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.