Classic Veal Piccata Recipe
Veal piccata is one of the easiest and quickest restaurant-style dishes you can make in your home kitchen. The delicate balance of the lemon with veal will definitely impress your friends and family.
Ingredients
- 7 ounces veal cutlet cut into 8 medallions
- 6 ounces white mushrooms sliced
- ½ cup artichoke hearts sliced
- 1 teaspoon lemon juice fresh
- 1 tablespoon butter
- 1 tablespoon flour
- ¼ teaspoon onion powder
- ⅙ teaspoon black pepper
- 2 ounces chicken stock or more if needed
- 1 ounce white or rose wine optional
- 1 teaspoon Italian parsley finely chopped for garnish
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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.
Notes
Do I have to use mushrooms or artichokes in this dish?
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 flavors back. This gives my veal piccata a more balanced flavor. But again, if you don't like them, leave them out.
Recipe Variations
Card-Style: Pound thin, cook fast, don’t overdo it.
- Chicken Piccata: Swap veal for chicken breasts.
- Fish Piccata: Try sole, tilapia, flounder, or your favorite white fish.
- Creamy Piccata: Add a splash of cream to the sauce for richness.
- Garlic Twist: Sauté sliced garlic before deglazing.
- If you need to make more than two 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.
- Pound veal evenly for consistent cooking.
- Use white wine in addition to the stock for a more luxurious sauce.
- Add a touch of fresh parsley at the end for color and freshness.
- Don’t overcrowd the pan; cook in batches if needed.
- Wine Pairing: A crisp Pinot Grigio or Sauvignon Blanc cuts through the buttery sauce beautifully. For red lovers, a light Pinot Noir works without overpowering the delicate veal.
- Plating Upgrade: Serve over angel hair pasta or creamy risotto, spooning the lemon-caper sauce generously over top. Garnish with parsley and capers for restaurant flair.
- Sides: Pair with roasted asparagus or sautéed spinach, plus a basket of warm, crusty bread to mop up the sauce.
- Entertaining Tip: Plate individually for elegance, or serve family-style on a large platter for a rustic presentation.
Card-Style: Pound thin, cook fast, don’t overdo it.
Nutrition
Calories: 253kcalCarbohydrates: 13gProtein: 26gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 93mgSodium: 597mgPotassium: 688mgFiber: 3gSugar: 3gVitamin A: 181IUVitamin C: 3mgCalcium: 14mgIron: 2mg
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