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veal piccata

ClubFoody avatar
Recipe by
Francine Lizotte
@ClubFoody
Surrey South, BC

This is such a scrumptious dish with its lovely lemon-caper sauce! It is easy to make and the results are absolutely incredible!

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yield 4 veal scallops
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For veal piccata

  • 1/3 c
    unbleached all-purpose flour
  • 2 tsp
    garlic salt
  • freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 4 lg
    veal scallops, about 1/4-inch thick
  • 2 Tbsp
    olive oil
  • 4 1/2 Tbsp
    butter, divided
  • 1/2 c
    dry white wine
  • 1 c
    low-sodium chicken stock
  • 1 lg
    clove garlic, pressed
  • 3 Tbsp
    lemon, juiced, or more to taste
  • 2 Tbsp
    capers, drained
  • 1 Tbsp
    chopped parsley, plus sprigs for garnish

How To Make veal piccata

  • 1
    In a shallow bowl or plate combine flour, garlic salt and pepper and stir to combine thoroughly. Quickly dredge veal scallops in seasoned flour mixture, shaking to remove any excess flour.
  • 2
    In a large skillet over medium-high, heat oil until very hot but not smoking. Add 1 ½ tbsp. butter and, working quickly and in batches if necessary, cook the veal until golden brown on both sides, about 1 minute per side. Transfer to a plate and set aside
  • 3
    Deglaze pan with wine and bring to a broil, scraping to remove any browned bits from the bottom of the pan. When wine has reduced by half, add chicken stock, garlic, lemon juice and capers; cook for 5 minutes, or until sauce has thickened slightly. Whisk in remaining 3 tbsp. of butter and chopped parsley
  • 4
    Return veal scallops to the pan and cook until heated through, about 1 minute. Garnish with parsley sprigs, lemon slices and serve immediately. Makes 4 servings
  • 5
    To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=bs08d8gbPpM
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