1 - 7 of 7 for beef piccata

Gently pound the scallops until thin and flat, but not broken. Sprinkle them with salt and pepper. Dredge lightly in flour. Heat olive oil in a wide ...

Note: If making chicken or pork, chicken stock or broth should be substituted. If using package broth use low salt. Pound the veal, pork or chicken ...

With meat mallet, ... Add 1/2 cup beef stock (2 bouillon ... butter. Boil, keep stirring to glaze stage. Stir for minute and pour over veal. Serve with rice.

Dredge cutlets in ... baking pan. Add beef stock and lemon ... boil. Pour over cutlets, sprinkle with Parmesan cheese and bake at 325 degrees for 1 hour.

Pound veal until very thin. Place veal scallops in shallow dish. Rub 2 tablespoons fresh lemon juice into veal; let veal marinate several minutes. ...

Dredge cutlets in ... baking pan. Add beef stock and lemon ... boil. Pour over cutlets, sprinkle with Parmesan cheese and bake at 325 degrees for 1 hour.

Dip moist cutlets in flour. Saute in skillet for 2 or 3 minutes. Add broth, lemon and butter. Cover; cook 5 minutes. Serve with fresh parsley ...


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