UMTravels

Looking through the freezer I realized I had a tons of veal for scaloppini which would also work for veal picata.

A Bing® search popped up a recipe from Emeril Lagasse (http://www.foodnetwork.com/recipes/emeril-lagasse/veal-piccata-recipe/index.html)

Followed their recipe (except used olive and peanut oil instead of vegetable oil) and it didn’t turn out too bad. Here it in process:

And here is the finished product:

The recipe had you put them back in the pan to warm them up in the sauce, which I think changed the coating into a little more doughy consistency. Tomorrow I’ll try upping the heat and moving them to the warming oven on a rack.

I’ll let you know how it works out as I’ve got enough veal in the freezer to be eating it for at least a week.

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