Veal Piccate
Tender veal scallopine cooked in a flavorful lemon-butter sauce with white wine and broth, perfect for a light, sophisticated meal suited for special occasions or weeknight dinners.
Ingredients
Instructions
- Pound veal into thin slices 3 x 3 inches.
- Coat veal with flour and shake off excess.
- Heat 2 teaspoons of butter in a skillet at a time.
- Sauté veal very quickly until browned.
- Keep veal warm on a plate.
- Add chicken broth, white wine, salt, and lemon juice to the skillet.
- Use a wooden spoon to scrape the pan and loosen browned bits.
- Cook for 1 minute, then return veal to the skillet.
- Cover and heat for 2 to 3 minutes until bubbly.
- Sprinkle with freshly ground pepper.
- Arrange veal on a serving platter.
- Pour wine sauce over veal and garnish with lemon slices.
Tips & Substitutions
To enhance the flavor of your Veal Piccata, consider using fresh herbs like parsley or thyme. If you don't have veal, thinly sliced chicken or pork can be good substitutes. For a lighter option, use olive oil instead of butter. Always ensure your skillet is hot enough to achieve a nice sear on the meat without overcooking it. Pair your dish with Italian recipes for a complete meal.
Serving Suggestions
Serve your Veal Piccata with a side of pasta or a fresh green salad to balance the rich flavors. It also pairs beautifully with Harry's Favorite Fettuccine Alfredo With Chicken And Vegetables for a delightful Italian feast. Garnish with additional lemon slices or capers for an extra zing.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, use a skillet over low heat to gently warm the veal while preserving the moisture and flavor. Adding a splash of chicken broth can help revive the sauce's consistency and prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Veal Piccate contains roughly 178 calories, with 4g protein, 36g carbohydrates, and 2g fat. It is a good source of iron (15% of the Daily Value). Note that it is relatively high in sodium, at 1906mg per serving (83% 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 make Veal Piccata ahead of time?
Yes, you can prepare the sauce and sauté the veal ahead of time. Store them separately in the refrigerator and reheat the sauce gently before combining with the veal. This will save time on busy nights while still delivering a delicious meal.
What type of wine is best for Veal Piccata?
A dry white wine such as Sauvignon Blanc or Pinot Grigio works best for Veal Piccata. Avoid sweet wines as they can alter the dish's flavor profile. The wine should complement the lemon and buttery sauce, enhancing the overall taste.
Is it necessary to use flour for coating the veal?
Coating the veal in flour is essential for creating a nice crust and helping the sauce adhere. However, if you're looking for a gluten-free option, you can use cornstarch or a gluten-free flour blend as a substitute. This will still give you a delicious result.
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).