Veal Piccata
User Reviews
4.8
150 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
6 servings
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Calories
322 kcal
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Course
Main Course
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Cuisine
Italian
Veal Piccata
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One of our most popular veal recipes, this piccata that's quick enough to make on a weeknight yet restaurant-worthy and elegant enough for weekends.
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Ingredients
- Twelve (2- to 3-ounce) veal top round cutlets (or chicken breast or turkey cutlets), pounded until 1/4-inch (6-mm) thick
- Kosher salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 4 tablespoons (2 oz) unsalted butter plus more as needed
- 2 tablespoons olive oil plus more as needed
- 1/2 cup dry white wine
- 1 1/4 cups homemade chicken stock or canned chicken broth
- 1 lemon preferably organic, thinly sliced and seeded
- 1 tablespoon fresh lemon juice
- 1/4 cup capers drained
- 2 tablespoons chopped fresh flat-leaf parsley leaves
Instructions
- Season the veal on both sides with the salt and pepper and dredge in the flour, shaking off any excess. Transfer to a plate.
- Heat 2 tablespoons of the butter and the oil in a 12-inch (30-cm) skillet over medium-high heat.
- When the fat is hot, add the cutlets in batches. Don't crowd the skillet!
- Sear the veal, turning once, until golden brown, about 1 1/2 minutes per side, 3 minutes total.☞ TESTER TIP: If using chicken or turkey, cook until no trace of pink remains, about 3 minutes per side.
- Transfer the cutlets to a platter, cover loosely, and repeat with the remaining veal. If necessary, add more butter and oil to the skillet.
- Pour the wine into the skillet and cook over medium-high heat, scraping the browned bits, until reduced by half, about 3 minutes. Add the stock and lemon slices and bring to a boil.
- Cook the sauce until reduced by half, about 8 minutes. Add the remaining 2 tablespoons butter, lemon juice, capers, and parsley, and season with salt and pepper. Turn off the heat and tilt the pan to swirl the butter until blended into the sauce.
- Add the cutlets back to the skillet, turn to coat them with the sauce, and let them warm through.
- Arrange the cutlets on a platter. Pour the remaining sauce over top and serve immediately.
Notes
- Veal thickness--Pound your veal to an even thickness so that it cooks evenly. Or have your butcher do it for you.
- Get your skillet hot--Make sure the butter is fully melted and the oil is hot before adding the veal to the skillet. This will promote browning.
- Serving--Serve this immediately, as the coating will soften and become gummy if allowed to sit too long.
Nutrition Information
Show Details
Serving
1portion
Calories
322kcal
(16%)
Carbohydrates
12g
(4%)
Protein
27g
(54%)
Fat
17g
(26%)
Saturated Fat
7g
(35%)
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
111mg
(37%)
Sodium
348mg
(15%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 322kcal | 16% |
| Carbohydrates | 12g | 4% |
| Protein | 27g | 54% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 111mg | 37% |
| Sodium | 348mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
150 reviews
Excellent
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