Last Updated on August 19, 2023
For an impressive yet incredibly simple meal, try your hand at Ina Garten’s Veal Piccata. Packed with flavor and easy on the budget, this veal dish is sure to become a family favorite.
It’s a classic Italian-American dish that comes together quickly and easily in one pan. Perfect for busy weeknights or a family gathering.
Do you want to try this at home? Follow this guide about Ina Garten’s Veal Piccata. With this step-by-step guide, you can easily recreate this healthy dish right at home!
Table of Contents
What is Ina Garten’s Veal Piccata?
Ina Garten’s Veal Piccata is a classic Italian-American dish created by the renowned chef and cookbook author Ina Garten. It features veal cutlets that are seared in a pan and then cooked in a rich sauce made with shallots, garlic, chicken broth, white wine, and lemon juice.
The finished dish is served with a generous helping of the flavorful sauce and garnished with freshly chopped parsley. This veal piccata is a great dish for busy weeknights. It comes together quickly and easily, requiring minimal effort and fuss.
It’s also packed with flavor, making it a crowd-pleaser for the whole family. Plus, this dish is easy on a budget, so it won’t break the bank. It’s a great way to enjoy an impressive meal without breaking the bank!
What does it taste like?
Ina Garten’s Veal Piccata is a flavorful dish that balances the richness of butter and olive oil with tangy lemon juice and briny capers.
The veal cutlets are tender and juicy, and the shallots add a slightly sweet undertone to the dish. The garlic and white wine help to create a flavorful sauce that ties the flavors together.
How did I first get introduced to Ina Garten’s Veal Piccata?
I first got introduced to Ina Garten’s Veal Piccata when I stumbled upon her cookbook, Barefoot Contessa at Home while browsing in a bookstore. Growing up, Italian-American cooking was a big part of my family dinners and the veal piccata dish sounded like a classic favorite. I decided to give it a try and was not disappointed!
It quickly became one of my go-to meals for quick and easy weeknight dinners. The ingredients are simple yet flavorful, and it comes together quickly in one pan. Plus, the rich sauce creates a decadent dish that’s sure to impress.
Overall, I could not be happier with Ina Garten’s Veal Piccata. It’s become a staple in my dinner rotation and I’m sure it will be a hit with your family, too! Try it out for yourself and see what you think. You won’t be disappointed!
How to make Ina Garten’s Veal Piccata?
Making Ina Garten’s Veal Piccata is incredibly simple. Here are the ingredients & step-by-step instructions:
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- All-purpose flour: This is used to coat the veal before searing.
- Salt and pepper: This adds flavor to the dish.
- Veal cutlets: Pound them thin so that they cook quickly in the pan.
- Olive oil: Used for sautéing the vegetables and cooking the veal.
- Unsalted butter: Adds flavor and helps create a rich sauce.
- Shallots: Adds a slightly sweet flavor to the dish.
- Garlic: Enhances the flavor of the other ingredients in the pan.
- Chicken broth: This is used to deglaze the pan and create a flavorful sauce.
- Lemon juice: Adds tanginess to balance out the richness of the butter and olive oil.
- Capers: Gives the dish a salty, briny flavor.
- White wine: Used to deglaze the pan and add an extra layer of flavor.
- Fresh parsley: Adds a fresh, herby note to the dish.
Prepare the ingredients: Combine the flour, salt, and pepper in a shallow bowl or plate and mix together. Place the veal cutlets in the bowl and coat evenly with the flour.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the veal cutlets to the pan and cook for about 3 minutes per side, until golden brown. Remove from heat and set aside on a plate.
Add the butter and shallots to the skillet and cook for about 2 minutes, until softened. Add the garlic and cook for an additional minute.
Pour in the chicken broth, lemon juice, capers, and white wine. Bring to a boil and reduce heat to medium-low. Simmer for about 10 minutes, until the sauce has thickened and reduced by half.
Return the veal cutlets to the pan and cook for an additional 2 minutes, until warmed through. Serve with the sauce spooned over top and garnished with freshly chopped parsley.
– If you don’t have veal cutlets, this recipe can also be made with chicken cutlets.
– To make the dish dairy free, substitute olive oil or vegan butter for the regular butter.
– For extra flavor, add some fresh herbs like thyme or oregano to the sauce.
– This dish pairs nicely with a side of steamed or roasted vegetables, like asparagus or broccoli.
– Make sure that pregnant women avoid eating this dish due to the risk of foodborne illness from undercooked veal.
Ina Garten Veal Piccata Recipe
- Cutting board and knife
- large saucepan
- wooden spoon
- 1/2 cup all-purpose flour
- 8 veal cutlets, pounded thin
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2 shallots, minced
- 1/4 cup olive oil
- 4 tablespoons unsalted butter
- 1 cup chicken broth
- 2 cloves garlic, minced
- 2 tablespoons capers, drained
- 1/2 cup fresh lemon juice
- 1/2 cup dry white wine
- 2 tablespoons freshly chopped parsley leaves
- Prepare the ingredients: Combine the flour, salt, and pepper in a shallow bowl or plate and mix together. Place the veal cutlets in the bowl and coat evenly with the flour.
- Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the veal cutlets to the pan and cook for about 3 minutes per side, until golden brown. Remove from heat and set aside on a plate.
- Add the butter and shallots to the skillet and cook for about 2 minutes, until softened. Add the garlic and cook for an additional minute.
- Pour in the chicken broth, lemon juice, capers, and white wine. Bring to a boil and reduce heat to medium-low. Simmer for about 10 minutes, until the sauce has thickened and reduced by half.
- Return the veal cutlets to the pan and cook for an additional 2 minutes, until warmed through. Serve with the sauce spooned over top and garnished with freshly chopped parsley.
- Calories: 436
- Protein: 32.3 g
- Total Fat: 25.3 g
- Saturated Fat: 11.3 g
- Cholesterol: 123 mg
- Sodium: 785 mg
- Total Carbohydrates: 13.6 g
- Dietary Fiber: 0.6 g
- Sugars: 1.2 g
- Vitamin A: 1.5%
- Vitamin C: 0.8%
- Calcium: 2.5%
- Iron: 6.4%
What to serve with Ina Garten’s Veal Piccata?
Ina Garten’s Veal Piccata goes wonderfully with a side of steamed or roasted vegetables, such as asparagus or broccoli. It also pairs well with pasta, roasted potatoes, or a bright green salad.
To make the dish extra special, serve it alongside some crusty bread to sop up all that delicious sauce. Whatever you choose, this is sure to be a hit with the whole family!
How to store leftover Ina Garten’s Veal Piccata?
You can store leftovers in an airtight container in the refrigerator for up to three days. Reheat it gently on the stovetop in a pan with a splash of chicken broth.
The finished dish can also be frozen for up to two months. Defrost it overnight in the refrigerator before reheating.
Can pregnant women eat this?
This dish contains raw veal, so it is not recommended for pregnant women due to the risk of foodborne illness. It’s best to avoid eating raw or undercooked meats during pregnancy in order to protect the health of both mother and baby.
Can I make this dish vegan?
Yes, you can make this dish vegan by substituting olive oil or vegan butter for regular butter. You can also omit the veal and use a vegan protein alternative, such as tofu or tempeh.
Can I make this dish ahead of time?
Yes, you can make Ina Garten’s Veal Piccata ahead of time. Simply prepare the dish up until step 5 – cooking the veal in the sauce. Store it in the refrigerator overnight and then reheat on the stovetop before serving.
Can I use chicken instead of veal?
Yes, this recipe works just as well with chicken cutlets. Just make sure to adjust the cooking time accordingly.
Can I make this dish gluten-free?
Yes, you can make this recipe gluten-free by using gluten-free flour to coat the veal cutlets.
What can I use instead of white wine?
If you don’t want to use white wine in this dish, you can substitute chicken broth or vegetable broth.
Thank you for reading about Ina Garten’s Veal Piccata! This is a classic Italian dish that’s sure to become a family favorite. The veal is tender and juicy, the sauce is rich and flavorful, and the capers add a salty, briny note that ties it all together. Give it a try and see what you think!
I hope you have enjoyed this delicious take on a classic Italian dish. Must try this at home. Please share this article with your friends & family.
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.