Magical Veal Piccata Recipe: Ina’s Simple Dinner Secret

Zesty veal piccata bursts with Mediterranean charm, transforming simple ingredients into a culinary masterpiece.

Delicate medallions sizzle under a golden, crispy coating that seals in extraordinary flavors.

Bright lemon and white wine dance across tender meat, creating a symphony of taste sensations.

Professional chefs and passionate home cooks adore this elegant Italian-inspired dish that speaks volumes about sophisticated cooking.

Each bite promises a luxurious experience, balancing rich protein with punchy, acidic undertones.

Butter and herbs weave magic into every succulent morsel, elevating a classic recipe from ordinary to extraordinary.

Turn your dinner table into a gourmet destination that will leave everyone craving more.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Calories: 450 kcal

Servings: 4

Everything That Goes Into Ina Garten Veal Piccata

• Veal Cutlets: Select tender, evenly cut pieces with minimal fat for best results.

• Salt: Choose fine sea salt for even distribution.
• All-Purpose Flour: Opt for fresh, sifted flour to create a smooth, light coating.

• White Wine: Select a dry, crisp variety like Sauvignon Blanc for clean flavor.
• Chicken Broth: Use low-sodium version to control overall saltiness.
• Capers: Pick briny, plump capers packed in saltwater for intense taste.

• Butter: Select high-quality unsalted butter for smooth, rich texture.
• Lemon Juice: Choose fresh, ripe lemons with vibrant, sharp citrus notes.
• Fresh Parsley: Select bright green, crisp leaves without wilting for maximum freshness.

• Olive Oil: Pick extra virgin olive oil with robust, fruity undertones.
• Garlic: Select firm, plump cloves without green sprouts for pure flavor.

Tools to Cook Ina Garten Veal Piccata at Home

• Large skillet: Perfect for sautéing garlic and frying veal with even heat distribution.
• Oven: Used to keep veal warm at a low temperature of 200°F.
• Cutting board: Helps prepare and season veal cutlets safely.
• Sharp knife: Ideal for mincing garlic and chopping fresh parsley.
• Measuring spoons: Essential for precise seasoning and salt amounts.
• Whisk: Great for blending butter into the sauce smoothly.
• Plate: Convenient for transferring and resting cooked veal.
• Tongs: Helps flip veal cutlets and handle them easily during cooking.
• Measuring cups: Useful for accurate liquid measurements like wine and broth.

Instructions for Ina Garten Veal Piccata Recipe

• Sizzle Garlic

Drop minced garlic into a hot skillet with olive oil. Let it dance and turn golden for a quick moment, then scoop out and set aside. The goal is releasing those amazing aromatics without burning.

• Dress and Transform Veal

Sprinkle salt over tender veal cutlets, then dust them lightly with flour. Shake off any excess powder. Slide the cutlets into the same skillet, letting them sear to a beautiful golden hue. Cook each side until crispy edges form, about 2-3 minutes. Transfer the veal to a warm spot in the oven.

• Craft Vibrant Sauce

Deglaze the skillet with white wine, scraping up those delicious browned bits. Toss in capers for a zesty punch. Pour chicken broth and let it simmer until slightly thickened. Swirl in butter until silky and smooth. Squeeze fresh lemon juice for brightness. Sprinkle chopped parsley on top for a pop of color and freshness. Pour this liquid gold directly over the waiting veal. Serve immediately while everything is hot and bursting with flavor.

Switch Things Up in Ina Garten Veal Piccata

Exciting Veal Piccata Variations

Replace veal with chicken, turkey, or pork cutlets for a delightful twist on the classic recipe. Each meat brings its unique flavor profile to the dish.

Experiment with fresh herbs like thyme, rosemary, or basil to elevate the sauce’s complexity. Chop herbs finely and sprinkle generously for maximum aromatic impact.

Add red pepper flakes or a dash of cayenne to introduce a subtle heat that complements the tangy lemon sauce. Start with a small amount and adjust to your personal spice tolerance.

Choose different white wines like sauvignon blanc or pinot grigio to subtly transform the sauce’s depth and character. Each wine will create a slightly different flavor profile that makes the dish uniquely yours.

Ways to Serve Ina Garten Veal Piccata

• Serve with Zesty Companions: Pair the golden veal with bright lemon wedges and a sprinkle of fresh parsley for a pop of color and tangy freshness.
• Elevate with Elegant Sides: Complement the delicate veal with creamy mashed potatoes or al dente asparagus to create a balanced, restaurant-worthy plate.
• Create a Wine-Friendly Feast: Select a crisp white wine like Pinot Grigio or Sauvignon Blanc to enhance the lemony sauce and cut through the rich butter.
• Transform into Gourmet Presentation: Plate the veal with the silky sauce drizzled artfully, garnishing with a few extra capers for a sophisticated touch that impresses dinner guests.

Reheating and Storage Tips for Ina Garten Veal Piccata

• Maximize Meal Prep: Quick Planning Strategies
• Streamline your cooking by prepping veal cutlets and chopping ingredients in advance. Cut veal and measure seasonings up to 24 hours before cooking, storing separately in sealed containers in the refrigerator.
• Preserve Freshness: Smart Storage Solutions
• Refrigerate leftover veal in airtight containers for maximum 3 days. Cover sauce and meat separately to maintain crispy texture and prevent soggy edges. Place in the coldest part of the refrigerator to retain optimal flavor and quality.
• Freezer-Friendly Technique: Long-Term Preservation
• Freeze cooked veal without sauce for up to 2 months. Wrap individual portions in freezer-safe plastic wrap, then place in sealed freezer bags. Thaw overnight in the refrigerator before reheating gently to prevent toughening the meat.
• Reheat with Care: Keeping Flavors Vibrant
• Warm refrigerated veal in a skillet over low heat with a splash of chicken broth. Cover and heat slowly to prevent drying out. Add reserved sauce just before serving to revive the original delicious texture and taste.

Elegant Veal Piccata Recipe

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4.7 from 15 reviews

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

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Description

Ina Garten’s veal piccata brings classic Italian elegance to dinner tables with tender cutlets bathed in a zesty lemon-caper sauce. Sophisticated yet simple, this recipe promises restaurant-quality results that will impress dinner guests and satisfy your culinary cravings.

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Ingredients

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• 8 veal scallops (bottom or top round), flattened gently with a meat mallet
• 1 cup flour
• Kosher salt
• ½ cup (120 ml) white wine
• ½ cup (120 ml) chicken stock
• ½ stick (4 tbsps or 57 g) butter
• 2 lemons, juiced
• Extra-virgin olive oil
• 3 cloves garlic, smashed
• ¼ cup (60 ml) capers
• ¼ cup (15 g) finely chopped fresh Italian parsley

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Instructions

1. Preheat Preparation: Warm the oven to 200°F to create a holding space for the cooked veal cutlets, ensuring they remain warm and appetizing.
2. Flavor Foundation: Infuse olive oil with minced garlic over medium heat, removing the garlic once it releases its aromatic essence, leaving behind a richly flavored cooking medium.
3. Veal Preparation: Generously season veal cutlets with salt, then delicately coat with all-purpose flour. Sear the cutlets in the garlic-infused oil until achieving a lustrous golden-brown exterior, approximately 2-3 minutes per side. Transfer the perfectly cooked veal to the warm oven.
4. Sauce Creation: Deglaze the skillet with white wine, incorporating capers and allowing the liquid to reduce by half, concentrating the complex flavor profile. Add chicken stock and continue simmering to develop a slightly thickened consistency.
5. Finishing Touches: Incorporate cold butter into the sauce, whisking until achieving a luxurious, silky texture. Brighten the sauce with fresh lemon juice, adjusting seasoning to taste. Sprinkle with freshly chopped parsley for a vibrant garnish.
6. Serving: Cascade the finished sauce over the warm veal cutlets, presenting a harmonious dish that balances delicate flavors and textures.

Notes

• Flour Technique: Lightly dust veal with flour, ensuring excess is shaken off to achieve a perfectly crispy, golden-brown crust without clumping.
• Oil Infusion Trick: Sauté garlic briefly to create a flavorful base oil, then remove to prevent burning while leaving behind rich, aromatic essence.
• Sauce Reduction Strategy: Simmer wine and stock carefully, allowing liquid to reduce by half to concentrate flavors and create a more intense sauce.
• Butter Whisking Secret: Add cold butter off heat, whisking gradually to create a silky, emulsified sauce that coats the veal with luxurious smoothness.

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

Nutrition

• Serving Size: 4
• Calories: 450
• Sugar: 1 g
• Sodium: 800 mg
• Fat: 24 g
• Saturated Fat: 10 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 2 g
• Protein: 25 g
• Cholesterol: 80 mg