Elevate your dining experience with this delectable Veal Piccata, featuring a tangy lemon-caper sauce that perfectly complements tender veal scallops. Whether you’re preparing a romantic dinner or impressing guests at a dinner party, this recipe is both easy to execute and guaranteed to deliver exceptional flavors that linger on the palate.
Ingredients for Veal Piccata
- 1/3 cup (40 grams) unbleached all-purpose flour
- 2 teaspoons (10 grams) garlic salt
- Freshly ground black pepper, to taste (I always use mixed peppercorns)
- 4 large veal scallops, about 1/4-inch (0.5 centimeters) thick
- 2 tablespoons (30 milliliters) olive oil
- 4 1/2 tablespoons (60 grams) butter, divided
- 1/2 cup (120 milliliters) dry white wine
- 1 cup (240 milliliters) low-sodium chicken stock
- 1 large clove garlic, pressed
- 3 tablespoons (45 milliliters) lemon juice, or more to taste
- 2 tablespoons (30 grams) capers, drained
- 1 tablespoon (4 grams) chopped parsley, plus sprigs for garnish
How to Make Veal Piccata
- Prepare the Veal: In a shallow bowl or plate, combine 1/3 cup (40 grams) of unbleached all-purpose flour, 2 teaspoons (10 grams) garlic salt, and freshly ground black pepper to taste. Mix thoroughly. Dredge each of the 4 large veal scallops in the seasoned flour mixture, shaking off any excess flour.
- Brown the Veal: In a large skillet, heat 2 tablespoons (30 milliliters) of olive oil over medium-high heat until hot but not smoking. Add 1 1/2 tablespoons (20 grams) of butter to the skillet. Working quickly and in batches if necessary, cook the veal scallops until golden brown on both sides, approximately 1 minute per side. Transfer the browned veal to a plate and set aside.
- Create the Sauce: In the same skillet, pour in 1/2 cup (120 milliliters) of dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Bring the wine to a boil and let it reduce by half. Add 1 cup (240 milliliters) of low-sodium chicken stock, 1 large pressed clove of garlic, 3 tablespoons (45 milliliters) of lemon juice, and 2 tablespoons (30 grams) of drained capers. Stir to combine and cook for 5 minutes, allowing the sauce to thicken slightly.
- Finish the Sauce: Reduce the heat to medium-low and whisk in the remaining 3 tablespoons (40 grams) of butter and 1 tablespoon (4 grams) of chopped parsley. Continue to stir until the butter is fully melted and the sauce is smooth.
- Combine and Serve: Return the veal scallops to the skillet, spooning the sauce over them. Cook for an additional 1 minute, ensuring the veal is heated through. Garnish with fresh parsley sprigs and additional lemon slices if desired.
- Serve Immediately: Transfer the veal piccata to serving plates and drizzle with the luscious lemon-caper sauce. Enjoy your savory Veal Piccata with your favorite side dishes such as roasted vegetables, mashed potatoes, or a crisp green salad.
Veal Piccata is a versatile and elegant dish that brings a touch of sophistication to any meal. The combination of tender veal, zesty lemon, and briny capers creates a harmonious balance of flavors that is both refreshing and deeply satisfying. Perfect for special occasions or a luxurious weeknight dinner, this recipe is sure to become a favorite in your kitchen. Impress your family and guests with this easy-to-make yet gourmet-quality dish that showcases the art of simple, flavorful cooking. Embrace the rich traditions of Italian cuisine and savor the delightful taste of homemade Veal Piccata. Buon appetito!
