|Ken Homs Illustrated Chinese Cookery|
|by Ken Hom|
This is a new edition of Ken Hom's 1984 publication, which has been revised and enlarged to reflect the healthier eating habits of the 1990s and t...
1 - 10 of 67 for veal piccata
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Saute veal in butter until ... white wine. Cook the veal with its sauce over medium heat, stirring until hot. Serve on platter garnished with lemon slices.
Cut veal into thin 1 ... squeeze of lemon juice. Pour the juices over the piccata slices and sprinkle chopped parsley over all. Serve very hot. Serves 6.
Sprinkle the veal with lemon juice ... Bring to a boil. Add flour and butter mixture to thicken. Boil for another 2 minutes. Pour sauce over veal and serve.
Gently pound the ... pan. Add the veal. Turn up ... butter, and parsley. Stir well and heat the sauce thoroughly. Spoon sauce over veal scallops to serve.
Dip veal in flour, shaking ... blending with a small whip to a creamy texture. Pour sauce over veal. Serve immediately. Makes 6-8 servings of 3 pieces each.
Flatten cutlet pieces, ... very hot. Add veal (few pieces at ... into bubbling wine in pan. Spoon sauce over veal and sprinkle with finely chopped parsley.
With meat mallet, thin veal. Season with ... tablespoons soft butter. Boil, keep stirring to glaze stage. Stir for minute and pour over veal. Serve with rice.
Pound cutlets with ... skillet lightly brown veal in olive oil ... 15 minutes. Squeeze juice of one lemon over veal. Thinly slice other lemon for garnish.
Pound chicken or veal to even thickness. ... slice on each piece of meat. Cook another 2-3 minutes until lemon softens. Serve with spaghetti and clam sauce.
1. Coat veal or chicken in ... broth, wine and lemon juice. 5. Simmer 20-30 minutes uncovered. 6. Serve on warm platter garnish with parsley and lemon slices.
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