30-Minute Veal Piccata. So simple and tasty, you'll want to eat it all the time.
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
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.
Nutrition
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