Veal Piccata
Veal Piccata features tender veal cutlets in a bright, tangy lemon sauce with a hint of white wine and fresh parsley. This classic dish offers a perfect balance of savory and citrus flavors, making it ideal for elegant dinners or special occasions that impress with simplicity and flavor.
Ingredients
Instructions
- With a meat mallet, pound the veal cutlets to 1/8-inch thickness.
- On waxed paper, sprinkle 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
- Dredge the veal cutlets in flour to coat evenly.
- In a 12-inch skillet, heat olive oil and butter over medium-high heat.
- Cook the veal in batches until lightly browned on both sides, adding more olive oil if necessary.
- Reduce heat to low.
- In the skillet drippings, stir in water, white wine, chicken bouillon, and 1/2 teaspoon of salt, scraping to loosen brown bits.
- Return the veal to the skillet, cover, and simmer for 15 minutes until the cutlets are tender.
- Cut one lemon and squeeze out the juice.
- Thinly slice the other lemon.
- Remove the veal cutlets to a platter and keep warm.
- Stir the lemon juice into the pan sauce.
- Heat the sauce until boiling over high heat.
- Spoon the sauce over the veal cutlets.
- Garnish with parsley sprigs before serving.
Nutrition & Diet Analysis (per serving)
649
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).