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.
Tips & Substitutions
For a lighter version, you can substitute the veal with chicken cutlets. To enhance flavor, consider adding capers to the sauce or using fresh herbs like thyme. If you want a thicker sauce, mix a little cornstarch with water before adding it to the skillet. Always taste and adjust seasoning before serving.
Serving Suggestions
Serve veal piccata with a side of pasta; it pairs beautifully with Pasta With Chicken or a fresh green salad for a light meal. A glass of dry white wine complements the dish well. For a complete Italian experience, consider serving with crusty bread to soak up the delicious sauce.
Storage & Reheating
Leftover veal piccata can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat, adding a splash of water or broth to keep it moist. Avoid microwaving, as it can make the veal tough.
Nutrition & Diet Analysis (per serving)
Each serving of Veal Piccata contains roughly 295 calories, with 2g protein, 11g carbohydrates, and 26g fat. Note that it is relatively high in sodium, at 781mg per serving (34% of the Daily Value).
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 instead of veal for this recipe?
Yes, chicken cutlets can be a great substitute for veal in this piccata recipe. The cooking method remains the same, but chicken may require slightly less cooking time. Ensure the chicken is cooked through to an internal temperature of 165°F.
What can I use if I don't have white wine?
If you don't have dry white wine, you can substitute with chicken broth or a mix of vinegar and water. Using broth will give you a similar depth of flavor without the acidity of wine. Just adjust the seasoning as needed.
How do I make the sauce thicker?
To thicken the sauce, you can create a slurry with cornstarch and cold water, then stir it into the simmering sauce. Alternatively, let the sauce simmer longer to reduce and concentrate the flavors, which will also naturally thicken it.
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).