Name: FANTASTIC Veal Piccata!
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4-6
Ingredients: 2 pounds of veal scallopini, sliced horizontally and then cut in half again; 1 ½ teaspoon salt, divided; ¾ teaspoon ground black pepper, divided; 8 tablespoons (1 stick) butter, cold, and divided; 2 tablespoons olive oil; 2 large shallots, chopped; 1 clove garlic, minced to make 1 teaspoon minced garlic; 1 cup dry white wine; ¼ cup freshly squeezed lemon juice; 1 cup chicken stock; 2 tablespoons chopped flat-leaf parsley; 2 lemons, one sliced thinly and one cut into wedges for garnish

FANTASTIC Veal Piccata that you can make in thirty minutes or less! Piccata is an Italian classic, a lemon butter sauce accompanied by capers. This sauce is slightly tart, but combined with flour, seasoned, and pan-fried cutlets to create a delicious flavorful meal.

Pair this fantastic, Italian piccata dish with pasta, polenta, veggies, and more! Our pairings page has even more delicious options to choose from. Chef Alex Hitz created this masterpiece that’s sure to be a hit at your next dinner party!

WHAT’S IN THE RECIPE?

Cutlets are the main choice of protein in this FANTASTIC Veal Piccata recipe. They are thin slices of veal and when sliced especially thin are referred to as scallopini. Cutlets can be prepared breaded or baked, in a stir-fry, or a number of other ways. It is especially important to pound cutlets and not overcook them. You can use a meat thermometer to ensure the correct temperature without overcooking.

HOW TO PREP THE CUTLETS

Place the pieces of veal between two layers of plastic wrap. Using a meat tenderizer or cleaver, pound the veal pieces to a ¼-inch thickness. In a large bowl, combine the veal, 1 teaspoon of the salt, and ½ teaspoon of the ground black pepper and toss until the veal is well coated and there are no seasonings remaining in the bowl.

Ingredients

2 pounds of veal scallopini, sliced horizontally and then cut in half again
1 ½ teaspoon salt, divided
¾ teaspoon ground black pepper, divided
8 tablespoons (1 stick) butter, cold, and divided
2 tablespoons olive oil
2 large shallots, chopped
1 clove garlic, minced to make 1 teaspoon minced garlic
1 cup dry white wine
¼ cup freshly squeezed lemon juice
1 cup chicken stock
2 tablespoons chopped flat-leaf parsley
2 lemons, one sliced thinly and one cut into wedges for garnish

Instructions

Melt 4 tablespoons of the butter with the olive oil in a large, heavy skillet over medium heat. Once the foaming has subsided, add the veal and cook it for 3 minutes, being careful not to let the veal brown. Flip the veal pieces and cook them for an additional 3 minutes until they are fully cooked through. Transfer the veal to a serving platter and set aside.

Add the shallots and garlic to the pan, and let cook for 2 minutes, until the shallots just become translucent. Add the wine and the lemon juice, and turn the heat to high, deglazing the pan of its brown bits with a spatula. Bring to a boil. Once at a full boil, let the mixture boil for 3 additional minutes, or until it becomes thick and syrupy. Add the chicken stock and the remaining ½ teaspoon of salt and ¼ teaspoon ground black pepper. Bring the sauce to a full boil again, and let it boil for an additional 3 minutes.

Remove the pan from the heat, whisk in the remaining 4 tablespoons cold butter, and add the parsley. Pour the sauce over the veal, garnish with the lemon slices and wedge and serve!