Veal Piccata with Crisp Fried Garlic
Elevate your weeknight dinner with this elegant Veal Piccata with Crisp Fried Garlic, a dish that combines tender, pan-seared veal cutlets with a vibrant lemon-caper sauce. What sets this classic Italian recipe apart is the addition of golden, crisp fried garlic slices, which add a delightful crunch and burst of flavor. The veal is lightly coated in seasoned flour to ensure a perfectly golden crust, while the sauce—a harmonious blend of dry white wine, chicken stock, and freshly squeezed lemon juice—creates a luscious, glossy finish. Topped with fresh parsley and zesty lemon slices, this dish strikes the perfect balance between richness and brightness. Serve it alongside pasta, creamy mashed potatoes, or sautéed vegetables for an unforgettable meal that’s ready in just 35 minutes. Perfect for special occasions or to elevate an ordinary evening, this recipe is a must-try for fans of classic Italian cuisine.
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Recipe Information
Ingredients
- 4 pieces Veal cutlets
- 0.5 cups All-purpose flour
- 1 teaspoons Salt
- 1 teaspoons Black pepper
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 4 pieces Garlic cloves, thinly sliced
- 0.5 cups Dry white wine
- 0.5 cups Chicken stock
- 0.25 cups Lemon juice, freshly squeezed
- 2 tablespoons Capers, drained
- 2 tablespoons Fresh parsley, finely chopped
- 4 pieces Lemon slices
Instructions
Place the veal cutlets between two sheets of plastic wrap and pound them to about 1/4-inch thickness using a meat mallet.
In a shallow dish, combine flour, salt, and black pepper. Dredge each veal cutlet in the seasoned flour, shaking off any excess.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the veal cutlets and cook each side for 2-3 minutes until golden brown and just cooked through. Remove the cutlets from the skillet and set aside on a plate, keeping them warm.
Reduce the heat to medium. In the same skillet, melt 2 tablespoons of butter. Add the thinly sliced garlic and fry for about 1-2 minutes until crispy and golden brown. Remove the garlic with a slotted spoon and set aside on a paper towel to drain.
Add the dry white wine to the skillet and deglaze by scraping up any browned bits from the bottom of the pan. Let the wine simmer for 1-2 minutes to reduce slightly.
Stir in the chicken stock, lemon juice, and capers. Simmer for another 2-3 minutes to allow the flavors to meld.
Whisk in the remaining 2 tablespoons of butter until the sauce becomes smooth and glossy. Return the veal cutlets to the pan and spoon the sauce over them. Allow to warm for 1-2 minutes.
Transfer the veal cutlets to serving plates and pour the sauce over them. Garnish each plate with the crisp fried garlic, fresh parsley, and lemon slices.
Serve immediately with your choice of sides, such as pasta, mashed potatoes, or sautéed vegetables.
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.0 g | 35% | |
| Saturated Fat | 11.3 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 629 mg | 27% | |
| Total Carbohydrate | 18.8 g | 7% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 2.3 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 47 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 481 mg | 10% | |
*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.
