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This classic veal piccata recipe is one of our easiest Italian dinners. Tender veal scaloppine dredged in flour and sauteed in butter get a boost. Veal Scallopini with white wine, lemon, and capers is a classic dish that comes together quickly enough for a weeknight dinner.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have veal scallopini piccata using 17 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Veal Scallopini Piccata:

1. Prepare 4 Veal Cutlets, lightly salt & pepper each side
2. Prepare Salt & Pepper
3. Make ready Thinly sliced ham, cut into the size of each cutlet
4. Get Thinly sliced Provolone Cheese, cut into size of each cutlet
5. Make ready 1 lb Spaghetti
6. Take 1 Onion, diced
7. Get 4 Cloves Fresh Garlic, thinly sliced
8. Make ready 1 Tbl Capers
9. Take 1 Small Eggplant, diced into quarter inch cubes
10. Take 4 Large Eggs
11. Make ready Italian Flavored Bread Crumbs
12. Get Juice from one Large Lemon
13. Get 1 (14 oz) can of Diced Roasted Tomatoes, Drained
14. Prepare 1 (14 oz) can of Crushed Roasted Tomatoes
15. Prepare 1 c Chicken Stock
16. Get Extra Virgin Olive Oil, (EVOO)
17. Get Vegetable Oil

But its simplicity belies a complex and wonderful blend of flavors and textures: the tangy lemon, briny capers and a rich, buttery pan sauce that lovingly envelopes the golden brown veal cutlets like a warm blanket. Sprinkle veal with salt and pepper, and dredge in flour. Combine the melted butter and olive oil in a large skillet. Cook the veal in the butter and oil until browned on both sides.

Instructions to make Veal Scallopini Piccata:

1. In a large skillet heat 2 Tbl EVOO on medium high heat
2. Add Diced Onion, sauté til translucent
3. Add Sliced Garlic, Crushed Red Pepper, half of Parsley, 1 tsp salt, and Eggplant, and lemon juice, sauté for 5-7min at medium heat
4. Add Chicken Stock, Diced Tomatoes, and Crushed Tomatoes and capers, lower heat to a simmer
5. Bring a Large Pot of Water to Boil, then add pasta, and cook as instructed on package, reserve 1/2c pasta water, then strain pasta
6. In a shallow dish, beat 4-eggs
7. In a second shallow dish, add about 1/4 inch layer of bread Crumbs
8. In Second Large Skillet, Heat about 1/2 inch layer of Vegetable Oil on medium high heat
9. Placed Cutlets into Egg mixture, then spread flat onto Bread Crumbs, sprinkle additional bread crumbs over top of cutlets for even coat
10. Carefully add breaded cutlets into vegetable oil, fry til a golden brown then turn over.
11. While 2nd side is cooking place a slice of Ham, and a slice of provolone on top of each cutlet, once golden brown place cutlets on a plate line with paper towel in a single layer
12. Add Pasta water to Sauce
13. Plate Pasta, add Sauce to pasta, then add a cutlet to each plate, sprinkle with remaining parsley. Serve and enjoy

Remove veal, reserving drippings in the skillet. See more ideas about Veal piccata recipe, Veal piccata, Veal. Veal Scallopini with Arugula Salad Italian Food Forever. I found the original version of this dish in a magazine and adjusted it to suit our family's tastes. Delicate fine-textured veal requires only a short cooking time, something that makes this simple entree even more attractive.

Above is tips on how to prepare dinner veal scallopini piccata, very simple to make. Do the cooking levels correctly, chill out and use your heart then your cooking will probably be scrumptious. There are numerous recipes which you could strive from this website, please discover what you want. In case you like this recipe please share it with your mates. Comfortable cooking.