Veal Piccatta
Veal Piccata features tender veal cutlets in a bright, tangy lemon and white wine sauce, perfect for a sophisticated yet quick and flavorful meal.
Ingredients
Instructions
- With a meat mallet, pound the veal cutlets to 1/8 inch thickness. Sprinkle with salt and pepper and coat with flour.
- In a skillet over medium-high heat, cook the veal in olive oil and butter until lightly browned on both sides.
- Reduce heat to low and proceed with the sauce preparation as desired.
Tips & Substitutions
To achieve the best texture, ensure the veal cutlets are pounded evenly to 1/8 inch thickness. If you prefer a lighter coating, you can substitute the flour with cornstarch. For added flavor, consider using a splash of capers or olives in the sauce. This recipe can be adapted to other proteins; try using chicken for a twist on classic Chicken recipes.
Serving Suggestions
Veal Piccatta pairs beautifully with a side of creamy Risotto A La Pie Montese or a simple green salad. For a complete meal, serve it alongside roasted vegetables or garlic mashed potatoes. A glass of dry white wine complements the dish perfectly, enhancing its flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the veal in a skillet over low heat, adding a little water or broth to maintain moisture. Avoid reheating in the microwave to prevent the veal from becoming tough.
Nutrition & Diet Analysis (per serving)
Each serving of Veal Piccatta contains roughly 569 calories, with 2g protein, 11g carbohydrates, and 58g fat. Note that it is relatively high in sodium, at 2034mg per serving (88% 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 frozen veal cutlets for this recipe?
Yes, you can use frozen veal cutlets. Just ensure they are fully thawed before pounding and cooking. This will help them cook evenly and maintain their tenderness.
What can I substitute for dry white wine?
If you prefer not to use wine, you can substitute with additional chicken broth or a mixture of vinegar and water. This will provide acidity without the alcohol, though the flavor may vary slightly.
Is it possible to make Veal Piccatta ahead of time?
Yes, you can prepare the veal and sauce ahead of time. Cook the veal and keep it warm while preparing the sauce. Assemble just before serving to ensure freshness, or store the components separately and reheat as needed.
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).