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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
- 2 tablespoons 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 to the skillet and cook for 2-3 minutes on each side, or until golden brown. Remove the cutlets from the skillet and set aside.
- Add the lemon juice, chicken broth, and capers to the skillet, scraping up any browned bits from the bottom of the pan.
- Simmer the sauce for 2-3 minutes, or until slightly reduced.
- Stir in the remaining 2 tablespoons of butter and return the veal cutlets to the skillet, turning to coat in the sauce.
- Cook for an additional 1-2 minutes, or until the veal is heated through and the sauce has thickened slightly.
- Sprinkle with chopped parsley and serve immediately.
Veal Piccata is a classic Italian dish that originated in the region of Lombardy. It is a popular dish that features tender veal cutlets, dredged in flour, and then sautéed to perfection. The dish is then finished with a tangy and flavorful sauce made with lemon juice, capers, and butter. This iconic dish has been a staple in Italian cuisine for centuries and has made its way into the menus of many renowned Italian restaurants around the world. One of the most famous chefs associated with Veal Piccata is the legendary Italian chef, Marcella Hazan, who popularized the dish in the United States through her cookbooks and cooking classes. Today, Veal Piccata can be found on the menus of upscale Italian restaurants, where chefs take pride in using the finest veal and the freshest ingredients to create this timeless dish. The key to a perfect Veal Piccata lies in the balance of flavors - the tangy acidity of the lemon juice, the briny punch of the capers, and the richness of the butter all come together to create a harmonious and delicious sauce that perfectly complements the tender veal. When making Veal Piccata at home, it's important to use high-quality veal and to not overcook the cutlets, as they should remain tender and juicy. An alternative method for making this dish is to use chicken instead of veal, creating a Chicken Piccata, which is equally delicious and a great option for those who prefer poultry over veal. Whether enjoyed at a fine Italian restaurant or made at home, Veal Piccata is a timeless dish that continues to delight food enthusiasts with its vibrant flavors and elegant simplicity.
30 min
4
320 calories
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