Veal Piccata Veal Francaise
Experience the perfect balance of bright citrus, savory depth, and delicate richness with this recipe for Veal Piccata Veal Francaise. Tender veal cutlets are pounded thin, coated in a velvety egg wash, and pan-fried to golden perfection before being simmered in a luxurious sauce made with garlic, white wine, chicken stock, fresh lemon juice, and briny capers. The result is a dish that's both light and indulgent, perfect for a dinner party or a special weeknight treat. Finished with fresh parsley and vibrant lemon slices, this classic Italian-American fusion recipe comes together in just 45 minutes and pairs beautifully with pasta, roasted potatoes, or sautéed vegetables. Whether you're a fan of traditional veal piccata or crave the comforting richness of veal Francaise, this dish is sure to satisfy with its elegant flavors and simple preparation.
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Recipe Information
Ingredients
- 4 pieces Veal cutlets
- 1 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Water
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 1 cup Chicken stock
- 0.5 cup Dry white wine
- 0.25 cup Lemon juice
- 2 tablespoons Capers
- 2 tablespoons Fresh parsley
- 4 pieces Lemon slices
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.
Season both sides of each cutlet with salt and black pepper.
Set up a dredging station with two shallow bowls: one filled with flour and the other with beaten eggs mixed with 2 tablespoons of water.
Dredge each veal cutlet in the flour, shaking off the excess, and then dip it into the egg mixture, ensuring it is evenly coated.
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat.
Once the butter is melted and sizzling, add the veal cutlets to the skillet in batches. Cook each side for 2-3 minutes until golden brown and cooked through. Remove the cutlets from the pan and set them aside on a plate lined with paper towels.
Lower the heat to medium and add the remaining 2 tablespoons of butter to the skillet. Allow it to melt, then add minced garlic. Sauté for about 1 minute until fragrant.
Pour in the chicken stock, white wine, and lemon juice, scraping any browned bits from the bottom of the pan to deglaze. Bring the mixture to a gentle simmer.
Add the capers to the sauce and let it reduce slightly, about 5-7 minutes.
Return the cooked veal cutlets to the skillet, spooning the sauce over them to coat evenly. Allow the cutlets to simmer in the sauce for about 2 minutes.
Garnish with chopped fresh parsley and lemon slices. Serve immediately with your choice of sides, such as pasta or sautéed vegetables.
Nutrition Facts
Calories |
2494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.6 g | 169% | |
| Saturated Fat | 51.7 g | 258% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1145 mg | 382% | |
| Sodium | 2331 mg | 101% | |
| Total Carbohydrate | 106.0 g | 39% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 5.0 g | ||
| Protein | 200.1 g | 400% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 263 mg | 20% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2250 mg | 48% | |
*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.
