Zesty Barefoot Contessa’s Veal Piccata Recipe For Dinner Win

Tender veal piccata dances on a culinary stage where simplicity meets elegance.

This classic Italian-American dish brings restaurant-quality flavors directly to your kitchen.

Bright, zesty lemon and delicate veal piccata create a harmonious blend that whispers of sophisticated dining.

Crisp white wine and butter merge into a silky sauce that coats each golden-browned slice of meat.

The recipe promises a restaurant-worthy experience with surprisingly straightforward techniques.

Sharp capers add a tangy punctuation to every succulent bite.

Savor this timeless dish that turns an ordinary dinner into a memorable gourmet moment.

Tools to Cook Barefoot Contessa Veal Piccata

• Large Skillet: Essential for sautéing veal and creating the delicious sauce.
• Shallow Dish: Perfect for dredging veal in flour mixture.
• Measuring Spoons: Precise for measuring salt and other seasonings.
• Measuring Cups: Helps accurately measure wine and chicken stock.
• Wooden Spoon or Spatula: Great for stirring and scraping pan bits.
• Cutting Board: Useful for chopping parsley and preparing ingredients.
• Sharp Knife: Needed for chopping parsley and prepping garlic.
• Platter: Ideal for holding cooked veal while making sauce.

Cooking Directions for Barefoot Contessa Veal Piccata

• Flour Coating

Grab a shallow dish and mix flour with a pinch of salt and pepper. Gently coat each veal slice, shaking off any extra powder.

• Sizzling Pan

Heat a skillet until it’s super hot. Drop in a bit of butter and let it sizzle. Cook the veal quickly on each side until it turns a gorgeous golden brown. Set the meat aside on a waiting plate.

• Sauce Magic

Pour white wine into the same pan, scraping up all those delicious brown bits stuck to the bottom. Let the wine reduce while adding chicken stock, minced garlic, tangy lemon juice, and briny capers. Let everything bubble and mingle.

• Flavor Finale

Stir in more butter and fresh parsley. The sauce will look glossy and rich. Return the veal to the pan, letting it swim in the luscious sauce for another minute.

• Plating Perfection

Transfer the veal to a serving plate. Drizzle the remaining sauce over the top. Sprinkle with extra parsley for a pop of color and freshness. Serve immediately while everything is warm and fragrant.

How to Switch Up Barefoot Contessa Veal Piccata

• Pound veal scallops to an even 1/4-inch thickness using a meat mallet for consistent, quick cooking and maximum tenderness.
• Replace veal with chicken or pork cutlets for equally delicious results that work well for budget-conscious or dietary preferences.
• Boost flavor by adding a splash of fresh lemon zest or a pinch of red pepper flakes to the sauce for extra brightness and subtle heat.
• Choose a crisp, dry white wine like Sauvignon Blanc or Pinot Grigio that complements the light, tangy sauce without overpowering the delicate meat.
• Prepare the flour mixture and dredge the meat in advance, storing it covered in the refrigerator for up to 2 hours before cooking to save time during meal preparation.

Serve Barefoot Contessa Veal Piccata with Style

• Pair with Elegant Pasta: Serve the veal piccata over a bed of delicate angel hair pasta or creamy linguine to soak up the zesty lemon-caper sauce.
• Create a Fresh Side Salad: Complement the rich veal with a crisp arugula salad dressed with light vinaigrette, adding a peppery contrast to the dish.
• Recommend Wine Pairing: Choose a crisp white wine like Pinot Grigio or Sauvignon Blanc to enhance the bright, tangy flavors of the piccata sauce.
• Add Bright Vegetable Accompaniment: Roast some bright green asparagus or sautéed zucchini on the side to provide a fresh, colorful balance to the golden-brown veal.

Smart Storage for Barefoot Contessa Veal Piccata

• Maximize Meal Prep: Store uncooked veal in the coldest part of the refrigerator, sealed tightly, for up to 2 days before cooking.
• Quick Refrigeration Strategy: After cooking, transfer leftover veal piccata into airtight containers, keeping the sauce separate to maintain crispy texture. Refrigerate for 3-4 days maximum.
• Freeze with Finesse: Wrap individual portions in freezer-friendly plastic wrap, then place in sealed containers. Frozen veal piccata stays delicious for 2-3 weeks when properly packaged.
• Reheat Like a Pro: Warm refrigerated veal gently in a skillet with a splash of chicken stock, stirring occasionally to prevent drying. Avoid microwave reheating to keep the meat tender and sauce silky.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Calories: 471 kcal

Servings: 4

All You Need for Barefoot Contessa Veal Piccata

• All-Purpose Flour: Essential for creating a crispy, golden exterior that seals in the veal's juiciness and adds delightful texture.
• Salt: Enhances the overall flavor profile and helps tenderize the meat during cooking.
• Black Pepper: Provides a warm, subtle heat and aromatic depth to the coating.

• Veal Scallops: Delicate, tender meat that cooks quickly and absorbs the vibrant sauce beautifully.

• Olive Oil: Creates a perfect searing environment and adds a light, fresh undertone to the dish.
• Butter: Brings rich, creamy flavor and helps achieve a beautiful golden-brown color on the veal.

• White Wine: Adds complexity and helps deglaze the pan, capturing all the delicious browned bits.
• Chicken Stock: Provides depth and body to the sauce, creating a silky texture.
• Garlic: Delivers a pungent, aromatic punch that complements the delicate veal.
• Lemon Juice: Brings bright, zesty acidity that cuts through the richness of the dish.
• Capers: Introduce a tangy, briny element that adds unexpected flavor complexity.
• Fresh Parsley: Offers a fresh, herbaceous finish and beautiful green garnish.

Elegant Barefoot Contessa Veal Piccata Recipe

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4.6 from 30 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Classic Italian Barefoot Contessa veal piccata brings tender cutlets simmered in a zesty lemon-caper sauce. Delicate meat and tangy sauce blend perfectly for a sophisticated dinner experience you will savor.

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Ingredients

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• 4 veal scallops (about 0.75 lb / 340 g), pounded to 0.125-inch thickness
• ½ cup (60 g) all-purpose flour
• 2 tsps salt (divided)
• ½ tsp freshly ground black pepper
• 5 tbsps (71 g) butter (divided)
• 1 ½ tbsps (22 ml) vegetable oil
• 1 cup (237 ml) dry white wine
• ½ cup (118 ml) chicken stock
• 1 garlic clove, chopped
• 1 lemon, juiced (about 2 tbsps), or more to taste
• 2 tbsps capers, drained
• 1 tbsp chopped parsley leaves (optional)
• Parsley sprigs for garnish

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Instructions

1. Dredging: Create a uniform seasoned coating for veal scallops by mixing flour, kosher salt, and black pepper in a shallow dish, ensuring each cutlet receives a light, even dusting.
2. Searing Preparation: Heat a large cast-iron skillet over medium-high temperature, introducing neutral oil and unsalted butter to develop a golden, flavor-rich cooking surface.
3. Cutlet Transformation: Carefully place flour-coated veal into the sizzling pan, allowing each side to develop a deep golden-brown crust for approximately 1 minute; transfer seared cutlets to a warm serving platter.
4. Sauce Development: Deglaze the skillet with white wine, scraping browned bits from the pan’s surface; add chicken stock, garlic, lemon juice, and capers, reducing the liquid to concentrate flavors and create a rich sauce base.
5. Sauce Refinement: Incorporate remaining butter and chopped parsley, stirring until the sauce becomes silky and glossy, developing a complex flavor profile with a luxurious texture.
6. Final Assembly: Gently return veal cutlets to the pan, allowing them to warm through and absorb the aromatic sauce for one minute, ensuring complete flavor integration.
7. Presentation: Plate the veal piccata immediately, garnishing with fresh parsley sprigs to add a vibrant, herbaceous touch that elevates the dish’s visual and gustatory appeal.

Notes

• Flour Coating Technique: Ensure a light, even coating by shaking off excess flour, preventing a heavy or pasty exterior that could mask the veal’s delicate flavor.
• Cooking Temperature Matters: Use medium-high heat to achieve perfect golden-brown searing without burning, creating a crisp exterior while maintaining the veal’s tender interior.
• Sauce Balancing Trick: Taste and adjust the sauce’s acidity and saltiness by carefully balancing lemon juice and capers, preventing an overly sharp or bland final dish.
• Quick Serving Strategy: Plate and serve immediately after combining the veal with sauce to maintain the crisp texture and optimal temperature of the delicate cutlets.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 471
• Sugar: 1 g
• Sodium: 1035 mg
• Fat: 35 g
• Saturated Fat: 18 g
• Unsaturated Fat: 12 g
• Trans Fat: 1 g
• Carbohydrates: 21 g
• Fiber: 1 g
• Protein: 22 g
• Cholesterol: 108 mg