Recipe Pairing Guides » Chicken Recipes » Grilled Chicken » Veal Piccata

Veal Piccata

Veal Piccata
Photo by Prince David

Ingredients

  • 1 tablespoon all-purpose flour
  • 1/3 cup dry white wine
  • 2 pounds veal cutlets (also called scallopini; 1/4 inch thick)
  • 2 tablespoons fresh flat-leaf parsley
  • 1 tablespoon unsalted butter
  • 2 tablespoons water
  • 1 ¼ cups low-fat chicken stock or low-sodium fat-free chicken broth
  • + 6 more ingredients
    • 1 well-seasoned ridged grill pan
    • 1 lemon
    • ½ teaspoon freshly ground black pepper
    • ¾ teaspoon salt
    • 1 tablespoon fresh lemon juice
    • buttered noodles with chives

Boil stock and wine in a 2- to 3-quart heavy saucepan until reduced by about half (to about 3/4 cup), about 3 minutes. Whisk together flour and water in a cup, then whisk into stock. Boil, stirring, 1 minute, then remove from heat and stir in butter, lemon juice, and salt and pepper to taste. Kee...

View full recipe at Epicurious

Comments

What wines go with Veal Piccata?

Syrah Wines from Washington
  • Magnificent Wine Company Red Blend Columbia Valley House Wine
  • Chateau Ste. Michelle Syrah Washington
  • Columbia Winery Syrah Yakima Valley
  • Snoqualmie Vineyards Syrah
  • Washington Hills Syrah
Nebbiolo Wines
  • Nino Negri Valtellina Superiore Sassella la Tense
  • Nino Negri Ca' Brione Terrazze Retiche di Sondrio IGT
  • Nirvasco
  • Gattinara
  • Travaglini Gattinera

Variations on Veal Piccata

  • Veal Piccata
    • 1 pound(s) veal cutlets
    • 1/4 cup(s) flour
    • 2 tablespoon(s) olive oil
    • 1 tablespoon(s) butter
    • 1/2 cup(s) chicken stock
    • +3 other ingredients
  • Veal Piccata
    • 1/2 teaspoon vegetable oil
    • 1 tablespoon chopped fresh parsley
    • Dash of salt
    • 1/2 teaspoon reduced-calorie margarine
    • +6 other ingredients
  • Veal Piccata
    • 1/3 cup dry vermouth
    • 1/8 teaspoon salt
    • 2 tablespoons fresh lemon juice (about 1 lemon)
    • 1/4 teaspoon garlic powder
    • +2 other ingredients
  • Veal Piccata
    • 1/4 cup all-purpose flour
    • 1 pound very thin veal cutlets (about 8 pieces)
    • 1 tablespoon chopped fresh flat-leaf parsley
    • 1 tablespoon butter
    • +5 other ingredients

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