parsley

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!

Nutrition Facts : Calories 179.5, Fat 3.8, SaturatedFat 1.4, Cholesterol 88.5, Sodium 83.7, Carbohydrate 8.1, Fiber 1.4, Sugar 0.3, Protein 25.4

VEAL PICCATA WITH ANGEL HAIR AND PARMIGIANA-REGGIANO



VEAL PICCATA WITH ANGEL HAIR AND PARMIGIANA-REGGIANO image

Categories     Beef     Dinner

Number Of Ingredients 15

1/2 pound angel hair pasta
2 tablespoons extra-virgin olive oil, plus 2 tablespoons
2 1/2 teaspoons salt
1 3/4 teaspoons freshly ground black pepper
3 tablespoons plus 1 teaspoon chopped parsley leaves
2 teaspoons chopped fresh basil leaves
2 tablespoons freshly grated Parmigiano-Reggiano
1 cup all-purpose flour
8 (2 1/2 to 3-ounce) veal medallions, pounded 1/4-inch thick
3 tablespoons unsalted butter
1/2 cup dry white wine
1/4 cup chicken stock, or canned, low-sodium chicken broth
2 tablespoons fresh lemon juice
2 tablespoons capers, drained
2 teaspoons minced garlic

Steps:

  • Bring a large pot of salted water to the boil. Add the pasta and cook, stirring to separate the strands of pasta, until just al dente, about 4 minutes. Drain in a colander and return to the pot. Add 2 tablespoons of extra-virgin olive oil, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, 2 tablespoons of the parsley, the basil, and the cheese and toss to coat. Cover to keep warm. Meanwhile, combine the flour with 1 teaspoon of the salt and 1 teaspoon of the black pepper in a shallow bowl. Lightly season both sides of each medallion with 1/8 teaspoon of the remaining salt and a pinch of the remaining pepper. One at a time, dredge the medallions in the seasoned flour, shaking to remove any excess. Heat the remaining 2 tablespoons of oil and melt 1 tablespoon of the butter in a large skillet or saute pan over medium-high heat. Add the medallions in batches and cook until golden brown and just cooked through, 1 to 1 1/2 minutes per side. Drain on paper towels and set aside. Add the wine to the juices remaining in the pan and bring to a boil, stirring to deglaze the pan, and cook until the wine is reduced by half, 2 to 3 minutes. Add the chicken stock, lemon juice, capers, and garlic and return to a boil, stirring, until the mixture is thickened, about 4 minutes. Stir in the remaining 2 tablespoons butter and 1 tablespoon of the parsley. When the butter is melted, return all of the veal medallions to the pan and cook until heated through, about 1 minute. To serve, divide the pasta among 4 large plates and arrange 2 veal medallions on each plate. Spoon the sauce over the veal and garnish each serving with 1/4 teaspoon of the remaining parsley. Serve immediately.

VEAL PICCATA WITH ANGEL HAIR AND PARMIGIANA-REGGIANO



VEAL PICCATA WITH ANGEL HAIR AND PARMIGIANA-REGGIANO image

Yield 4

Number Of Ingredients 15

1 pound angel hair pasta
4 tablespoons extra-virgin olive oil, plus 2 tablespoons
3 teaspoons salt
2 teaspoons freshly ground black pepper
4 tablespoons plus 1 teaspoon chopped parsley leaves
4 teaspoons chopped fresh basil leaves
4 tablespoons freshly grated Parmigiano-Reggiano
1 cup all-purpose flour
8 (2 1/2 to 3-ounce) veal medallions, pounded 1/4-inch thick
6 T unsalted butter
1 cup dry white wine
1/2 cup chicken stock, or canned, low-sodium chicken broth
1 fresh lemon juiced
2 tablespoons capers, drained
2 teaspoons minced garlic

Steps:

  • Bring a large pot of salted water to the boil. Add the pasta and cook, stirring to separate the strands of pasta, until just al dente, about 4 minutes. Drain in a colander and return to the pot. Add 4 tablespoons of extra-virgin olive oil, 1 teaspoon of the salt, 1/2 teaspoon of the pepper, 4 tablespoons of the parsley, the basil, and the cheese and toss to coat. Cover to keep warm. Meanwhile, combine the flour with 1 teaspoon of the salt and 1 teaspoon of the black pepper in a shallow bowl. Lightly season both sides of each medallion with 1/8 teaspoon of the remaining salt and a pinch of the remaining pepper. One at a time, dredge the medallions in the seasoned flour, shaking to remove any excess. Heat the remaining 2 tablespoons of oil and melt 1 tablespoon of the butter in a large skillet or saute pan over medium-high heat. Add the medallions in batches and cook until golden brown and just cooked through, 1 to 1 1/2 minutes per side. Drain on paper towels and set aside. Add the wine to the juices remaining in the pan and bring to a boil, stirring to deglaze the pan, and cook until the wine is reduced by half, 2 to 3 minutes. Add the chicken stock, lemon juice, capers, and garlic and return to a boil, stirring, until the mixture is thickened, about 4 minutes. Stir in the remaining 4 tablespoons butter and 2 tablespoon of the parsley. When the butter is melted, return all of the veal medallions to the pan and cook until heated through, about 1 minute. To serve, divide the pasta among 4 large plates and arrange 2 veal medallions on each plate. Spoon the sauce over the veal and garnish each serving with the remaining parsley. Serve immediately.

Tips:

  • Choose high-quality veal cutlets for the best flavor and texture.
  • Pound the veal cutlets thin to ensure even cooking.
  • Use a light hand when breading the veal cutlets to avoid a heavy coating.
  • Heat the clarified butter or olive oil over medium-high heat to prevent the veal cutlets from sticking.
  • Cook the veal cutlets for only a few minutes per side to avoid overcooking.
  • Finish the veal cutlets with a squeeze of lemon juice and a sprinkle of chopped parsley for a bright, fresh flavor.
  • Serve the veal piccata over angel hair pasta or rice for a complete meal.
  • Garnish the veal piccata with freshly grated Parmigiano-Reggiano cheese for an extra touch of flavor.

Conclusion:

Veal piccata is a classic Italian dish that is easy to make and always a crowd-pleaser. With its tender veal cutlets, tangy lemon sauce, and creamy Parmigiano-Reggiano cheese, this dish is sure to be a hit at your next dinner party. So, next time you're looking for a delicious and elegant meal, give veal piccata a try. You won't be disappointed!

Related Topics