Piccata di Vitello
Veal piccata — thin escalopes in a bright sauce of lemon, white wine, capers and butter. Dusting the veal only lightly in flour, shaking off the excess, leaves just enough behind to help thicken the pan sauce without a heavy coating.
Total time
25 min
Prep
10 min
Cook
15 min
Difficulty
easy
Cuisine
Italian
Ingredients
600gveal escalopes, pounded thin
50gplain flour
80gbutter
150mldry white wine
2lemons, juiced
4 tbspcapers, rinsed
2 tbspolive oil
2 tbspfresh parsley, chopped
Instructions
1
Dust veal lightly in seasoned flour, shake off excess.
2
Heat half the butter and olive oil in a wide pan over high heat.
3
Cook veal 1-2 minutes each side until golden, cook in batches.
4
Remove veal to a warm plate.
5
Deglaze with white wine, reduce by half.
6
Add lemon juice, capers and remaining cold butter, swirl to emulsify.
7
Return veal to pan briefly, scatter parsley and serve immediately.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
294
Protein
2.4g
Fat
23.4g
Carbs
14.4g
Fiber
1.9g
Sodium
431mg
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