Veal piccata is a classic staple of Italian food. Capers, parsley, lemon juice, and white wine form the foundations of the sauce for this recipe. Try this quick and easy version from Lugo Caffe, located in New York City.
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This chicken piccata recipe adds one more protein dish to my family's dinner table. It is deliciously lemony and refreshing, quite tangy with the capers, while the parsley adds a nice subtle flavor to it as well.
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Whether it's for your Thanksgiving dinner from leftover turkey, this dish is great for the holiday. It saves you time and gives you the holiday flavors with the cranberry piccata. It is recommended you pair this meal with Thorny Rose Red Blend.
This piccata recipe calls for tilapia, but you can also substitute most any flaky white fish, or use veal or chicken cutlets. For more quick and easy fish dinners, see our complete collection of fish recipes.
Veal Piccata recipe. Ready In: 1 hr Makes 6 servings 154 per serving Ingredients: veal scallops, butter, white wine, lemon juice, garlic clove, salt and black pepper, mushrooms, capers, scallions, spring or green onions