1/3 Photos of Veal Piccata With Crisp Fried Garlic
Garlicky, Lemony, delish tender veal. Serve over angel hair, polenta or mashed garlic potatoes.
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Units: US | Metric
- 1 lb veal scallopini, pounded thin
- salt and pepper, to taste
- 2 tablespoons flour
- olive oil
- 2 -4 garlic cloves, sliced very thin
- 1/3 cup white wine
- 1/2 cup low sodium chicken broth
- 1 shallot, diced
- 1 lemon, thinly sliced
- 1 tablespoon capers, rinsed well drained (optional)
- 1 tablespoon chopped parsley
- 1Heat oven to the lowest temperature it can be set at about 170 degrees.
- 2Season veal with salt and pepper to taste and dredge in flour.
- 3Over medium high heat in a heavy large pan heat enough olive oil to cover bottom of pan till hot. Add sliced garlic and fry till tan in color, remove garlic slices and set a side. Remove oil leaving just enough to fry slices of veal. Adding as you fry additional slices if needed.
- 4Brown seasoned veal in the garlic oil medium high heat about 2-3 minutes per side.
- 5Remove veal and place in a warm oven.
- 6Saute the lemon slices browning one side flip then add shallots adding oil if needed.
- 7Top the veal with the browned lemon slices.
- 8De-glaze pan with wine and chicken broth scraping pan to get all the browned bits of yumminess.
- 10You can make a slurry of 1 teaspoon flour and a bit of the broth add to the wine sauce for a thicker result. Or whisk 1 tablespoon butter into the wine sauce for a creamy richer results.
- 11Reduce to half then add capers and half the parsley.
- 12Plate the veal and lemon, pour the wine sauce over veal, top with remaining parsley and all the fried garlic.
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Nutritional Facts for Veal Piccata With Crisp Fried Garlic
Serving Size: 1 (191 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 179.5
- Calories from Fat 34
- Total Fat 3.8 g
- Saturated Fat 1.4 g
- Cholesterol 88.4 mg
- Sodium 83.7 mg
- Total Carbohydrate 8.1 g
- Dietary Fiber 1.4 g
- Sugars 0.2 g
- Protein 25.3 g