Frittura Piccata
A historical recipe from Practical Italian recipes for American kitchens, by Julia Lovejoy Cuniberti (1917).
A historical recipe
Practical Italian recipes for American kitchens: Sold to aid the families of Italian soldiers, by Julia Lovejoy Cuniberti (1917). Project Gutenberg eBook #43912.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
- 1 tablespoon vinegar Chopped parsley Salt
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Veal Flour Butter 1 tablespoon vinegar Chopped parsley Salt and pepper Take any piece of veal and slice it as thin as possible in small irregular slices like chipped beef.
- Roll in flour, put butter in frying pan;
- when hot add the vinegar and stir hard.
- Lay in the slices of veal and sprinkle salt, pepper and chopped parsley over it.
- sauté first on one side, then on the other, turning each piece separately.
- Serve hot with its own butter and vinegar sauce poured over it.
- Mme.
- Varesi.
Plating
Cookware for this recipe
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Frying pan
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Chef's knife
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Cutting board
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Wooden spoon