30-Minute Veal Piccata. So simple and tasty, you’ll want to eat it all the time.
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. Maggie’s new local grocery store is amazing. It’s called Fresh Thyme Organic Farmers Market and it carries tons of organic produce and meat, lots of options for various products, and you can save money shopping there. Unless, of course, you’re like me and you go there every damn day.
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
30-Minute Veal Piccata
- 2 tablespoons sunflower oil
- 4 veal cutlets slices
- Salt and pepper optional
- 1/2 cup white rice flour
- 1 cup dry white wine
- 1/4 cup unsalted butter cut in little bits
- Juice of 1/2 a lemon
- 2 tablespoons capers
- Parsley minced (for garnish)
- Lemon slices or wedges for garnish
- 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.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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