Savory Delight: Italian-Style Veal Piccata from Canada

All you require are basic components to prepare this.

Italian Veal Piccata recipe.

Lemon, wine, and capers elevate a simple veal cutlet into a sophisticated dish you might have thought was beyond your skills.

Why use veal in this recipe? Back in the 1930s, veal was significantly less expensive than chicken, which is why it became the preferred choice among Italian immigrants.

Enjoy veal cutlets? Give my recipe a try for
Veal Parmigiana
For your upcoming veal sandwich,
Veal Marsala
, or my
Beef Involtini with Prosciutto
.

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Here’s What Makes This Meal So Appealing

This veal piccata will become a staple in your dinner routine because:

• fast to prepare meals that take 30 minutes or less
• The meat is so tender and soft that it practically melts in your mouth; you may hardly require a knife to slice through the veal cutlets.
• traditional Italian cuisine that is popular in numerous households
• adjustable with simple modifications based on available ingredients
• The harmonious blend of citrusy freshness and creamy butter complements each other beautifully, resulting in a luscious taste profile.
• simple-to-prepare dish that looks like it took ages to cook

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Accompaniments That Go Great with Veal Piccata

Below are several side dishes featured on my website that complement this veal piccata exceptionally well:

• asparagus spears enveloped in prosciutto
• grilled brussel sprouts
• sauteed rapini
• smashed potatoes
• black olive and rosemary focaccia
• fried cauliflower Italian style
• polpette di riso
  (rice meatballs)

Ingredients

To prepare this Italian Veal Piccata, gather these ingredients: veal cutlets, flour, butter, olive oil, garlic, sherry or white wine, vegetable broth, lemon, capers, parsley, and seasonings.

For precise measurement information, refer to the recipe card.

How to Prepare Veal Piccata in an Italian Style

Prepare your veal for cooking by defrosting it ahead of time if it was initially frozen. Pat away any dampness with a paper towel. It’s unnecessary to tenderize veal since it isn’t as chewy as beef; however, this step comes down to individual choice.

Flavor your veal cutlets.

Coat them with flour and then set aside.

Cook the garlic in 1 tablespoon of butter and olive oil. Turn the veal after browning one side, then brown the other side.

Take out the veal and move it onto a plate.

Pour white sherry or wine in skillet and deglaze pan, scraping bits from bottom.

Put the veal back into the skillet. Then add the lemon juice, capers, and broth.

Slow-cook the veal in a covered skillet for approximately 20 minutes over low heat.

Dice the leftover 1 tablespoon of butter and put it over the veal. Let the butter melt naturally.

Top with parsley and lemon slices and pair with your preferred side dish.

Storage

:

Italian Veal Piccata keeps well. It can be stored in an airtight container in the fridge for 3 to 4 days. Simply warm it up using a stovetop, toaster oven, or microwave when you’re ready to eat.

You can also freeze any leftovers in the freezer for up to 1 month. If you have a lot of leftovers, freeze in batches so that you don’t need to defrost everything in order to have one slice.

Thaw out overnight in the refrigerator, then reheat as usual.

Substitutions and Variations

Looking to switch up your veal piccata recipe or perhaps you’re missing one of the ingredients? Consider these suggestions:

• 
  Chicken or Turkey
  
  – Instead of using veal, opt for chicken or turkey cutlets.
• 
  Lemon Zest
  
  – include lemon zest for additional zing
• 
  Anchovies
  
  or
  
  Sundried Tomatoes
  
  – Replace capers with anchovy fillets or sun-dried tomatoes.
• 
  Sherry
  
  – If you don’t have sherry, substitute with dry white wine or white vermouth.
• 
  Cream
  
  – stir in some cream for a luxurious flavor
• 
  Gluten Free Flour
  
  – Coat the meat with gluten-free flour.

The ideal recipe is just around the corner. It would be great to hear about the substitutions you made to accommodate your diet. Please share them in the comments section below!

Responses to Frequently Asked Questions

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Recipe Details

Print

Italian Veal Piccata

Simple ingredients are all you need to make this

Italian Veal Piccata recipe.

Lemon, wine, and capers elevate a simple veal cutlet into a sophisticated dish you might not have imagined preparing at home.


Enjoy veal cutlets? Give my recipe a try for
Veal Parmigiana
For your upcoming veal sandwich,
Veal Marsala
, or my
Beef Involtini with Prosciutto
.

Course


Main Entrées

Cuisine


Italian

Keyword


lemon, veal, veal marsala

Prep Time



5

minutes



minutes

Cook Time



30

minutes



minutes

Total Time



35

minutes



minutes

Servings


4

Calories



396


kcal

Author


AmyG

Equipment

• Pots and Pans
• tongs
• measuring cups and spoons
• citrus juicer

Ingredients

• 
  1¼
  
  
  lb
  
  
  Veal Cutlets
  
  
  6 to 8 slices of veal cutlets
  
• 
  salt and pepper
  
  
  to taste
  
• 
  ½
  
  
  cup
  
  
  all purpose flour
  
• 
  2
  
  
  tbsp
  
  
  Butter
  
  
  divided
  
• 
  3
  
  
  tbsp
  
  
  Olive Oil
  
• 
  1
  
  
  clove
  
  
  garlic
  
• 
  ½
  
  
  cup
  
  
  Sherry
  
  
  or White wine
  
• 
  ½
  
  
  cups
  
  
  Beef Broth
  
  
  or vegetable broth
  
• 
  1
  
  
  medium
  
  
  lemon
  
  
  ½ juiced, ½ sliced
  
• 
  4
  
  
  tbsp
  
  
  capers
  
• 
  2
  
  
  sprigs
  
  
  parsley
  
  
  newly cut, diced or 1 teaspoon of dried parsley
  

Instructions

• 
  Pat dry and add seasoning to your veal cutlets. Coat them with flour and then set aside.
  
  
  1¼ lb Veal Cutlets,
  
  
  salt and pepper,
  
  
  ½ cup of all-purpose flour
  
• 
  Cook the garlic in 1 tablespoon of butter and olive oil. Turn the veal after browning one side, then brown the other side.
  
  
  2 tbsp Butter,
  
  
  3 tbsp Olive Oil,
  
  
  1 clove garlic
  
• 
  Take out the veal and move it onto a plate.
  
• 
  Add white sherry or wine to the skillet and deglaze it, ensuring you scrape up all the residues from the bottom.
  
  
  ½ cup Sherry
  
• 
  Put the veal back into the skillet. Then add the lemon juice, capers, and broth.
  
  
  ½ cups Beef Broth,
  
  
  1 medium lemon,
  
  
  4 tbsp capers
  
• 
  Cook the veal in a skillet with a cover over low heat for approximately 20 minutes.
  
• 
  Slice the leftover 1 tablespoon of butter into pieces and lay them over the veal. Let the butter gradually melt.
  
• 
  Top with parsley and lemon slices and pair with your preferred side dish.
  
  
  2 sprigs parsley
  

Notes

Top tip

The veal will be extremely tender, hence there’s no necessity to pound the meat.


Stir in some lemon zest to enhance the citrusy taste of this recipe!


Boiling the veal for 20 minutes will help break down any connective tissues. Still, if you’re short on time, feel free to bypass this step and serve right away.

Baking Option

1. Once seared, transfer it to a baking dish. Heat the oven to 350 degrees Fahrenheit.
2. Proceed with deglazing using the sherry or wine. Incorporate broth and lemon juice, then add lemon slices, finishing off with sliced butter on top.
3. Place in oven for 30 to 35 minutes or until veal is fork tender.
4. Take off the heat and allow it to sit for 10 minutes, then add parsley as a garnish before serving.

Nutrition

Serving:


1



|



Calories:


396


kcal



|



Carbohydrates:


13


g



|



Protein:


32


g



|



Fat:


21


g



|



Saturated Fat:


7


g



|



Polyunsaturated Fat:


2


g



|



Monounsaturated Fat:


11


g



|



Trans Fat:


0.2


g



|



Cholesterol:


126


mg



|



Sodium:


470


mg



|



Potassium:


585


mg



|



Fiber:


1


g



|



Sugar:


0.4


g



|



Vitamin A:


228


IU



|



Vitamin C:


1


mg



|



Calcium:


21


mg



|



Iron:


2


mg

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Italian Veal Piccata
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