Veal Piccata

Veal Piccata is a classic Italian dish known for its tender veal cutlets served in a tangy lemon-butter sauce with capers. This elegant and flavorful dish is quick to prepare, making it perfect for a weeknight dinner or a special occasion. Here’s a detailed recipe to help you recreate this delicious dish at home.

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Ingredients:

For the Veal Cutlets:

• 4 veal cutlets (about 4 ounces each), pounded to 1/4-inch thickness
• Salt and freshly ground black pepper
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter

For the Piccata Sauce:

• 1/2 cup chicken broth
• 1/4 cup dry white wine
• Juice of 1 lemon (about 3 tablespoons)
• 2 tablespoons capers, drained
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons unsalted butter
• Salt and freshly ground black pepper to taste

For Garnish:

• Lemon slices
• Fresh parsley, chopped

For Serving:

• Cooked pasta or steamed vegetables

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Instructions:

1. Prepare the Veal Cutlets:

1. Season the veal cutlets on both sides with salt and freshly ground black pepper.
2. Place the flour in a shallow dish. Dredge each veal cutlet in the flour, shaking off any excess.

2. Cook the Veal Cutlets:

1. In a large skillet, heat the olive oil and butter over medium-high heat.
2. Add the veal cutlets to the skillet and cook for 2-3 minutes on each side, or until golden brown and cooked through.
3. Remove the veal cutlets from the skillet and transfer them to a plate. Cover loosely with foil to keep warm.

3. Prepare the Piccata Sauce:

1. In the same skillet, add the chicken broth, white wine, and lemon juice. Bring to a boil, scraping up any browned bits from the bottom of the skillet.
2. Reduce the heat to medium-low and simmer the sauce for about 5 minutes, or until it is slightly reduced.
3. Stir in the capers and chopped parsley.
4. Gradually whisk in the butter, one tablespoon at a time, until the sauce is smooth and slightly thickened.
5. Season the sauce with salt and freshly ground black pepper to taste.

4. Serve:

1. Arrange the cooked veal cutlets on a serving platter or individual plates.
2. Spoon the piccata sauce over the veal cutlets.
3. Garnish with lemon slices and chopped fresh parsley.

5. Optional Serving Suggestions:

• Serve Veal Piccata with cooked pasta, such as linguine or fettuccine, tossed in the piccata sauce.
• Alternatively, serve with steamed vegetables, such as asparagus or green beans, for a lighter option.

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Conclusion: Veal Piccata is a classic Italian dish that combines tender veal cutlets with a tangy and flavorful lemon-butter sauce. This recipe captures the essence of Italian cuisine with its simple yet elegant preparation. Enjoy this delicious dish with your favorite side for a satisfying and memorable meal. Buon appetito!