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Classic Veal Piccata is an elegant and scrumptious recipe, which takes only a few simple ingredients to prepare and its secret is all in the sauce!
Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 1/2 tablespoons of the butter and, working quickly and in batches if necessary, cook the veal until...
Coat a large saute pan with olive oil and toss in the garlic cloves. Bring the pan to a medium-high heat. Cook the garlic until it becomes golden brown and is very aromatic. Remove the garlic and...
Ingredients: Deselect All, 1 pound spaghetti, store-bought, 2 tablespoons extra-virgin olive oil, 1 cup all-purpose flour, Kosher salt and freshly ground black pepper, 4 eggs, beaten, 4 (8-ounce ...
Veal piccata is a comforting Italian-American meal you can have on the table in under 30 minutes. Thin veal cutlets are browned, then draped in a lemony sauce.
A 30-minute veal piccata recipe that's easy enough to make on a weeknight yet snazzy enough for weekends. All the flavors are here--wine, lemon, and capers. Chicken and turkey variations are included.
Barefoot Contessa Veal Piccata is made with veal scallops, all-purpose flour, vegetable oil, butter, dry white wine, chicken stock, garlic, lemon juice, capers, and parsley. This classic Ina Garten Veal Piccata recipe creates a dinner that takes about 30 minutes to prepare and can serve up to 4 people.
Sprinkle veal with salt and pepper, and dredge in flour. Combine the melted butter and olive oil in a large skillet. Cook the veal in the butter and oil until browned on both sides.
This easy recipe for classic veal piccata features lightly pan-fried thin veal cutlets with a caper, wine, butter and lemon sauce.
This recipe is based on his "ultimate" version of Veal Piccata. Particularly when I am planning multi-course Italian meals, I prefer to serve this dish as a separate course, typically the second plate ( secondo piatto ), accompanied by a vegetable side dish ( contorno ).