North End Veal Piccata Recipe

Name: North End Veal Piccata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb veal scallops; salt & freshly ground black pepper; 1/4 cup all-purpose flour; 3 tablespoons unsalted butter; 2 tablespoons olive oil; 3 tablespoons minced shallots; 1 1/2 cups dry white wine; 2 tablespoons fresh lemon juice; 1 teaspoon grated lemon zest; 6 lemon slices, cut in half crosswise; 2 tablespoons chopped Italian parsley, plus sprigs for garnish (flat-leaf parsley)

Servings: persons

1 lb veal scallops
salt & freshly ground black pepper
1/4 cup all-purpose flour
3 tablespoons unsalted butter
2 tablespoons olive oil
3 tablespoons minced shallots
1 1/2 cups dry white wine
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
6 lemon slices, cut in half crosswise
2 tablespoons chopped Italian parsley, plus sprigs for garnish (flat-leaf parsley)

1
If the veal is more than a 1/4-inch thick, place between sheets of plastic wrap and pound with a flat mallet or the bottom of a small, heavy pan to flatten. Dry well on paper towels. Sprinkle both sides of the veal scallops with the salt and pepper; then dredge lightly in flour, shaking off excess.
2
Heat the butter and olive oil in a large skillet. Saute' the veal in 2 batches over medium to medium-high heat until nicely browned on both sides and cooked through, about 4 minutes. Remove with tongs to a plate, leaving the drippings in the pan.
3
Add the minced shallots to the skillet and cook, for 1 minute. Add the wine and bring to a boil, scraping up the browned bits in the bottom of the pan. Cook briskly until the liquid is reduced by one-third, 3 to 5 minutes. Stir in the lemon juice, lemon zest, and lemon slices. Simmer for 2 minutes.
4
Return the veal and any accumulated juices to the sauce. Stir in the chopped parsley, and simmer to heat through before serving the veal with the sauce, garnished with parsley sprigs.

218

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb veal scallops, salt & freshly ground black pepper, 1/4 cup all-purpose flour, 3 tablespoons unsalted butter, and more.

Yes, North End Veal Piccata falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

North End Veal Piccata

How did you like this recipe?

Frequently Asked Questions