Veal Scaloppine Piccata

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Servings: 4 Difficulty: Intermediate
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Tender veal cutlets pan-seared and bathed in a bright, zesty lemon-caper butter sauce.
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Veal Scaloppine Piccata is a classic Italian-American dish that delivers elegant flavors with minimal effort. Thinly sliced veal is lightly dredged in flour and quickly pan-seared until golden, then finished in a vibrant sauce of melted butter, fresh lemon juice, and briny capers. The result is tender, juicy meat with a sharp, acidic kick that cuts through the richness perfectly. This dish comes together in under 30 minutes, making it an ideal choice for weeknight dinners or a light yet satisfying meal for guests. Serve it over pasta, rice, or with roasted potatoes to soak up every drop of the delicious sauce. It&# 226;€™s a timeless recipe that balances simplicity with sophisticated taste.

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Veal Scaloppine Piccata

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 209.1

Description

Veal Scaloppine Piccata is a classic Italian-American dish that delivers elegant flavors with minimal effort. Thinly sliced veal is lightly dredged in flour and quickly pan-seared until golden, then finished in a vibrant sauce of melted butter, fresh lemon juice, and briny capers. The result is tender, juicy meat with a sharp, acidic kick that cuts through the richness perfectly. This dish comes together in under 30 minutes, making it an ideal choice for weeknight dinners or a light yet satisfying meal for guests. Serve it over pasta, rice, or with roasted potatoes to soak up every drop of the delicious sauce. It&# 226;€™s a timeless recipe that balances simplicity with sophisticated taste.

Ingredients

Directions

  1. Spread the flour on a shallow plate. Pat the veal scaloppine dry with paper towels and season lightly with salt and pepper.
  2. Dredge both sides of the veal slices in the flour, shaking off any excess.
  3. Heat 2 tablespoons of butter and the olive oil in a large, heavy skillet over medium-high heat until the butter is melted and foaming.
  4. Add the veal slices to the skillet in a single layer (working in batches if necessary to avoid crowding). Cook for about 1 minute per side, or until lightly browned and just cooked through.
  5. Remove the veal immediately to a warm serving dish and tent loosely with foil to keep warm.
  6. Pour out the excess oil and butter from the skillet, leaving the browned bits (fond) in the pan.
  7. Reduce heat to low. Add the lemon juice to the skillet, scraping up the browned bits from the bottom with a wooden spoon.
  8. Stir in the remaining 2 tablespoons of butter, the drained capers, and 1 tablespoon of the minced parsley.
  9. Return the veal slices to the skillet, turning them to coat evenly in the sauce. Warm briefly over low heat for about 30 seconds.
  10. Transfer the veal and sauce back to the serving platter. Garnish with the remaining tablespoon of parsley and lemon slices. Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 209.1kcal
% Daily Value *
Total Fat 1.1g2%
Saturated Fat 0.3g2%
Cholesterol 39.7mg14%
Sodium 636.2mg27%
Total Carbohydrate 28.9g10%
Dietary Fiber 0.8g4%
Sugars 6.2g
Protein 17.8g36%

* 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, scaloppine, piccata, lemon, capers, butter, italian, dinner, quick, easy, pan-seared, meal, comfort food, lunch, light
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