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Extra Caper Veal Piccata
Created by: Howcan Team
Ingredients
- 4 veal cutlets (about 1/4 inch thick)
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 4 tablespoons unsalted butter
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 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 until golden brown, about 3 minutes per side. Transfer the cutlets to a plate and cover with foil to keep warm.
- In the same skillet, add the chicken broth, lemon juice, and capers. Bring to a boil, scraping up any browned bits from the bottom of the pan.
- Simmer the sauce until it reduces slightly, about 5 minutes.
- Stir in the remaining 2 tablespoons of butter and parsley. Season with salt and pepper to taste.
- Return the veal cutlets to the skillet and spoon the sauce over them. Cook for an additional 2 minutes to heat through.
- Transfer the veal piccata to a serving platter and spoon the sauce over the top. Serve hot and enjoy!
Veal Piccata is a classic Italian dish that has been enjoyed for centuries. The dish originated in the region of Lombardy, known for its rich culinary traditions. It is believed to have been created by Italian chefs who sought to elevate the flavor of veal by combining it with a tangy and zesty sauce. The dish gained popularity in the United States in the 20th century, particularly in Italian-American restaurants. Renowned chefs such as Lidia Bastianich and Mario Batali have featured their own versions of Veal Piccata in their restaurants, further cementing its status as a beloved Italian dish. The key to a perfect Veal Piccata lies in the balance of flavors. The tender veal cutlets are sautéed to perfection and then topped with a luscious sauce made with butter, lemon juice, white wine, and, of course, an abundance of capers. The capers add a delightful burst of briny flavor that complements the richness of the veal. Today, the best versions of Veal Piccata can be found in authentic Italian restaurants that prioritize using high-quality ingredients and traditional cooking techniques. When making this dish at home, it's crucial to source the freshest veal and to not skimp on the capers, as they are the star ingredient that gives Veal Piccata its distinctive flavor. For those looking for a twist on the classic recipe, a popular alternative method involves substituting the veal with chicken or fish, resulting in Chicken Piccata or Fish Piccata respectively. These variations offer a lighter alternative while still delivering the delightful combination of savory and tangy flavors.
30 min
4
350 calories
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