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Veal Piccata Ii

Veal Piccata Ii recipe image
Vveal Piccata is a timeless Italian-American classic that transforms simple veal scallops into an elegant meal. The meat is pounded thin and quickly sauted until golden, then bathed in a vibrant sauce of butter, white wine, lemon juice, and capers. The result is a delicate balance of rich, savory flavors and bright, acidic notes that cut through the richness of the butter. This dish is incredibly fast to prepare, making it perfect for weeknight dinners or special date nights. Serve it over pasta, rice, or with roasted vegetables for a complete and satisfying experience. The key is not to overcook the veal, ensuring it remains tender and juicy.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 447.2
Description
Vveal Piccata is a timeless Italian-American classic that transforms simple veal scallops into an elegant meal. The meat is pounded thin and quickly sauted until golden, then bathed in a vibrant sauce of butter, white wine, lemon juice, and capers. The result is a delicate balance of rich, savory flavors and bright, acidic notes that cut through the richness of the butter. This dish is incredibly fast to prepare, making it perfect for weeknight dinners or special date nights. Serve it over pasta, rice, or with roasted vegetables for a complete and satisfying experience. The key is not to overcook the veal, ensuring it remains tender and juicy.
Ingredients
  • 2 pound Veal scallops; pounded thin
  • 1/2 cup Butter
  • 1/2 cup Dry white wine
  • 1/2 cup Lemon juice
  • 1 Garlic Clove
  • 1/2 pound Mushrooms, fresh, sliced
  • 3 tbsp Capers
  • 1/2 cup Green onions, sliced
  • 1 cup All-purpose flour, for dredging
  • to taste Salt and black pepper
  • 1/4 cup Fresh parsley, chopped, for garnish
Directions
  1. 1
    Preheat oven to 350F (175C).
  2. 2
    Place the flour in a shallow dish. Season the veal scallops with salt and pepper, then dredge them lightly in the flour, shaking off any excess.
  3. 3
    In a large skillet, melt 2 tablespoons of butter over medium-high heat.
  4. 4
    Saut the veal scallops in batches until golden brown on both sides, about 2-3 minutes per side. Remove from skillet and set aside on a plate.
  5. 5
    In the same skillet, add the remaining butter and the sliced mushrooms. Saut until the mushrooms are tender and browned, about 5 minutes.
  6. 6
    Add the minced garlic, capers, and green onions to the skillet. Cook for 1 minute until fragrant.
  7. 7
    Pour in the dry white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 2-3 minutes to reduce slightly.
  8. 8
    Return the veal scallops to the skillet, spooning the sauce over them. Transfer the entire contents of the skillet to a baking dish if not using a skillet that can go in the oven, or keep in the oven-safe skillet.
  9. 9
    Bake uncovered for 10-15 minutes, or until the veal is cooked through and the sauce is bubbling.
  10. 10
    Garnish with fresh chopped parsley before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 447.2kcal
% Daily Value *
Total Fat 26.0g40%
Saturated Fat 15.8g79%
Cholesterol 143.9mg48%
Sodium 1465.7mg62%
Total Carbohydrate 15.4g6%
Dietary Fiber 0.1g1%
Sugars 13.1g
Protein 30.0g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: veal, piccata, lemon, capers, white wine, italian, dinner, easy, quick, saute, garlic, butter, mushrooms, green onions, tender, classic, vegetarian-friendly, gluten-free-option, weeknight, date night
Read it online: https://www.chefs-mate.com/recipe/veal-piccata-ii/