Veal Piccata Recipe

Name: Veal Piccata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces clarified butter; 10 ounces veal scallopini (veal cutlets pounded very thin); ½ tablespoon capers; ¼ cup seasoned flour (all-purpose flour with salt & white pepper); 1 fresh lemon, zest of; 1 fresh lemon, juice of; 1 pinch of chopped fresh parsley; 3 ounces white wine (chablis, semi-dry); 2 ounces veal stock or 2 ounces chicken stock; 2 ounces unsalted butter (optional)

Servings: persons

2 ounces clarified butter
10 ounces veal scallopini (veal cutlets pounded very thin)
½ tablespoon capers
¼ cup seasoned flour (all-purpose flour with salt & white pepper)
1 fresh lemon, zest of
1 fresh lemon, juice of
1 pinch of chopped fresh parsley
3 ounces white wine (chablis, semi-dry)
2 ounces veal stock or 2 ounces chicken stock
2 ounces unsalted butter (optional)

1
Pound veal cutlets.
2
Get saute pan hot.
3
Season and flour veal scaloppine.
4
Place dusted veal in hot saute pan.
5
Brown veal on both sides.
6
Remove veal from pan.
7
Place on plate.
8
Deglaze pan with white wine, reduce by half.
9
Add veal stock, fresh lemon juice, capers, fresh parsley.
10
Stir in pan with tongs.
11
Add cold whole butter at the very last minute.
12
Stir.
13
Pour over warm veal.
14
Garnish with lemon zest.

277

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 ounces clarified butter, 10 ounces veal scallopini (veal cutlets pounded very thin), ½ tablespoon capers, ¼ cup seasoned flour (all-purpose flour with salt & white pepper), and more.

Yes, Veal Piccata falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veal Piccata

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