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Veal Piccata

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Veal Piccata is a quick and easy meal that tastes like you are dining in a restaurant. Tender, thin veal cutlets are browned and served in a mouth-watering lemon, butter sauce with capers and topped with fresh parsley. Your guests will love this! 

Veal Piccata with fork

VEAL PICCATA

Lemon and capers together are always a favorite of mine.

If you like Chicken Piccata you have to try this Veal Piccata using veal cutlets.

This is a classic, elegant meal that you can make right in your own kitchen.

I like to pair mine with angel hair pasta and a sprinkling of Parmesan cheese alongside a salad and crusty bread. 

The Ohio Beef Council and I are teaming up to bring you this easy and delicious veal recipe.

It is a nice dish as the holidays approach and you are having guests over.

The veal cutlets are pounded thin, to about an 1/8 of an inch thick, which means the cooking time is short making it an easy option.

The rich, lemon sauce is the perfect pairing for the veal and pasta. 

Veal Piccata with parsley

IS VEAL HEALTHY FOR ME?

  1. Veal is rich in nutrients – protein, zinc, niacin, vitamins B-12 and B-6. It is a great way to add rich nutrients to your diet. If you are looking to incorporate more veal you should also try these Easy Italian Veal Chops or these Slow Cooker Veal Parmesan Meatballs.
  2. Veal is extremely lean, with a 3 ounce serving only containing an average of 5.6 grams of fat and 160 calories.
  3. Veal has  veal 30.7 grams of protein in a 3-ounce pieces of top round. That makes for a great, protein packed meal!

HOW IS VEAL RAISED?

  1. Veal farmers purchase dairy calves when they weigh 100 pounds and raise them until they are 5-6 months old. Veal calves live indoors, protected from extreme heat and cold, in group pens where they can socialize and receive food and veterinary care. 
  2. Seven hundred farm families raise veal calves in the United States.
  3. Veal calves are fed nutritionally-balanced milk or soy-based diets. These specially-controlled diets contain iron and 40 other essential nutrients, including amino acids, carbohydrates, fats, minerals and vitamins.

Veal Piccata with pasta

COOKING TIPS FOR VEAL:

  • Savor the flavor: Marinades are a great way to infuse flavor into veal. You can marinate veal in the refrigerator for up to five days for chops, roasts or steaks.

  • For the best braised or stewed dishes: brown slowly to develop rich flavor, cover tightly to retain steam, and simmer gently over a very low heat.

 

  • Trim the fat after cooking. To preserve juiciness, leave a thin layer of fat on roasts, chops and steaks. 

  • Pound veal cutlets with the flat side of a meat mallet to a uniform thickness for even cooking.

  • Pat dry veal cutlets with a paper towel to promote browning.

  • You don’t have to be an expert chef to create a delicious meal using veal. It can be sautéed, stir-fried, braised, stewed, grilled or broiled. Choosing the right method of preparation is important. But regardless of how you choose to prepare your veal, just keep one thought in mind: “The key to veal is not to overcook.” – Executive Chef, Ritz-Carlton Dining Room, Boston

Veal Piccata on white plate

CAN VEAL CUTLETS BE PINK?

When cooking veal properly there should be a bit of pink along the bone, but not red. Your meat thermometer should read 150 – 160 degrees. 

A properly cooked veal chop should be just a bit pink along the bone, not red. If you have a meat thermometer, this should translate to 145 to 150 degrees at the center.

WHERE DO VEAL CUTLETS COME FROM?

Veal cutlets come from the rump area and are usually sliced about 1/4 inch thick.

When making this Veal Piccata dish you will use a kitchen or meat mallet and pound them down to about 1/8 inch think.

By pounding these down they will cook quickly and easily brown, creating a wonderful flavor. 

Veal Piccata Collage 2

WHAT TO PAIR THIS VEAL WITH?

LEMON ARGULA SALAD WITH PINE NUTS 

KALE SALAD WITH LEMON DRESSING 

SIMPLE GARLIC PARMESAN GREEN BEANS 

Veal Piccata on white plate

Veal Piccata

Yield: 4
Prep Time: 10 minutes
 Cook Time: 20 minutes
Total Time: 30 minutes

Veal Piccata is a quick and easy meal that tastes like you are dining in a restaurant. Tender, thin veal cutlets are browned and served in a mouth-watering lemon, butter sauce with capers and topped with fresh parsley. Your guests will love this! 

Ingredients

  • 8 {2-ounce} veal cutlets, pounded flat
  • Salt and black pepper
  • 1/3 cup all-purpose flour
  • 2 teaspoons oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 5 Tablespoons butter, unsalted
  • 6 Tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/3 cup fresh squeezed lemon juice
  • 1/2 cup veal or chicken stock
  • 1/3 cup brined capers
  • 1/3 cup freshly chopped parsley
  • Angel hair pasta {or past of your choice}
  • Parmesan Cheese

Instructions

    1. Cook the pasta according to the package.
    2. Pound each of the veal cutlets down to about 1/8 of an inch thick using a kitchen/meat mallet. Pat the veal cutlets dry with a paper towel to help them brown.
    3. Season each side of the veal with a sprinkle of salt and pepper.
    4. In a shallow bowl mix together the flour, oregano, salt and pepper. Dredge each veal cutlet in the flour and shake off the excess flour.
    5. In a large skillet over medium high heat, melt the 2 Tablespoons of butter with 3 Tablespoons olive oil.
      When butter has melted and starts to sizzle add 4 pieces of the veal and cook for 4 minutes on one side. Flip the veal and cook on the other side for 4 minutes or until the veal reaches an internal temperature of 150-160 degrees F. Remove the veal and set aside on a plate covered with foil.
    6. In the same skillet heat 2 more Tablespoons butter and 3 Tablespoons olive oil. When the butter is melted add the remaining 4 pieces of veal and cook on one side for 4 minutes, then flip and cook another 4 minutes or until the veal reaches an internal temperature of 150-160 degrees F. Remove the veal and set aside with the other veal covered.
    7. In the same skillet add the garlic, the lemon juice, chicken stock and capers. Bring the mixture to a boil, stirring and scraping up the bits from cooking the veal. Using the sauce in the pan add 1 Tablespoon butter and whisk until the butter melts. Add the parsley and stir.
    8. Place two pieces of veal on top of your pasta and then drizzle the sauce on top of the veal. Garnish with extra parsley and Parmesan cheese.
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Easy Veal Milanese Recipe - A Cedar Spoon

Tuesday 16th of March 2021

[…] of you have made my Easy Italian Veal Chops, Veal Piccata and Slow Cooker Veal Meatballs. Today I am excited to share an Easy Veal Milanese Recipe using […]

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Thursday 25th of February 2021

[…] Veal is rich in nutrients – protein, zinc, niacin, vitamins B-12 and B-6. It is a great way to add rich nutrients to your diet. If you are looking to incorporate more veal you should also try these Easy Italian Veal Chops or this Veal Piccata. […]

Laura Oswald

Tuesday 12th of November 2019

Thus took me a lot longer than an hour but I'm usually a slow prepper. I'm also not the biggest fan of capers but this dish really brought it to life! Gotta try new things sometimes :D

Julia

Tuesday 12th of November 2019

Oh no! I am sorry it took longer than expected but I am glad you enjoyed it! I love capers--I add them to all kind of things from salad to pastas!

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