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Veal Piccata

Grilled Nectarines
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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.

Ready in
30 m
3
Servings
392
Calories Per Serving

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
  • 3 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
Servings3
Calories Per Serving392
Total Fat26g41%
Sugar1gN/A
Saturated11g54%
Cholesterol106mg35%
Protein19g38%
Carbs11g4%
Vitamin A131µg15%
Vitamin B120.9µg15.1%
Vitamin B60.4mg21.6%
Vitamin C8mg14%
Vitamin D0.3µg0.1%
Vitamin E3mg14%
Vitamin K10µg12%
Calcium20mg2%
Fiber0.5g2.1%
Folate (food)21µgN/A
Folate equivalent (total)48µg12%
Folic acid16µgN/A
Iron1mg8%
Magnesium33mg8%
Monounsaturated11gN/A
Niacin (B3)9mg43%
Phosphorus213mg30%
Polyunsaturated2gN/A
Potassium392mg11%
Riboflavin (B2)0.3mg17.9%
Sodium453mg19%
Thiamin (B1)0.2mg10.5%
Trans0.7gN/A
Zinc2mg14%