Copycat Air Force One Veal or Chicken Piccata
Indulge in the elegance of restaurant-worthy dining with this Copycat Air Force One Veal or Chicken Piccata recipe, a sophisticated dish inspired by the flavors served on high-stakes flights. Featuring tender veal or chicken cutlets pan-seared to golden perfection, the dish is elevated with a zesty lemon-caper sauce enriched by butter, garlic, and a splash of dry white wine. This recipe combines quick preparation—ready in just 30 minutes—with gourmet appeal, making it perfect for both weeknight meals and special occasions. Serve it alongside velvety pasta, creamy mashed potatoes, or crisp roasted vegetables for a complete, unforgettable meal. Bursting with bright, savory flavors, this classic Italian-American dish is sure to impress your guests or satisfy your cravings for a luxurious dinner at home.
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Recipe Information
Ingredients
- 4 pieces Veal or chicken cutlets
- 0.5 cups All-purpose flour
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 3 tablespoons Olive oil
- 5 tablespoons Unsalted butter
- 2 cloves Garlic (minced)
- 0.5 cups Dry white wine
- 0.75 cups Chicken stock
- 0.25 cups Fresh lemon juice
- 2 tablespoons Capers (rinsed and drained)
- 2 tablespoons Fresh parsley (chopped)
- 4 pieces Lemon slices (optional, for garnish)
Instructions
Place the veal or chicken cutlets between two sheets of plastic wrap and gently pound them to 1/4-inch thickness using a meat mallet. Set aside.
In a shallow dish, mix together the flour, salt, and black pepper.
Dredge each cutlet in the flour mixture, shaking off any excess. Set aside on a clean plate.
Heat 2 tablespoons of the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat until the butter is melted and begins to sizzle.
Add the cutlets to the skillet and cook for 2-3 minutes on each side, or until they are golden brown and cooked through. Remove the cutlets from the skillet and place them on a warm plate. Cover loosely with foil to keep warm.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the skillet. Add the minced garlic and sauté for about 30 seconds, or until fragrant.
Deglaze the skillet by pouring in the white wine, scraping up any browned bits stuck to the bottom of the pan. Let the wine simmer for 2 minutes.
Stir in the chicken stock, lemon juice, and capers. Let the sauce simmer for an additional 3-4 minutes, allowing the flavors to meld together.
Turn off the heat and stir in the remaining 2 tablespoons of butter until melted and the sauce is glossy.
Return the cooked cutlets to the skillet, spooning some of the sauce over them to coat.
Garnish with fresh parsley and optional lemon slices. Serve immediately with pasta, rice, or vegetables.
Nutrition Facts
Calories |
1994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.7 g | 177% | |
| Saturated Fat | 53.7 g | 268% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 451 mg | 150% | |
| Sodium | 1993 mg | 87% | |
| Total Carbohydrate | 59.5 g | 22% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 4.7 g | ||
| Protein | 114.0 g | 228% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1668 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
