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Results 51 - 60 of 67 for veal piccata
51. VEAL PICCATA
Dip veal in flour, seasoned with salt ... rice. NOTE: One large boned, filleted chicken breast can be substituted for veal to make chicken piccato.
52. VEAL PICCATA
1. Coat veal or chicken in flour. 2. ... juice. 5. Simmer 20-30 minutes uncovered. 6. Serve on warm platter garnish with parsley and lemon slices.
53. VEAL PICCATA
Coat each side of veal with flour. Heat 2 tablespoons ... broth, parsley and rest of butter. Pour this over veal and add thin slices of fresh lemon.
54. VEAL PICCATA
Veal scallops are very thin slices ... blend flavors. Serve immediately on warmed platter. Garnish with remaining lemon slices and chopped parsley.
In large skillet over medium heat, brown meat in butter. Add wine and lemon juice; simmer 5-10 minutes or until tender. Serve sprinkled ...
56. VEAL PICCATA
Flour veal and saute at medium high ... Clarified butter: Melt butter until it just begins to foam. Pour butter into bowl, leaving milk solids behind.
Saute in small amount of butter and olive oil, browning on both sides. Add bouillon, vermouth and mushrooms. Simmer for 20 minutes. Garnish ...
Place wax paper over meat and pound slightly; set aside. Beat eggs and add Parmesan cheese, white wine (salt and pepper, if desired). Dip ...
Cut meat into 1/4" thick slices, flour for dredging. 1. Cut scalloppini into pieces measuring about 3"x3". Place between waxed paper and ...
60. VEAL PICCATA
Dredge cutlets in seasoned flour and brown in a small amount of hot oil. Saute mushrooms with garlic in small amount of butter. Arrange ...
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