Dear Noelle, I don't make homemade manicotti shells. I buy my shells imported from Italy at an Italian store. But,…
A true classic and popular with both Italian-Americans and our ancestors living across the ocean! This tender, delicate veal in lemony sauce is one of the favorite dishes of Lisa’s children. Pair it, as Lisa does, with Crostini with Cannellini & Pesto, Pasta all’Amatriciana or Lemon Spaghetti, Sautéed Sicilian Broccolini as a contorno and Zuppa Inglese with Pound Cake for dessert! All of those recipes, and the full menu, can be found in Lisa’s cookbook Whatever Happened to Sunday Dinner? And watch Lisa make the full recipe on the Lisa’s Italian Kitchen YouTube channel and social media.
Lisa’s Veal Piccata Ingredients:
1 1/2 to 2 lbs veal scallopine
1/2 cups all purpose flour
Sicilian sea salt and freshly ground pepper
1/4 cup butter
1 Tablespoon olive oil
Juice of 2 lemons
3 Tablespoons chopped parsley (if desired)
2 garlic cloves, chopped
2 Tablespoons capers
Lisa’s Veal Piccata Directions:
Place scallopine between two pieces of wax paper and pound until thin.
Dredge the meat in flour. Sprinkle with salt and pepper. Melt 3 Tablespoons of butter with oil in a large heavy skillet. When the butter foams, add the veal. Cook over high heat about 1 minute on each side. Place veal on a warm platter.
Add one tablespoon butter and lemon juice to skillet. Deglaze skillet by stirring to dissolve meat juices attached to the bottom of skillet. Stir in parsley, garlic and capers.
Season, then spoon over veal. Serve immediately.