- 51. VEAL PICCATA
- Pound veal until very thin. Place ... cooked rice. Makes 2 servings.
Ingredients: 8 (bouillon .. capers .. juice .. scallops .. slices ...)
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- 52. VEAL PICCATA
- Pound veal between two sheets of ... Garnish with parsley. Serves 4.
Ingredients: 10 (broth .. cheese .. oil .. parsley .. salt .. veal ...)
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- 53. VEAL PICCATA
- Dip veal in flour, seasoned with ... veal to make chicken piccato.
Ingredients: 8 (flour .. juice .. lemon .. oil .. rosemary .. veal ...)
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- 54. VEAL PICCATA
- Dust the veal with the flour and ... Serve immediately. Capers are optional.
Ingredients: 8 (flour .. juice .. parsley ...)
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- 55. VEAL OR CHICKEN PICCATA
- In large skillet over medium heat, brown meat in butter. Add wine and lemon juice; simmer 5-10 minutes or until tender. Serve sprinkled with parsley. ...
Ingredients: 5 (juice .. parsley .. thickness ...)
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- 56. VEAL PICCATA
- Cut meat into pieces, 3 x 3 inches. Place between wax paper and pound with mallet. Dip meat into flour, salt, and pepper mixture to coat lightly. ...
Ingredients: 7 (juice .. lemon .. oil ...)
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- 57. VEAL OR CHICKEN PICCATA
- Cut meat into 1/4" thick slices, flour for dredging. 1. Cut scalloppini into pieces measuring about 3"x3". Place between waxed paper and pound ...
Ingredients: 7 (juice .. lemons .. oil .. parsley ...)
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- 58. VEAL PICCATA
- Heat 1/4 cup butter in frying pan. Dredge meat in flour, salt and pepper. Place in frying pan and cook over high flame, 2 minutes on each side. ...
Ingredients: 10 (flour .. juice .. parsley .. pieces .. salt ...)
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- 59. CHICKEN OR VEAL PICCATA
- Saute in small amount of butter and olive oil, browning on both sides. Add bouillon, vermouth and mushrooms. Simmer for 20 minutes. Garnish with ...
Ingredients: 4 (cubes .. mushrooms .. vermouth ...)
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- 60. CHICKEN OR VEAL PICCATA
- Sprinkle meat with salt and pepper. Dredge in flour. In pan melted butter and oil. Add garlic and saute briefly. Add meat and saute 1 to 2 minutes on ...
Ingredients: 10 (flour .. juice .. oil .. parsley .. veal ...)
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