Conference turris::cooks

Here is the recipe that I use for Veal Piccata.

2 veal shoulder chops (I usually use about 1 lb. veal cutlets)
1/4 cup flour seasoned with salt & pepper
2 Tbsp. vegetable oil
4 Tbsp. margarine or butter, divided
1/3 cup dry white wine (I usually use 1/2 cup)
1/3 cup chicken broth (I usually use 1/2 cup)
2 Tbsp. lemon juice
2 Tbsp. chopped parsley
1/2 tsp. salt

If you are using veal cutlets, pound them first.  Dust chops or 
cutlets with seasoned flour.  In large skillet, heat oil and 2 
tablespoons margarine.  Brown chops on both sides; remove chops.  
Melt 2 tablespoons margarine; add wine, broth, lemon juice, 
parsley and salt.  Return chops to skillet.  Cover and simmer 20 
minutes.  2 servings.

I usually use more broth and wine because the original recipe 
doesn't make enough juice for our liking.  

Cathy

A concept...not a recipe:             (reply 640.1 may help for amounts)

     1.  Use veal cutlets, pounded thin. 
     
     2.   Dredge  the  cutlets  in  flour  seasoned with salt and pepper
     and saute in butter  (over medium heat) until browned on both sides.
     Remove from pan and keep warm on a serving platter.
      
     3.  Turn up heat  a bit and add as much white wine as you want sauce
     (not cooking wine...if you wouldn't drink  it,  don't  cook with it)
     stirring up any brown bits on the  bottom  of  the  pan.  Boil a few
     minutes to reduce the wine a bit, then  add  lemon  juice  and a few
     grinds of white pepper.
    
     4.  Now comes the tricky  part:    Remove  the pan from the heat and
     swirl in smallish chunks of butter, a few at a time.  The butter and
     lemon juice will form an emulsion and the sauce will become slightly
     thick and  velvety.    Immediately pour over the veal, sprinkle with
     chopped fresh parsley and serve.
     
     
*This also  works  quite well for chicken -- use boneless chicken breasts
pounded thin -- sauteing time will be a bit longer

    Re .-1, we also do veal that way, and it IS delicious. One thing we've
    noticed, though, is that the hotter the pan when you saute the veal,
    the more tender it will be. This is a problem if you're using pure
    butter, though, since it will burn. You can get around this by using a
    mixture of butter and another oil, or entirely another oil, or
    clarified butter. This last has the best result, but is a lot of
    trouble. 

			Picata

place meat of choice (boned, skinless, chicken breast or turkey breast
filet slices or sections work well) between pieces of waxed paper and
pound thin - like less than 1/4 inch thick.

dredge the meat slices in flour (I season it with lite lemon-pepper
seasoning and paprika - use what you wish)

brown the meat slices quickly in either clarified butter or olive oil.
Remove from pan to warmed platter.

Stir the juice of two fresh lemons and 1/4 to 1/2 cup dry white wine
(if you won't drink it - don't cook with it) into the pan and deglaze
the pan, stirring up the brown bits in the pan.  Cook for a few minutes
to slightly thicken the liquid in the pan.  Stir in a generous teaspoon
or two of capers (I consider this optional), pour over the meat on the
platter and serve

    See the Lemon Chicken Recipes in, I think, 1213. Use the basic lemon
    chicken, using mushrooms and capers. I usually add garlic and a
    touch of oregano.
    

    I also add mushrooms, garlic and onions.  Is there really an
    "official" method??
    
    Sarah
    

    I made the recipe according to .1, and it turned out as
    good as any piccata I've had out.
    
    Except I think 2 lemons makes the sauce WAY too lemony.
    I would suggest adding lemon juice to taste.  
    
    Adding a  little flower to the sauce to thicken it up
    a bit also made it seem more like the piccata I've had
    out.
    
    +Adam

>Stir the juice of two fresh lemons and 1/4 to 1/2 cup dry white wine
>(if you won't drink it - don't cook with it) into the pan and deglaze
>the pan, stirring up the brown bits in the pan.  Cook for a few minutes
>to slightly thicken the liquid in the pan.  


Actually, you can use chicken broth instead of the white wine in .1 to deglaze
the pan, along with the juice of a lemon (more or less, depending on your taste)
I've also used a dash of Grand Manier liqueur with excellent results!  And don't
forget the fresh cracked black pepper!

ann

    Hello
    
    I think your friend is looking for "Piccatina di vitello" and
    here is the recepie:
    
    Take veal scallops and pass them in the flour
    
    In a skillet brown some butter and then put the veal and let it brown 
    on both parts.
    
    Add salt and when the meat is brown you can either put:
    
    _ Marsala wine 
    _ White wine
    _ Lemon juice
 
    Let the wines or the lemon juice reduce over the heat and then 
    "Buon appetito"!
    
    This is a very easy dish to make and it takes no time at all. The
    amount of the ingredients depends from person to person. I suggest
    to have mashed potatoes or green beans with it.
    
    Marinella
    

	Veal Picatta

	ingredients; (4 people)

	2 lbs veal MEDALIONS 
	1/2 c butter (+ 2 tbs)
	4 tbs flour
	salt and pepper
	4 tbs College Inn chicken broth
	2 tsp chopped parsley
	4 tsp lemon juice

	melt butter in pan. roll veal in flour, salt/pepper. saute
	high heat 2 min on both sides. remove veal from pan and set
	aside. ** in same pan, add chicken broth, 2 tbs butter, parsley,
	cook 2 min or until thickened. add lemon juice, pour over meat.

	This is from Helene's son...

    I believe that "Veal Piccata" has also another ingredient called
    capers, that has been omited in the above receipes...

    There is an excellent receipe on the back of the paper cylinder in
    which Progresso Italian Bread Crumbs are sold.
    
    - M
    

  What is chicken picatta? This is listed as the entree for a banquet I'm
planning to attend. And "Picatta" is not in the thick dictionary I have at
home.

    Boneless breast of chicken, sauted with mushrooms, in a lemon
    and white wine sauce.  Simple, easy to prepare, and (if done
    well) quite tasty.

  After posting this, I found there is a topic on "picatta" at 1385. However,
I still have a question: what does "picatta" literally mean?

    Can only find 'piccante' in my dico - it's not that, though, is it?
    'Piccante' means tasty or spicy, or hot as in chilli.
    ~S~
    

Here's what Larousse Gastronomique has to say:

RE: .17

So they didn't know either, eh?

--PSW  :-)

re: .18

>RE: .17
>
>So they didn't know either, eh?
>
>--PSW  :-)

I swear I typed in several paragraphs!  :-)  Beats me what happened to them.
I'll type it in again.

-Hal

(Let's try this again...)

Here's what Larousse Gastronomique has to say about "piccata":

    piccata -- In France, a small round veal escalope (scallop) cut from
    the noix or soux-noix and fried in butter.  Three piccatas per
    person is usually sufficient.  It was originally an Italian dish,
    most often served with Marsala or lemon.

Where I live (Baltimore Maryland USA), "veal piccata" on a menu
generally means the Italian dish.  "Chicken piccata" has become popular
as a substitute, with boneless chicken breast pounded thin as a
substitute for the veal.

And since some smart aleck is bound to ask what "noix" is, here's what
LG has to say about that:

    noix -- The fleshy upper part of the fillet end of a leg of veal,
    cut lengthwise.  Below this cut are two other fleshy cuts -- the
    sous noix and the noix patissiere.  The meat is lean and tender, but
    tends to be rather dry.  It can be sliced into escalopes (scallops)
    or grenadins or it can be roasted. [a bunch of cooking methods
    omitted for brevity]  The lean plump "eye" of a veal cutlet (chop)
    is also known as the noix.

-Hal

    
         Exposing what may be a long-held erroneous belief, but I thought
    'picatta' indicated some kind of meat prepared with pepper.
    
                                      Greg

re: .21
    
>         Exposing what may be a long-held erroneous belief, but I thought
>    'picatta' indicated some kind of meat prepared with pepper.
    
You might be confusing it with "au poivre".

-Hal

    
         According to the Frugal dude, "The term piccata simply means
    'sharp,' and it refers to the flavors of lemon juice and capers found
    in this dish".  [He's referring to Chicken Piccata]
    
                                 Greg