Veal Picatta
Elegant and bursting with vibrant flavors, Veal Piccata is a refined Italian dish that’s surprisingly simple to make in just 30 minutes. Tender, delicately pan-seared veal cutlets are coated in a light, golden crust and paired with a luxuriously tangy sauce made from dry white wine, fresh lemon juice, and butter. Briny capers and fragrant garlic elevate the dish, while a sprinkle of fresh parsley and lemon zest adds a pop of freshness. Perfect for a special occasion or a quick weeknight treat, this recipe pairs beautifully with pasta, mashed potatoes, or a crisp side salad. Discover how to create this restaurant-quality veal piccata in the comfort of your own kitchen!
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Recipe Information
Ingredients
- 4 pieces (about 4-5 oz each) Veal cutlets
- 0.5 cup All-purpose flour
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 2 cloves (minced) Garlic
- 0.5 cup Dry white wine
- 0.75 cup Chicken stock
- 2 tablespoons (freshly squeezed) Lemon juice
- 2 tablespoons (rinsed and drained) Capers
- 2 tablespoons (chopped) Fresh parsley
- 1 teaspoon Lemon zest
Instructions
Place the veal cutlets between two sheets of plastic wrap and gently pound them with a meat mallet until they are about 1/4 inch thick.
In a shallow dish, mix the flour, salt, and black pepper. Lightly dredge each veal cutlet in the flour mixture, shaking off the excess.
Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once the butter has melted and is foaming, add the veal cutlets in a single layer (work in batches if necessary).
Cook the cutlets for about 2-3 minutes per side, or until golden brown and just cooked through. Remove the veal from the skillet and place it on a plate. Cover loosely with foil to keep warm.
Reduce the heat to medium and add the minced garlic to the skillet. Sauté for 30 seconds or until fragrant, taking care not to burn it.
Deglaze the skillet by adding the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer for 2 minutes to reduce slightly.
Stir in the chicken stock, lemon juice, and capers. Let the mixture simmer for 3-4 minutes to thicken slightly.
Reduce the heat to low and whisk in the remaining 2 tablespoons of butter until the sauce is smooth and glossy.
Return the veal cutlets to the skillet, spooning the sauce over the top. Let the veal warm through for 1-2 minutes.
Garnish with chopped parsley and lemon zest. Serve immediately, pairing with pasta, mashed potatoes, or a side salad if desired.
Nutrition Facts
Calories |
2099 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.5 g | 154% | |
| Saturated Fat | 48.5 g | 242% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 768 mg | 256% | |
| Sodium | 2156 mg | 94% | |
| Total Carbohydrate | 56.0 g | 20% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 3.0 g | ||
| Protein | 177.8 g | 356% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1995 mg | 42% | |
*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.
