Veal Piccata

By on · In Ancient Cuisine, Dinner, Herbs and Spices, Meals, Meats, Pasta, Regional and Ethnic, ROTD, Sauces and Gravies, Techniques

This Italian classic, Veal Piccata, is served at the finest restaurants worldwide. With a rich buttery caper sauce, it is paired perfectly with simply cooked pasta.  In Italy, Veal Piccata is served as a secondi or second, following a pasta course.

Veal Piccata
 
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Recipe type: Main Course
Cuisine: Italian
Serves: 6
Ingredients
  • 2 pounds boneless veal round, (about 9-10 small pieces)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 Tablespoons flour
  • 3/4 teaspoons dried oregano
  • 3 Tablespoons olive oil
  • 2 cloves garlic
  • 1 large onion, chopped
  • 1 1/2 Cups beef broth
  • 1/4 Cup fresh lemon juice
  • 8 thin slices lemon
  • 2 Tablespoons capers
  • 1/4 Cup finely minced fresh parsley
Instructions
  1. Rub the veal pieces with the salt, pepper, flour, and oregano. Heat the oil over moderate-low heat in a 12-inch skillet.
  2. Add the garlic and onion and saute for 3-5 minutes or until soft but not browned. With a slotted spoon remove the onion and garlic and set aside.
  3. Raise the heat to medium-high and brown the veal slices on both sides.
  4. Return the onion and garlic to the pan and add the broth. Bring to a boil, cover, then turn to simmer for 10-15 minutes. Stir in the lemon juice and coat the veal slices evenly with the juice.
  5. Arrange on a heated serving platter and garnish with the lemon slices, capers, and parsley.
  6. A nice accompaniment is Gnocchi a la Romaine.

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