Are you looking for a delicious and elegant dinner option that’s sure to impress your guests? Look no further than veal piccata! This classic Italian dish is made by breading and sautéing thinly sliced veal cutlets, then serving them with a variety of flavorful sauces. From creamy white wine sauces to tangy lemon and caper combinations, the options are endless.
In this article, we’ll explore 18 mouthwatering veal piccata recipes that are perfect for dinner. Whether you’re a seasoned chef or just starting out in the kitchen, these recipes are sure to inspire you to try something new and delicious. So let’s get started!
Classic Veal Piccata with Lemon and Capers
This Italian-inspired dish is a masterclass in simplicity, showcasing the tender flavor of veal cutlets, brightened by the zesty tang of lemon and the salty pop of capers.
Ingredients:
– 4 veal cutlets (about 1/4 inch thick)
– 2 lemons, juiced
– 2 tablespoons butter
– 2 cloves garlic, minced
– 2 tablespoons chopped fresh parsley
– 2 tablespoons capers, rinsed and drained
– Salt and pepper to taste
Instructions:
1. Season veal cutlets with salt and pepper.
2. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add garlic; cook for 30 seconds.
3. Add veal cutlets; cook for 2-3 minutes per side, or until cooked through.
4. Remove veal from skillet; set aside.
5. Reduce heat to medium; add remaining 1 tablespoon butter, lemon juice, and capers. Stir until butter has melted and sauce is smooth.
6. Serve veal with lemon-caper sauce spooned over the top.
Cooking Time: 12-15 minutes
Creamy Veal Piccata with White Wine Sauce
This classic Italian dish is a masterclass in simplicity and flavor. Tender veal cutlets are cooked to perfection, then smothered in a rich white wine sauce infused with creamy butter and fresh herbs.
Ingredients:
– 4 veal cutlets (about 1/4 pound each)
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1 cup dry white wine
– 1 cup chicken broth
– 2 tablespoons all-purpose flour
– 1 tablespoon heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Season veal cutlets with salt and pepper.
2. Dredge cutlets in flour, shaking off excess.
3. Cook veal in butter over medium-high heat for 2-3 minutes per side, or until cooked through.
4. Reduce heat to medium; add garlic and cook for 1 minute.
5. Add white wine and chicken broth; bring to a simmer.
6. Stir in heavy cream and cook until sauce thickens slightly, about 5 minutes.
7. Serve veal with sauce spooned over the top. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Garlic Butter Veal Piccata
This recipe adds a rich and aromatic twist to the classic veal piccata, by incorporating garlic butter into the cooking process. The result is a dish that is both flavorful and tender.
Ingredients:
– 4 veal cutlets
– 2 cloves of garlic, minced
– 2 tablespoons (30g) unsalted butter
– 1 cup (250ml) white wine
– 1/2 cup (125ml) chicken broth
– 1 tablespoon (15g) freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Season veal cutlets with salt and pepper.
2. In a large skillet, melt 1 tablespoon of butter over medium-high heat.
3. Add garlic and sauté for 30 seconds.
4. Add veal cutlets and cook for 2-3 minutes per side, or until cooked through.
5. Remove veal from the skillet and set aside.
6. Reduce heat to medium-low, then add white wine, chicken broth, and lemon juice.
7. Simmer sauce for 2-3 minutes or until slightly thickened.
8. Serve veal cutlets with garlic butter sauce spooned over the top. Garnish with chopped parsley if desired.
Cooking Time: 12-15 minutes
Veal Piccata with Artichokes and Spinach
This classic Italian dish gets a delicious twist with the addition of artichoke hearts and wilted spinach. Thinly sliced veal cutlets are pounded, dredged in flour, and sautéed to perfection, then served with a flavorful sauce made with garlic, lemon, and white wine.
Ingredients:
– 4 veal cutlets (about 1/4 inch thick)
– 2 artichoke hearts, canned or fresh
– 1 cup fresh spinach leaves
– 2 cloves garlic, minced
– 2 tablespoons butter
– 2 tablespoons all-purpose flour
– 1 cup white wine
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. Pound veal cutlets to 1/8 inch thickness.
2. Dredge cutlets in flour, shaking off excess.
3. Sauté cutlets in butter until cooked through, about 2-3 minutes per side.
4. Add garlic, artichoke hearts, and white wine to pan; simmer for 2 minutes.
5. Stir in spinach leaves and lemon juice; cook until wilted.
6. Serve veal with sauce spooned over the top.
Cooking Time: 15-20 minutes
Parmesan Crusted Veal Piccata
A classic Italian dish gets a flavorful twist with this Parmesan crusted veal piccata recipe. Thinly sliced veal cutlets are dredged in flour, eggs, and grated Parmesan cheese, then pan-seared to perfection.
Ingredients:
– 4 veal cutlets (about 1/2 pound each)
– 1 cup all-purpose flour
– 1 cup grated Parmesan cheese
– 2 large eggs
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons butter
– 2 cloves garlic, minced
– Fresh parsley, chopped (optional)
Instructions:
1. Season veal cutlets with salt and pepper.
2. In a shallow dish, mix together flour, Parmesan cheese, and eggs.
3. Dip each veal cutlet in the egg mixture, coating both sides evenly.
4. Heat butter in a large skillet over medium-high heat. Add garlic and sauté for 1 minute.
5. Add veal cutlets to the skillet and cook for 2-3 minutes on each side, or until cooked through.
6. Serve hot with chopped parsley, if desired.
Cooking Time: 12-15 minutes
Veal Piccata with Mushroom Sauce
Experience the classic Italian dish that combines tender veal cutlets with a rich and savory mushroom sauce. This recipe is perfect for special occasions or a cozy night in.
Ingredients:
– 4 veal cutlets, pounded to 1/8 inch thickness
– 1 cup all-purpose flour
– 2 eggs
– 1 cup breadcrumbs
– 2 tablespoons butter
– 1 medium onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1/4 cup white wine
– 1/4 cup chicken broth
– Salt and pepper to taste
Instructions:
1. Season veal cutlets with salt and pepper.
2. Dredge veal in flour, shaking off excess.
3. Dip floured veal in eggs, then coat in breadcrumbs.
4. Heat butter in a large skillet over medium-high heat. Cook veal for 2-3 minutes per side, or until cooked through. Transfer to plate and keep warm.
5. In the same skillet, add onion and mushrooms. Cook until mushrooms release their liquid and start to brown, about 5 minutes.
6. Add white wine and chicken broth to the skillet. Simmer for 2-3 minutes, stirring occasionally.
7. Serve veal cutlets with mushroom sauce spooned over the top.
Cooking Time: 20-25 minutes
Spicy Veal Piccata with Red Pepper Flakes
Elevate your taste buds with this Italian-inspired dish that combines the tenderness of veal with a spicy kick. This recipe is perfect for those who like a little heat in their meals.
Ingredients:
– 4 veal cutlets (about 1/4 inch thick)
– 2 cloves garlic, minced
– 1/4 cup white wine
– 2 tablespoons olive oil
– 1 teaspoon lemon juice
– Salt and black pepper to taste
– 1/2 teaspoon red pepper flakes
Instructions:
1. Season veal cutlets with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add garlic and sauté for 30 seconds.
3. Add veal cutlets and cook for 2-3 minutes on each side, or until cooked through.
4. Remove veal from the skillet and set aside.
5. In the same skillet, add white wine, lemon juice, and red pepper flakes. Scrape up any browned bits from the bottom of the pan.
6. Simmer sauce for 2-3 minutes, or until slightly reduced.
7. Serve veal cutlets with spicy sauce spooned over the top.
Cooking Time: About 15-20 minutes
Veal Piccata with Sun-Dried Tomatoes
Veal Piccata with Sun-Dried Tomatoes: A Classic Italian Dish with a Twist
Ingredients:
– 4 veal cutlets (about 1/4 inch thick)
– 1 cup sun-dried tomatoes, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 2 tablespoons butter
– 2 tablespoons white wine (optional)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Season the veal cutlets with salt and pepper.
2. In a large skillet, heat the olive oil over medium-high heat. Add the veal cutlets and cook for 2-3 minutes on each side, or until cooked through. Remove from heat and set aside.
3. In the same skillet, add the butter and let it melt. Add the chopped sun-dried tomatoes and garlic; sauté for 1 minute, stirring constantly.
4. If using white wine, add it to the skillet and cook for an additional 2 minutes, scraping up any browned bits from the bottom of the pan.
5. Serve the veal cutlets with the sun-dried tomato sauce spooned over the top. Garnish with chopped parsley if desired.
Cooking Time: 15-20 minutes
Herb-Crusted Veal Piccata with Thyme and Rosemary
This classic Italian dish gets a fragrant boost from the combination of thyme, rosemary, and garlic. Pan-seared veal cutlets are coated in a flavorful herb crust, served with a tangy lemon butter sauce.
Ingredients:
– 4 veal cutlets (6 oz each)
– 2 tbsp olive oil
– 2 tbsp unsalted butter, softened
– 2 cloves garlic, minced
– 1 tsp dried thyme
– 1 tsp dried rosemary
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a small bowl, mix together olive oil, butter, garlic, thyme, and rosemary.
3. Season veal cutlets with salt and pepper.
4. Coat each cutlet in the herb mixture, pressing gently to adhere.
5. Heat a large skillet over medium-high heat. Add 1-2 tbsp of the herb crust to the pan and cook for 1-2 minutes, until fragrant.
6. Add veal cutlets to the pan and cook for 2-3 minutes per side, or until cooked through.
7. Serve immediately with lemon wedges, if desired.
Cooking Time: 12-15 minutes
Veal Piccata with Asparagus and Lemon Zest
A classic Italian dish gets a bright and citrusy twist with the addition of tender asparagus and a zesty lemon zest. This recipe is perfect for a quick and elegant dinner.
Ingredients:
– 4 veal cutlets (about 1/4 inch thick)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 pound fresh asparagus, trimmed
– 2 lemons, zested
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Season the veal cutlets with salt and pepper.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the garlic and sauté for 1 minute.
3. Add the veal cutlets to the skillet and cook for 2-3 minutes on each side, or until cooked through.
4. Remove the veal from the skillet and set aside. Reduce heat to medium.
5. Add the asparagus to the skillet and cook for 3-5 minutes, or until tender.
6. Stir in the lemon zest and serve the veal with the asparagus.
Cooking Time: 15-20 minutes
Baked Veal Piccata with Breadcrumb Topping
A classic Italian-inspired dish gets a modern twist with this easy-to-make baked veal piccata topped with a crunchy breadcrumb mixture.
Ingredients:
– 4 veal cutlets (about 1/2 pound each)
– 1 cup breadcrumbs
– 1/2 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season veal cutlets with salt and pepper.
3. In a shallow dish, mix together breadcrumbs and Parmesan cheese.
4. Dredge veal cutlets in breadcrumb mixture, shaking off excess.
5. Heat olive oil in an oven-safe skillet over medium-high heat. Add veal cutlets and cook for 2-3 minutes on each side, or until browned.
6. Transfer skillet to preheated oven and bake for 8-10 minutes, or until cooked through.
7. Garnish with chopped parsley, if desired.
Cooking Time: 12-15 minutes
Veal Piccata with White Truffle Oil
This recipe combines the tender flavors of veal piccata with the earthy richness of white truffle oil. In just a few simple steps, you’ll create a dish fit for a king.
Ingredients:
– 4 veal cutlets (about 1/4 inch thick)
– 2 tablespoons butter
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– Salt and pepper to taste
– White truffle oil (about 2 teaspoons)
Instructions:
1. Season the veal with salt and pepper.
2. Dredge the veal in flour, shaking off excess.
3. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the veal and cook for 2-3 minutes per side, or until cooked through.
4. Remove the veal from the skillet and set aside. Reduce heat to medium and add the remaining 1 tablespoon of butter.
5. Add garlic and sauté for 30 seconds.
6. Pour in white truffle oil (about 1/2 teaspoon) and stir to combine.
7. Return the veal to the skillet and spoon some of the sauce over each cutlet.
8. Serve immediately.
Cooking Time: 15-20 minutes
Veal Piccata with Fresh Basil and Cherry Tomatoes
A classic Italian dish gets a fresh twist with the addition of sweet cherry tomatoes and fragrant basil.
Ingredients:
– 4 veal cutlets (about 1/4 inch thick)
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 2 cups mixed cherry tomatoes, halved
– 1/4 cup fresh basil leaves, chopped
– Salt and pepper to taste
– Lemon wedges, for serving
Instructions:
1. Season veal cutlets with salt and pepper.
2. Dredge veal in flour, shaking off excess.
3. Heat olive oil in a large skillet over medium-high heat.
4. Add garlic and sauté for 1 minute.
5. Add veal and cook for 2-3 minutes per side, or until cooked through.
6. Remove veal from skillet and set aside.
7. Add cherry tomatoes to the skillet and cook for 2-3 minutes, or until they release their juices and start to soften.
8. Stir in chopped basil leaves.
9. Serve veal with tomato mixture spooned over the top.
Cooking Time: 12-15 minutes
Gluten-Free Veal Piccata with Almond Flour
Veal piccata is a classic Italian dish that gets a gluten-free twist with the use of almond flour. This recipe is perfect for those who crave the tender, flavorful veal without compromising on dietary restrictions.
Ingredients:
– 4 veal cutlets (6 oz each)
– 1/2 cup almond flour
– 1/4 cup butter, softened
– 2 cloves garlic, minced
– 1/2 cup chicken broth
– 1/4 cup white wine (optional)
– 2 tbsp freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Instructions:
1. Season veal cutlets with salt and pepper.
2. Dip each cutlet in almond flour, coating both sides evenly.
3. Melt butter in a large skillet over medium-high heat. Add garlic and sauté for 1 minute.
4. Add veal cutlets and cook for 3-4 minutes per side, or until cooked through.
5. Remove veal from skillet and set aside.
6. Reduce heat to medium and add chicken broth, white wine (if using), and lemon juice. Simmer for 2-3 minutes, scraping up browned bits from the bottom of the pan.
7. Serve veal cutlets with sauce spooned over the top and garnished with chopped parsley.
Cooking Time: 15-20 minutes
Veal Piccata with Brown Butter and Sage
This classic Italian dish gets a rich and savory twist with the addition of brown butter and fragrant sage. Thinly sliced veal cutlets are dredged in flour, sautéed to perfection, and served with a creamy sauce that’s sure to impress.
Ingredients:
– 4 veal cutlets (about 6 ounces each)
– 1 cup all-purpose flour
– 2 tablespoons butter
– 2 cloves garlic, minced
– 2 sprigs fresh sage, chopped
– Salt and pepper, to taste
– Fresh lemon wedges, for serving
Instructions:
1. Dredge veal cutlets in flour, shaking off excess.
2. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add veal and cook until browned, about 2-3 minutes per side. Remove from heat and set aside.
3. Reduce heat to medium. Add remaining 1 tablespoon butter and cook until browned and fragrant, stirring occasionally (about 5 minutes).
4. Stir in garlic and sage. Cook for 1 minute.
5. Serve veal cutlets with brown butter sauce spooned over the top. Garnish with lemon wedges.
Cooking Time: 15-20 minutes
Veal Piccata with Roasted Garlic and Parsley
A classic Italian dish gets a flavorful twist with the addition of roasted garlic and parsley, elevating the tender veal cutlets to new heights.
Ingredients:
– 4 veal cutlets (about 1/4 inch thick)
– 2 heads of garlic
– 2 tablespoons olive oil
– 2 cloves fresh parsley, chopped
– Salt and pepper, to taste
– 2 tablespoons white wine (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the garlic by placing the heads on a sheet of foil, drizzling with olive oil, and folding the foil to create a package. Roast for 30-40 minutes, or until tender.
3. Meanwhile, season the veal cutlets with salt and pepper.
4. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the veal and cook for 2-3 minutes per side, or until cooked through.
5. Remove the veal from the skillet and set aside. Reduce the heat to medium and add the roasted garlic, mashing it slightly with a fork.
6. Add the chopped parsley and white wine (if using) to the skillet, stirring to combine.
7. Serve the veal with the garlic-parley sauce spooned over the top.
Cooking Time: 30-40 minutes
Veal Piccata with Lemon Cream Sauce
This classic Italian dish combines tender veal cutlets with a bright and creamy lemon sauce, perfect for a special occasion or a weeknight dinner. With just a few ingredients and simple steps, you’ll be enjoying this flavorful dish in no time.
Ingredients:
– 4 veal cutlets (1/2 pound each)
– 2 tablespoons butter
– 2 cloves garlic, minced
– 1 cup heavy cream
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon white wine (optional)
– Salt and pepper to taste
– Fresh parsley or thyme for garnish
Instructions:
1. Season veal cutlets with salt and pepper.
2. Dust cutlets with flour, shaking off excess.
3. Melt butter in a large skillet over medium-high heat. Add garlic; cook 1 minute.
4. Add veal cutlets; cook 2-3 minutes per side, or until cooked through.
5. Remove veal from skillet; keep warm.
6. In same skillet, add heavy cream and lemon juice. Bring to simmer; reduce by half, about 5 minutes.
7. Serve veal with lemon cream sauce spooned over the top. Garnish with parsley or thyme.
Cooking Time: 15-20 minutes
Veal Piccata with Prosciutto and Arugula
This recipe is a flavorful and elegant take on the classic Veal Piccata. Thinly sliced veal cutlets are dredged in flour, fried in butter, and served with crispy prosciutto, peppery arugula, and a tangy lemon-caper sauce.
Ingredients:
– 4 veal cutlets (about 1/2 pound)
– 1/2 cup all-purpose flour
– 2 tablespoons butter
– 4 slices of prosciutto, chopped
– 1 bunch of arugula
– 2 lemons, juiced
– 2 tablespoons capers, rinsed and drained
– Salt and pepper to taste
Instructions:
1. Season veal cutlets with salt and pepper.
2. Dredge veal in flour, shaking off excess.
3. Fry veal in butter over medium-high heat for 2-3 minutes per side, or until cooked through.
4. Meanwhile, sauté chopped prosciutto in a pan until crispy.
5. Combine arugula, lemon juice, and capers in a bowl.
6. Serve fried veal with crispy prosciutto on top, accompanied by the peppery arugula mixture.
Cooking Time: 10-12 minutes
Summary
Get ready to elevate your dinner game with these 18 delectable Veal Piccata recipes! From classic lemon and caper combinations to creamy white wine sauces and flavorful mushroom-based dishes, there’s something for every taste bud. Spice up your mealtime with spicy red pepper flakes or add some Mediterranean flair with artichokes and spinach. Whether you’re a fan of rich buttery flavors or light and zesty zest, these Veal Piccata recipes are sure to impress. Discover the perfect dinner recipe to suit your style and satisfy your cravings!
Leave a Reply