JoenDeb Recipes
Veal Piccata with Angel Hair Pasta
4 servings
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1/2 Lb Angel Hair Pasta
4 tablespoons Olive Oil (Divided)
2 1/2 teaspoons Salt (Divided)
1 3/4 teaspoons Freshly Ground Pepper (Divided)
3 tablespoons Chopped Fresh Parsley
1 teaspoon Chopped Fresh Parsley
2 teaspoons Chopped Fresh Basil
2 tablespoons Freshly Grated Parmigiano-Reggiano
1 cup All Purpose Flour
8 each 3 ounce Veal Medallions, Pounded 1/4 Inch Thick
3 tablespoons Unsalted Butter
1/2 cup Dry White Wine
1/4 cup Chicken Stock
2 tablespoons Fresh Lemon Juice
2 tablespoons Capers, Drained
2 teaspoons Minced Garlic
Instructions
1. Cook Pasta per package directions. When cooked drain and return pasta to pot. Add to pot 2 tablespoons of olive oil, ½ teaspoon of salt, ¼ teaspoon of pepper, 2 tablespoons of parsley, 2 teaspoons basil, and 2 tablespoons of Parmigiano-Reggiano and toss pasta to coat. Place a lid on pot and keep pasta warm
2. In a shallow bowl combine 1 cup of flour, 1 teaspoon salt, and 1 teaspoon pepper. Set aside
3. Season both sides of each medallion with remaining salt and pepper. One at a time, dredge the medallions in seasoned flour, shaking to remove any excess flour.
4. In a large skillet over medium-high heat the remaining 2 tablespoons of oil and 1 tablespoon of butter. When butter is melted add medallions in batches and cook until golden brown and just cooked through about 1 to 1 1/2 minutes per side. Remove and place on paper towels to drain, set aside.
5. Add the wine to the juices left in pan and bring to a boil, stirring to deglaze the pan, and cook until wine is reduced by half, about 2 to 3 minutes. Add chicken stock, lemon juice, cappers, and garlic and return to a boil, stirring until the mixture is thickened, about 4 ninutes. Stir in the remaining butter and 1 tablespoon of parsley.When the butter has melted, return the medallions to the pan and cook until heated thru, about 1 minute.
6. To serve, divide pasta equally between 4 plates. Add 2 medallions to each plate. Spoon the sauce over the veal and garnish with ¼ teaspoon of parsley. Serve immediately.
4 servings
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