Veal Piccata Recipe – Anne Burrell 2021
Look for veal chops. If you are lucky, you may be able to see fine veal chops that have already been pounded and are ready to make veal piccata.
Friends, if you only find regular chops, put them between two pieces of plastic and pound them until they’re pretty thin.
The breaded veal chops are sautéed in a mixture of olive oil and butter until golden brown. The veal is then removed from the pan and kept warm on a foil-covered plate while the sauce is being made.
The preparation of the sauce begins by adding lemon juice and white wine to the pan. There really isn’t a good alternative to using wine in this recipe … so stick with the wine!
I recommend using a pinot grigio or sauvignon blanc. Then salt, pepper, capers, and fresh parsley are added. The veal is then added back to the skillet to soak up a bit of that wonderful sauce.
Individual servings are topped with the sauce. The beef piccata is very good accompanied by freshly cooked pasta. The pasta will also benefit from mixing with the lemon caper sauce.
Similarly, the best starches to pair with veal are traditional favorites like potatoes, rice, spaetzle, and noodles.
For vegetable sides, look to spinach, beets, creamed mushrooms, eggplant, carrots, and green beans. Our collection of veal recipes is organized by flavoring and ingredients.
The best 3 wines to pair with The ultimate veal piccata recipe Tyler Florence food network is below.
- White: Burgundy Chardonnay.
- White: New Zealand Sauvignon Blanc.
- Red: Côte-Rôtie Syrah.
Veal has a little higher cholesterol than beef but veal is a tender red meat coming from young cattle. Veal is rich in protein and iron and nutritionally per ounce is better than chicken or beef. However it’s not the first thing you think of when it comes to choosing a cut of meat.
- Twelve (2- to 3-ounce) veal top round cutlets (or chicken breast or turkey cutlets), pounded until 1/4-inch (6-mm) thick*
- Kosher salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 4 tablespoons unsalted butter (2 oz), plus more as needed
- 2 tablespoons olive oil, plus more as needed
- 1/2 cup dry white wine
- 1 1/4 cups homemade chicken stock or canned chicken broth
- A lemon, preferably organic, thinly sliced and seeded
- 1 tablespoon fresh lemon juice
- 1/4 cup capers, drained
- 2 tablespoons chopped flat-leaf parsley leaves
- GET INGREDIENTS
Season the veal on both sides with the salt and pepper and dredge in the flour, shaking off any excess. Place the cutlets on a plate.
Heat 2 tablespoons butter and the oil in a 12-inch skillet over medium-high heat. Working in batches, add the veal cutlets to the skillet, being careful not to crowd the skillet.
Cook, turning once, until golden brown, about 3 minutes total. (If using chicken or turkey, cook until no trace of pink remains, about 3 minutes per side.)
Transfer to a serving platter or a baking sheet and loosely cover while you repeat with the remaining veal. If necessary, add more butter and oil to the skillet.
Carefully add the wine to the skillet and cook, still over medium-high heat and scraping the bottom of the skillet, until reduced by half, about 3 minutes.
Add the stock and lemon slices and bring to a boil. Cook until reduced by half, about 8 minutes. Add the remaining 2 tablespoons butter, lemon juice, capers, and parsley and season with salt and pepper.
Turn off the heat and tilt the pan to swirl the butter until it’s incorporated into the sauce.
Using tongs, place the cutlets back in the skillet, turn to coat them with the sauce, and let them warm through before transferring the cutlets to plates or a platter. Pour the remaining sauce over the cutlets and serve immediately.
- 2/3 CUP DRY WHITE WINE
- 1 TABLESPOON FRESH LEMON JUICE
- 1 TABLESPOON UNSALTED BUTTER; AT ROOM TEMPERATURE
- 2 TEASPOONS CAPERS
If we were to pick a favorite 40 minute beef meal, Ternera Piccata would be high on our list.
Maybe it’s because this recipe is super simple and requires less than a dozen ingredients, or maybe it’s the 25g of protein per serving, or maybe it’s the white wine, lemon and caper sauce that steals our hearts.
Regardless of the reason, this dish is bound to become your choice too.
It’s easy to find ourselves making the same decisions over and over again, especially for dinners during the week. That is why I want to share with you this recipe for Piccata beef with capers and lemon.
Trying something a little different can turn a typical weeknight into a special occasion. So what’s for dinner tonight? How about this Piccata beef?
Just this once, let’s leave chicken safety behind. Let’s take a second look at that sliced beef. (On a weeknight? Why not?)
I made this beef piccata dish when we were in Italy for the summer. It’s just one of those recipes that are etched into my head, even if I don’t use it often.
I found myself standing in front of the meat box at the Essalunga, an Italian grocery store on the same street as us in Lucca.
Friends, I immediately had vivid memories of those bright and delicate flavors, the salty taste of the capers, and the veal that was so tender I hardly needed a knife to cut it into perfect bite-sized pieces.
I think this beef piccata dish is spectacular and is served with a side of roasted potatoes on a bed of arugula with extra lemon wedges.
Of course, you can also serve it over pasta, rice, or any starch you like. It is very versatile, which is perfect during the week.
It can be an easy and delicious daily dish, or it can be taken to impress guests at a larger gathering.
Placing it family-style in a beautiful accent fountain really creates a festive look, and your guests will be delighted with the veal.
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