30-Minute Veal Piccata. So simple and tasty, you'll want to eat it all the time.
Veal Piccata is a main dish I could eat weekly. 30 minutes. SO tasty.
30-Minute Veal Piccata can fit into a heart healthy diet.
Today's my birthday, and what better way to celebrate than with my friend Maggie's 30-Minute Veal Piccata? It is super easy and so scrumptious. Veal, lemon, a little rice flour, some butter and wine, and topped with delicious capers. I love this combination.
One time when I was visiting her I picked up some thinly sliced veal at the local grocery. Usually this cut of meat is called a veal cutlet.
Pair With
We had the 30-Minute Veal Piccata with Lentil Sweet Potato Salad and Green Bean Tomato Salad over nice mixed greens. What a lovely meal. Some people serve Veal Piccata with pasta. That's good, too. I know you're gonna wanna eat this!
What You Need
You'll need a knife, cutting board, measuring cups and spoons and a good sauté pan, but while you're at it, get yourself a whole set of good pans. They are essential in any kitchen.
30-Minute Veal Piccata Recipe
Author: Recipe Idea Shop
Ingredients
- 2 tablespoons sunflower oil
- 4 veal cutlets slices
- ¼ teaspoon Salt
- ⅛ teaspoon pepper
- ½ cup white rice flour
- 1 cup dry white wine
- ¼ cup unsalted butter cut in little bits
- ½ a lemon juice only
- 2 tablespoons capers
- 2 teaspoons Parsley minced, for garnish
- Lemon slices or wedges for garnish
Instructions
- Heat the oil over medium-high heat in a sauté pan.
- Lightly salt and pepper the veal cutlets, if desired.
- Dredge the veal in the rice flour until coated. Shake off excess flour.
- Place the coated veal in the hot oil and cook until lightly browned on one side, about 5 minutes.
- Then turn the cutlets over and brown the other side, about 5 minutes.
- Remove the cutlets to a warmed plate; set aside.
- Add the wine to the pan and cook, stirring frequently, over medium heat until reduced by half.
- Add the butter a little at a time to the wine sauce, stirring to incorporate and thicken.
- Return the cutlets to the pan to the pan to warm.
- Transfer the cutlets to a serving dish and pour the remaining sauce over the cutlets.
- Squeeze the lemon juice over the cutlets and top with capers, lemon slices and minced parsley.
Related Recipes
- Wiener Schnitzel
- Easy Chicken Marsala
- Easy Oven Roasted Spatchcocked Chicken
- Croatian Grilled Chicken
Kathy acquired the blog, Recipe Idea Shop in 2024. She was raised on a farm in Arkansas where having a big garden and good food to eat was the norm. She shares recipes for homemade comfort food and new trending dishes.
Kathy began her blogging journey in 2011 when she founded PetticoatJunktion.com, a home décor blog focused on repurposing and upcycling furniture, and thrift store finds.