Recipe: Tasty Veal Scallopini Piccata

Veal Scallopini Piccata. Veal Scallopini Piccata This classic veal piccata recipe is one of our easiest Italian dinners. Sprinkle the veal scallops with salt. Just before placing the veal scallops in the pan with the hot oil, dredge them in flour.

Our exceptionally tender French veal and velvety veal demi-glace make this simple dish extra special. Veal piccata is made with thinly sliced veal cutlets that are coated with a creamy caper and wine sauce. It's as delicious as it sounds. You can cook Veal Scallopini Piccata using 17 ingredients and 13 steps. Here is how you cook that.

Ingredients of Veal Scallopini Piccata

1. Prepare 4 of Veal Cutlets, lightly salt & pepper each side.
2. It's of Salt & Pepper.
3. You need of Thinly sliced ham, cut into the size of each cutlet.
4. It's of Thinly sliced Provolone Cheese, cut into size of each cutlet.
5. It's 1 lb of Spaghetti.
6. It's 1 of Onion, diced.
7. It's 4 Cloves of Fresh Garlic, thinly sliced.
8. Prepare 1 Tbl of Capers.
9. It's 1 of Small Eggplant, diced into quarter inch cubes.
10. Prepare 4 of Large Eggs.
11. It's of Italian Flavored Bread Crumbs.
12. You need of Juice from one Large Lemon.
13. You need 1 (14 oz) of can of Diced Roasted Tomatoes, Drained.
14. You need 1 (14 oz) of can of Crushed Roasted Tomatoes.
15. Prepare 1 c of Chicken Stock.
16. You need of Extra Virgin Olive Oil, (EVOO).
17. You need of Vegetable Oil.

The flavors are bright from the white wine and lemon, yet creamy from the butter. Serve the veal scallopini with zucchini noodles, mashed cauliflower, roasted vegetables, or just about any salad. Veal Scaloppini Piccata is an easy-to-follow recipe that you will make time and time again. Scaloppine is an Italian term describing a thin scallop of meat (most often veal).

Veal Scallopini Piccata instructions

1. In a large skillet heat 2 Tbl EVOO on medium high heat.
2. Add Diced Onion, sauté til translucent.
3. Add Sliced Garlic, Crushed Red Pepper, half of Parsley, 1 tsp salt, and Eggplant, and lemon juice, sauté for 5-7min at medium heat.
4. Add Chicken Stock, Diced Tomatoes, and Crushed Tomatoes and capers, lower heat to a simmer.
5. Bring a Large Pot of Water to Boil, then add pasta, and cook as instructed on package, reserve 1/2c pasta water, then strain pasta.
6. In a shallow dish, beat 4-eggs.
7. In a second shallow dish, add about 1/4 inch layer of bread Crumbs.
8. In Second Large Skillet, Heat about 1/2 inch layer of Vegetable Oil on medium high heat.
9. Placed Cutlets into Egg mixture, then spread flat onto Bread Crumbs, sprinkle additional bread crumbs over top of cutlets for even coat.
10. Carefully add breaded cutlets into vegetable oil, fry til a golden brown then turn over..
11. While 2nd side is cooking place a slice of Ham, and a slice of provolone on top of each cutlet, once golden brown place cutlets on a plate line with paper towel in a single layer.
12. Add Pasta water to Sauce.
13. Plate Pasta, add Sauce to pasta, then add a cutlet to each plate, sprinkle with remaining parsley. Serve and enjoy.

They are also known as veal cutlets. Butter is actually the "secret Ingredient" in this dish. Piccata is a classic Milanese veal preparation, where the veal is quickly sauteed and served with a pan sauce made of stock, lemon juice, capers, and parsley. We've added wine to our sauce, which gives the dish extra zest. If you can't find veal in your area, use thinly pounded boneless, skinless chicken breasts instead.