Veal Picatta Menu for 4
The Menu
Veal Picatta
Pasta of your choice
Peas
Coconut Cream Pie
The Recipes
Veal Picatta
4 servings --25 minutes 10 minutes prep
1 lb veal scaloppini
Kosher salt
Fresh ground pepper
Flour
2 tablespoons canola oil
2 tablespoons butter
6 tablespoons butter
Lemons, juice of
2 tablespoons capers
2 tablespoons chopped parsley
Heat skillet over medium heat, add oil and 2 tablespoons butter.
Salt, pepper and flour the veal on both sides, shake off excess.
When oil shimmers, add veal to pan and lightly brown on both sides.
Set veal on warm plate in oven.
Melt remaining butter in pan and add lemon juice and capers scraping the bottom of pan.
Pour this sauce over the veal and sprinkle with parsley.
Serve with pasta of your choice and peas.
Coconut Cream Pie
6 servings 1 nine inch pie --10 minutes 5 minutes prep
This pie is made with Cocoa Lopez Cream of Coconut. No need to add sugar to this pie. Creamy and Delicious!
1 (15 ounce) can Coco Lopez
1 (12 ounce) can evaporated milk
4 tablespoons cornstarch
1 tablespoon flour
1/2 teaspoon vanilla
3 tablespoons butter
1/8 teaspoon salt
3 egg yolks
2 drops yellow food coloring, optional
1 cup flaked coconut
1 (8 ounce) container Cool Whip
1/4 cup toasted coconut
1 baked 9-inch pie shell
Combine Cream of Coconut, evaporated milk, butter, flour, salt, and cornstarch.
Cook in top of double boiler or medium non-stick pot.
When mixture begins to thicken, add in egg yolks one at a time, mixing well after each addition.
Add in vanilla, coconut, and food coloring. Cook until well thickened. Pour into prepared pie shell.
The Menu
Veal Picatta
Pasta of your choice
Peas
Coconut Cream Pie
The Recipes
Veal Picatta
4 servings --25 minutes 10 minutes prep
1 lb veal scaloppini
Kosher salt
Fresh ground pepper
Flour
2 tablespoons canola oil
2 tablespoons butter
6 tablespoons butter
Lemons, juice of
2 tablespoons capers
2 tablespoons chopped parsley
Heat skillet over medium heat, add oil and 2 tablespoons butter.
Salt, pepper and flour the veal on both sides, shake off excess.
When oil shimmers, add veal to pan and lightly brown on both sides.
Set veal on warm plate in oven.
Melt remaining butter in pan and add lemon juice and capers scraping the bottom of pan.
Pour this sauce over the veal and sprinkle with parsley.
Serve with pasta of your choice and peas.
Coconut Cream Pie
6 servings 1 nine inch pie --10 minutes 5 minutes prep
This pie is made with Cocoa Lopez Cream of Coconut. No need to add sugar to this pie. Creamy and Delicious!
1 (15 ounce) can Coco Lopez
1 (12 ounce) can evaporated milk
4 tablespoons cornstarch
1 tablespoon flour
1/2 teaspoon vanilla
3 tablespoons butter
1/8 teaspoon salt
3 egg yolks
2 drops yellow food coloring, optional
1 cup flaked coconut
1 (8 ounce) container Cool Whip
1/4 cup toasted coconut
1 baked 9-inch pie shell
Combine Cream of Coconut, evaporated milk, butter, flour, salt, and cornstarch.
Cook in top of double boiler or medium non-stick pot.
When mixture begins to thicken, add in egg yolks one at a time, mixing well after each addition.
Add in vanilla, coconut, and food coloring. Cook until well thickened. Pour into prepared pie shell.
