Veal Piccata

Who doesn’t like an easy dinner? Pigeon in veal It is light and fresh, made with veal cutlets, covered with lemon sauce and sprinkled with capers; It is a perfect dinner for weekdays when you want something fast and comforting.

A cast iron pan with veal cutlets and herbs on a wooden table.

Even if this is a classic veal recipeas iconic as veal parmesan and the grandmother homemade calfscrothsIt is simple and simple to make. It is a timeless recipe that we all had in Italian restaurants, but with some simple positive points of the pantry, it is a favorite of the family that you can make on weekdays and for the occasional special evening.

Cocorse in veal in a pan with lemon and parsley.

The cut: what are veal cutlets?

Vitello cutlets are thin cuts of veal, thin pounded and ideal for fast cooking recipes that are synonymous with Italian dishes. They are incredibly tender and myths with a milk pink color. When fried rapidly for classic dishes like Cafalopini in calfskin, Marsala, Milanese or even Schnitzel, are the perfect ship for iconic flavors. And this The recipe piccata in veal is no exception.

Ingredients

This is a classic veal piccata, but you can use chicken cutlets if you wish.

Veal cutlets
Kosher salt and just ground black pepper
Flour
Oil For frying, a neutral oil like Canola or avocado oil works perfectly for this.
Not salty butter
Shallot
White wine – Use a light and crunchy white wine like Pinot Grigio or Sauvignon Blanc.
Chicken broth
Lemon – We use the newly squeezed lemon juice in the recipe and the sliced lemon to serve.
Capers
Fresh parsley

How to make the pigeon in calfskin

Set your workstation because this recipe meets quickly. Having all the chopped, measured and waiting to be used ingredients will help you not miss any step.

Start by removing the veal cutlets with thin slices from the package and giving a pat with paper towels. Then, share them freely with salt and pepper and drano them in flour. Make sure to shake off any excess flour.

Preheated the oven at 200 degrees F.
In the meantime, heat the butter and oil in a large pan over medium-high heat. Add from two to three veal cutlets in the pan in a single layer and fry quickly for 2-3 minutes to the side until golden brown. Transfer the pigeon of veal cooked on a pan and keep it hot in the oven as you continue to fry them all.

Once cooked all the calfskin, reduce the medium heat and prepare the pan sauce by adding the chopped shallot to the hot pan and sauté it for a few minutes until translument.
Then browse the pan with the white wine slowly pouring the wine and using a wooden spoon to scrape the golden pieces attached to the bottom of the pan. This helps to add depth to the sauce with that rich flavor of umami and cleans the pan of any blocked pieces. Finally, add the chicken broth and fresh lemon juice and cook over low heat and thicken for 5-10 minutes. Add the salted capers and remove the pan from the heat.
Finally, add the remaining butter to the sauce and mix to join. This will thicken the sauce, making it smooth and creamy. Add the chopped parsley and mix only to unite. It reports the cutlets in the pan, covered in the sauce and servile immediately with additional slices of lemon.

Tips for recipes of carnivorous experts as a girl

We love our great 12 ” cast iron pan For this classic dish. It holds a heat evenly and can fry 3 pieces of veal at a time, doing a quick job of the recipe. But any large pan will work. To see all our favorite tools, take a look at the page of our shop. And for the guides on how to clean and season the cast iron, take a look at our guides.

Remember not to trample this dish during cooking, as the bridle capers add a lot to the flavor to the pan in the end. We found some salted capers than others and we are currently using the non-poragoni capers of the Mezetta brand. We do the capers before using them.

A pan full of veal with lemon sauce and lemon wedges.

What to serve with the calfskin

Combine this dish with fresh vegetables like jumping or Roasted green beansBroccolini and a fresh salad. We find that the bright flavors of the lemon capega sauce are fine with any simple roasted vegetables. And, of course, if you are not keeping it in low carbohydrate content, a simple dish of fresh pasta is the perfect combination for this recipe. We love spaghetti simply thrown into butter with the newly grated Parmesan above, similar to our classic Bacon and egg.

Leftovers and heating

Keep the remaining veal piccata in an airtight container with extra sauce for a maximum of four days. To heat, place the calf pigeon on a pan wrapped in a sheet and in a preheated oven at 325 degrees F for 7-10 minutes, until it was heated. We avoid the remaining cooking cutlets since we believe that it can make the consistency rubbery.

Piccata in calf in a pan with lemon and herbs.

Other veal recipes

The piccata calf is a delicious dish showing the tender and delicate flavors of the calf. Its spicy and vibrant lemon sauce offers a refreshing touch to traditional meat dishes. You have to try in a piccata calf! Imagine tender veal cutlets perfectly fried, then suffocated in hanging sauce. It is a flavor and a consistency in every bite! Whether you are cooking an elegant dinner or that you simply want something special for a celebration, this dish is a timeless success. Give a herb to this iconic Italian classic: you will not regret it, and it is destined to become a staple at the table.

Have you tried this recipe? Make us a favor e Evaluate the recipe card With ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐

Tender veal cutlets, burned in a pan perfectly and season with a lemon lemon sauce. A quick and elegant dish that is perfect for every occasion. 🇮🇹🍋

Cooking methodsPrevent the screen from going to sleep

For fried veal cutlets:

Prepare and cook the calf:

Remove the calf from the package and dry.
Preheated the oven at 200 degrees F.
Season the veal with salt and pepper on both sides.
Put the flour in a shallow dish and, one at a time, draga each cotola in flour, ensuring you cover both sides and shake the excess flour.
When it is ready to cook, preheat a large pan over medium heat -alt.
Add the oil and whirlwind to cover. Add the butter and when the butter is dissolved, add the veal cutlets, in a single layer, from 2 to 3 at a time, so as not to crowd the pan.
Fry from 2 to 3 minutes per side to golden.
Place the cooked veal on a pan and keep hot in the preheated oven until all the cutlets are cooked.

Prepare the piccata sauce:

Once all the calf is cooked, working with the same pan, add the chopped shallot and brown for 3-4 minutes, until it translucent and softened.
Pour the wine slowly and carefully to escape the pan, scraping the golden pieces blocked on the bottom with a wooden spoon.
Add the chicken broth and fresh lemon juice and cook the sauce and thicken for 5-10 minutes.
Add the capers and remove the pan from the heat.
Heat, add the remaining butter to the sauce and mix to combine.
Mix the chopped parsley and bring the cutlets back to the pan, cover them in the sauce.

Check that the calf is all the same uniform thickness. Otherwise, place them between two sheets of waxed paper or a plastic wrapping and use a hammer of meat or a rolling pin to beat the individual thin veal cutlets with an equal dimensions, of about a quarter -inch.
We adore our large 12 “cast iron pan for this classic dish. It keeps heat uniformly and can fry 3 pieces of calfskin at a time, doing a quick job of the recipe. But any large pan will work.
Remember not to trample this dish during cooking, as the bridle capers add a lot to the flavor to the pan in the end. We found some salted capers than others and we are currently using the non-poragoni capers of the Mezetta brand. We do the capers before using them.

Course: Main plan

Kitchen: Italian

Frequent questions about the recipe

Can I use the chicken instead of the calf?

If desired, you can exchange veal cutlets with chicken cutlets. We love the tenderness and flavor of veal cutlets, but this recipe works with any thin cut of meat.

What flavor does the pigeon sauce have?

The sauce made for the pigeon in calfskin is a very simple pan sauce which is bright and fresh and made with dry white wine and lemon juice. There is a pinch of capers by capers and a slight herbacezza from the parsley. It is one of the simplest pan sauces you can add and is fine on calfskin, chicken, pork or even fish.

It is drunk with a pigeon in calfskin

You could cover the calf in a washing of the eggs and the bread, but we discover that a simple coating of flour and fast frying works perfectly for this recipe. If you want more crunchy, use breading and fry veal cutlets.