Veal Piccata
Veal Piccata is a classic Italian-American dish featuring tender, thin slices of veal in a delicious lemon-butter caper sauce.
Nutrition
Calories: 350cal
Carbohydrate: 10g
Protein: 35g
Fat: 20g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
15 min Prep
15 min Cook
30 min Total
4 Servings
Ingredients
- 1 pound veal scaloppine, pounded to 1/4 inch thickness
- 1/2 cup all-purpose flour, for dredging
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken broth
- 1/4 cup capers, rinsed
- 1/4 cup chopped fresh parsley
Instructions
- Place the flour in a shallow dish. Season the veal scallops with salt and pepper, then dredge them lightly in the flour, shaking off any excess.
- In a large skillet, heat 2 tablespoons of the butter and the olive oil over medium-high heat. Once the butter has melted and is sizzling, add the veal scallops. Cook each side for about 1-2 minutes, until golden brown and just cooked through. Remove the veal from the pan and set aside.
- In the same skillet, add the lemon juice, chicken broth, and capers. Use a wooden spoon to scrape up any brown bits from the bottom of the pan. Allow the sauce to boil and reduce slightly, about 2 minutes.
- Lower the heat to medium, return the veal to the skillet and gently simmer for another minute, turning the veal once to coat both sides with the sauce. Remove the pan from the heat.
- Add the remaining tablespoon of butter to the skillet, swirling the pan until the butter melts and the sauce is smooth. Taste and adjust the seasoning with salt and pepper if needed.
- Transfer the veal to a serving plate and pour the sauce over the top. Garnish with chopped parsley and serve immediately. Tip: Serve with pasta or mashed potatoes to enjoy every last bit of the delicious sauce.
