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Veal Piccata with Lemon-Butter Sauce
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
- 2 tablespoons olive oil
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 1/4 cup capers, drained
- 2 tablespoons chopped fresh parsley
Instructions
- Season the veal cutlets with salt and pepper on both sides.
- Dredge the veal cutlets in the flour, shaking off any excess.
- In a large skillet, heat 2 tablespoons of butter and olive oil 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 veal from the skillet and set aside.
- In the same skillet, add the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.
- Bring the sauce to a simmer and cook for 2 minutes.
- Stir in the capers and remaining 2 tablespoons of butter, allowing the butter to melt and the sauce to thicken slightly.
- Return the veal cutlets to the skillet, spooning the sauce over the top.
- Simmer for an additional 2-3 minutes, or until the veal is cooked through and the sauce has thickened.
- Garnish with chopped parsley and serve hot.
Veal Piccata with a lemon-butter sauce is a classic Italian dish that has been enjoyed for centuries. The origins of this dish can be traced back to the coastal regions of Italy, where fresh seafood and citrus fruits were abundant. The combination of tender veal, tangy lemon, and rich butter creates a harmonious balance of flavors that has stood the test of time. Renowned chefs such as Mario Batali and Lidia Bastianich have popularized this dish in their restaurants, showcasing the simplicity and elegance of Italian cuisine. Today, the best versions of Veal Piccata with a lemon-butter sauce can be found in authentic Italian trattorias and fine dining establishments, where chefs meticulously prepare the dish to perfection. The key to a great Veal Piccata lies in the quality of the veal, the freshness of the lemons, and the balance of the lemon-butter sauce. The veal should be thinly sliced and tender, while the sauce should be velvety and bursting with citrusy goodness. Some alternative methods for making this dish include using chicken or fish instead of veal, offering a delicious twist on the traditional recipe. Whether enjoyed in a bustling Italian eatery or homemade with love, Veal Piccata with a lemon-butter sauce is a timeless culinary delight that continues to captivate food enthusiasts worldwide.
30 min
4
350 calories
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