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Veal Piccata and Noodles recipe

Seasoned and floured veal cutlets are sauteedand served with a buttery white wine and caper pan sauce overcooked noodles.

Recipe: Veal Piccata andNoodles

3 tablespoons all-purpose flour
1/8 teaspoon paprika
1/8 teaspoon ground black pepper
1 pound veal cutlet or top round steak, pounded with a meat malletto 1/8-inch thickness
1/4 teaspoon seasoned salt
3 teaspoons olive oil
1/3 cup dry white wine
2 tablespoons lemon juice
1 bay leaf
1 teaspoon butter
1 teaspoon capersCooked noodles for accompaniment

  • Combine flour, paprika, and pepper ina shallow dish.
  • Place veal pieces into dish with flourmixture; turn to coat evenly. Sprinkle veal with seasoned salt.
  • Heat olive oil in a non-stick skilletover medium heat. Add the veal and cook for 2 minutes on eachside, or until done. Transfer to a serving platter; cover andkeep warm.
  • Return skillet to stove, add white wine,lemon juice, and bay leaf. Stir well. Bring to a boil. Reducethe heat and simmer, stirring frequently, until slightly thickened,1 to 2 minutes. Remove the bay leaf; stir in butter and capers.
  • Place noodles into individual bowls oronto a platter; place veal over noddles and spoon sauce overboth.

    Makes 4 servings.

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  • Comments

    1 Comment

    Cooking

    My Best Chicken Piccata Recipe – Golden-brown pieces of chicken breast are served in a light lemon and white wine sauce in this easy, quick main dish that’s pretty enough for company. NutritionPopup ?


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