culinary review
   
   

Emeril's Veal Piccata

Fri Feb 29, 2008 4:23 pm
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Comments: 0 Views: 1056
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Measurements
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General Info
Servings: 4
Total Cost: $19.46
Cost Per Serving: $4.87
Total Calories: 2,113
Calories/Serving: 528
IngredientVolumeMassCostCalorie
Salt, Table 2 Teaspoons 12.00 Grams $0.02 0
Flour, White Unbleached All Purpose 1/2 Cup 2.13 Ounces $0.07 228
Veal, Cutlets (4) * 0.75 Pound $7.50 512
Black Pepper, Ground 1/2 Teaspoon 1.07 Grams $0.01 3
Veal, Cutlets * 0.75 Pound $7.50 512
Vegetable Oil 1 1/2 Tablespoon 21.00 Grams $0.05 180
Butter, Unsalted 5 Tablespoons 70.00 Grams $0.31 500
Wine, White Table 1 Cup 236.00 Grams $2.49 160
Chicken Broth 1/2 Cup 121.50 Grams $0.05 6
Garlic 1 Teaspoon 2.83 Grams $0.01 4
Lemon juice, fresh 2 Tablespoons 1.00 Ounce $0.33 8
Capers 2 Tablespoons 30.00 Grams $0.95 1
Parsley, Fresh, Chopped 1 Tablespoon 9.38 Grams $0.16 0

1/2 cup all purpose flour
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 veal scallops, about 3/4 pound, pounded to a thickness of 1/8-inch
1 1/2 tablespoons vegetable oil
5 tablespoons butter
1 cup dry white wine
1/2 cup chicken stock
1 garlic clove, chopped
1 lemon, juiced, or more to taste, (about 2 tablespoons)

2 tablespoon capers, drained
1 tablespoon chopped parsley leaves, optional, plus sprigs for garnish

4 servings

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