Easy Ina Garten Veal Piccata Recipe: Golden Elegance in Minutes

Succulent veal piccata tantalizes taste buds with its bright, zesty flavors that dance across your palate.

Delicate meat transforms into a luxurious dish through careful preparation and precise culinary techniques.

Mediterranean influences shine through in this elegant recipe that balances rich protein with punchy, acidic notes.

Professional chefs and home cooks appreciate the sophisticated yet approachable nature of this classic Italian-inspired meal.

Tender medallions receive a golden, crispy coating that amplifies their natural deliciousness and creates irresistible texture.

Wine and butter combine to create a silky sauce that elevates each perfectly seasoned bite.

The harmonious blend of ingredients promises a restaurant-quality experience right in your kitchen: prepare to impress your dinner guests.

Preserving Ina Garten Veal Piccata

• Vacuum Sealing: Lock in freshness by using a vacuum sealer for leftover veal piccata. Press out all air before sealing to prevent oxidation and maintain the dish's delicate flavor profile. This method extends refrigerator storage life up to 5 days while preserving the meat's tender texture.
• Portion Control: Divide remaining veal piccata into individual serving sizes before storing. Use small glass containers with tight-fitting lids to keep sauce and meat separate. Smaller portions reheat more evenly and prevent potential bacterial growth.
• Quick Cooling: Allow hot veal piccata to reach room temperature within 30 minutes after cooking. Spread leftovers in a shallow dish to help cool quickly and safely. Transfer to refrigerator immediately to preserve optimal taste and prevent potential foodborne illness risks.

Variations of Ina Garten Veal Piccata

• Zesty Lemon Herb Veal: Enhance the classic recipe by adding fresh rosemary and thyme to the flour coating. Increase lemon zest in the sauce for a brighter, more aromatic flavor profile that brings Mediterranean freshness to the dish.
• Creamy White Wine Veal: Transform the sauce by whisking in heavy cream after reducing the wine and capers. This variation creates a richer, silkier sauce that adds depth and elegance to the traditional piccata.
• Spicy Garlic Veal Piccata: Kick up the heat by adding red pepper flakes to the flour mixture and including minced jalapeños in the sauce. Introduce smoky paprika to give the dish an extra layer of complexity and mild spiciness.
• Mushroom Marsala Fusion: Replace white wine with Marsala wine and add sautéed cremini or shiitake mushrooms to the sauce. This variation brings an earthy, robust flavor that complements the tender veal perfectly.

Looking Back at Ina Garten Veal Piccata

Culinary maestro Ina Garten’s veal piccata promises Mediterranean magic with each delectable bite.

Classic Italian techniques shine through her meticulous recipe, transforming simple ingredients into restaurant-quality elegance.

Crisp veal medallions bathed in zesty lemon-caper sauce create pure gastronomic harmony.

Sophisticated yet approachable, this dish whispers of romantic Tuscan kitchens and sophisticated dinner parties.

Balanced flavors dance between tangy, rich, and herbaceous notes, promising a memorable dining experience.

Passionate cooks can elevate weeknight dinners from ordinary to extraordinary – dive into this culinary adventure, share your piccata journey, spark conversation with fellow flavor enthusiasts, and let Garten’s recipe inspire your next kitchen masterpiece.

Why Ina Garten’s Veal Piccata Is a Flavor Boost

• Savor Quick Culinary Elegance: This veal piccata recipe transforms simple ingredients into a restaurant-quality dish in just 40 minutes, making gourmet cooking accessible for home chefs.
• Experience Flavor-Packed Layering: The technique of browning veal, creating a wine-caper sauce, and finishing with fresh parsley builds complex, bright flavors that dance on your palate with every bite.
• Master Simple Sophisticated Technique: By using basic cooking methods like pan-frying and sauce reduction, you'll create an impressive Italian-inspired meal that looks and tastes like a professional chef prepared it.
• Enjoy Versatile Weeknight Luxury: This recipe offers a perfect balance between elegance and ease, making it ideal for both special occasions and quick weeknight dinners that feel surprisingly indulgent.

Key Elements for Ina Garten Veal Piccata

• Veal: Tender meat that is the star of the dish, best when thin and uniform in thickness.

• Olive Oil: Provides smooth cooking surface and adds subtle flavor to the dish.
• Butter: Creates rich, silky sauce texture and adds deep, creamy taste.

• Garlic: Adds deep, aromatic base flavor and enhances overall dish complexity.
• Salt: Essential seasoning that brings out natural meat flavors.
• Parsley: Fresh herb that adds bright, green finish and visual appeal.

• White Wine: Creates tangy, acidic base for pan sauce with complex flavor profile.
• Capers: Small pickled ingredients that provide briny, salty, and slightly sharp taste.
• Chicken Stock/Broth: Adds depth and creates smooth, rich sauce consistency.
• Lemon Juice: Provides bright, citrusy acidity to balance rich meat and sauce.

• Flour: Creates crispy exterior for veal and helps thicken sauce when cooking.

Straightforward Steps for Ina Garten Veal Piccata

Step 1: Warm Up the Oven

Preheat the oven to 200°F (93°C) to keep the veal warm and ready.

Step 2: Sauté Garlic

Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until golden and fragrant, about 1-2 minutes. Remove and discard the garlic.

Step 3: Prepare and Fry Veal

• Veal cutlets
• Salt
• All-purpose flour

Season veal cutlets with salt. Lightly dredge each piece in flour, shaking off excess. Heat the same skillet with remaining oil. Fry veal for 2-3 minutes per side until golden brown. Transfer to a plate and keep warm in the preheated oven.

Step 4: Create Flavorful Sauce

• White wine
• Capers
• Chicken broth
• Butter
• Lemon juice
• Fresh parsley

Drain excess oil from the skillet. Add white wine and capers, simmer until reduced by half. Pour in chicken broth and a pinch of salt. Cook until slightly thickened. Whisk in butter until melted. Squeeze in fresh lemon juice. Taste and adjust seasoning. Sprinkle with chopped parsley. Pour sauce over the warm veal and serve immediately.

Tips for Top-Notch Ina Garten Veal Piccata

• Swap Protein Smartly: Try chicken or pork instead of veal for a budget-friendly and equally delicious twist on this classic Italian dish.
• Master Sauce Balance: Add lemon juice gradually and taste as you go to prevent overwhelming acidity in your piccata sauce.
• Prevent Tough Meat: Pound veal cutlets evenly to ensure consistent cooking and tender, melt-in-your-mouth texture.
• Skip Flouring Shortcuts: Use a shallow dish for dredging to coat meat evenly and create a perfect golden crust.
• Save Leftover Magic: Store extra piccata sauce in an airtight container for up to three days, perfect for quick meal upgrades later.

Ina Garten Veal Piccata Recipe

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4.5 from 34 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Ina Garten’s veal piccata delivers classic Italian flavors with tender medallions bathed in a zesty lemon-butter sauce. Delicate veal cutlets simmered to perfection promise a sophisticated dinner that will transport diners straight to Mediterranean culinary bliss.

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Ingredients

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Proteins:

• 8 bottom or top round veal scallops, flattened gently with a meat mallet

Dry Ingredients:

• 1 cup flour
• Kosher salt

Liquid and Flavor Enhancers:

• ½ cup (120 milliliters) white wine
• ½ cup (120 milliliters) chicken stock
• ½ stick (4 tablespoons or 57 grams) butter
• 2 lemons, juiced
• Extra-virgin olive oil
• 3 cloves garlic, smashed
• ¼ cup (60 milliliters) capers
• ¼ cup (15 grams) finely chopped fresh Italian parsley

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Instructions

1. Warm the oven to 200 degrees Fahrenheit (93 degrees Celsius) to prepare for the cooking process.
2. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant and lightly golden, then remove and discard the garlic, keeping the infused oil in the pan.
3. Season veal cutlets generously with salt. Lightly dust each piece with all-purpose flour, shaking off excess. Carefully place floured veal into the hot, garlic-infused oil and fry for 2 to 3 minutes per side until a rich golden-brown crust forms. Transfer cooked veal to a warm plate and keep in the preheated oven.
4. Drain excess oil from the skillet, leaving behind flavorful browned bits. Deglaze the pan with white wine and add briny capers. Simmer until the liquid reduces by half, concentrating the flavors.
5. Pour in chicken stock and a pinch of salt. Allow the sauce to simmer and slightly thicken, stirring occasionally to prevent burning.
6. Whisk cold butter into the sauce until completely melted and incorporated, creating a silky texture. Squeeze fresh lemon juice into the sauce and taste, adjusting seasoning as needed.
7. Sprinkle freshly chopped parsley over the sauce. Drizzle the completed sauce directly over the warm veal cutlets and serve immediately.

Notes

• Swap traditional wheat flour with gluten-free alternatives like rice flour or cornstarch to create a celiac-friendly coating that maintains the crispy texture.
• Use almond or coconut flour for a keto-compatible version that reduces carbohydrate content while preserving the classic piccata flavor profile.
• Replace wheat-based ingredients with low-carb substitutes to accommodate dietary restrictions without compromising the dish’s delicious essence.
• Experiment with different nut-based flours to customize the recipe for various nutritional needs and taste preferences.
• Consider using arrowroot powder as another gluten-free dredging option that provides a light, delicate crust on the veal.
• Ensure all additional ingredients like capers and lemon sauce remain unchanged when adapting the recipe for specialized diets.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 320 kcal
• Sugar: 2 g
• Sodium: 600 mg
• Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 1 g
• Protein: 12 g
• Cholesterol: 60 mg