Recipe: Veal Piccata
Ingredients- Serves 2
6 ounces Egg Noodles
1 tablespoon + 1 teaspoon butter, divided
2 tablespoons chopped parsley, divided
1 tablespoon extra virgin olive oil
2 boneless top round veal scaloppine (about 1/3 pound total)
Salt & ground black pepper to taste
2/3 cup Chicken Broth
1 tablespoon Capers, drained
2 lemon wedges
Method
Cook noodles. Toss with 1 teaspoon butter and 1 tablespoon parsley, divide between 2 plates and keep warm. Heat oil in a large skillet over medium-high heat. Season veal with salt and pepper and cook, flipping once, until golden brown and just cooked through, 4 to 5 minutes total; remove from pan, place atop noodles and keep warm. Return skillet to heat, add broth and simmer until thickened, 4 to 5 minutes. Whisk in remaining 1 tablespoon each butter and parsley, capers, salt and pepper; pour sauce over veal and noodles and serve with lemon wedges.
Added at 9:38pm
