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Veal Piccata




Source of Recipe


mbs_43055/EDC


Recipe Introduction


If you don't like veal pound out a pound of chicken tenders instead.


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=8881.1

List of Ingredients




1 pound veal, sliced to 1/8 inch thick -OR- buy 1/4 inch thick pieces and pound them down

Italian seasoned bread crumbs
1 egg
1 Lemon
1/2 cup dry white wine
1/2 chicken broth
1/8 - 1/4 tsp salt
1/8 - 1/4 tsp pepper
1 1/2 Tbs flour
2 TBS Butter
olive oil
1-1 1/2 lbs linguine (The egg linquine is best)

Optional: A little fresh romano cheese and a couple tsp fresh chopped parsley.

Recipe



Pound veal out until it it appoximatly 1/8 inch thick (that is real thin) It can't be too thin really. I then cut it into pieces that are about 2 bites in size.

Beat egg and dip meat in egg mixture.

Coat meat with Italian bread crumbs and freeze for 5-10 minutes.

Start water for linguine.

Fry meat in a couple of tbs of oil. It does not have to be really done, as long as the breading is golden it will be okay. It will take a couple of batches. Set cooked meat aside.

Wipe out skillet and return to medium high heat. Cook butter and flour together untill golden brown. Whisk in chicken broth and wine. Add salt, pepper and lemon juice; let simmer over low heat for 5 minutes.
Return meat to skillet. Let simmer for 15- 20 minutes over low heat.

Put linguine in boiling water 5-10 minutes after you put the meat back in the skillet. When the linguine is done the rest is done.

Drain linquine well, then add to skillet and toss.

Divide amoung 4 or 5 plates.

A little romano cheese grated and some chopped parsley on top realy adds a nice touch.