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New York City Chef Doctor Delicious is cooking today with his daily updated recipe from an Italian, French, and Haute Cuisine Recipe Collection. New recipe specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.
New York City restaurant chef and editor review these daily recipes.
New York, New York - Restaurant capital of the world.
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NY CHEF DR. DELICIOUS DAILY RECIPES
DAILY RECIPE FOR 10/30/2000 - RECIPE FOR ITALIAN MAIN DISH, VEAL PICCATA
"VEAL PICCATA"
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1 1/2 pounds veal cutlets
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
2 tablespoons butter
2 tablespoons olive oil
1/2 cup dry white wine
1 cup Chicken stock or reduced sodium canned broth
3 tablespoons fresh lemon juice
2 tablespoons capers, rinsed and drained
1 tablespoon finely chopped fresh parsley
Pound veal cutlets between two sheets of wax paper or plastic wrap to 1/4 inch thickness. Cut each cutlet in half. Season veal pieces with 3/4 teaspoon salt and 1/4 teaspoon pepper. Dust lightly with flour; shake off excess. In a non-reactive large frying pan, melt 1 tablespoon butter with 1 tablespoon olive oil over medium heat. Add as many veal pieces as will fit in pan without crowding and cook 2 minutes on each side, or until lightly browned. Remove veal to a warmed platter; cover with foil to keep warm. Repeat with remaining veal, adding remaining butter and oil as needed. Add wine to pan and bring to a boil, scraping bits from the bottom of the pan. Add stock and boil to reduce liquid to 3/4 cup, 4 to 5 minutes. Add lemon juice and capers to pan and cook 1 minute. Return veal to pan and heat through, about 1 minute. Season with remaining 1/4 teaspoon salt and garnish with parsley. Serve immediately.
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Free-Type your email address here & receive
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Dr. Delicious is a chef in NYC and a member of Chefs de Cuisine!
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Readio is a daily updated NYC Photo Magazine,
Monday - Friday.
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Free Prizes & Gifts. Readio Weekly ( ) Word Game Click Here for the info!
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