Pan-fried veal piccata with white wine
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 1040, total fat 35 G., saturated fats 14 G., proteins 54 G., carbohydrates 113 G., fiber 5 G., cholesterol 319 mg, sodium 1201 mg, sugar 4 G.
Calories 1040, total fat 35 G., saturated fats 14 G., proteins 54 G., carbohydrates 113 G., fiber 5 G., cholesterol 319 mg, sodium 1201 mg, sugar 4 G.
Thin veal chops are dredged in flour and egg, then fried to a delicious golden brown and served with a wonderful, tart sauce of butter, capers, and white wine. This is classic Italian piccata, an easy-to-make dish with a rich flavor that pairs perfectly with spaghetti.
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:
- 450 g spaghetti
- 2 tbsp. l. olive oil
- 1 cup flour
- 4 eggs, beaten
- 4 veal chops, 220g each, pounded to 0.6mm.
- 1 cup dry white wine
- Juice of 1 lemon
- 2 tbsp capers, washed and dried
- 55 g butter
- 2 tbsp chopped fresh flat-leaf parsley
- Grated Parmesan cheese for serving
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Cooking the dish according to the recipe:
- Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until al dente. Drain the pasta and set aside in a large bowl.
- Heat a large skillet over medium heat and add 2 tablespoons of olive oil. In a shallow bowl, combine the flour, salt, and black pepper to taste. Lightly coat the chops in the flour.
- Whisk the eggs in a bowl with 1 tablespoon of water, season with salt and pepper. Dip the cutlets in the egg, then place them directly in the hot frying pan. Fry the veal for about 2 minutes on each side, until golden brown. Transfer the cutlets to a plate.
- Deglaze the pan with white wine and reduce by half. Add lemon juice, capers, and half the parsley, then add 2 tablespoons of butter, stirring until the sauce thickens. Taste and season with salt and pepper if needed.
- Toss the spaghetti with the remaining butter, season with salt and sprinkle with grated Parmesan.
- Serve the pasta with the veal. Drizzle with the lemon-cream sauce and sprinkle with the remaining parsley.
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