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Veal Piccata with Capers and Parsley
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 to the skillet and cook for 2-3 minutes on each side, 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. Bring the sauce to a simmer and cook for 2-3 minutes to reduce slightly.
- 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 to heat through.
- Transfer the veal cutlets to a serving platter, spoon the sauce over the top, and sprinkle with chopped parsley.
- Serve immediately and enjoy!
Veal Piccata with capers and parsley is a classic Italian dish that has been enjoyed for centuries. The dish originated in the Lazio region of Italy, where it was traditionally made with thinly sliced veal, lemon juice, capers, and fresh parsley. The tangy and savory flavors of the capers combined with the freshness of the parsley create a delightful balance that elevates the dish to a whole new level. Renowned chefs like Lidia Bastianich and Mario Batali have popularized this dish in their restaurants, showcasing the perfect balance of flavors and textures. Today, the best versions of Veal Piccata with capers and parsley can be found in authentic Italian restaurants that prioritize using high-quality veal and fresh, vibrant ingredients. The key to making a delicious Veal Piccata with capers and parsley lies in the quality of the ingredients and the technique used to cook the veal. It's important to use thinly sliced veal and to cook it quickly at high heat to ensure a tender and flavorful result. Additionally, the briny pop of the capers and the bright, herbaceous notes of the parsley are essential for achieving the authentic flavors of this classic dish. While the traditional method of making Veal Piccata with capers and parsley is widely celebrated, there are also alternative methods that can be considered. For example, some chefs may choose to add a splash of white wine or chicken broth to the pan sauce for an extra layer of complexity, while others might experiment with different herbs and citrus fruits to put their own unique spin on the dish. Whether you're dining at a top Italian restaurant or preparing Veal Piccata with capers and parsley at home, the key is to honor the dish's rich history and embrace the vibrant flavors that have made it a beloved classic in Italian cuisine.
30 min
4
320 calories
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