Veal Scallopini in Piccata Sauce
Classic veal piccata recipe using tender scaloppini. The sauce is prepared in the same pan where the veal is cooked and uses traditional Southern Italian ingredients. This dish packs a lot of flavor and is best served with long strand pasta, mashed potatoes or rice.
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Servings: 5 -6 servings
Calories: 556kcal
Ingredients
Veal Scallopini
- 2 lbs veal scallopini 10-12 thin veal cutlets*
- salt and pepper to taste, to liberally season the cutlets
- ⅓ cup flour heaping
- 2 tablespoon butter
- 2 tablespoon olive oil
Piccata Sauce
- ½ cup white wine
- 1 ½ cup chicken stock or 1 tablespoon chicken base and ¾ cup water**
- 1 large lemon thinly sliced, seeds removed
- 2 tablespoon butter
- 1 tablespoon lemon juice
- ¼ cup capers drained***
- 2 tablespoon finely chopped Italian parsley
Instructions
VEAL SCALLOPINI
- Preheat oven to 175 F (optional, if you want to keep the veal warm in the oven while cooking in batches).
- Pat dry the veal cutlets and season them with salt and pepper. Pour the flour in a shallow bowl and dredge each cutlet, shake off excess. Arrange floured scallopini on a plate.
- In a skillet over medium-high heat add the butter and olive oil. When bubbly cook the veal until browned on each side. This should take about 2 to 3 minutes per side, depending on how large the pieces. Work in batches and transfer cooked scallopini to a platter (keep warm in the oven or near stove top tented with foil).
PICCATA SAUCE
- The the same skillet in which you cooked the veal add the wine. Use a wooden spoon to scrape up all the brown bits of flavor from the bottom and simmer until wine reduces by half.
- Add the chicken stock/base + water and the lemon slices. Stir and simmer. If stock, simmer for 8-10 minutes until reduced by half. If base and water, simmer for about 1-2 minutes.
- Once the sauce has thickened a bit, add the butter, lemon juice, capers and mix well. Finally, fold in the parsley, stir and remove from the heat.
- Pour the piccata sauce over the veal scallopini, arrange the lemon slices for pleasing visual effect and serve.
Video
Notes
To speed up the cooking process for the veal cutlets consider using two skillets on two separate stove top rings simultanelously. You will need extra butter and olive oil for the second skillet.
*If the veal cutlets you bought were not already tenderized and pounded thin do so yourself before you begin cooking. Use wooden board, plastic wrap and a meat mallet to lightly pound them.
**If you use chicken base and water you will not have to simmer the sauce to reduce it and will save time. First taste the chicken base, if too salty you may want to use a bit less than 1 tbsp.
***Taste the capers, sometimes the brine is really salty and you may want to rinse them before adding them to the picccata sauce.
Nutrition
Serving: 1g | Calories: 556kcal | Carbohydrates: 29g | Protein: 26g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 795mg | Fiber: 2g | Sugar: 3g
