VEAL PICCATA WITH ANGEL HAIR AND PARMIGIANA-REGGIANO
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. If you can't find veal in your area, use thinly pounded boneless, skinless chicken breasts instead. For this preparation, thin veal cutlets are pounded to 1/4-inch thickness for a quick cooking time that preserves the meat's natural tenderness and flavor.
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 15
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.
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Geefef Herewego
[email protected]This recipe was easy to follow and the results were amazing. The veal was cooked perfectly and the sauce was delicious. I will definitely be making this again.
Djdjdn Bxnxnxn
[email protected]I made this recipe for a dinner party and it was a huge success. Everyone raved about the veal and the sauce. I will definitely be making this again.
maria loveitts
[email protected]This recipe was a bit more time-consuming than I expected, but it was worth it. The veal was so tender and the sauce was incredible. I will definitely be making this again.
MOHMAD 2019
[email protected]I've made this recipe several times and it's always a hit. The veal is always cooked perfectly and the sauce is amazing. I highly recommend this recipe.
Purna Oli
[email protected]This recipe was easy to follow and the results were amazing. The veal was cooked perfectly and the sauce was delicious. I will definitely be making this again.
Mdshakil Islam
[email protected]I made this recipe for a dinner party and it was a huge success. Everyone raved about the veal and the sauce. I will definitely be making this again.
elizabeth keefe
[email protected]This recipe was a bit more time-consuming than I expected, but it was worth it. The veal was so tender and the sauce was incredible. I will definitely be making this again.
R3 Mobile
[email protected]I've made this recipe several times and it's always a hit. The veal is always cooked perfectly and the sauce is amazing. I highly recommend this recipe.
Juan Valdez
[email protected]This recipe was easy to follow and the results were amazing. The veal was cooked perfectly and the sauce was delicious. I will definitely be making this again.
sus sussy
[email protected]I made this recipe for a dinner party and it was a huge success. Everyone raved about the veal and the sauce. I will definitely be making this again.
waseem mengal
[email protected]This recipe was a bit more time-consuming than I expected, but it was worth it. The veal was so tender and the sauce was incredible. I will definitely be making this again.
Tahir hameed
[email protected]I've made this recipe several times and it's always a hit. The veal is always cooked perfectly and the sauce is amazing. I highly recommend this recipe.
Trilll Zae
[email protected]This recipe was easy to follow and the results were amazing. The veal was cooked perfectly and the sauce was delicious. I will definitely be making this again.
Nicolas Ramirez
[email protected]I made this recipe for a dinner party and it was a huge success. Everyone raved about the veal and the sauce. I will definitely be making this again.
Sakr ALARABY
[email protected]This recipe was a bit more time-consuming than I expected, but it was worth it. The veal was so tender and the sauce was incredible. I will definitely be making this again.
ch Shafiq
[email protected]I've made this recipe several times and it's always a hit. The veal is always cooked perfectly and the sauce is amazing. I highly recommend this recipe.
andi krasniqi
[email protected]This was a delicious and easy recipe to follow. I made it for my family and they loved it. The veal was tender and flavorful, and the sauce was creamy and rich. I will definitely be making this again.