This veal piccata is a classic Italian-American recipe made with thin veal cutlets dredged in flour, pan-fried, and finished with a buttery lemon sauce. It is an elegant but simple to prepare dish!
Discovering Veal Recipes
If you’re new to cooking with veal, I’d love to share some of my favorite dishes with you! This classic Veal Piccata is a standout, alongside Roman-style and Milanese Ossobuco. What I adore about these recipes is how they transform simple ingredients into something truly elegant and impressive.
The Magic of Veal Piccata
For this Veal Piccata recipe, we start by slicing the veal into thin cutlets, coating them lightly in flour, and then gently frying them in butter until they’re tender and golden. The crowning glory is the simple yet vibrant lemon sauce, which adds a burst of citrusy freshness. We finish it off with a generous pat of butter, creating a rich and indulgent taste experience.
A Personal Touch
I’ve chosen not to include capers in this recipe, as I find they can overpower the delicate flavors of the veal. However, if you’re a fan of that salty kick, feel free to add them in! It’s all about tailoring the dish to your taste.
Veal Piccata Recipe
- This classic Veal Piccata recipe is a delightful Italian dish that showcases simple ingredients to create a flavorful and satisfying meal.
- Ready in just 25 minutes, this versatile dish is perfect for a quick weeknight dinner or a special occasion. Serve it with pasta, roasted potatoes, or a simple arugula salad for a complete meal.
Key Ingredients
- Veal: Use veal cutlets about 1/4 inch thick. If your cutlets are larger, cut them in half horizontally and pound them to ensure even cooking.
- Butter: Adds a rich, velvety consistency to the sauce.
- Lemon: Fresh lemon juice provides a bright, acidic flavor.
- Liquid: White wine is traditional, but chicken broth can be used as an alternative.
- Flour: All-purpose flour creates a light coating that helps the cutlets brown and allows the sauce to adhere.
- Garnish: Fresh parsley adds color and complements the rich butter and citrus flavors.
Preparation Method
1. Place veal cutlets between two sheets of parchment paper and flatten to 1/4 inch thickness using a meat mallet or rolling pin.
2. Season the veal with salt and pepper, then dredge in flour, shaking off excess.
3. In a large skillet, melt butter with olive oil over medium-high heat. 4. Cook the veal for about 1 1/2 minutes per side until golden brown. 5. Remove veal from the pan and set aside. 6. In the same pan, add white wine to deglaze, scraping up any browned bits. 7. Add lemon juice and capers, cooking for about 2 minutes. 8. Return the veal to the pan, coating it with the sauce. 9. Garnish with fresh parsley and lemon wedges before serving.
Tips for Perfect Veal Piccata
- Uniform thickness. Ensure the veal cutlets are pounded to an even 1/4 inch thickness for quick and uniform cooking. Ask your butcher to do this if needed.
- High heat. Use medium-high heat and make sure the pan is hot with the butter fully melted before adding the veal. This promotes a golden brown crust.
- Don’t overcrowd: Cook the veal in batches if necessary to avoid overcrowding the pan, which can lead to steaming instead of browning.
Tasty Variations
- Capers: Add capers along with the butter at the end for a briny flavor that contrasts nicely with the bright lemon and rich butter in the sauce.
- Chicken or pork Piccata: Substitute veal cutlets with chicken breast or thinly sliced pork for a more budget-friendly option that works equally well.
- White wine: Use dry white wine instead of water in the sauce for added depth of flavor. Dry sherry is another excellent alternative.
- Creamy sauce: For a richer version, add a splash of heavy cream to the sauce.
- Mushrooms: Try adding sliced button mushrooms to the sauce for extra flavor and texture.
- Lemon zest: Incorporate lemon zest along with the juice for an intensified citrus flavor.
Remember, the key to a great piccata is balancing the tangy lemon, rich butter, and savory meat flavors. Don’t be afraid to adjust the ingredients to suit your taste preferences.
Serving Suggestions
In traditional Italian households, Veal Piccata is often served as a “secondo” (main course), accompanied by sautéed vegetables like spinach or my personal favorite, sautéed chicory. For a heartier meal, serve it alongside pasta to soak up the delicious sauce. A crisp Pinot Grigio pairs beautifully with this dish.
Storage and Reheating
Refrigerating:
If you have leftovers, store the veal and sauce separately to maintain the meat’s texture:
1. Remove the veal from the pan after cooking.
2. Prepare the lemon butter sauce separately.
3. Store veal and sauce in separate airtight containers in the refrigerator for up to 3-4 days.
Reheating:
- Stovetop: Heat the sauce in a pan, then add the veal cutlets and warm through.
- Oven: Place veal in a baking dish, cover with sauce and foil, then heat at 350°F (175°C) until warmed through.
Freezing:
1. Freeze veal and sauce separately in airtight containers for up to 3 months.
2. To reheat from frozen:
- Thaw in the refrigerator overnight.
- Heat sauce in the oven or stovetop.
- Add veal, cover, and warm until heated through.
This Veal Piccata is the essence of Italian cooking – simple ingredients transformed into an elegant and flavorful dish. Buon appetito!
Veal Piccata Recipe
Ingredients:
- 9 oz veal cutlets (about 3 slices, cut in half to make 6 pieces)
- 1/3 cup all-purpose flour
- 4-5 spoons butter (divided)
- 1 medium lemon
- 2 tablespoons lemon juice
- 3 tablespoons hot water or chicken stock
- 1 tablespoon finely chopped parsley
- 1/4 teaspoon salt
- Freshly ground black pepper to taste
Instructions:
1. Place veal cutlets between 2 sheets of parchment paper and flatten to 1/4 inch thickness using a meat mallet or rolling pin.
2. In a small bowl, mix lemon juice and hot water (or chicken stock); set aside.
3. Season flour with salt and pepper on a plate. Dredge veal in the seasoned flour, shaking off excess.
4. Melt 3-4 tablespoons of butter in a large skillet over medium-high heat. Add the veal and cook for about 1 1/2 minutes per side until golden brown, turning once.
5. Add the lemon juice mixture to the pan and cook for 1-2 minutes until slightly reduced.
6. Sprinkle with chopped parsley, add remaining 1 tablespoon of butter in small pieces. Once butter has melted, serve the veal with the pan sauce and additional chopped parsley if desired.
Nutritional Information (per serving):
Calories: 297 | Carbohydrates: 15g | Protein: 20g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 106mg | Sodium: 370mg | Potassium: 399mg | Fiber: 1g | Sugar: 1g | Vitamin A: 587IU | Vitamin C: 25mg | Calcium: 23mg | Iron: 2mg
