Veal Piccata Recipe

Recipe By Slurrp

Veal Piccata is a classic Italian dish made with tender veal cutlets that are lightly breaded and sautéed until golden brown. The veal is then topped with a tangy and flavorful sauce made from lemon juice, capers, and butter. This dish is known for its bright and refreshing flavors, making it a perfect choice for a light and elegant meal. Serve the Veal Piccata with a side of pasta or roasted vegetables for a complete and satisfying dinner.

3.9
18 Rating -
Rate
Non Vegdiet
20minstotal
10minsPrep
10minsCook
20m.total
10m.Prep
10m.Cook
Veal Piccata
plan
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ingredients serve

Ingredients for Veal Piccata Recipe

  • 1 Veal Cutlets
  • As required Salt And Pepper, To Taste
  • 0.13 cup All Purpose Flour
  • 1/2 tablespoon Olive Oil
  • 1/2 tablespoon Butter
  • 1/2 cloves Cloves Garlic, Minced
  • 1/4 cup Chicken Broth
  • 0.06 cup Fresh Lemon Juice
  • 1/2 tablespoon Capers
  • 1/2 tablespoon Butter
  • as required Fresh Parsley, For Garnish

Directions: Veal Piccata Recipe

Cooking Directions

  • STEP 1.Start by pounding the veal cutlets to an even thickness, then season them with salt and pepper.
  • STEP 2.Dredge the veal cutlets in flour, shaking off any excess.
  • STEP 3.Heat olive oil and butter in a large skillet over medium-high heat.
  • STEP 4.Add the veal cutlets to the skillet and cook until golden brown on both sides, about 2-3 minutes per side.
  • STEP 5.Remove the veal cutlets from the skillet and set them aside.
  • STEP 6.In the same skillet, add the garlic and cook for about 1 minute until fragrant.
  • STEP 7.Add the chicken broth, lemon juice, and capers to the skillet, scraping the bottom to release any browned bits.
  • STEP 8.Bring the sauce to a simmer and cook for 2-3 minutes until slightly reduced.
  • STEP 9.Stir in the butter until melted and the sauce is smooth.
  • STEP 10.Return the veal cutlets to the skillet and cook for an additional 1-2 minutes to heat through.
  • STEP 11.Serve the Veal Piccata with the sauce spooned over the top and garnish with fresh parsley.

Cooking Tips

  • Pounding the veal cutlets helps to tenderize them and ensures even cooking.
  • Be careful not to overcook the veal cutlets, as they can become tough and dry.
  • If you prefer a thicker sauce, you can whisk in a small amount of flour or cornstarch to thicken it.
  • Garnish the dish with lemon slices for an extra pop of citrus flavor.

Storage and Serving

  • Veal Piccata is best served immediately while the veal cutlets are still crispy.
  • If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
  • To reheat, place the veal cutlets in a skillet over low heat until warmed through.
  • Serve with a fresh squeeze of lemon juice and a sprinkle of parsley for a vibrant presentation.
Nutrition
value
184
calories per serving
8 g Fat15 g Protein5 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    15g
  • Carbs
    5g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    5g
  • Protein
    15g
  • Fiber
    < 1g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    20mg
  • Iron
    < 1mg
  • Vitamin A
    1mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    10mcg
  • Vitamin B12
    1mcg
  • Vitamin C
    8mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    20mg
  • Manganese
    < 1mg
  • Phosphorus
    120mg
  • Selenium
    4mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp