Ina Garten Veal Piccata Recipe
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.
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Servings: 6 people
Calories: 436kcal
Equipment
- Skillet
- Tongs
- Fork
- Cutting board and knife
- large saucepan
- wooden spoon
Ingredients
- 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
Instructions
- 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.
Notes
- 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.