When I first began my cooking career in the eighties, Veal was King. And Veal Piccata was one of the more popular veal dishes on our menu.
It’s a simple unassuming dish that lets you enjoy the delicate flavors of the veal in this light lemon wine sauce.
Most piccata recipes you find will include capers, but I’ve never been fond of capers and feel that they overpower this classic Italian dish.
What Ingredients do I need to make Veal Piccata?
Let’s start by gathering the ingredients we need to make Veal Piccata. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
Do I have to use mushrooms or artichokes in Veal Piccata?
No, you don’t. I have a very simple rule when it comes to non-essential ingredients that I use in dishes I make. If you don’t like them leave them out.
I’m not a fan of artichokes but I have found that the flavor softens the dish, cutting some of the lemon back. This gives my piccata a more balanced flavor. But again, if you don’t like them leave them out.
How do I make Veal Piccata?
The first step is to cut the veal into medallions and pound them thin using a meat hammer.
Dredge the pounded veal in flour seasoned with salt and pepper.
Saute the mushrooms in olive oil in a saute pan over medium-high heat until they’re almost fully cooked. Add the floured veal to the pan.
When the veal has been cooked on both sides, add a little white wine to the pan and remove from the heat. Add the artichoke heart slices, lemon juice, chicken stock and seasonings to the pan.
Do I have to use wine in Veal Piccata?
No, you don’t. If you can’t have alcohol, simply leave out the wine. Or you can use sparkling water to deglaze the pan instead of wine.
When you’re ready to serve the veal piccata, coat a tablespoon of butter with the seasoned flour you used for the veal and place it into the pan. The butter-flour compound is called a beurre manie.
Bring the veal piccata to a light boil, mixing the beurre manie into the sauce.
Garnish the dish with lemon slices and finely chopped Italian parsley.
This restaurant-style dish can be made individually or two orders to one saute pan. If you need to make more than 2 portions, cook the veal medallions, remove them from the pan and then make the sauce. Keep the veal warm and then top it with the hot piccata sauce.
Wouldn’t this be a nice break from chicken? The best part is dinner can be done in less than 15 minutes.
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Veal Piccata
Ingredients
- 7 ounces veal cutlet cut into 8 medallions
- 6 ounces white mushrooms sliced
- ½ cup artichoke hearts sliced
- 1 tsp lemon juice fresh
- 1 tbsp butter
- 1 tbsp flour
- ¼ tsp onion powder
- ⅙ tsp black pepper
- 2 ounces chicken stock or more if needed
- 1 ounce white or rose wine optional
- 1 tsp Italian parsley finely chopped for garnish
Instructions
- Cut the veal slices into medallions and pound them thin using a meat hammer.
- Dredge the pounded veal in flour seasoned with salt and pepper. Set aside until needed.
- Saute the mushrooms in olive oil over medium-high heat until they’re almost fully cooked. Add the floured veal to the pan.
- When the veal has been cooked on both sides, add a little white wine to the pan to deglaze the pan and stop the cooking process. Remove from the heat.
- Add the artichoke heart slices, lemon juice, chicken stock and seasonings to the pan.
- Coat a tablespoon of butter with the seasoned flour you used for the veal and place it into the pan. The butter-flour compound is called a beurre manie.
- Bring the veal piccata to a light boil, mixing the beurre manie into the sauce.
- Garnish the dish with lemon slices and finely chopped Italian parsley.
Nutrition
Natalia
So many delicious layers of flavors in this amazing veal piccata! Love the combination of meat and mushrooms, it’s just perfect!
Maren
Made this for a family dinner recently and it was a hit. My husband loves veal so this recipe he truly enjoyed!
Liz
I’ve never had Veal Piccata before, but seems simple and easy to make.
Elaine
Easy and flavorful – what else to wish for, right? It is amazing how certain recipes stay with us through years…
Denise
This looks absolutely delicious, I cannot wait to make this! Thanks for sharing and the instructions are so easy to follow!
Tristin
I’ve got family coming into town and have been searching for recipes to make. This Veal Piccata will be perfect for my father-in-law. Can’t wait to try it!
Jacqueline Debono
I like veal piccata a lot. But haven’t made it for ages. You’ve inspired me to add it to next week’s meal plan!
Nart
We loved the Veal Piccata. It’s nice to be able to make restaurant-style food at home. I especially love the artichokes!
Enriqueta E Lemoine
I’ve never had Veal Picatta. As usual, you’re inspiring me, Chef. Thanks for the inspiration.
Veronika Sykorova
I really enjoyed this veal piccata! It was a nice change from the chicken we usually make at home. The artichokes were a nice flavor addition.
Amy
Looks good! My husband will really enjoy this.
Linda
This veal piccata is so delicious and easy to make!
Anna
This piccata looks and sounds so delicious!
Elle
Nice and easy, what we need for any weeknight!
Kristina
I skip the mushrooms and add extra artichokes. Delicious!
Jean
This is something I can serve with friends when I want to impress them with restaurant-style recipes.
Mihaela | https://theworldisanoyster.com/
It sounds delicious. Must make!
Alexandra
Such a delicious way to enjoy veal!
Freya
A great recipe, and easy to follow!
Kylie
Delicious!