FRIED CHIPPED VEAL (Frittura Piccata)
A classic Italian dish of thinly sliced veal, floured and fried in butter with vinegar and parsley.
Ingredients
- Veal, thinly sliced (Quantity estimated (not specified in original recipe))
- All-purpose flour (Quantity estimated (not specified in original recipe))
- Butter (Quantity estimated (not specified in original recipe))
- 1 tablespoon White wine vinegar
- Fresh parsley, chopped (Quantity estimated (not specified in original recipe))
- to taste Salt (Quantity estimated (not specified in original recipe))
- to taste Black pepper (Quantity estimated (not specified in original recipe))
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VEAL CROQUETTES
These veal croquettes offer a comforting and classic flavor profile, perfect for a satisfying main course. The recipe suggests using veal in place of chicken, allowing for a versatile and adaptable dish. Seasoned to perfection and prepared with familiar techniques, these croquettes promise a rich and savory experience. Serve them as a delightful appetizer or a hearty meal.
Instructions
- 1Take any piece of veal and slice it as thin as possible in small irregular slices, similar to chipped beef. This will help it cook quickly and evenly.
- 2Roll the veal slices in flour, ensuring they are lightly coated. In a frying pan, melt butter over medium-high heat. When the butter is hot, add the vinegar and stir briefly. Lay the floured veal slices in the pan, ensuring not to overcrowd. Sprinkle with salt, pepper, and chopped parsley.
- 3Saute the veal slices, first on one side, then on the other, turning each piece separately until cooked through and lightly browned. Serve hot with the butter and vinegar sauce from the pan poured over the veal.
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