Tender veal cutlets, pan-seared to perfection and drizzled with a zesty lemon-caper sauce. A quick and elegant dish that’s perfect for any occasion. 🇮🇹🍋
Who doesn’t love an easy dinner? Veal piccata is light and fresh, made with veal cutlets, covered in a zesty lemon sauce, and sprinkled with capers; it’s a perfect dinner for weeknights when you want something quick and comforting.
Ingredients
For the fried veal cutlets:
- ▢ 2 lbs Veal Cutlets
- ▢ 1 tsp Kosher salt
- ▢ 1/4 tsp black pepper
- ▢ 1/2 cup Flour
- ▢ 2 tbsp Oil for frying a neutral oil like canola or avocado oil
- ▢ 2 tbsp Unsalted butter
For the piccata sauce:
- ▢ 1 Shallot
- ▢ 1/2 cup White wine – use a light crisp white wine like Pinot Grigio or Sauvignon Blanc.
- ▢ 3/4 cup Chicken broth
- ▢ 2 fresh lemons for 2 tbsp juice and slices
- ▢ 1 tbsp Capers drained
- ▢ 1 tbsp parsley minced
To serve:
- ▢ Fresh lemon slices
- ▢ Fresh parsley minced
Instructions
Prep and cook the veal:
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Remove the veal from the package and pat dry.
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Preheat the oven to 200 degrees F.
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Season the veal with salt and pepper on both sides.
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Place flour in a shallow dish and, one at a time, dredge each cutlet in flour, making sure to coat both sides and shake off any excess flour.
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When ready to cook, preheat a large skillet over medium high heat.
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Add the oil and swirl to coat. Add the butter and when the butter is melted, add the veal cutlets, in a single layer, 2 to 3 at a time, not to over crowd the pan.
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Fry 2 to 3 minutes per side until golden brown.
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Lay the cooked veal on a baking sheet and keep warm in the preheated oven until all the cutlets are cooked.
Make the piccata sauce:
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Once all the veal is cooked, working with the same pan, add the minced shallot and saute for 3 to 4 minutes, until translucent and softened.
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Slowly and carefully pour in the wine to deglaze the pan, scraping up the browned bits stuck to the bottom with a wooden spoon.
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Add in the chicken broth and fresh lemon juice and allow the sauce to simmer and thicken for 5 to 10 minutes.
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Add the capers and remove the pan from the heat.
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Off heat, add the remaining butter to the sauce and stir to combine.
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Stir in the minced parsley and return the cutlets to the pan, coat them in the sauce.
Serve:
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Serve the veal piccata immediately with fresh lemon wedges and garnish with chopped parsley.
Nutrition
Serving: 1g | Calories: 322kcal | Carbohydrates: 13g | Protein: 34g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 129mg | Sodium: 632mg | Potassium: 656mg | Fiber: 2g | Sugar: 2g | Vitamin A: 184IU | Vitamin C: 20mg | Calcium: 26mg | Iron: 2mg