Classic Veal Piccata
A staple in Italian cuisine, this dish combines tender veal with a vibrant lemon-caper sauce, offering a burst of flavor in every bite. Ideal for a quick dinner or a special occasion, Veal Piccata impresses with its elegant simplicity and delicious taste.
Equipment
- 1 Cast iron skillet or a sturdy frying pan If a cast iron skillet is not available, any heavy-bottomed skillet will suffice to achieve a well-seared piece of veal.
Ingredients
- 1/2 pound veal thinly sliced
- 4 tablespoons flour for dredging (note: use almond flour for a gluten-free option)
- 8 slices of lemon thin (alternative: orange slices for a hint of sweetness)
- 2 sprigs thyme fresh
- 4 tablespoons butter use olive oil for a lighter version
- 2 tablespoons capers rinsed
- 2 tablespoons lemon juice freshly squeezed
- 1 pinch salt or to taste
- 1 pinch pepper freshly ground
Instructions
- Prepare all ingredients: Lay out the veal slices and season with salt and pepper before lightly dredging them in flour.
- Heat the butter in your skillet over medium-high until it sizzles without smoking.
- Add the veal to the pan, cooking each side for about 3-4 minutes until golden and crisp.
- Remove the veal and add lemon juice and capers to the pan, letting them cook for a minute to integrate the flavors.
- Return the veal to the pan, coat with the sauce, and serve immediately, garnished with fresh thyme and lemon slices.
Notes
For an even more intense flavor, let the cooked veal rest in the sauce for a few minutes before serving to soak up all the exquisite flavors. To accommodate dietary restrictions, swap out traditional ingredients for suitable alternatives, ensuring everyone can enjoy this fabulous dish.