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.
Ingredients
Scale
- 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
Instructions
- Preheat Preparation: Warm the oven to 200°F to create a holding space for the cooked veal cutlets, ensuring they remain warm and appetizing.
- 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.
- 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.
- 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.
- 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.
- 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