Very Good Veal Piccata
Delight in the classic elegance of Very Good Veal Piccata, a dish that combines tender veal scallopini with a bright and zesty lemon-caper sauce. Perfectly seasoned and lightly coated in flour, the veal is pan-seared to golden perfection before being bathed in a luscious sauce made from white wine, chicken stock, and fresh lemon juice. The briny capers and fresh parsley add layers of flavor, while the glossy butter finish ties everything together. Ready in just 35 minutes, this restaurant-worthy meal is ideal for dinner parties or weeknight indulgence. Serve it alongside pasta, creamy mashed potatoes, or crusty bread to soak up every drop of sauce. This delightful veal piccata recipe is a must-try for fans of Italian cuisine and gourmet experiences!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 1 pound Veal scallopini
- 0.5 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 0.5 cup White wine
- 0.5 cup Chicken stock
- 0.25 cup Lemon juice
- 2 tablespoons Capers
- 2 tablespoons Parsley (fresh, chopped)
- 1 lemon Lemon slices
Instructions
Place each veal scallopini piece between two sheets of plastic wrap. Using a meat mallet, gently pound them until 1/4 inch thick.
In a shallow dish, mix the flour, salt, and black pepper. Dredge each piece of veal in the flour mixture, shaking off any excess.
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat.
Add the veal pieces to the skillet, working in batches if necessary to avoid overcrowding. Cook for 2 minutes per side, or until golden brown. Remove the veal and set aside on a plate.
In the same skillet, add the white wine and bring to a simmer, scraping up any brown bits from the bottom of the pan. Let it reduce by half, about 2-3 minutes.
Add the chicken stock, lemon juice, and capers to the skillet. Simmer for another 3-4 minutes to let the flavors meld together.
Reduce the heat to low and stir in the remaining 2 tablespoons of butter until melted, creating a glossy sauce.
Return the veal to the skillet, spoon the sauce over the top, and let it warm for 2 minutes.
Garnish with fresh parsley and lemon slices before serving. Pair with pasta, mashed potatoes, or crusty bread for a complete meal.
Nutrition Facts
Calories |
543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 1041 mg | 45% | |
| Total Carbohydrate | 19.3 g | 7% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 2.8 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 76 mg | 6% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 469 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.
