Veal Piccata

by Giada

Cook Time

20 minutes

Serves

4

Beginner

Photo Credit: Elizabeth Newman

Veal Piccata

Name: Veal Piccata
Cook time: 20 min
Total time: 20 min
Yield: 4
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

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

Veal Piccata

Servings

10

Cook Time

20 minutes

Calories

0

Author:

Giada De Laurentiis

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

Sprinkle the veal with the salt and pepper.
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.
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.