Veal Piccata

Veal Piccata
Staff Writer

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

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.

See all caper recipes.

3
Servings
222
Calories Per Serving
Deliver Ingredients

Ingredients

  • Three 3-ounce veal scaloppini
  • Salt and pepper, to taste
  • 4  Tablespoons  all-purpose flour
  • 2  Tablespoons  vegetable oil
  • 1  Cup  white wine
  • 1/4  Cup  lemon juice
  • 4  Tablespoons  unsalted butter
  • 1  Teaspoon  capers
  • 1  Teaspoon  chopped parsley
  • pieces thinly sliced lemon or lemon zest, for garnish

Directions

Season the veal with salt and pepper, to taste. Lightly dredge in flour and shake off the excess. Heat a sauté pan over medium-high heat until hot, add the oil, and sear the veal for 1 minute and repeat on the other side. Remove the veal from the pan and let rest.

 

Add the white wine and lemon juice to the pan. Simmer until the mix is reduced by half the original amount. Slowly whisk the butter into the mixture along with the capers and parsley. Season with salt and pepper, to taste. Add the veal back to the pan and warm though.

 

Place the veal on plates and spoon the sauce on and around the dish. Garnish with the lemon slices or zest and serve.

Nutritional Facts

Total Fat
3g
4%
Sugar
1g
1%
Saturated Fat
1g
4%
Cholesterol
1mg
0%
Carbohydrate, by difference
32g
25%
Protein
4g
9%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
35mg
4%
Choline, total
5mg
1%
Fiber, total dietary
1g
4%
Fluoride, F
135µg
5%
Folate, total
64µg
16%
Iron, Fe
2mg
11%
Magnesium, Mg
18mg
6%
Niacin
2mg
14%
Phosphorus, P
59mg
8%
Selenium, Se
7µg
13%
Sodium, Na
225mg
15%
Water
79g
3%

Veal Shopping Tip

There are 5 different kinds of veal depending on age and how it has been fed.

Veal Cooking Tip

Veal may require placement of an additional layer of fat around the meat to prevent it from drying out.

Veal Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.