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Episode 112 - Weekend Guests
Veal Piccata
Veal Piccata
Savoir Faire's solution for a very hectic week with no time to even think about what to serve for dinner? The 15-Minute Meal: Veal piccata, ratatouille and boiled new potatoes. Very easy. Very delicious!


Ingredients  Serves four
  • 4 veal scaloppine
  • 1/2 cup flour
  • salt and pepper (black peppercorns) to season flour
  • two cloves garlic
  • 1 lemon
  • 2 ounces dry white Vermouth (optional)
  • 1 tablespoon butter
Method

  • Tenderize scaloppine by using a kitchen mallet. Dredge the scaloppine in flour, which has been seasoned with salt and pepper (or peppercorns).
  • Heat butter in skillet on medium.
  • When butter is melted add the two cloves of garlic, skinned but left whole.
  • Add the scaloppine (as many as the size of your pan will allow)
  • Cook for about three to four minutes.
  • Turn over veal. Add juice of half a lemon and Vermouth, if using.
  • Cook for an additional two-minutes.
  • Remove to serving platter and garnish with some fresh, chopped Italian parsley.