Include in Print View:

Veal Piccata With Lemon & Capers

Veal Piccata With Lemon & Capers recipe image
This classic Italian-American dish features thinly pounded veal scaloppine that cooks in just moments, ensuring a tender texture every time. The real star is the vibrant sauce: a perfect balance of sharp lemon juice, briny capers, and rich butter that deglazes the pan beautifully. It is an elegant yet quick weeknight dinner that feels special enough for guests. Serve it over a simple bed of angel hair pasta or alongside roasted potatoes to soak up every drop of that zesty sauce.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 450.0
Dietary: Gluten-free, None
Description
This classic Italian-American dish features thinly pounded veal scaloppine that cooks in just moments, ensuring a tender texture every time. The real star is the vibrant sauce: a perfect balance of sharp lemon juice, briny capers, and rich butter that deglazes the pan beautifully. It is an elegant yet quick weeknight dinner that feels special enough for guests. Serve it over a simple bed of angel hair pasta or alongside roasted potatoes to soak up every drop of that zesty sauce.
Ingredients
  • 2 tablespoon Butter, unsalted; room temp
  • 2 1/2 tablespoon Butter, unsalted; chilled
  • 2 tablespoon Olive oil
  • 1 lb Veal scaloppine, pounded very thin (1/16")
  • 1/4 cup Lemon juice
  • 2 teaspoon Capers, drained
  • 2 teaspoon Parsley, fresh; chopped
  • 1/2 cup White wine or chicken stock
  • 1 lemon Sliced for garnish
  • 1 pinch Salt and white pepper, to taste
Directions
  1. 1
    In a large nonreactive skillet, melt 1 tablespoon of the room-temperature butter with 1 tablespoon of olive oil over high heat.
  2. 2
    When the fat is very hot, after about 3 minutes, lightly season a few slices of the veal with salt and pepper.
  3. 3
    Add just enough veal to fit comfortably in the pan without crowding and cook until just browned, about 30 seconds per side.
  4. 4
    Transfer the cooked veal to a large platter and cover loosely with foil to keep warm.
  5. 5
    Season and cook the remaining veal in batches, adding the remaining oil and 1 tablespoon room-temperature butter to the skillet as necessary.
  6. 6
    Once all the veal has been browned and removed from the pan, pour the white wine (or chicken stock) into the hot skillet.
  7. 7
    Stir to deglaze, scraping up the browned bits from the bottom of the pan, and cook until the liquid has reduced by half, about 2 minutes.
  8. 8
    Add the lemon juice and cook for 30 seconds longer.
  9. 9
    Remove the skillet from the heat and stir in the 2-1/2 tablespoons of chilled butter to create a smooth, emulsified sauce.
  10. 10
    Stir in the drained capers and season the sauce with salt and pepper to taste.
  11. 11
    Pour any accumulated juices from the veal platter into the sauce, then pour the sauce over the veal.
  12. 12
    Sprinkle with chopped parsley, garnish with lemon slices, and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 450.0kcal
% Daily Value *
Total Fat 32.0g50%
Saturated Fat 18.0g90%
Cholesterol 120.0mg40%
Sodium 350.0mg15%
Total Carbohydrate 3.0g1%
Dietary Fiber 0.5g2%
Sugars 1.0g
Protein 35.0g70%

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

Note

Substitution: If you prefer not to use alcohol, homemade chicken stock works well as a substitute for the wine to deglaze the pan.

Tip: Ensure the veal is pounded very thin (1/16 inch) so it cooks quickly and evenly without becoming tough.

Storage: Piccata is best served immediately. If storing leftovers, keep the sauce separate from the veal to prevent the meat from becoming soggy, and reheat gently.

Keywords: veal, piccata, lemon, capers, butter, sauce, italian, dinner, quick, elegant, scaloppine, chicken, parsley, white wine
Read it online: https://www.chefs-mate.com/recipe/veal-piccata-with-lemon-capers/