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Tender, thin veal cutlets are pan-seared to a golden brown and bathed in a bright, tangy sauce of lemon, butter, and capers. An elegant Italian-American classic that comes together in under 30 minutes, perfect for a weeknight dinner.
Prepare the Veal
Sear the Veal Cutlets
Create the Pan Sauce
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Tender, thin veal cutlets are pan-seared to a golden brown and bathed in a bright, tangy sauce of lemon, butter, and capers. An elegant Italian-American classic that comes together in under 30 minutes, perfect for a weeknight dinner.
This italian_american recipe takes 25 minutes to prepare and yields 4 servings. At 373.88 calories per serving with 27.18g of protein, it's a beginner-friendly recipe perfect for dinner or lunch.
Finish and Serve
This recipe works beautifully with other thinly pounded proteins. Try it with boneless, skinless chicken breasts to make Chicken Piccata, or with thin pork cutlets for Pork Piccata.
Sauté sliced mushrooms in the pan after searing the veal and before making the sauce. Artichoke hearts are also a delicious addition; add them to the sauce along with the capers.
For a richer, creamier sauce, add 2-3 tablespoons of heavy cream to the pan along with the chicken broth and allow it to simmer and reduce slightly.
Veal is a high-quality lean protein, essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
This dish provides significant amounts of B vitamins, particularly B12 and Niacin (B3), which are crucial for energy metabolism, nervous system health, and the formation of red blood cells.
Veal is a good source of essential minerals like zinc, which supports immune function, and phosphorus, which is vital for strong bones and teeth.
A single serving of this Veal Piccata recipe contains approximately 350-400 calories, depending on the exact size of the cutlet and the amount of sauce absorbed. This does not include any side dishes like pasta or potatoes.
Veal Piccata can be part of a balanced diet. Veal itself is a lean protein rich in B vitamins and minerals. The sauce is made with butter and oil, so it should be enjoyed in moderation. Serving it with a side of steamed vegetables can enhance its nutritional value.
Chicken and pork are excellent substitutes for veal in this recipe. Use thinly sliced boneless, skinless chicken breasts or thin-cut pork loin chops, pounded to an even thickness, and follow the same cooking instructions.
A dry, crisp white wine is best. Good choices include Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay. Avoid sweet wines like Riesling or Moscato, as they will make the sauce too sweet.
Yes, you can easily make this gluten-free. Simply substitute the all-purpose flour with a gluten-free all-purpose flour blend or even fine rice flour for dredging the veal.
Piccata sauce is naturally a thin pan sauce, not a thick gravy. The slight thickness comes from the small amount of flour on the veal and the final emulsification of cold butter. If it's too thin, ensure you reduced the wine and broth sufficiently and that you whisked in cold, not softened, butter off the heat.