Name: Veal Piccatas
Prep time: 10 min
Cook time: 14 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 veal scaloppine; 4 servings salt and pepper; 4 servings flour; 2 Tbsp butter; 2 Tbsp vegetable oil; 0.25 cup wine; 1 tsp garlic; 0.5 cup chicken broth; 2 Tbsp lemon juice; 1 Tbsp capers; 4 servings parsley

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Veal Piccatas Recipe — Recipes Zone

Method

8 steps · 45 min

01
Season and Flour Veal
Pat the veal scaloppine dry, then season them generously with salt and pepper. Lightly dust each piece with flour, shaking off any excess.
In a large skillet, melt the 2 Tbsp butter with the 2 Tbsp vegetable oil over medium-high heat until the butter foams and then subsides, just before it starts to brown.
02
Sauté the Veal
Working in batches if necessary to avoid crowding the pan, add the floured veal to the hot skillet. Sauté for 2-3 minutes on one side until it's golden brown. Flip the scaloppine, cover the pan, and cook for another 1-2 minutes until just cooked through. Don't overcook, as veal cooks very quickly.
03
Remove Veal, Drain Fat
Carefully transfer the cooked scaloppine to a warmed platter to keep them hot. Pour off any excess fat from the skillet, leaving just the browned bits (fond) in the pan.
04
Deglaze and Sauté Garlic
Pour the 1/4 cup wine into the hot pan, scraping up any browned bits from the bottom with a wooden spoon. Add the 1 tsp minced garlic and cook, stirring, for about 2 minutes, until the garlic is lightly golden and the wine has nearly evaporated.
05
Simmer Sauce, Add Veal
Stir in the 1/2 cup chicken broth, 2 Tbsp lemon juice, and 1 Tbsp capers. Bring the sauce to a gentle simmer.
Return the veal scaloppine to the pan, nestling them into the sauce. Cook for about 1 minute on each side, just to warm them through and allow them to absorb some of the sauce.
06
Plate the Veal
Transfer the veal scaloppine to individual warm plates.
07
Finish Sauce
Off the heat, swirl in butter until it melts and emulsifies. The sauce should be bright with lemon. Pour it over the veal.
08
Garnish and Serve
Garnish each serving with chopped fresh parsley before bringing it to the table.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	160kcal	8%
Fat	13g	19%
Carbohydrate	7g	3%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens2 present · 3 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Gluten	Contains
Milk	Contains
Soya

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Veal Piccatas Recipe

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Method

Season and Flour Veal

Sauté the Veal

Remove Veal, Drain Fat

Deglaze and Sauté Garlic

Simmer Sauce, Add Veal

Plate the Veal

Finish Sauce

Garnish and Serve

Nutrition

Allergens

Reviews

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