Main Dishesbitsofcarey
Veal Piccata
The best Veal Piccata recipe ever! Thinly sliced veal pounded flat and cooked in a deliciously simple lemony caper stock. A great one pan Italian classic served with spaghetti or mashed potato. Veal can be substituted with chicken breast or pork tenderloin too!
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min🔥 Cook: 25 min👤 Carey Erasmus📖 bitsofcarey
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
📝 Preparation Steps
1
Season the flattened veal and coat in the flour. Shake off any excess.
2
Heat the butter and olive oil and brown the veal in batches - no more than ⏱️ 3 minutes per side. Remove from pan and set aside.
butter30 g(30 ml) olive oil2 Tbsp(30 ml) fresh lemon juice2 Tbsp(30 ml) chopped Italian parsley2 Tbsp
3
Add white wine and simmer over high heat for ⏱️ 3 minutes to deglaze the pan.
4
Add the stock, lemon juice and garlic and reduce to about half to intensify the flavour and thicken the sauce.
(30 ml) olive oil2 Tbsp(30 ml) fresh lemon juice2 Tbsplemon (thinly sliced and seeds removed)1(30 ml) chopped Italian parsley2 Tbsp
5
Add the browned veal to the sauce and top with sliced lemon, capers and half of the parsley. Simmer for ⏱️ 8 - 10 minutes.
(30 ml) olive oil2 Tbsp(30 ml) fresh lemon juice2 Tbsplemon (thinly sliced and seeds removed)1(30 ml) chopped Italian parsley2 Tbsp
6
Season once more to taste, sprinkle with remaining parsley and serve immediately with olive oil mashed potatoes or spaghetti.
Nutrition Facts
calories
245 kcal
fat Content
9 g
serving Size
1 serving
fiber Content
2 g
sugar Content
3 g
sodium Content
748 mg
protein Content
6 g
cholesterol Content
3 mg
carbohydrate Content
31 g
saturated Fat Content
2 g
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