Recipes › Main Course › Veal Piccata Recipe

Veal Piccata Recipe High-Protein

Recipe by Pedro M. A. Neves

Veal piccata is a classic Italian main course featuring tender, thin-pounded veal cutlets pan-seared and finished with a bright lemon and caper sauce. This high-protein dish delivers authentic Mediterranean flavors in under 30 minutes, making it ideal for health-conscious home cooks seeking restaurant-quality results without excess calories.

Ingredients

• 1.2 kg (2.65 lb) veal cutlets, pounded to 6 mm thickness
• 60 ml (4 tbsp) extra-virgin olive oil
• 40 g (1/3 cup) all-purpose flour
• 2 g (1/2 tsp) sea salt
• 1 g (1/4 tsp) black pepper
• 120 ml (1/2 cup) dry white wine
• 180 ml (3/4 cup) unsalted chicken or vegetable stock
• 60 ml (4 tbsp) fresh lemon juice
• 30 g (3 tbsp) drained nonpareil capers
• 15 g (1 tbsp) unsalted butter
• 8 g fresh Italian parsley, finely chopped
• 2 cloves garlic, minced

Instructions

1. Pat the veal cutlets completely dry with paper towels. Season both sides evenly with sea salt and black pepper.

2. Pour flour onto a shallow plate. Dredge each cutlet lightly on both sides, shaking off excess flour, and place on a clean plate.

3. Heat olive oil in a large skillet over medium-high heat until shimmering, approximately 2 minutes.

4. Working in batches to avoid overcrowding, place veal cutlets in the hot oil and sear for 1.5–2 minutes per side until golden brown. Transfer to a clean plate.

5. Add minced garlic to the pan and sauté for 30 seconds until fragrant. Pour in white wine, scraping the bottom with a wooden spoon to release browned bits.

6. Add stock and lemon juice to the pan. Bring to a gentle simmer and cook for 2 minutes, stirring occasionally.

7. Stir in capers and reduce heat to low. Return veal cutlets to the pan, spooning sauce over each cutlet, and warm through for 1 minute.

8. Remove from heat and stir in butter until melted and incorporated. Taste and adjust seasoning if needed.

9. Transfer veal piccata to serving plates, dividing the sauce evenly. Garnish with fresh parsley and serve immediately.

Substitutions

• Substitute chicken breast pounded to 6 mm thickness for a leaner alternative with similar cooking time.
• Replace veal with thin-sliced turkey cutlets for a milder poultry option.
• Use vegetable broth instead of chicken stock for a vegetarian-friendly version.
• Swap capers with drained green peppercorns for a different briny accent.

Tips

• Pound the veal between two pieces of plastic wrap to avoid splatter and achieve even thickness, ensuring uniform cooking.
• Do not overcrowd the skillet when searing; cook in two batches if necessary to achieve proper browning and golden crust.
• Use fresh lemon juice rather than bottled for a brighter, more authentic flavor profile.
• Keep the finished dish warm by placing plated portions on a 90°C (200°F) oven rack while finishing the remaining batches.

Piccata originates from Northern Italy, particularly the Piedmont and Lombardy regions, where thin cutlets and bright citrus sauces reflect the Mediterranean influence on Alpine cuisine. The dish exemplifies Italian principles of simplicity and high-quality ingredients, allowing the natural flavors of veal and fresh lemons to shine.

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