Veal Piccata
Delightfully tender and bursting with zesty flavor, Veal Piccata is an elegant Italian classic perfect for a special dinner or a lavish weeknight treat. This quick and easy recipe features thin veal cutlets lightly dredged in seasoned flour, pan-seared to golden perfection, and bathed in a tangy sauce of white wine, fresh lemon juice, and savory capers. A touch of butter adds richness to the silky pan sauce, while a garnish of fresh parsley and lemon slices brightens the dish. Ready in just 35 minutes, Veal Piccata pairs beautifully with pasta, creamy polenta, or crusty bread to soak up every drop of the luscious sauce. Perfect for lovers of delicate, citrus-forward flavors, this recipe brings the taste of Italy to your table in no time.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Veal cutlets
- 0.5 cups All-purpose flour
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 0.5 cups Dry white wine
- 0.5 cups Chicken or veal stock
- 3 tablespoons Fresh lemon juice
- 2 tablespoons Capers
- 2 tablespoons Fresh parsley (chopped)
- 4 slices Lemon slices
Instructions
Place each veal cutlet between two sheets of plastic wrap and pound with a meat mallet until about 1/4 inch thick.
In a shallow dish, combine the flour, salt, and black pepper. Lightly dredge the veal cutlets in the flour mixture, shaking off any excess.
In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat.
Add the veal cutlets in batches (avoid overcrowding the pan) and cook for about 2 minutes per side, or until golden brown. Remove the cutlets and set aside on a plate, tented with foil to keep warm.
Deglaze the skillet with the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes.
Add the chicken or veal stock, lemon juice, and capers to the skillet. Reduce the heat to medium and let the sauce simmer for 3-4 minutes to slightly thicken.
Stir in the remaining tablespoon of butter to make the sauce silky and flavorful.
Return the veal cutlets to the skillet and spoon the sauce over them. Heat the cutlets for 1-2 minutes to ensure they are warm.
Transfer the veal cutlets to serving plates and top with the sauce. Garnish with chopped parsley and lemon slices for a bright, fresh presentation.
Nutrition Facts
Calories |
1972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.5 g | 138% | |
| Saturated Fat | 42.0 g | 210% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 738 mg | 246% | |
| Sodium | 3411 mg | 148% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.1 g | ||
| Protein | 174.5 g | 349% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2057 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.
