"Angelina's Veal Piccata" "At Angelina's in Staten Island, NY, the kitchen's focus is on upscale Italian food, the kind of menu that everyone has understood as Northern Italy for many years."
1 1/4 lbs veal for scaloppine, pounded thin, in 8 pieces Salt and fresh ground pepper 1/2 cup flour 3 tablespoons extra virgin olive oil 3 tablespoons soft unsalted butter 1 cup dry white wine 1/2 cup chicken broth Juice of 1/2 lemon 1 tablespoon coarsely chopped flat-leaf parsley leaves Dry the veal well, season it with salt and pepper, and dip in flour, shaking off excess. Heat the oil in a large saute pan. Saute the veal about 1 minute on each side, until lightly browned. Transfer to a warm platter. You may have to cook the veal in batches. Add 1 tablespoon of the butter and the wine to the pan. Cook down until the wine films the pan. Lower the heat and add chicken broth, salt and pepper to taste, and the lemon juice. Cook briefly over high heat, then lower the heat and add remaining butter, bit by bit, whisking to combine and emulsify. Return the veal to the pan and briefly baste with sauce. Transfer the veal to a platter, spoon the sauce over it, sprinkle with parsley and serve. Serves 4 Tip: Drying the veal scaloppine will permit it to brown better and faster. Credit - www.angelinasristorante.com http://groups.yahoo.com/group/CopycatsClones-n-BrandNames/ Come check out this great group. --------------------------------- Looking for last minute shopping deals? Find them fast with Yahoo! Search. [Non-text portions of this message have been removed]
