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Photo Credit: Elizabeth Newman

Veal Piccata

This is a classic for a reason: It couldn't be easier to make—or more of a treat. The piquant sauce gets a double dose of tang from lemon juice and capers.
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Veal Piccata

Servings

10

Cook Time

20 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Veal Piccata

Ingredients

  • 8 veal scaloppini (less than 1/4 inch thick)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • All-purpose flour (for dredging)
  • 6 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 2/3 cup reduced-sodium chicken broth
  • 2/3 cup fresh lemon juice (from about 2 lemons)
  • 1/4 cup capers (drained and rinsed)
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Sprinkle the veal with the salt and pepper.
  2. Dredge the veal lightly in the flour, shaking off the excess. In a large saute pan, melt 2 tablespoons of the butter with the olive oil over medium-high heat. Add half of the veal scallops and cook just until brown, about 3 minutes per side.Using tongs, transfer the scaloppini to a plate. Repeat with the remaining veal. Cover loosely with foil while you make the sauce.
  3. To the same saute pan, add the broth, lemon juice, and capers. Bring the mixture to a boil over medium-high heat, scraping up the brown bits from the bottom of the pan for extra flavor. Simmer for 2 minutes. Whisk the remaining 4 tablespoons of butter into the sauce. Return the veal to the pan just to heat through. Arrange the scaloppini on a platter, pour the sauce on top, and garnish with the parsley.

Nutrition

Nutrition

Nutrition Serving Size
10
per serving
Calories
0
Amount/Serving % Daily Value
Carbs
3 grams
Protein
26 grams
Fat
12 grams
Saturated Fat
5 grams
Cholestrol
113 milligrams
Sodium
291 milligrams
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