Veal Piccata is a classic Italian-American dish that showcases tender, thinly sliced veal cutlets cooked in a bright, buttery lemon-caper sauce. Ina Garten’s Barefoot Contessa version elevates this simple yet elegant dish with fresh ingredients and straightforward techniques, making it perfect for a weeknight dinner or a special occasion. The balance of acidity from the lemon and brininess from the capers complements the delicate veal beautifully, resulting in a dish that’s both flavorful and easy to prepare.
Ingredients
- 1 pound veal scallopini (thin veal cutlets, about 4 to 6 pieces)
- Salt and freshly ground black pepper, to taste
- 1 cup all-purpose flour, for dredging
- 4 tablespoons unsalted butter, divided
- 3 tablespoons extra-virgin olive oil, divided
- 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 3/4 cup fresh lemon juice (about 3 lemons)
- 1/2 cup low-sodium chicken broth
- 1/4 cup drained capers, rinsed
- 2 tablespoons chopped fresh flat-leaf parsley, for garnish
Instructions
- Prepare the veal: Pat the veal cutlets dry with paper towels. Season both sides generously with salt and pepper.
- Dredge the veal: Place the flour in a shallow dish. Lightly coat each veal cutlet with flour, shaking off any excess.
- Heat the pan: In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat until the butter melts and begins to foam.
- Cook the veal: Working in batches if necessary, add the veal cutlets and cook until golden brown on both sides, about 2 minutes per side. Avoid overcrowding the pan. Transfer the cooked veal to a warm plate and tent with foil to keep warm.
- Make the sauce: Reduce the heat to medium. Add the remaining 1 tablespoon olive oil to the pan. Pour in the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the wine reduce by half, about 2 to 3 minutes.
- Add liquids and capers: Stir in the lemon juice, chicken broth, and capers. Allow the sauce to simmer gently for about 4 to 5 minutes, reducing slightly.
- Finish the sauce: Remove the pan from heat and whisk in the remaining 2 tablespoons of butter until the sauce is smooth and glossy.
- Combine and serve: Return the veal cutlets to the pan, spooning the sauce over them to coat. Garnish with chopped parsley and serve immediately.
Tips
- Veal alternatives: If veal scallopini is unavailable, thinly sliced chicken breast or pork cutlets can be used as substitutes, though the flavor will differ slightly.
- Flour dredging: Shake off excess flour before cooking to prevent a gummy crust; a light coating helps the sauce adhere better.
- Capers: Rinsing capers removes excess salt and bitterness, ensuring a balanced flavor in the sauce.
- Don’t overcook: Veal cooks quickly; overcooking will make it tough. Aim for a golden crust with a tender interior.
Serving Suggestions
Veal Piccata pairs beautifully with simple sides that soak up the lemony sauce. Consider serving it alongside creamy mashed potatoes, angel hair pasta tossed in olive oil or butter, or a light risotto. Steamed or roasted vegetables like asparagus, green beans, or sautéed spinach complement the dish’s bright flavors. A crisp green salad with a mild vinaigrette also adds freshness to the meal.
Variations
For a slightly richer sauce, add a splash of heavy cream after the butter is whisked in. To add depth, sauté minced garlic or shallots in the olive oil before cooking the veal. For a Mediterranean twist, include sliced sun-dried tomatoes or kalamata olives in the sauce. If you prefer a gluten-free version, substitute all-purpose flour with almond flour or a gluten-free flour blend for dredging. For a lighter take, omit the butter and finish the sauce with a drizzle of good-quality olive oil instead.
Storage and Reheating
Store any leftover veal piccata in an airtight container in the refrigerator for up to 2 days. Because the veal is thin and delicate, reheating is best done gently to avoid drying it out. Reheat in a skillet over low heat with a splash of chicken broth or lemon juice to keep the sauce loose and the meat moist. Avoid microwaving if possible, as it can toughen the veal. The sauce can also be stored separately and reheated gently before combining with the veal.
Frequently Asked Questions
What cut of veal should I use for piccata?
Veal scallopini, which are thin, tender cutlets usually from the leg or loin, are ideal because they cook quickly and absorb the sauce well. If you can’t find scallopini, thinly sliced veal cutlets or even veal medallions can work.
Can I make veal piccata ahead of time?
It’s best served fresh because the veal is delicate and the sauce is brightest when freshly made. However, you can prepare the sauce and veal separately and gently reheat when ready. Keep the sauce refrigerated for up to 2 days and reheat slowly to avoid breaking.
Why is the sauce sometimes bitter?
Bitterness often comes from overcooked lemon juice or burnt browned bits. To avoid this, cook the wine and lemon juice gently and don’t let the pan scorch. Rinsing capers also helps reduce any harshness.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is strongly recommended for its bright, natural flavor and acidity, which is key to balancing the dish. Bottled lemon juice tends to be less vibrant and can alter the sauce’s taste.
How do I get the veal cutlets thin enough?
If your veal cutlets are thick, place them between two sheets of plastic wrap and gently pound them with a meat mallet or rolling pin until they are about 1/4 inch thick. This ensures quick, even cooking and tender results.
What wine pairs best with veal piccata?
A crisp white wine with good acidity, such as Pinot Grigio, Sauvignon Blanc, or a dry Italian white like Verdicchio, complements the lemony sauce and delicate veal. These wines also work well in the sauce itself.
Is veal piccata a healthy dish?
Veal is a lean protein, and piccata’s sauce is relatively light, relying on lemon juice, capers, and moderate butter and oil. To keep it healthier, you can reduce butter or use olive oil exclusively and serve with plenty of vegetables.
Can I freeze veal piccata?
Freezing is not recommended because the delicate texture of veal and the lemon butter sauce do not freeze well. The veal can become tough, and the sauce may separate upon thawing.
With these instructions and tips, you can confidently prepare Barefoot Contessa’s veal piccata at home, impressing your guests with a bright, flavorful, and elegant dish that’s surprisingly easy to make.
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