Veal Piccata is an elegant and scrumptious dish, which takes only a few simple ingredients to make. In Italy Piccata refers to the method of preparation of the meat, which is usually sliced, dredged in flour, sauteed and served with sauce. The culinary tradition in Italy tells to use veal in the preparation of this dish, however, in other countries, chicken is widely used instead of veal.
I must confess that this is one of the first recipe I learnt to make from my dad, who patiently taught me that the secret for the perfect Veal Piccata is balancing the ingredients of the sauce, where all the flavor lies in harmony. But let’s go and cook a perfect veal piccata!
Why you’ll love Classic Veal Piccata
– It does not require a lot of ingredients
– This recipe is very satisfying
– It is quick to make, for a weeknight meal or for those nights in which you need some comfort food.
– You can give it every time a different slant, depending on the meat cut and the sauce ingredients.
Classic Veal Piccata ingredients
The most important part for a great result of this recipe is the sauce, where the meat is cooked and poured over the meat for a succulent dish.
The three essential components are something acid, like lemon juice, something salty, like capers, and a fat which is usually butter. These flavors are then balanced by a liquid, which could be either broth or dry white wine.
SOMETHING ACID
Lemon: it is the classic citrus fruit to use in this recipe. Widely available in the Mediterranean, in Italy grows abundantly in the south, being Sorrento and Amalfi the highest quality of Italian citrus fruit. Lemon is responsible for the acidity of the dish, which reaches perfection when is subtle. For this recipe choose a lemon with a thin peel, that will be juicy.
If you want to substitute the lemon, I suggest one of the other citrus fruits: lime for a tangier flavor, orange for a hint of sweetness, grapefruit for a hint of bitterness. If you can find bergamot, it will give an aromatic taste to the sauce, while if you want to experiment a more oriental taste try kumquat.
SOMETHING SALTY
Capers: they provide saltiness to the dish and also a bit of crunchiness. Capers are as well widely abundant in the Mediterranean area and in Italy are used in a several recipes such as Sicilian-Style Tuna, Pasta alla Puttanesca or Veal Piccata. If you want to substitute the capers, try green or black olives. Another great option is adding sun-dried tomatoes.
SOMETHING FAT
Butter: this recipe calls for butter. You could use olive oil, but you will miss out on the velvety sensation of the sauce.
A LIQUID
Dry-white wine: you will need some dry-white wine to scrape out the bits that will form when the meat is browning. The bits are full of deliciousness and we definitely do not want to leave it in the pan, do we? Instead of wine, you can use broth or alternatively a bit of liquor. A fruity liqueur such as Grand Marnier will be great if you pair this dish with oranges. Another popular recipe is with Marsala, which in this case will not use lemon and capers, but usually is done with shallots and mushroom.
How to make veal Piccata?
First, gather all your ingredients. Proceed by coating lightly and evenly the meat in flour, spiced with salt and pepper. Warm up some butter in a pan, cast-iron skillet is best alternatively a frying pan will be a good substitute.
Cut a few lemon slices thinly and place them on top of the meat.
When the butter has melted and it is hot, add the herb and the meat to the pan and let the meat brown 3 minutes on each side. When it is browned evenly, remove it and place it over a plate covered with foil.
And now, the sauce! Add the capers and let them sauté, add the liquid, which will scrap off the bits of butter and flour that are left on the bottom. Let it evaporate. Return the meat for 1 more minute and plate it.
Classic Veal Piccata substitutions
To make this meal gluten-free you can use almond or quinoa flour.
Chicken and turkey are a good substitution for the veal, as it is not widely available, and it is also very expensive these days.
Classic Veal Piccata serving suggestions
In Italy, we usually eat this as a secondi, together with a side of sautéed greens such as spinach or zucchini. I must confess that since I met Rob, I started making this dish in the American way, which means serving it with a side of pasta, which will be dressed with the same sauce of the meat. Linguine can be a good option if you will use dry pasta. If you want to make something special….. A Homemade fettuccine is best!
Which wine to pair with Classic Veal Piccata
I suggest matching veal Piccata with crisp whites that will balance the buttery sauce. A great choice would be Ribolla, an Italian variety of white wine that is produced in Friuli. Its citrus notes and its medium acidity will pair well with the creamy sauce of this dish.
A more common choice would be a Pinot Grigio, from Friuli. The low acidity pairs well with the overall freshness of the dish, while still contrasts the creaminess of the sauce
Equipment
- Cast iron skillet
Ingredients
- ½ pound veal cut in thin slices
- 4 tbsp flour (see notes)
- 8 slices lemon (see notes)
- 2 sprigs thyme
- 4 tbsp butter
- 2 tbsp cappers
- 2 tbsp lemon juice
- 2 tbsp white wine dry
- 1 pinch salt
- 1 pinch pepper crushed
Instructions
- First, gather all your ingredients.
- Proceed by coating lightly and evenly the meat in flour, spiced with salt and pepper. (See notes). Cut thinly a few lemon slices. Place them on top of the meat.
- Put some butter in a pan.
- When the butter has melted and it is hot, add the herbs and the meat to the pan.
- Brown the meat 4 minutes on each side. When it is browned evenly, remove it and place it over a plate covered by foil.
- Add the capers and let them sauté, add the lemon juice and the white wine. Let is evaporate. Return the meat to the pan for 1 more minute.
- Plate the meat and serve your Veal Piccata!
Notes
- Coat the meat evenly and lightly, making sure there are no empty spots, otherwise, your slices will turn dry and might burn.
- Pick lemon that has a thin skin, they are usually more juicer.
- Make sure to brown the slices enough before flipping them, this will contribute to making your sauce richer.
Nutrition
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