Best 3 Piccato Di Vitello Recipes
Piccata di vitello, also known as veal piccata, is a classic Italian dish that combines the delicate flavor of veal with a tangy, savory sauce. This dish is typically prepared by coating veal cutlets in flour, then sautéing them in butter until golden brown. A sauce made with lemon juice, capers, and white wine is then poured over the veal and simmered until reduced. Piccata di vitello is often served with pasta or rice, and it can be garnished with parsley or lemon wedges. Whether you are a seasoned cook or a beginner, this guide will help you create a delicious and authentic Piccata di vitello that will impress your family and friends.
Here are our top 3 tried and tested recipes!
CLASSIC VEAL PICCATA IN LESS THAN 30 MINUTES
Steps:
- Gather the ingredients.
- Combine the flour, salt, and pepper on a plate or in a shallow baking dish.
- Heat a heavy-bottomed sauté pan over medium-high heat for 2 minutes and let your pan get nice and hot . Once it is, add the oil and heat for another 30 seconds or so.
- Now dredge both sides of the veal cutlets in the flour mixture.
- Shake off any excess flour and cook them in batches, rather than overcrowding the pan.
- Cook 2 to 3 minutes per side or until the cutlets are nicely browned.
- Remove them from the pan and set aside on a plate, covered with foil, while you make the sauce. (You can hold them in a very low-temperature oven if you like.)
- Add the stock, sherry, lemon juice, and capers to the pan and scrape off any flavorful bits from the bottom of the pan.
- Bring the liquid to a boil, then lower it to a simmer and cook for about 3 minutes or until the mixture has reduced by about a third.
- Swirl in the butter and chopped parsley just at the end of the cooking. Adjust seasoning with kosher salt and more lemon juice if needed.
- Plate the cutlets, 2 per person, and garnish with lemon slices. Sauce generously and serve immediately. Enjoy.
Nutrition Facts : Calories 599 kcal, Carbohydrate 70 g, Cholesterol 124 mg, Fiber 8 g, Protein 26 g, SaturatedFat 7 g, Sodium 817 mg, Sugar 10 g, Fat 25 g, ServingSize 8 veal cutlets (4 servings), UnsaturatedFat 0 g
PICCATO DI VITELLO
Make and share this Piccato Di Vitello recipe from Food.com.
Provided by ellie_
Categories Veal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a pie pan combine flour, salt and pepper. Dredge veal in flour mixture.
- In a skillet heat oil over medium high heat until almost smoking.
- Place veal in hot oil, cook one side for 2-3 minutes or until browned, turn and cook other side.
- Add wine and lemon juice and allow to reduce for about one minute or so.
- Add capers and parsley.
- Serve veal with sauce.
Nutrition Facts : Calories 185.3, Fat 13.8, SaturatedFat 1.9, Sodium 512.6, Carbohydrate 14.3, Fiber 1.2, Sugar 0.5, Protein 2.2
SCALOPPINE AL MARSALA
Sometimes called veal Marsala, this is the classic Italian dish made with thinly sliced veal scaloppine. A recipe typical of Sicily, where the best Marsala comes from. Serve with plenty of bread to mop up the sauce.
Provided by saretta
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Place veal between 2 sheets of heavy plastic on a solid, level surface; pound to 1/4-inch thickness with the smooth side of a meat mallet. Pat dry with a paper towel and dust with flour on both sides.
- Melt butter with olive oil in a large skillet over medium heat until it starts to foam. Add veal; cook until browned, 3 to 4 minutes per side. Season with salt. Transfer veal to a plate. Cover with aluminum foil to keep warm.
- Pour Marsala wine into the same skillet. Stir to scrape up browned bits from the bottom of the skillet, about 2 minutes.
- Stir water and cornstarch together in a small bowl until cornstarch dissolves. Stir into the Marsala wine in the skillet. Season with salt and pepper. Cook until sauce thickens, about 5 minutes.
- Return veal to the skillet; cook until heated through, about 1 minute. Remove from heat and serve topped with sauce.
Nutrition Facts : Calories 283.1 calories, Carbohydrate 9 g, Cholesterol 119.5 mg, Fat 13.4 g, Fiber 0.1 g, Protein 22.1 g, SaturatedFat 5.3 g, Sodium 150.2 mg, Sugar 2.4 g
Tips:
- Use high-quality veal cutlets. Look for veal that is pale pink in color and has a fine grain. Avoid veal that is dark red or has a coarse grain, as this indicates that the animal was older and the meat will be tougher.
- Pound the veal cutlets thin. This will help them cook evenly and quickly. You can use a meat mallet or a rolling pin to pound the cutlets until they are about 1/4-inch thick.
- Season the veal cutlets liberally. Use a combination of salt, pepper, garlic powder, and onion powder. You can also add other herbs and spices to taste.
- Dredge the veal cutlets in flour. This will help them brown evenly and prevent them from sticking to the pan.
- Cook the veal cutlets in a hot skillet. Use a skillet that is large enough to accommodate all of the cutlets without overcrowding them. Heat the skillet over medium-high heat and then add the veal cutlets. Cook the cutlets for 2-3 minutes per side, or until they are browned and cooked through.
- Make the piccata sauce. While the veal cutlets are cooking, make the piccata sauce. In a small saucepan, combine the lemon juice, chicken broth, capers, and parsley. Bring the sauce to a simmer and then reduce the heat to low. Simmer the sauce for 5 minutes, or until it has thickened slightly.
- Serve the veal piccata. Pour the piccata sauce over the veal cutlets and serve immediately. Garnish the veal piccata with additional parsley, if desired.
Conclusion:
Veal piccata is a delicious and easy-to-make dish that is perfect for a special occasion dinner. The combination of tender veal, tangy lemon sauce, and briny capers is sure to please everyone at your table. So next time you're looking for a new recipe to try, give veal piccata a try. You won't be disappointed!
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