Classic Veal Piccata Recipe: An Italian Favorite

Veal piccata is a dish that brings comfort with its vibrant flavors. The first bite is tender, with a burst of lemon and capers in a buttery sauce. It reminds me of family dinners and lively trattorias, filled with the scent of veal and wine glasses clinking.

Veal piccata showcases Italy’s culinary genius. It combines simple ingredients into a flavorful dish. Thin veal cutlets cook fast, becoming golden outside and tender inside. The lemon-caper sauce adds a tangy touch that complements the veal perfectly.

This classic veal-piccata recipe is a must-try for anyone who loves cooking. It’s easy to make and tastes like a restaurant dish. It’s perfect for impressing guests or enjoying a cozy dinner at home. Let’s explore how to make this Italian classic and delight your taste buds.

Key Components of the Dish

The dish centers around the veal scaloppine. These are thin veal cutlets that cook fast and soak up the sauce. The flour coating adds a delicate crust. The sauce, with its balance of flavors, brings everything together.

“Veal-piccata is a classic Italian dish that showcases the delicate flavors of veal and the bright, tangy notes of lemon and capers.”

Essential Ingredients for Perfect Veal Piccata

To make a delicious veal-piccata, you need a few key ingredients. The base is tender veal cutlets, pounded thin to 1/4 inch. This makes them tender and cooks them fast.

You’ll also need all-purpose flour for dredging, unsalted butter, and olive oil for cooking. The lemon butter sauce is key. chicken stock, lemon juice, and salty capers. Fresh parsley adds a nice herb flavor at the end.

Here’s a closer look at the essential ingredients for veal piccata:

• 1-1.5 pounds of veal top round cutlets (2-3 ounces each), pounded to 1/4 inch thickness
• All-purpose flour for dredging
• Unsalted butter
• Olive oil
• Dry white vinegar
• Chicken stock or broth
• Fresh lemon juice and lemon slices
• Capers
• Fresh parsley, chopped
• Salt and pepper to taste

Step-by-Step Veal-Piccata Preparation Method

Making the classic veal scaloppine with a delicious lemon butter sauce is a journey. It brings the true taste of Italian preparation to your kitchen. Follow these easy steps to make restaurant-quality veal-piccata at home.

Preparing the Veal Cutlets

Start by pounding the veal cutlets to 1/4-inch thickness. This ensures even cooking. Season them well with salt and pepper, then lightly flour them, shaking off any extra.

Making the Signature Lemon-Caper Sauce

In a hot skillet, sear the veal cutlets in olive oil and butter for 1.5 to 3 minutes per side. This gives them a golden-brown crust. Remove the cutlets and keep them warm while you make the sauce.

Use the pan to deglaze with dry white wine, letting it simmer and reduce. Add some stock and lemon slices, cooking until the sauce thickens. Then, add fresh lemon juice, capers, butter, and parsley to make the lemon-caper sauce.

Final Assembly and Plating

Put the seared veal cutlets back in the pan, coating them in the sauce. Heat for a minute or two, so the flavors mix well.

To serve, place the veal scaloppine on plates and spoon the lemon butter sauce over it. Add lemon slices and parsley for a beautiful veal piccata dish.

This recipe takes about 20-25 minutes, making it perfect for a quick, yet elegant, weeknight meal.

Expert Tips for Achieving Restaurant-Quality Results

Making a restaurant-quality veal-piccata at home is possible with a few tips. Focus on meat tenderness, classic preparation, and presentation. This will make your veal-piccata a memorable dining experience.

1. Pound the veal-cutlets to an even thickness. This ensures uniform cooking and a tender texture throughout.
2. Make sure the pan is hot before adding the veal. This promotes proper browning and searing, which is essential for the classic piccata flavor.
3. Cook the veal in batches to avoid overcrowding the pan. Overcrowding can lead to steaming rather than searing, compromising the meat’s tenderness.
4. Use a dry white vinegar to deglaze the pan after searing the veal. The wine adds depth and enhances the lemon-caper sauce.
5. Adjust the sauce consistency by simmering to reduce it, or add more stock if it becomes too thick. The perfect veal-piccata sauce should have a silky, coating texture.
6. Finish the sauce by stirring in a tablespoon of butter at the end. This creates a luxurious, velvety mouthfeel.
7. Serve the veal-piccata immediately to prevent the delicate coating from becoming soggy.
8. For a twist on the classic, try the recipe with chicken or turkey cutlets, adjusting the cooking time as needed.

By following these expert tips, you can make a restaurant-quality veal-piccata. The secret is to focus on meat tenderness, classic preparation, and restaurant dish presentation. This will make your dish stand out and impress everyone.

“The secret to a perfect veal-piccata is in the attention to detail – from the even thickness of the cutlets to the silky, lemon-caper sauce. Follow these tips, and you’ll be serving up a restaurant-worthy dish in no time.”

Serving Suggestions

Complementary Side Dishes

• Mashed potatoes
• Rice
• Pasta
• Green beans
• Sautéed mushrooms
• Roasted carrots

Presentation Tips

To serve Veal-Piccata, place the cutlets on a warmed platter. Spoon the lemon-caper sauce over them. Add fresh lemon slices and parsley for a nice look and taste.

It’s best to serve it right away. This keeps the veal tender and warm. A light green salad with vinaigrette is a nice addition to the meal.