Veal Scaloppine/Piccata Recipe

  Italian Veal

Veal Scaloppine:
1lb. veal leg round OR veal leg sirloin steak, cut 1/4-inch thick
3 tablespoons butter or margarine

Veal Piccata:
3 T. lemon juice
2 T. butter
1 T. snipped parsley

Cut veal into 4 pieces; pound with meat mallet to about 1/8-inch thickness. Sprinkle with salt and pepper. In a large skillet cook HALF of the veal in hot butter over medium-high heat about 1 minute on each side. Remove to serving platter; keep warm. Add a little more butter to skillet, if necessary. Repeat with remaining veal.

Veal Piccata: Prepare Veal Scaloppine as above. Remove meat; keep warm. Add lemon juice, butter, and parsley to skillet drippings. Heat and stir till butter is melted. Pour over veal.
4 servings.
Note: See Recipe Archives for Instant Veal Piccata. Just type "veal" in the title line, click "find".

Veal Scaloppine/Piccata

Copyright © 2007
All rights reserved