Chicken Or Veal Piccata
Chicken or veal piccata features tender meat lightly coated in flour, then sautéed to golden perfection. Topped with a tangy lemon-wine sauce infused with parsley and paprika, this classic Italian dish offers bright, savory flavors. Perfect for a quick yet elegant meal served over pasta for full enjoyment.
Ingredients
Instructions
- Pound chicken or veal to about 1/4-inch thickness.
- Sprinkle with pepper and dust with flour.
- Heat corn oil and brown the meat until golden.
- Remove meat from the pan and add white wine, lemon juice, paprika, and dried parsley.
- Bring to a boil and simmer until reduced to half.
- Return the meat to the pan and heat through, ensuring juices run clear if using chicken.
- Serve hot over linguine or fettuccine.
Tips & Substitutions
For a richer flavor, consider using dry vermouth instead of white wine. If you're short on time, pre-breaded chicken or veal cutlets can save you some prep work. Make sure to pound the meat evenly for consistent cooking. If you prefer a thicker sauce, mix a little cornstarch with water and add it to the simmering sauce until it thickens. This dish is a great option if you're exploring Italian recipes.
Serving Suggestions
Serve the chicken or veal piccata over linguine or fettuccine for a complete meal. A light green salad with a vinaigrette pairs nicely, along with garlic bread to soak up the delicious sauce. For an added touch, sprinkle with fresh parsley before serving to enhance the presentation and flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm in a skillet over medium heat until heated through, adding a splash of water or broth to maintain moisture. Avoid using a microwave, as it can make the meat tough and dry.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Or Veal Piccata contains roughly 972 calories, with 48g protein, 3g carbohydrates, and 81g fat. It is an excellent source of protein (96% of the Daily Value), and a good source of iron and potassium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken thighs instead of breasts for this recipe?
Yes, chicken thighs work well in this recipe and will provide a juicier result. Just ensure you adjust the cooking time slightly, as thighs may take a bit longer to cook through compared to breasts.
What if I don't have white wine on hand?
If you don't have white wine, you can substitute it with chicken broth or a mixture of lemon juice and water for acidity. This will still deliver a flavorful sauce, though the taste will be slightly different.
Can I make this recipe ahead of time?
While it's best enjoyed fresh, you can prepare the sauce ahead of time and store it separately. When ready to serve, simply reheat the sauce and cook the meat. This can save you time during a busy dinner service.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).