Veal Cutlets With Artichokes & Peas In Lemon(Piccata Di Vitello, Carciofi E Piselli Al Limone)
Tender veal cutlets paired with artichokes and peas in a zesty lemon sauce, perfect for an elegant yet approachable Mediterranean-inspired meal for family or guests.
Ingredients
Instructions
- Reserve drippings from frying veal cutlets; add butter and minced garlic.
- Cook over medium heat and blend well.
- Add sliced mushrooms and sauté until tender.
- Pour in white wine, then add minced parsley, salt, pepper, and lemon juice.
- Cook on low heat for 4 minutes.
- Add sliced artichoke hearts and tiny peas (if using), and heat thoroughly.
- Arrange fried veal cutlets on a platter.
- Pour the sauce over the cutlets.
- Garnish with parsley and lemon wedges, if desired.
Tips & Substitutions
To enhance flavor, consider using fresh mushrooms instead of canned for a more robust taste. You can substitute chicken or turkey cutlets for a lighter option. If you prefer a thicker sauce, add a teaspoon of cornstarch mixed with water. Fresh lemon juice is key for brightness, but bottled juice can work in a pinch.
Serving Suggestions
Serve the veal cutlets alongside a light salad or roasted vegetables for a balanced meal. Pair with a glass of white wine to complement the lemony sauce. This dish also goes well with pasta or rice, making it a versatile choice for dinner. It’s a great addition to Italian recipes for special occasions.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the veal cutlets in a skillet over low heat, adding a splash of water to prevent drying out. Cover to steam and warm evenly, or microwave in short intervals.
Nutrition & Diet Analysis (per serving)
Each serving of Veal Cutlets With Artichokes & Peas In Lemon(Piccata Di Vitello, Carciofi E Piselli Al Limone) contains roughly 322 calories, with 3g protein, 15g carbohydrates, and 29g fat. It is an excellent source of vitamin D (65% of the Daily Value) and iron (26% of the Daily Value), and a good source of 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 make this dish ahead of time?
Yes, you can prepare the sauce and veal cutlets ahead of time. Store them separately in the refrigerator, then reheat the sauce while warming the cutlets to maintain texture. This allows for flavors to meld nicely without compromising the quality.
What type of wine should I use?
A dry white wine like Sauvignon Blanc or Pinot Grigio works best in this recipe. The acidity of the wine complements the lemon and enhances the overall flavor without overpowering the dish. Avoid sweet wines as they may alter the taste.
Is it possible to use frozen peas?
Absolutely! Frozen peas can be a convenient substitute. Simply add them to the sauce during the last few minutes of cooking to heat through. They provide a sweet pop of flavor and vibrant color, enhancing the dish's appeal.
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).