August 2nd, 2009
Veal or Turkey Piccata-Fast and Easy
It is Sunday, late afternoon, so if you are like me, you might not know what to have for dinner as of yet and that means having to go to the grocery store. I go to the store all the time; it’s because I don’t really know what will appeal to me for dinner.
This recipe is so easy and here it goes:
1 lb. veal scallops – or thin slices of uncooked turkey breasts
1 tblsp. cornstarch
1/2 tsp. salt (optional)
1/2 tsp. garlic powder
Fresh ground pepper to taste
1/4 tsp. or more paprika
4 tblsps. butter or butter spread
2 tblsps. small capers – drained
2 tblsps. lemon juice
Lemon slices dusted with dried parsley for garnish.
If you wish, pound the veal scallops or the turkey between sheets of waxed paper to make them thinner.
Dredge meat in mixture of cornstarch, garlic, salt, pepper and paprika.
Quickly brown in butter or spread in a large skillet. After both sides are brown, remove meat to serving plate and keep warm.
Add capers to pan. Stir. Pour drippings over meat. Sometimes I add a bit more butter or spread while stirring to the capers. Sprinkle with lemon juice, garnish and serve with a good Basmati rice and a steamed vegetable of your choice. You want color around your plate to make it more appetizing.
This recipe serves 4, but you might want to double it if you think it might not be enough and if you don’t eat it all, then you will have leftovers.
Note: Capers may be omitted if they do not appeal to you or you can substitute them with olives.
Tags: Recipe
