The Secret to Veal Piccata

Chef Anne Burrell shares recipes and tips for a classic Italian-American supper. Tender veal scallops get browned to perfection, then finished in an easy yet perfectly balanced white wine sauce with capers and fresh lemon. For dessert, her homemade Cannoli feature crisp homemade cookie shells and a rich ricotta filling kissed with a pinch of cinnamon and studded with mini chocolate chips. (Episode: LR0712H)

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Tue, January 13

2|1c


Recipes from this episode
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