Quick Veal Picatta
A quick veal dish that looks and tastes as if you spent hours. Also works very well if you substitute chicken breast halves for the veal scallops."Loved it!!! My picky five-year old even liked it "a little". I will try it with chicken soon!" - 1morestamp
Yield: 6 Ready in 45 minutes
favorite of 121 people 35 people want to try
Quick Veal Picatta Preparation
Slice mushrooms length-wise. Pound the scallops until thin and even. Salt and pepper scallops and drop one at a time into a bag with the flour. Shake until lightly coated. Melt 3 tablespoons of butter in skillet over medium heat. As soon as butter begins to melt, add the mushrooms and teaspoon of the lemon juice. Once mushrooms are wilted, pour entire contents into a shallow bowl and quickly wipe skillet. Place skillet back on the burner to re-heat. Once skillet is hot, add the remaining three tablespoons of butter. Quickly cook the scallops until they are brown only at the edges. Remove to a serving platter. Add the wine or vermouth and stir, being sure to incorporate the pan drippings. Return the mushroom and lemon juice mixture to the skillet and allow to simmer for a minute or two, then pour over the meat. Garnish with lemon slices and parsley.
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