By: Chef Laura Bonicelli
I love the elegance of this quick-skillet Italian classic. The cooked lemon slices in this Veal Scallopini Piccata give the dish a tart and delicious finish. .
Buy your ingredients at your favorite Farmers Market!
about Veal Scallopini Piccata
Over the years, I have written several versions of scallopini and piccata. In my Veal Scallopini Piccata, I combine the two elements of the recipes into one. The scallopini refers to the pounded thin slices of meat. If you’re not a “veal person,” by the way, chicken thighs, tenders, or breasts are a perfect substitute. Typically, in a piccata, the meat is dredged in flour, fried, and finished with a butter caper sauce. Because I cook the lemon slices in the sauce, this recipe has a bitter tinge in the background flavor.
The wonderful thing about Veal Scallopini Piccata is the cooking time is short, but the meat is always tender and flavorful. It’s perfectly paired with pasta, rice, or potatoes. The sauce is rich, so a simple salad with an acidic dressing is my first choice for a vegetable side.
putting Veal Scallopini Piccata together
Executing the recipe is easy; make sure you have all of your ingredients measured and at hand. Prepare your accompanying dishes first. Cooking the Veal Scallopini Piccata goes quickly. If you’re entertaining, make the Scallopini Piccata ahead; it reheats beautifully.
Eat well and have fun!
don’t forget
Make sure you sign up for our newsletter to get more recipes and take a look at joining the Bonicelli Cooking Club! We’d love to have you!
I hope you love this recipe!
Step by Step Instructions
Veal Scallopini Piccata
Ingredients
=====cutlets=====
- 2 pounds veal cutlets about 12
- Kosher salt and freshly ground pepper
- 1/2 cup flour
======
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
=====sauce=====
- 1/3 cup dry white wine
- 1 1/4 cups chicken stock
- 1 lemon thinly slices
=====
- 2 tablespoons unsalted butter
- 1/4 cup lemon juice
- 1/4 cup capers drained
- 1/4 cup chopped Italian parsley
- Kosher salt and freshly ground black pepper
Instructions
- Place the cutlets, one by one, in a ziplock bag and pound evenly to 1/4-inch thick. Season the cutlets with salt and pepper and dredge in the flour, shaking off the excess flour.
- Melt the butter in the olive oil in a large skillet over medium-high heat. Working in batches, add the cutlets to the pan. Cook, turning once, until golden brown on each side; about a total cooking time of 3 minutes. Remove the cutlets to a serving platter; keep the platter warm in an oven set to 200º F.
=====sauce=====
- Add the wine into the skillet and deglaze the panóCook the wine down by half, 2 to 3 minutes. Add the chicken stock and lemon slices. Bring to a boil; cook until reduced by half, about 6 minutes.
- Add the butter, lemon juice, capers, and Italian parsley. Season with salt and pepper and serve.
Print - members only. Please log in or JOIN HERE!
Nutrition
Basil Pesto
Equipment
- food processor
Ingredients
- 4 cups basil leaves
- 8 cloves garlic roughly chopped
- 2 cups pinenuts or walnuts I often use half of each
- 1 cup extra-virgin olive oil
- 1 1/4 cups grated Parmesan cheese
- 1 1/4 cups grated Asiago
- Kosher salt & pepper
Instructions
- Place the basil leaves, garlic, and nuts in a food processor bowl fitted with a metal blade.
- Pulse until evenly chopped; stop and push down as necessary. Slowly pour in olive oil while processing continuously.
- Remove the cover and add in the cheeses; season generously with salt and pepper.
Print - members only. Please log in or JOIN HERE!
Nutrition
More Recipes
Wild Rice Mushroom Soup
By: Chef Laura Bonicelli The hearty combination of wild rice and mushrooms laced with sherry creates a comforting, satisfying, flavorful soup. Buy your ingredients at your favorite Farmers Market! about Wild Rice Mushroom SoupWild Rice isn't rice. It's a semi-aquatic...
Summer Vegetable Gratin
By: Chef Laura Bonicelli My Summer Vegetable Gratin has layers of beautiful colors and textures. It's a gorgeous centerpiece to a meal and a standalone dinner as well. Buy your ingredients at your favorite Farmers Market! about the Summer Vegetable GratinThis Summer...
Indian Spiced Cauliflower with Tahini and Herb Sauces
By: Chef Laura Bonicelli The cool tahini sauce calms down the intensely seasoned Indian spiced cauliflower and the serrano-laced herb sauce. Buy your ingredients at your favorite Farmers Market! about Indian Spiced CauliflowerComing from Northern Minnesota, an Italian...
Recent Comments