Just when you thought Italian cuisine couldn’t get any better, along comes veal piccata to prove you wrong. This dish combines tender veal with a lemony, buttery sauce that’s simply irresistible. Perfect for a fancy dinner or a comforting meal, it’s sure to impress.
Why This Recipe Works
- The combination of lemon and capers brings a bright, tangy flavor that complements the delicate taste of veal.
- Pounding the veal thin ensures it cooks quickly and evenly, making for a tender bite every time.
- A simple pan sauce made with the drippings adds depth and richness to the dish.
Ingredients
- 4 veal cutlets, pounded to 1/4-inch thickness
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/2 cup chicken stock
- 1/4 cup fresh lemon juice
- 2 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
Equipment Needed
- Meat mallet
- Large skillet
- Measuring cups and spoons
- Whisk
Instructions
Prep the Veal
Start by placing each veal cutlet between two pieces of plastic wrap and gently pound them to an even 1/4-inch thickness using a meat mallet. This not only tenderizes the meat but also ensures it cooks uniformly. Season both sides with salt and pepper, then dredge lightly in flour, shaking off any excess.
Cook the Veal
Heat 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat. Once the butter has melted and the mixture is hot, add the veal cutlets. Cook for about 3 minutes on each side, or until golden brown and just cooked through. Remove the veal from the skillet and set aside on a warm plate.
Make the Sauce
In the same skillet, add the chicken stock and lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let it reduce slightly, about 2 minutes. Stir in the capers and remaining 2 tablespoons of butter until the sauce is smooth and slightly thickened.
Finish the Dish
Return the veal to the skillet, turning to coat in the sauce. Let it heat through for about a minute. Sprinkle with chopped parsley before serving. For an extra tip, let the veal rest for a couple of minutes after cooking to allow the juices to redistribute.
Tips and Tricks
For the best results, use fresh lemon juice rather than bottled. The flavor is brighter and more vibrant. If you’re short on time, you can ask your butcher to pound the veal for you. And don’t skip the capers—they add a unique briny flavor that’s key to the dish. For a thicker sauce, you can sprinkle a little flour into the pan after removing the veal and before adding the liquids.
Recipe Variations
- Chicken Piccata: Substitute veal with chicken cutlets for a lighter version.
- Vegetarian Piccata: Use thick slices of cauliflower or portobello mushrooms instead of meat.
- Spicy Piccata: Add a pinch of red pepper flakes to the sauce for a little heat.
Frequently Asked Questions
Can I make this dish ahead of time? Yes, you can prepare the veal and sauce separately, then combine them when ready to serve. Just be sure to warm the veal gently to avoid overcooking.
What can I serve with veal piccata? This dish pairs beautifully with pasta, mashed potatoes, or a simple green salad for a complete meal.
Can I freeze veal piccata? It’s best enjoyed fresh, but you can freeze the cooked veal without the sauce. Thaw in the refrigerator overnight and reheat gently.
Summary
Veal piccata is a delightful dish that’s both elegant and easy to make. With its zesty lemon-caper sauce and tender veal, it’s sure to become a favorite. Follow our tips and variations to make it your own.