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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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