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We hope you got benefit from reading it, now let’s go back to veal scallopini piccata recipe. You can have veal scallopini piccata using 17 ingredients and 13 steps. Here is how you do it.
The ingredients needed to cook Veal Scallopini Piccata:
- Get Veal Cutlets, lightly salt & pepper each side
- Prepare Salt & Pepper
- Use Thinly sliced ham, cut into the size of each cutlet
- Provide Thinly sliced Provolone Cheese, cut into size of each cutlet
- Get Spaghetti
- Provide Onion, diced
- Use Fresh Garlic, thinly sliced
- Provide Capers
- Provide Small Eggplant, diced into quarter inch cubes
- Use Large Eggs
- Prepare Italian Flavored Bread Crumbs
- You need Juice from one Large Lemon
- Take can of Diced Roasted Tomatoes, Drained
- Use can of Crushed Roasted Tomatoes
- Prepare Chicken Stock
- Take Extra Virgin Olive Oil, (EVOO)
- Get Vegetable Oil
Steps to make Veal Scallopini Piccata:
- In a large skillet heat 2 Tbl EVOO on medium high heat
- Add Diced Onion, sauté til translucent
- Add Sliced Garlic, Crushed Red Pepper, half of Parsley, 1 tsp salt, and Eggplant, and lemon juice, sauté for 5-7min at medium heat
- Add Chicken Stock, Diced Tomatoes, and Crushed Tomatoes and capers, lower heat to a simmer
- Bring a Large Pot of Water to Boil, then add pasta, and cook as instructed on package, reserve 1/2c pasta water, then strain pasta
- In a shallow dish, beat 4-eggs
- In a second shallow dish, add about 1/4 inch layer of bread Crumbs
- In Second Large Skillet, Heat about 1/2 inch layer of Vegetable Oil on medium high heat
- Placed Cutlets into Egg mixture, then spread flat onto Bread Crumbs, sprinkle additional bread crumbs over top of cutlets for even coat
- Carefully add breaded cutlets into vegetable oil, fry til a golden brown then turn over.
- While 2nd side is cooking place a slice of Ham, and a slice of provolone on top of each cutlet, once golden brown place cutlets on a plate line with paper towel in a single layer
- Add Pasta water to Sauce
- Plate Pasta, add Sauce to pasta, then add a cutlet to each plate, sprinkle with remaining parsley. Serve and enjoy
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