Teresa's Recipes
Veal Piccata
Veal Piccata is a quintessential Italian dish that embodies the spirit of Italian cuisine with its light, zesty, and savory notes. Originating from the southern regions of Italy, this dish features tender veal cutlets, delicately pan-fried to a golden brown, then bathed in a luscious sauce made from fresh lemon juice, white wine, and briny capers. The vibrant flavors dance on your palate, making it a perfect choice for a special dinner or a celebration. Serve it alongside a light salad or creamy polenta for a complete meal that will impress your guests.
Ingredients
- 4 (about 6 oz each) Veal cutlets
- 1/2 cup (for dredging) All-purpose flour
- to taste Salt
- to taste Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons, divided Unsalted butter
- 2 cloves, minced Garlic
- 1/2 cup (dry) White wine
- 1/4 cup (freshly squeezed) Lemon juice
- 2 tablespoons, rinsed and drained Capers
- 2 tablespoons, chopped (for garnish) Fresh parsley
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Calories: 320
- Fat: 15g
- Carbs: 16g
- Protein: 35g
- Sodium: 400mg
- Sugar: 1g
Instructions
- 1. Season the veal cutlets generously with salt and pepper. Dredge each cutlet in flour, shaking off the excess.
- 2. In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat until hot.
- 3. Carefully add the veal cutlets to the skillet and cook for about 2 minutes on each side, or until golden brown. Remove the cutlets from the skillet and set aside on a warm plate.
- 4. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- 5. Pour in the white wine and lemon juice, scraping up any bits stuck to the bottom of the skillet. Bring the mixture to a simmer and let it reduce by half, approximately 3 minutes.
- 6. Return the veal cutlets to the skillet, along with the capers, and simmer for an additional 2 minutes, allowing the veal to heat through and absorb the flavors.
- 7. Remove the skillet from heat and stir in the remaining tablespoon of butter until melted and the sauce is glossy.
- 8. Plate the veal piccata and spoon the sauce generously over the top. Garnish with chopped parsley before serving.
Tips
- For a lighter version, substitute the veal with chicken breast.
- Pair this dish with a side of roasted vegetables or a simple arugula salad for a refreshing complement.
- If you prefer a thicker sauce, you can add a teaspoon of cornstarch mixed with water during the simmering step.