Best 6 Veal Piccata With Capers And Pine Nuts Recipes

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Indulge in the delightful fusion of flavors with our exploration of the best veal piccata recipes. This classic Italian dish captivates taste buds with its tender veal cutlets, coated in a luscious sauce of lemon, butter, capers, and pine nuts. As you embark on this culinary journey, discover the secrets to creating an unforgettable veal piccata that will leave you and your loved ones craving for more.

Here are our top 6 tried and tested recipes!

VEAL PICCATA WITH PARSLEY AND CAPERS



Veal Piccata with Parsley and Capers image

Provided by Sandra Lee

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Season the veal with salt and lemon pepper and then dredge in flour. Pat off excess flour.
  • In a large frying pan, heat olive oil over medium-high heat. Saute veal cutlets for 2 minutes per side and remove to plate. Add garlic to pan and saute for 1 minute. Add wine, lemon juice, and capers and bring to boil; cook until reduced by half. Return to a simmer and stir in butter and parsley until butter has melted and is incorporated into sauce.
  • Return veal cutlets to pan and coat with sauce. Transfer to serving plate and top with any remaining sauce.
  • Garnish with lemon slices and parsley sprigs.

VEAL PICCATA



Veal Piccata image

This recipe comes from the cookbook "Celebrate!" I love the addition of mushrooms to the lemon-caper sauce.

Provided by breezermom

Categories     Veal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 1/2 lbs veal cutlets
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
3 tablespoons butter, melted
1 tablespoon olive oil
1/2 lb fresh mushrooms, sliced
2 garlic cloves, minced
1/2 cup chablis or 1/2 cup other dry white wine
2 tablespoons lemon juice
2 teaspoons capers with liquid, undrained
3 tablespoons fresh parsley, minced
thin lemon slice

Steps:

  • Place veal between 2 sheets of wax paper; flatten veal to 1/4 inch pieces, using a meat mallet or rolling pin. Sprinkle veal with salt and pepper, and dredge in flour.
  • Combine the melted butter and olive oil in a large skillet. Cook the veal in the butter and oil until browned on both sides. Remove veal, reserving drippings in the skillet. Set aside, and keep warm.
  • Saute mushrooms and garlic in the drippings for 1 to 2 minutes. Return the veal to the skillet; add wine and lemon juice. Bring to a boil; cover, reduce heat, and simmer for 20 minutes. Add the capers and their liquid, and simmer for an additional minute.
  • Transfer the veal to a serving platter. Sprinkle with the parsley. Garnish with thin lemon slices.

CHICKEN PICCATA WITH CAPERS



Chicken Piccata with Capers image

This is a quick and easy recipe for chicken piccata with a caper sauce.

Provided by Sandra1980

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 11

4 (6 ounce) skinless, boneless chicken breast halves
¼ cup all-purpose flour
1 tablespoon butter
1 tablespoon olive oil
½ cup white wine
¼ cup fresh lemon juice
2 tablespoons capers
2 teaspoons minced garlic
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Place each chicken breast between 2 sheets of heavy-duty plastic wrap. Pound breasts to 1/2-inch thickness using a meat mallet or small heavy skillet.
  • Spread flour into a wide, shallow dish. Press chicken into flour to coat completely.
  • Melt butter with olive oil in a large skillet over medium-high heat; cook chicken in hot butter mixture until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Remove chicken from skillet to a serving platter and cover with a lid to keep warm.
  • Pour white wine, lemon juice, capers, and garlic into the pan. Bring the liquid to a boil while scraping the browned bits of food from the bottom of the pan with a wooden spoon; cook at a boil until slightly thickened, about 2 minutes. Season the mixture with salt and pepper.
  • Drizzle sauce over and around the chicken; garnish with parsley.

Nutrition Facts : Calories 330.4 calories, Carbohydrate 9.6 g, Cholesterol 111.4 mg, Fat 11.8 g, Fiber 0.5 g, Protein 39.3 g, SaturatedFat 3.8 g, Sodium 386.6 mg, Sugar 0.7 g

VEAL PICCATA WITH CAPERS AND PINE NUTS



Veal Piccata with Capers and Pine Nuts image

Categories     Sauté     Quick & Easy     Veal     Pine Nut     White Wine     Sage     Bon Appétit

Yield Serves 2

Number Of Ingredients 9

2 bacon slices, chopped
6 ounces veal scallops (about 6 scallops), pounded very thin
All purpose flour (for dredging)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup dry white wine
3 tablespoons toasted pine nuts
1 tablespoon drained capers
2 teaspoons minced fresh sage or 1/2 teaspoon dried rubbed sage
Fresh sage leaves (optional)

Steps:

  • Cook bacon in heavy large skillet over medium-high heat until crisp. Transfer to bowl using slotted spoon. Season veal with salt and pepper. Dredge in flour; shake off excess. Add 1 tablespoon butter to pan drippings in skillet and melt over medium-high heat. Add veal and sauté until just cooked through, about 1 minute per side. Divide veal between 2 plates; tent with foil to keep warm. Add wine to same skillet and bring to a boil, scraping up any browned bits. Boil until liquid is reduced to 3 tablespoons, about 2 minutes. Whisk in remaining 3 tablespoons butter. Mix in pine nuts, capers, minced sage and bacon. Season with pepper. Spoon sauce over veal. Garnish with sage leaves if desired and serve.

THE ULTIMATE VEAL PICCATA



The Ultimate Veal Piccata image

Provided by Tyler Florence

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

1 pound spaghetti, store-bought
2 tablespoons extra-virgin olive oil
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 eggs, beaten
4 (8-ounce) veal cutlets
1 cup dry white wine
1 lemon, juiced
2 tablespoons capers, washed and drained
1/2 stick unsalted butter
2 tablespoons chopped fresh flat-leaf parsley
Grated parmesan, for garnish

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add spaghetti and cook until al dente. Drain and set aside in a large bowl
  • Set a large saute pan over medium heat and add 2 tablespoons of olive oil. In a shallow bowl combine the flour and salt and pepper, to taste. Lightly coat cutlets in the flour. Beat eggs in a bowl with 1 tablespoon of water and season with salt and pepper. Dip cutlets in egg wash and then place straight into the hot pan. Cook the veal about 2 minutes per side until golden brown. Set veal cutlets aside on a plate. Deglaze pan with white wine and reduce by half. Add lemon juice, capers, and half the parsley, then add 2 tablespoons butter as you whisk to thicken up the sauce. Taste and season with salt and pepper, if needed..
  • Toss the pasta with the remaining butter and season with salt and grated Parmesan, to taste.
  • Serve the pasta on plates topped with the veal. Drizzle with caper sauce and garnish with the remaining parsley.

TERESA'S VEAL -OR-CHICKEN PICCATA



Teresa's Veal -or-Chicken Piccata image

A quick,easy,light and classy dish-tastes like you spent hours in the kitchen! Great for romantic dinner, celebrations, or dinner party.

Provided by TGirl

Categories     One Dish Meal

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 11

1 lb veal scallops (pounded thin) or 1 lb boneless skinless chicken breast (pounded thin)
flour
salt and pepper
3 tablespoons olive oil
3 cloves garlic (minced/crushed)
1/2 cup dry white wine
1/2 cup chicken broth
3 tablespoons capers (optional)
1 lemon, peeled with pith removed,sliced thin
2 tablespoons butter
4 tablespoons fresh parsley (optional)

Steps:

  • Dust veal/chicken with flour.
  • Season with salt/pepper.
  • Saute in oil until lightly browned (2-3 minutes).
  • Remove meat from pan and keep warm.
  • Add garlic, saute 1 minute.
  • Add broth and wine, bring to a boil.
  • Reduce to 1/3 cup.
  • Stir in capers and lemon slices.
  • Return to boil and add butter and parsley.
  • Add meat back to pan and warm through.
  • Serve with pasta or rice-garnish with parsley and lemon slices if desired.

Nutrition Facts : Calories 482.8, Fat 35.3, SaturatedFat 12.7, Cholesterol 140, Sodium 323.9, Carbohydrate 4, Fiber 0.6, Sugar 1, Protein 29.9

Tips:

  • Use high-quality veal cutlets for the best flavor and texture. Look for cutlets that are about 1/2 inch thick and evenly sized.
  • Pound the veal cutlets lightly with a meat mallet or rolling pin to tenderize them and ensure even cooking.
  • Season the veal cutlets with salt and pepper before dredging them in flour. This will help to enhance the flavor of the meat.
  • Use a shallow dish or plate for dredging the veal cutlets in flour. This will make it easier to coat the cutlets evenly.
  • Heat the butter and olive oil in a large skillet over medium-high heat. This will help to create a nice sear on the veal cutlets.
  • Sear the veal cutlets for 2-3 minutes per side, or until they are golden brown and cooked through. Be careful not to overcrowd the skillet, or the veal cutlets will not cook evenly.
  • Transfer the veal cutlets to a plate and keep them warm while you make the sauce.
  • To make the sauce, add the shallots and garlic to the skillet and cook until they are softened. Then, add the white wine and lemon juice and simmer for 2-3 minutes, or until the sauce has reduced by half.
  • Stir in the capers, pine nuts, and parsley and cook for 1 minute more. Then, add the butter and swirl the skillet until the butter has melted and the sauce is creamy.
  • Pour the sauce over the veal cutlets and serve immediately. Garnish with additional parsley, if desired.

Conclusion:

Veal piccata is a classic Italian dish that is sure to impress your guests. It is a simple dish to make, but the combination of tender veal, tangy sauce, and crunchy capers and pine nuts creates a truly delicious meal. Serve veal piccata with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.

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