Veal Piccata
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
The beauty of Italian piccata lies in its simplicity and exquisite flavors. The base of piccata is thin veal cutlets. Pound them, and fry them in minutes. For an especially flavorful meat, flavor the frying oil with garlic, then coat the cutlets in flour and fry. The highlight of piccata is the sauce made from butter, white wine, lemon juice, and capers. The richness of the butter is perfectly balanced by the refreshing flavor of the other ingredients. Stir in fresh parsley and immediately pour over the fried cutlets.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 veal chops
- 3 cloves garlic, crushed
- 1 cup flour
- 0.5 cups white wine
- 1/4 cup capers
- 0.5 cup chicken broth
- 55 g butter
- Juice of 2 lemons
- 1/4 cup finely chopped fresh Italian parsley
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Cooking the dish according to the recipe:
- Preheat oven to 95°C.
- Grease a large skillet with olive oil and add the garlic cloves. Heat over medium-high heat. Cook until golden brown and fragrant. Remove and discard. Increase the heat to high.
- Sprinkle the veal chops with salt. Just before placing them in the pan with hot oil, coat them in flour. Working in batches, coat the veal in flour and immediately place in the pan (do not coat them beforehand). When the veal is browned, about 2-3 minutes per side, transfer to a platter and keep warm in the oven.
- Once all the chops are fried, drain the oil from the pan. Add the wine and capers and reduce the liquid by half. Add the chicken broth, season with salt, and cook until thickened. Stir in the butter. When it melts and bubbles, add the lemon juice. Taste, adjusting the salt if needed, add the parsley, and pour the sauce over the veal.
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