How to Eat Veal Piccata

Veal piccata is a classic Italian dish that combines tender veal cutlets with a zesty lemon and caper sauce. This elegant main course offers a perfect balance of flavors, making it a favorite comfort food for many. To eat veal piccata, simply cut into the tender meat and savor each bite along with the tangy sauce, allowing the flavors to meld on your palate.

The dish is typically served hot, straight from the pan, to ensure the veal remains juicy and the sauce maintains its ideal consistency. It pairs well with a variety of sides, such as pasta, roasted vegetables, or a crisp salad. Some diners prefer to squeeze additional lemon juice over their veal piccata for an extra burst of citrus flavor.

Understanding Veal Piccata

Veal piccata is a classic Italian dish known for its tangy, buttery sauce and tender meat. This elegant preparation highlights the delicate flavor of veal with a harmonious blend of bright lemon, briny capers, and rich butter.

Origin and Popularity

Veal piccata originated in Italy, where it became a staple of traditional cuisine. The dish gained popularity in the United States during the mid-20th century as Italian restaurants proliferated. Its appeal lies in the simplicity of preparation and the sophisticated flavor profile.

Piccata-style cooking extends beyond veal, with chicken and fish variations also common. The technique’s versatility has contributed to its enduring presence on restaurant menus and in home kitchens.

Taste Profile

Veal piccata offers a balanced blend of flavors. The tender veal provides a mild, subtle base that absorbs the vibrant sauce. Lemon juice adds brightness and acidity, cutting through the richness of butter.

Capers contribute a briny, salty element that enhances the overall taste. The sauce’s buttery texture coats the palate, creating a luxurious mouthfeel. White wine, often used in the sauce, adds depth and a hint of sweetness.

Main Ingredients

The key components of veal piccata are:

  • Veal: Thinly sliced cutlets, pounded for tenderness
  • Lemon: Fresh juice and zest for acidity
  • Capers: Brined flower buds for saltiness
  • Butter: Creates a rich, velvety sauce
  • Flour: For dredging the veal
  • White wine: Adds complexity to the sauce
  • Chicken stock: Enhances flavor and consistency
  • Parsley: Fresh herb for garnish and color

These ingredients combine to create a dish that’s both refined and comforting, suitable for a fancy dinner or a weeknight treat.

Ingredients and Substitutions

A plate of veal piccata with capers and lemon slices, surrounded by ingredients like veal, flour, butter, and white wine

Veal piccata requires a blend of quality ingredients to achieve its signature tangy and savory flavor profile. The dish centers around tender veal cutlets complemented by a bright, lemony sauce.

Primary Ingredients

Veal cutlets form the foundation of this classic Italian dish. Thin slices of veal, typically from the leg, are ideal for quick cooking. All-purpose flour is used to lightly coat the cutlets before pan-frying. Unsalted butter and olive oil create a flavorful base for cooking the veal and building the sauce.

For the sauce, fresh lemon juice provides essential acidity. White wine adds depth and complexity. Chicken stock helps create body and richness. Capers contribute a briny, tangy element that’s characteristic of piccata dishes.

Herbs and Flavorings

Fresh herbs elevate the flavor profile of veal piccata. Italian flat-leaf parsley is a common choice, adding a fresh, slightly peppery taste. Its bright green color also enhances the dish’s visual appeal.

Kosher salt and freshly ground black pepper are crucial for seasoning both the veal and the sauce. Some recipes incorporate grated Parmesan cheese for an extra layer of umami.

Garlic is sometimes used to add aromatic depth to the sauce. Lemon zest can intensify the citrus notes.

Substitution Suggestions

For a gluten-free version, replace all-purpose flour with rice flour or a gluten-free flour blend. Chicken cutlets can substitute for veal, offering a more accessible and often less expensive alternative.

Vegetable stock can replace chicken stock for a lighter flavor. For those avoiding alcohol, additional stock or grape juice can be used instead of white wine.

Preserved lemons can stand in for fresh lemon juice, providing a more intense citrus flavor. For a dairy-free option, use additional olive oil in place of butter.

Artichoke hearts or sliced mushrooms can be added for extra texture and flavor. Green olives make a suitable substitute for capers if needed.

Preparing Veal Piccata

Veal piccata is a classic Italian dish that combines tender veal with a tangy lemon sauce. The key to success lies in properly preparing the meat, creating a flavorful sauce, and combining the elements harmoniously.

Meat Preparation

Start with veal scallopini, which are thin slices of veal cut from the leg. If the slices are too thick, pound them gently between two sheets of plastic wrap to achieve a uniform thickness of about 1/4 inch. Season the veal with salt and pepper on both sides.

Place flour in a shallow dish. Dredge each veal cutlet in the flour, ensuring both sides are lightly coated. Shake off any excess flour to prevent a gummy texture when cooking.

Heat a large skillet over medium-high heat. Add olive oil and a pat of unsalted butter. Once hot, add the floured veal cutlets to the pan. Cook for 2-3 minutes per side until golden brown. Remove the veal from the pan and set aside.

Creating the Sauce

In the same skillet, add more butter if needed. Sauté minced garlic and shallots until fragrant. Pour in dry white wine to deglaze the pan, scraping up any browned bits from the bottom.

Add chicken broth and bring to a simmer. Squeeze fresh lemon juice into the sauce and stir. Allow the sauce to reduce slightly, about 3-4 minutes. Taste and adjust seasoning with salt and pepper as needed.

For a richer sauce, whisk in cold butter pieces one at a time. This technique, called mounting with butter, creates a velvety texture.

Combining Elements

Return the cooked veal to the pan with the sauce. Spoon the sauce over the veal and let it simmer for 1-2 minutes to reheat and absorb flavors.

Add capers to the sauce for a briny kick. If desired, garnish with fresh parsley and lemon slices. The bright acidity of the lemon complements the richness of the veal.

Serve the veal piccata immediately, spooning extra sauce over the meat. Pair with pasta, rice, or vegetables to soak up the delicious lemon sauce.

Cooking Techniques

Preparing veal piccata involves key steps to achieve tender meat and a flavorful sauce. The cooking process combines stovetop techniques with careful timing and temperature control.

Using the Stove

Heat a large skillet over medium-high heat. Add oil and a small amount of butter. The combination provides both a high smoke point and rich flavor. Maintain the temperature to ensure proper browning without burning.

Use tongs to handle the veal cutlets, allowing for precise control. Cook the veal in batches if necessary to avoid overcrowding the pan. This helps maintain the proper temperature and ensures even cooking.

After cooking the veal, use the same pan to make the sauce. This captures the fond (browned bits) left behind, enhancing the sauce’s flavor.

Browning the Veal

Dredge veal cutlets lightly in seasoned flour. Shake off excess to prevent a gummy coating. The thin layer helps develop a golden crust and thickens the sauce slightly.

Place floured cutlets into the hot pan. Cook for 2-3 minutes per side until golden brown. Avoid moving the meat too much to allow proper crust formation.

Remove browned cutlets and set aside. They will finish cooking in the sauce later, preventing overcooking and toughness.

Sauce Consistency

Deglaze the pan with white wine like Pinot Grigio or Sauvignon Blanc. Scrape up browned bits to incorporate their flavor. Add chicken stock and fresh lemon juice.

Simmer the sauce to reduce and concentrate flavors. This typically takes 3-5 minutes. Stir occasionally to ensure even reduction.

Finish the sauce by swirling in cold butter. This creates a silky texture and adds richness. The sauce should lightly coat the back of a spoon when ready.

Return veal to the pan, coating with sauce. Allow it to heat through for 1-2 minutes before serving.

Serving and Presentation

A plate with veal piccata, garnished with lemon slices and capers, served with a side of pasta and steamed vegetables

Veal piccata is a dish that shines with proper presentation and thoughtful accompaniments. The delicate flavors and textures can be enhanced through careful plating and complementary side dishes.

Dish Accompaniments

Pasta serves as a classic pairing for veal piccata. Linguine or angel hair pasta work well to soak up the savory sauce. For a lighter option, consider serving the veal alongside steamed green beans or sautéed spinach. These vegetables provide a fresh contrast to the rich, lemony flavors of the dish.

Mashed potatoes offer a creamy counterpoint to the tangy piccata sauce. Their smooth texture complements the tender veal cutlets. Roasted asparagus spears add a touch of elegance and a pleasant crunch to the plate.

For a well-rounded meal, include a slice of crusty bread to mop up any remaining sauce. This ensures no flavor goes to waste.

Garnishing Tips

A sprinkle of freshly chopped parsley adds a pop of color and a hint of freshness to the dish. Lemon wedges arranged on the plate provide both visual appeal and allow diners to adjust the citrus level to their liking.

Capers, a key ingredient in the sauce, can also be used as a garnish. A small mound of these briny buds adds texture and enhances the dish’s signature flavor profile.

For a touch of sophistication, consider adding a thin slice of lemon, twisted into a spiral, atop the veal. This not only looks attractive but also infuses additional citrus aroma.

Plating

Arrange 1-2 veal cutlets slightly overlapping in the center of a warmed plate. This creates an appealing focal point for the dish.

Spoon the piccata sauce over and around the veal, ensuring it coats the meat evenly. The golden-brown cutlets should still be visible beneath the sauce.

Place the chosen side dishes strategically around the veal. Pasta can be nestled beside the meat, while vegetables can be arranged in small clusters for visual interest.

For a restaurant-style presentation, use a large, white plate to make the colors of the dish pop. Wipe any drips or smudges from the rim of the plate before serving for a polished look.

Pairings and Variations

A plate of veal piccata served with capers, lemon slices, and a side of pasta, accompanied by a glass of white wine

Veal piccata pairs well with various side dishes, wines, and beverages. It can be adapted for different dietary needs and prepared in alternative ways to suit various tastes and preferences.

Wine and Beverage Pairings

Pinot Grigio and Sauvignon Blanc are excellent wine choices for veal piccata. These crisp white wines complement the dish’s lemon-butter sauce and delicate veal flavor. Pinot Grigio offers light, refreshing notes that balance the richness of the sauce.

Sauvignon Blanc provides a zesty acidity that enhances the lemon flavors in the dish. For those who prefer red wine, a light-bodied Pinot Noir can work well.

Non-alcoholic options include sparkling water with a twist of lemon or a citrus-infused iced tea. These beverages provide a refreshing contrast to the rich flavors of veal piccata.

Diet-Specific Adaptations

Veal piccata can be modified to suit various dietary needs. For gluten-free diets, replace wheat flour with almond flour or rice flour when dredging the veal.

To reduce fat content, use less butter and opt for olive oil instead of vegetable oil. For a dairy-free version, substitute butter with a plant-based alternative.

Vegetarian adaptations can use thinly sliced eggplant or portobello mushrooms in place of veal. These vegetables can be prepared using the same piccata sauce for a similar flavor profile.

For low-carb diets, serve veal piccata with roasted vegetables instead of pasta or rice.

Alternative Veal Piccata Recipes

An easy veal piccata recipe can be made by simplifying the sauce ingredients. Use lemon juice, capers, and white wine for a quick, flavorful sauce.

Veal parm piccata combines elements of veal parmesan with piccata sauce. Top breaded veal cutlets with mozzarella cheese and piccata sauce for a fusion dish.

For a fancy dinner variation, stuff veal cutlets with prosciutto and fontina cheese before cooking in piccata sauce. This elevated version adds depth and richness to the classic dish.

Leftover veal piccata can be repurposed into a cold salad. Slice the cooked veal thinly and serve over mixed greens with a lemon vinaigrette.

Recipe Tips and Tricks

A plate of veal piccata with a side of roasted vegetables and a squeeze of fresh lemon

Mastering veal piccata requires attention to detail and a few key techniques. These tips will help elevate your dish and ensure consistent results.

Enhancing Flavor

Season the veal cutlets generously with salt and black pepper before dredging in flour. This builds flavor from the start. Add minced garlic to the pan after removing the veal for a subtle aromatic note.

For brightness, use fresh lemon juice rather than bottled. Zest the lemon before juicing and add a pinch to the sauce. Fresh parsley adds color and a herbal element – chop it just before serving to preserve its vibrancy.

Consider adding capers for a briny kick. Rinse them first to control saltiness. A splash of white wine in the sauce adds depth.

Ensuring Tender Veal

Choose veal cutlets that are uniform in thickness, about 1/4 inch. If needed, gently pound them between sheets of plastic wrap. This ensures even cooking.

Dredge the veal lightly in flour, shaking off excess. Too much flour can create a gummy coating. Heat the pan properly before adding the veal. A hot pan promotes browning and prevents sticking.

Cook the veal quickly, about 2-3 minutes per side. Overcooking leads to toughness. Remove the veal from the pan while making the sauce to prevent overcooking.

Sauce Preparation

Use a combination of butter and olive oil for cooking. The oil prevents the butter from burning, while butter adds richness. Remove the pan from heat when adding lemon juice to prevent splattering.

Whisk in cold unsalted butter at the end to create a silky, emulsified sauce. Add it gradually, a few pieces at a time. This technique is called “mounting” the sauce.

If the sauce becomes too thick, thin it with a little chicken broth. For extra richness, stir in a tablespoon of heavy cream. Taste and adjust seasoning before serving.

Nutrition and Dietary Notes

A plate of veal piccata with a side of steamed vegetables and a slice of lemon on a white porcelain dish

Veal piccata is a flavorful dish that provides a mix of nutrients. A typical serving contains approximately 489 calories.

The macronutrient breakdown is roughly 54% fat, 38% protein, and 7% carbohydrates. This makes veal piccata a protein-rich option for main courses.

Veal piccata offers significant protein content, providing about 82% of the daily recommended value per serving. Protein is essential for muscle maintenance and growth.

The dish is naturally gluten-free when prepared without flour. For those with gluten sensitivities, it’s important to confirm preparation methods.

Fat content in veal piccata is notable, with both saturated and unsaturated fats present. Monounsaturated fats contribute about 10 grams per serving.

Sodium levels can be moderate to high, depending on preparation. A typical serving may contain around 300mg of sodium, or 13% of the daily recommended intake.

While not a significant source of fiber or vitamins, veal piccata does provide some minerals, including small amounts of calcium.

For those monitoring their calorie intake, portion control is key when enjoying this dish as part of a balanced diet.

Proper Storage and Reheating

A person placing a cooked veal piccata in a sealed container in the refrigerator, then later reheating it in a skillet on the stove

Store leftover veal piccata promptly to maintain its quality and safety. Place the dish in an airtight container within two hours of cooking. Refrigerate at 40°F (4°C) or below.

Properly stored veal piccata will keep for 3-4 days in the refrigerator. For longer storage, freeze the dish for up to 3 months.

When reheating, ensure the veal reaches an internal temperature of 165°F (74°C). Use a food thermometer to verify.

Reheating methods:


  1. Oven: Preheat to 350°F (175°C). Place veal in an oven-safe dish, add a splash of broth, and cover with foil. Heat for 15-20 minutes.



  2. Stovetop: Warm veal in a skillet over medium-low heat. Add a small amount of broth to prevent drying. Cook until heated through, stirring occasionally.



  3. Microwave: Place veal on a microwave-safe plate. Cover with a damp paper towel. Heat in 30-second intervals, checking frequently.


To preserve flavor and texture, avoid overcooking when reheating. Gently warm the sauce separately if possible. Add fresh lemon juice or capers before serving to brighten the flavors.