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Lemon Veal Piccata
Created by: Howcan Team
Ingredients
- 4 veal cutlets, pounded to 1/4-inch thickness
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 4 tablespoons unsalted butter
- 1/4 cup fresh lemon juice
- 1/2 cup chicken broth
- 1/4 cup brined capers, drained
- 1/4 cup chopped fresh parsley
Instructions
- Season the veal cutlets with salt and pepper on both sides.
- Dredge the cutlets in the flour, shaking off any excess.
- In a large skillet, melt 2 tablespoons of butter over medium-high heat.
- Add the veal cutlets and cook for 2-3 minutes on each side, or until golden brown and cooked through. Remove the cutlets from the skillet and keep warm.
- In the same skillet, add the lemon juice, chicken broth, and capers. Bring to a boil, scraping up any browned bits from the bottom of the pan.
- Simmer the sauce for 5 minutes, or until slightly reduced.
- Stir in the remaining 2 tablespoons of butter and chopped parsley.
- Return the veal cutlets to the skillet, turning to coat in the sauce. Cook for an additional 2 minutes to heat through.
- Serve the veal piccata hot, spooning the sauce over the top. Enjoy!
Lemon Veal Piccata is a classic Italian dish that originated in the region of Lombardy. It is a beloved recipe that has been passed down through generations, known for its delicate balance of flavors and textures. The dish features tender veal cutlets, dredged in flour, then sautéed to golden perfection. The highlight of the dish is the tangy and zesty lemon-caper sauce that is drizzled over the veal, adding a burst of citrusy brightness. Renowned chefs like Lidia Bastianich and Mario Batali have popularized this dish in their restaurants, showcasing its timeless appeal. Today, the best versions of Lemon Veal Piccata can be found in authentic Italian trattorias, where the quality of the veal and the freshness of the lemons are crucial to achieving the perfect balance of flavors. For a twist on the traditional recipe, some chefs substitute chicken for veal, creating a delicious alternative known as Chicken Piccata. Whether made with veal or chicken, the key to a stellar Lemon Veal Piccata lies in achieving a harmonious blend of savory, tart, and buttery notes, making it a standout dish in Italian cuisine.
30 min
4
320 calories
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