Veal piccata

### Overview of Veal Piccata

Veal Piccata is a classic Italian dish that exudes elegance and simplicity on the plate. Originating from Italy, this delightful entrée features thin slices of veal cutlets, which are coated in flour and sautéed to golden perfection. The signature element of piccata lies in its luscious lemon butter sauce—a tangy blend of lemon juice, capers, and sometimes a splash of white wine or chicken stock, enriched with creamy butter. This vibrant sauce perfectly complements the tender veal, making it a beloved choice for both special occasions and cozy family dinners.

Veal Piccata Recipe

Ingredients:

• 4 veal cutlets (about 1/2 inch thick)
• Salt and freshly ground black pepper
• 1/2 cup all-purpose flour, for dredging
• 3 tablespoons olive oil or vegetable oil
• 4 tablespoons unsalted butter, divided
• 1/2 cup chicken stock or white wine
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 tablespoons brined capers, drained
• 2 cloves garlic, minced
• Fresh parsley, chopped for garnish

Instructions:

1. Prepare the Veal:
   • Start by seasoning both sides of each veal cutlet with salt and pepper.
   • Dredge them lightly in flour, shaking off any excess.
2. Cook the Veal:
   • In a large skillet over medium-high heat, warm 2 tablespoons of olive oil or vegetable oil.
   • Add 1 tablespoon of butter to melt into the hot oil.
   • Once the butter is foaming, add two cutlets at a time. Sauté until golden brown and cooked through (about 3-4 minutes per side). Transfer the cooked cutlets to a plate and tent them with foil to keep warm.
   • Repeat the process for the remaining veal cutlets.
3. Make the Sauce:
   • In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant but not browned.
   • Pour in chicken stock or white wine, scraping up any brown bits from the bottom of the pan with a wooden spoon.
   • Add lemon juice and capers to the skillet. Bring it to a simmer and let it reduce slightly (about 2-3 minutes).
   • Reduce heat to low and whisk in the remaining 3 tablespoons of butter until melted and sauce is glossy.
4. Finish and Serve:
   • Return all veal cutlets to the skillet, spooning some sauce over each piece.
   • Cook for another minute or so to reheat the veal and let it absorb the flavors.
   • Garnish with fresh parsley before serving.
5. Serving Suggestions:
   • Veal Piccata pairs beautifully with lemony sautéed greens, mashed potatoes, or creamy polenta for a complete meal.

Enjoy this classic dish that offers a perfect balance of tender veal and zesty sauce, bringing a taste of Italy to your table!

Image model: Ultraspice

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