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.
- 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
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.
Calories: 253kcal | Carbohydrates: 13g | Protein: 26g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 597mg | Potassium: 688mg | Fiber: 3g | Sugar: 3g | Vitamin A: 181IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 2mg