Veal piccata is one of those classic Italian recipes that tastes complex but is actually easy to prepare.
I was pleasantly surprised to learn how easy this dish is to make at home. A simple combination of basic pantry staples yields a delightful sauce for a thin, fast-cooking cut of meat.
A traditional piccata dish is nothing more than thin cutlets of veal or chicken, dredged in flour, browned, and served with a sauce of butter, lemon juice, white wine, and capers. It can be prepared in 20 minutes or less and is so easy and delicious this technique should be part of every home cook’s repertoire.
I like to use veal when making this dish because it is a type of meat I don’t normally serve at home. Unlike other cuts of veal, thinly sliced veal cutlets are available at most grocery stores.
If you choose to use chicken instead, purchase boneless, skinless breasts and place the chicken breasts between two sheets of wax paper and lightly pound until they are about 1/4-inch thick. The key to this fast recipe is using thin cuts of meat.
Many recipes suggest breading the cutlets, but I find that flour alone is sufficient. There is no reason to do extra work to create a crisp crust that would end up drenched in sauce.
When making this simple pan sauce, don’t skimp on the ingredients. The butter gives the sauce body and the lemon offers a brightness. And be sure to add plenty of capers! Their saltiness really makes the dish.
This is Jennifer Chandler with The Weekly Dish. Bon Appetit!
Veal Piccata
- 8 thinly-sliced veal cutlets, about 1/4-inch thick
- Kosher salt and freshly ground pepper
- 1 tablespoon olive oil
- 1/2 cup chicken stock
- 1/2 cup dry white wine
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons unsalted butter, at room temperature
- 2 tablespoons drained capers
- 1 lemon, thinly sliced into rounds
Pat the veal dry with paper towels and generously season with salt and pepper.
In a large skillet over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pan. In several batches as to not over-crowd the pan, cook the meat until nicely browned, about 3 minutes per side. Be careful not to overcook. Transfer the meat to a plate and tent with foil to keep warm. Drain all of the fat from the pan.
For the sauce, add the stock, wine, and lemon juice to the pan and cook over medium-high heat, stirring with a wooden spoon to scrape up the browned bits from the bottom, until the sauce is reduced by half, about 3 minutes. Whisk in the butter. Stir in the capers and sliced lemons and cook until warmed through, about 1 to 2 minutes. Season with salt and pepper to taste.
To serve, place two veal cutlets on each plate and spoon the sauce over the top.
Serves 4.
Printed with permission from Simply Suppers by Jennifer Chandler.
