Restaurant-Quality Veal Piccata: Your Guide to an Elegant, Easy Meal

Veal Piccata is a timeless culinary delight that brings the sophistication of a fine dining experience right to your kitchen. This remarkably quick and easy recipe features tender, thinly pounded veal cutlets, expertly browned to perfection and then bathed in a luscious, mouth-watering lemon, butter, and caper sauce. Garnished with fresh parsley, this dish is guaranteed to impress your guests and become a staple in your meal rotation.

What Makes Veal Piccata So Special?

If you’re a fan of the bright, zesty flavors found in dishes like Chicken Piccata, you are absolutely going to adore this veal version. The combination of tangy lemon and briny capers creates a harmonious flavor profile that is both refreshing and deeply satisfying. Veal Piccata stands out as a classic, elegant meal that, despite its sophisticated taste, is incredibly straightforward to prepare in your own home. It’s the perfect dish for a special occasion or when you simply crave a gourmet experience without the fuss.

The secret to its quick preparation lies in the veal cutlets, which are typically pounded thin to about 1/8 of an inch thick. This ensures a remarkably short cooking time, making Veal Piccata an ideal choice for busy weeknights when you still want to serve something extraordinary. The rich, velvety lemon-butter sauce is the perfect companion to the delicate veal and any pasta you choose to pair it with, elevating every bite.

Serving Suggestions to Complete Your Meal

To create a complete and unforgettable meal, I love to serve Veal Piccata alongside a bed of delicate angel hair pasta, lightly tossed with a sprinkle of freshly grated Parmesan cheese. The pasta acts as a wonderful vehicle for soaking up every drop of that exquisite lemon-butter caper sauce.

For a well-rounded dinner, complement your Veal Piccata with a crisp green salad, perhaps with a light vinaigrette, and some warm, crusty bread. The bread is perfect for mopping up any remaining sauce – trust me, you won’t want to leave any behind! Consider adding a side of steamed asparagus or roasted broccoli for extra color and nutrients. A dry white wine, such as a Sauvignon Blanc or Pinot Grigio, would also pair beautifully with the zesty flavors of the dish.

Why Choose Veal? Insights from The Ohio Beef Council

We’re proud to partner with The Ohio Beef Council to bring you this delectable and easy veal recipe. Veal is a versatile and lean protein that is both nutritious and incredibly tender when cooked correctly. It’s an excellent choice as the holiday season approaches or whenever you’re hosting guests, offering a refined option that’s sure to impress.

Many have already enjoyed our other veal creations, such as these veal stuffed shells, our simple veal chops recipe, and the ever-popular Slow Cooker Veal Meatballs. Veal’s mild flavor and tender texture make it incredibly adaptable to various culinary styles, from classic Italian dishes like piccata to hearty meatballs and comforting casseroles. It’s a fantastic ingredient to explore in your cooking.

Expert Tips for Cooking Perfect Veal

Cooking veal doesn’t have to be intimidating. With a few simple techniques, you can achieve tender, flavorful results every time. Follow these expert tips to master your veal dishes:

• Savor the Flavor with Marinades: Marinades are an excellent way to infuse deep flavors into veal, particularly for chops, roasts, or steaks. You can marinate veal in the refrigerator for up to five days, allowing the meat to absorb all the delicious herbs and spices. This also helps to tenderize the meat, ensuring a more succulent outcome.
• Achieve Best Results for Braised or Stewed Dishes: For stews and braises, always start by browning the veal slowly. This crucial step develops a rich, complex flavor base through the Maillard reaction. After browning, ensure the pot is covered tightly to retain steam and simmer gently over a very low heat. Low and slow cooking breaks down connective tissues, resulting in incredibly tender and flavorful veal.
• Trim Fat After Cooking: To preserve the natural juiciness of veal, especially for roasts, chops, and steaks, it’s best to leave a thin layer of fat on the meat during cooking. This fat helps to baste the meat and keep it moist. Once cooked, you can easily trim off any excess fat before serving if desired.
• Pound Cutlets for Even Cooking: When preparing veal cutlets for dishes like piccata, use the flat side of a meat mallet to pound them to a uniform thickness, typically about 1/8 of an inch. This ensures that all parts of the cutlet cook evenly and quickly, preventing some areas from drying out while others are still cooking.
• Pat Dry for Optimal Browning: Before seasoning or flouring your veal cutlets, always pat them thoroughly dry with paper towels. Removing excess moisture from the surface of the meat is key to promoting a beautiful golden-brown sear and developing that desirable tender crust. Wet meat tends to steam rather than brown.
• Don’t Overcook – The Golden Rule: You don’t need to be a professional chef to create delicious veal meals. Whether you choose to sauté, stir-fry, braise, stew, grill, or broil, the most important rule to remember when cooking veal is: “The key to veal is not to overcook.” – Executive Chef, Ritz-Carlton Dining Room, Boston. Veal is lean and cooks quickly, so keeping a close eye on it will ensure it remains tender and juicy, not tough or dry. Aim for an internal temperature that aligns with your preferred doneness, typically around 145°F for medium-rare to 160°F for medium-well for cutlets.

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Veal Piccata

By

Julia Jolliff

Veal Piccata is a quick and easy meal that tastes like you are dining in a restaurant.

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Prep:

10 minutes
mins

Cook:

20 minutes
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Total:

30 minutes
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Servings:

4
servings

Ingredients

• 8 – 2- ounce veal cutlets, pounded flat
• Salt and black pepper
• 1/3 cup all-purpose flour
• 2 teaspoons dried oregano
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 5 Tablespoons unsalted butter
• 6 Tablespoons olive oil
• 2 cloves garlic, minced
• 1/3 cup freshly squeezed lemon juice
• 1/2 cup chicken stock
• 1/3 cup brined capers
• 1/3 cup freshly chopped parsley
• Angel hair pasta, {or pasta of your choice}
• Parmesan Cheese, for garnish

Instructions

• Begin by cooking your chosen pasta according to the package directions until al dente. Drain and set aside.
• Place each veal cutlet between two pieces of plastic wrap or parchment paper. Using the flat side of a kitchen/meat mallet, pound the veal cutlets evenly to about 1/8 of an inch thick. Pat the pounded veal cutlets thoroughly dry with a paper towel to ensure proper browning.
• Season both sides of each veal cutlet generously with a sprinkle of salt and freshly ground black pepper.
• In a shallow bowl, whisk together the all-purpose flour, dried oregano, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Dredge each seasoned veal cutlet in this flour mixture, shaking off any excess.
• Heat a large skillet over medium-high heat. Add 2 tablespoons of unsalted butter and 3 tablespoons of olive oil. Allow the butter to melt and start to sizzle.
• Once the skillet is hot, carefully add 4 pieces of the floured veal cutlets. Cook for approximately 4 minutes on one side until golden brown. Flip the veal and cook on the other side for another 3-4 minutes, or until the veal reaches an internal temperature of 150-160 degrees F for desired doneness. Remove the cooked veal from the skillet and transfer to a plate, covering loosely with foil to keep warm.
• In the same skillet, add another 2 tablespoons of butter and 3 tablespoons of olive oil. Once melted, add the remaining 4 pieces of veal. Cook for 4 minutes per side, or until golden brown and cooked through to 150-160 degrees F. Remove and add to the plate with the other veal, keeping covered.
• With the skillet still on medium-high heat, add the minced garlic, fresh lemon juice, chicken stock, and capers. Bring the mixture to a brisk boil, stirring continuously and scraping up any browned bits from the bottom of the pan – these bits add tremendous flavor to your sauce. Reduce the heat slightly, then add the final 1 tablespoon of butter and whisk until it melts and the sauce slightly thickens. Stir in the freshly chopped parsley.
• To serve, place two pieces of veal piccata over a bed of pasta. Generously drizzle the hot lemon-butter caper sauce over the veal and pasta. Garnish with additional fresh parsley and a sprinkle of Parmesan cheese for an extra layer of flavor.

Nutrition

Calories: 441kcal,
Carbohydrates: 13g,
Protein: 15g,
Fat: 38g,
Saturated Fat: 13g,
Polyunsaturated Fat: 3g,
Monounsaturated Fat: 20g,
Trans Fat: 1g,
Cholesterol: 83mg,
Sodium: 744mg,
Potassium: 329mg,
Fiber: 1g,
Sugar: 1g,
Vitamin A: 898IU,
Vitamin C: 16mg,
Calcium: 43mg,
Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Frequently Asked Questions About Veal Piccata

What exactly is Veal Piccata?

Veal Piccata is a classic Italian-American dish consisting of thin slices of veal, often pounded even thinner, dredged in flour, pan-fried, and then served with a sauce made from lemon juice, butter, and capers. It’s known for its bright, tangy, and rich flavor profile.

Can I use a different type of meat instead of veal?

Absolutely! While traditional, veal can be substituted. Chicken breast is a popular alternative, creating “Chicken Piccata.” You can also use thin slices of turkey breast or even firm white fish, though cooking times and flavor nuances will vary slightly.

What kind of capers should I use?

Brined capers, packed in vinegar and salt, are typically used for piccata. They add a wonderful briny, tangy pop to the sauce. Ensure you drain them well before adding to the sauce. If you can find caper berries, they are larger and offer a slightly different texture, but standard capers are perfect.

How do I prevent the veal from becoming tough?

The key to tender veal is to not overcook it. Veal cutlets are very thin and cook quickly, usually just 3-4 minutes per side. Use a meat thermometer to ensure it reaches an internal temperature of 150-160°F for medium-well, or even slightly less for medium-rare if preferred. Pounding the veal to a uniform thinness also aids in even and quick cooking, preventing tougher spots.

Can I make this recipe gluten-free?

Yes, you can! Simply substitute the all-purpose flour with a gluten-free flour blend (ensure it’s suitable for dredging/frying, like a rice flour or a specific GF all-purpose blend). The rest of the ingredients are naturally gluten-free.

How should I store and reheat leftover Veal Piccata?

Store any leftover veal and sauce in an airtight container in the refrigerator for up to 2-3 days. When reheating, gently warm the veal and sauce in a skillet over low heat, adding a splash of chicken stock or water if the sauce has thickened too much. Be careful not to overheat the veal, as it can dry out quickly. Microwaving is an option, but pan-reheating yields better texture.

Final Thoughts on Mastering Your Veal Piccata

Veal Piccata is more than just a meal; it’s an experience. The delicate balance of tender veal, bright lemon, savory butter, and salty capers creates a symphony of flavors that is both comforting and exhilarating. This recipe proves that you don’t need extensive culinary skills or hours in the kitchen to produce a dish that feels incredibly special.

Whether you’re cooking for a romantic dinner, a family gathering, or simply treating yourself to something exquisite, Veal Piccata rises to the occasion. We encourage you to try this recipe and discover the joy of creating restaurant-quality meals from the comfort of your own home. Don’t forget to savor every bite and perhaps experiment with the side dishes to find your perfect pairing. Happy cooking!