Veal Piccata is another classic Italian recipe.
If you’re like me, you probably don’t really think about cooking veal all that often. It’s not an “everyday” meat. But veal deserves its time in the spotlight every once in a while. If you’re looking for an extremely easy recipe to make for dinner that is a little bit impressive too, try making this Veal Piccata. It literally only takes about 10 minutes to cook. Serve it by itself with sauce drizzled over and some veggies. Or serve it with pasta as it shows in the photos.
What kind of veal do you use for Veal Piccata?
Look for veal cutlets. If you get lucky, you might be able to spot thin veal cutlets that have already been pounded down and are ready for making veal piccata. If you just find regular cutlets, then put them between two pieces of plastic wrap and pound them down until they are quite thin.
The cutlets are tossed in a simple mix of flour, salt and pepper– just to coat them.
The coated veal cutlets are sauteed in a mixture of olive oil and butter, until browned. Then the veal is removed from the pan and kept warm on a foil-covered plate while you make the sauce.
Preparation of the sauce begins by adding lemon juice and white wine to the pan. There isn’t really a good alternative to using wine in this recipe… so stick with wine! I recommend using pinot grigio or sauvignon blanc. Salt, pepper, capers and fresh parsley are added in next. Then the veal is added back to the pan to soak up some of that wonderful sauce.
Individual servings are topped with the sauce. Veal piccata is really good served with fresh cooked pasta. The pasta will benefit from mixing with the lemony caper sauce too.
Here are a few more veal recipes you might like to try:
- Veal Scallops with Capers, Vermouth and Dill
- Veal Parmesan
- Spinach and Prosciutto Stuffed Veal Rolls
- Veal Marsala Scaloppine
- Easy Italian Veal Chops
- Veal Chops with Caramelized Onion and Stilton Sauce
- Veal Saltimbocca
- 1 cup all purpose flour (sprinkled with salt and pepper)
- 1 pound veal cutlets (pounded thin)
- 2 tablespoons vegetable or canola oil
- 2 tablespoons unsalted butter
- 1 large lemon, juiced
- 1/2 cup dry white wine
- 2 tablespoons capers, rinsed
- 2 tablespoons chopped fresh Italian parsley
- Place the seasoned flour in a large plastic zip baggie and add the veal cutlets. Shake until they are well coated. Set aside.
- In a large sauté pan, heat the oil and butter until melted and hot. Add the coated veal cutlets and cook just until golden brown, about one minute or so per side. Remove the veal to a plate and keep warm (wrap in foil).
- Add the lemon juice to the pan. Then add the wine and cook until the sauce has reduced and thickened. Taste and add salt and pepper, as needed. Stir in the capers and parsley. Return the veal cutlets to the pan and cook briefly in the sauce to coat.
- Serve the veal topped with the sauce.
- The cutlets should be pounded to about 1/8" thick.
- A bit of pasta on the side is a good addition to soak up the extra sauce.