Veal Piccata
User Reviews
4.8
-
Prep Time
15 mins
-
Cook Time
20 mins
-
Total Time
35 mins
-
Servings
6 servings
-
Calories
322 kcal
-
Course
Main Course
-
Cuisine
Italian
Veal Piccata
Description
Veal Piccata is prepared by seasoning thin veal cutlets and coating them with flour before searing in butter and olive oil until golden brown. The sauce is made by deglazing the pan with white wine, then adding chicken stock, lemon slices, and reducing the liquid to concentrate flavors. Capers, lemon juice, and chopped parsley are stirred in for freshness and pungency, creating a lively sauce that complements the veal. The veal’s surface achieves a light crust, preserving a tender interior.
The dish is typically served hot right after cooking to maintain the coating's texture and the veal's juiciness. The tangy caper and lemon sauce adds brightness, making the veal suitable for pairing with simple sides like steamed vegetables or rice. It’s a classic preparation where the balance of acidity and butter rounds out the savory meat.
To ensure even cooking, pound the veal to consistent thickness. Use a sufficiently hot pan with melted butter and oil before adding the cutlets to achieve good browning. Serve immediately, as the coating softens if allowed to sit.
Ingredients
- Twelve (2- to 3-ounce) veal top round cutlets (or chicken breast or turkey cutlets), pounded until 1/4-inch (6-mm) thick
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 1/2 cup all-purpose flour
- 4 tablespoons (2 oz) butter plus more as needed, unsalted
- 2 tablespoons olive oil plus more as needed
- 1/2 cup white wine dry
- 1 1/4 cups chicken stock or canned chicken broth, homemade
- 1 lemon preferably organic, thinly sliced and seeded
- 1 tablespoon lemon juice fresh
- 1/4 cup capers drained
- 2 tablespoons parsley leaves chopped, fresh, flat-leaf
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
- Pound veal evenly for uniform cooking or have your butcher prepare it thinly sliced.
- Preheat the skillet with butter and oil fully before searing to promote proper browning.
- Serve the dish immediately after cooking to keep the coating crisp and flavorful.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
You'll Also Love
