How To Make Veal Piccata
This Italian veal piccata can be on your table in just 25 minutes! It's made with fried veal cutlets topped with a buttery sauce of stock and dry sherry.
Ingredients
- ½ cup all-purpose flour
- kosher salt, to taste
- freshly ground white pepper , to taste
- 2 tbsp high-heat vegetable oil, such as safflower, sunflower, peanut, or grapeseed
- 2 oz veal cutlets, (8 pieces), pounded flat
- 1 cup veal stock, or chicken stock
- ½ cup dry sherry
- 1 lemon, juiced, divided
- 2 tbsp capers
- 2 tbsp butter
- 2 tbsp Italian parsley , finely chopped
- lemon slices, garnish
Instructions
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Combine the flour, salt, and pepper on a plate or in a shallow baking dish.
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Heat a heavy-bottomed sauté pan over medium-high heat for 2 minutes and let the pan get nice and hot. Once it is, add the oil and heat for another 30 seconds or so.
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Now dredge both sides of the veal cutlets in the flour mixture.
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Shake off any excess flour and add them, 1 at a time, to the hot pan. Work in batches if necessary, rather than overcrowding the pan.
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Cook 2 to 3 minutes per side or until the cutlets are nicely browned.
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Remove them from the pan and set them aside on a plate, covered with foil, while making the sauce.
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Add the stock, sherry, ½ of the lemon juice, and capers to the pan and scrape off any flavorful bits from the bottom of the pan.
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Bring the liquid to a boil, then lower it to a simmer and cook for about 3 minutes or until the mixture has reduced by about ⅓.
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Swirl in the butter and chopped parsley just at the end of the cooking. Adjust seasoning with kosher salt and remaining lemon juice.
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Plate the cutlets, 2 per person, and garnish with lemon slices.
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Sauce generously and serve immediately. Enjoy.
Nutrition
- Sugar: 1g
- :
- Calcium: 24mg
- Calories: 226kcal
- Carbohydrates: 16g
- Cholesterol: 11mg
- Fat: 13g
- Fiber: 1g
- Iron: 1mg
- Potassium: 253mg
- Protein: 6g
- Saturated Fat: 7g
- Sodium: 316mg
- Vitamin A: 422IU
- Vitamin C: 17mg
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