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.
Ingredients
Scale
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
Instructions
- Warm the oven to 200 degrees Fahrenheit (93 degrees Celsius) to prepare for the cooking process.
- 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.
- 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.
- 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.
- Pour in chicken stock and a pinch of salt. Allow the sauce to simmer and slightly thicken, stirring occasionally to prevent burning.
- 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.
- 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