Piccato Di Vitello
Elevate your dinner table with the elegance of Piccato di Vitello, a classic Italian veal dish that pairs tender, pan-seared veal cutlets with a silky, tangy sauce. This recipe shines with its simple yet bold flavors, featuring a vibrant combination of dry white wine, zesty lemon juice, briny capers, and fresh parsley. The veal is lightly dredged in seasoned flour and perfectly golden-browned in a blend of butter and olive oil, creating a rich base for the irresistibly buttery sauce. Ready in just 35 minutes, this dish is ideal for both weeknight meals and dinner parties. Garnish with fresh lemon slices and serve alongside pasta, rice, or sautéed vegetables for a restaurant-worthy meal at home. Keywords: Piccato di Vitello recipe, Italian veal piccata, lemon caper sauce, quick veal dinner.
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Recipe Information
Ingredients
- 4 pieces Veal cutlets
- 0.5 cups All-purpose flour
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 0.5 cups Dry white wine
- 0.5 cups Chicken broth
- 3 tablespoons Lemon juice
- 2 tablespoons Capers
- 2 tablespoons Fresh parsley, chopped
- 4 pieces Lemon slices (optional, for garnish)
Instructions
Place each veal cutlet between two sheets of plastic wrap or parchment paper. Gently pound each piece with a meat mallet or rolling pin until thin (about 1/4-inch thick).
Season both sides of the veal with salt and pepper.
Place the flour on a shallow plate and dredge each veal cutlet in the flour, shaking off the excess. Set aside.
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat.
Working in batches if needed, cook the veal cutlets for 2-3 minutes per side, until golden brown and just cooked through. Remove from the skillet and set aside on a plate, tented with foil to keep warm.
Reduce the heat to medium and pour the white wine into the skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the wine cook for 1-2 minutes to slightly reduce.
Add the chicken broth and lemon juice to the skillet. Allow the mixture to simmer for about 3 minutes, reducing slightly.
Stir in the capers and remaining 2 tablespoons of butter, letting the butter melt and the sauce thicken slightly.
Return the veal cutlets to the skillet, spooning the sauce over them. Cook for another 2-3 minutes, just to warm the veal through.
Sprinkle with chopped parsley, and garnish with lemon slices if using. Serve immediately with your choice of pasta, rice, or sautéed vegetables.
Nutrition Facts
Calories |
1821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.3 g | 150% | |
| Saturated Fat | 48.4 g | 242% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 752 mg | 250% | |
| Sodium | 3518 mg | 153% | |
| Total Carbohydrate | 10.6 g | 4% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 3.5 g | ||
| Protein | 163.3 g | 327% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2045 mg | 44% | |
*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.
