Veal piccata is one of the simplest dishes you can make. It’s a classic Italian dish made with thin slices of veal and some lemon juice, garlic, salt, and pepper. The veal gets dredged in flour, then pan-fried until it’s golden brown and crispy on both sides. It sounds like a lot of work for a simple meal, but this recipe takes less than 30 minutes from start to finish (including prep time). And when you’re done, you’ll have an awesome dish that tastes great and looks amazing on the plate.
This veal recipe is so delicious and easy to make that we urge you not to pass up this opportunity. It comes from a veal chop or shoulder steak that has been tenderized by being pounded with a mallet (or something similar) until it’s about 1/2 inch thick. If you can’t find veal locally, it may be available frozen at local grocery stores. Look for packages labeled “veal cutlets” or “veal scallops.”
Table of Contents
Ingredients Needed
- 1-pound veal cutlets
- 1 Tablespoon garlic salt
- 1/2 Tablespoon black pepper
- 1 cup all-purpose flour
- 1/4 cup olive oil
- 1 cup chicken broth
- 1/2 cup dry white wine
- 2 Tablespoons capers
- 2 Tablespoons lemon juice
- 2 Tablespoons fresh thyme leaves
- 3 Tablespoons unsalted butter
- 1 Tablespoon cornstarch
Things You’ll Need
- Large heavy-bottomed skillet
- Vinyl gloves
Directions to make Veal Piccata
- On all sides, season the veal with garlic salt, and pepper. Each cutlet should be floured and the excess shaken off.
- Oil in a skillet should be heated to shimmer before serving.
- Cutlets should fry for 4-5 minutes on each side in heated oil. Get rid of it and keep warm.
- Taking care to leave any brown remains in the pan, carefully remove half of the oil.
- Bring the pan to a boil after adding the chicken broth.
- Add cornflour, white wine, capers, lemon juice, fresh thyme, and capers. Stir well, then bring to a boil.
- Reintroduce the veal after lowering the heat. Spend 15 minutes simmering.
Tips for making this recipe
- Frequently, veal Piccata is pounded first and then fried. We don’t pound the meat since we want ours thicker. If you’d want, you can. It is not necessary for piccata. “Pounded flat cooked in a sauce of lemon, parsley, and butter” is what piccata implies. As fresh thyme has a stronger flavor than parsley, we decided to incorporate it into our recipe.
- For this recipe, Chardonnay, Pinot Grigio, or Sauvignon Blanc are all suitable wine choices. Using drinking wine instead of cooking wine gives your food more flavor. If all you have is cooking wine, by all means, use it.
Nutrition Value
- Serving: 1 cutlet
- Calories: 646 kcal
- Carbohydrates: 38g
- Protein: 37g
- Fat: 35g
- Saturated Fat: 12g
- Fat: 0.5g
- Cholesterol: 150mg
- Sodium: 2865mg
- Potassium: 700mg
- Fiber: 2g
- Sugar: 1g
- Calcium: 52mg
- Iron: 4mg
Final words
This dish looks fancy and complicated but really all that’s happening is that you’re browning the meat (which gives it great flavor) and adding some salt to keep it tender. It’s also important not to overcook your veal or else it’ll be tough. But if you’re looking for an easy weeknight dinner that doesn’t take too long and won’t break your budget or make you fat, then this veal recipe is what you need.
If you have questions about the recipe or want to share your version of veal piccata, please feel free to comment. Don’t forget to share it with your friends and family, I am sure they’ll love it too.
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