18 Delicious Veal Piccata Recipes for Every Occasion

Are you looking for a dish that exudes elegance and sophistication, yet is surprisingly easy to prepare? Look no further than veal piccata! This classic Italian recipe has been delighting palates for centuries, and with its versatility, it’s the perfect choice for any occasion. Whether you’re serving up a romantic dinner for two or entertaining a crowd at your next dinner party, these 18 delicious veal piccata recipes have got you covered.

From creamy white wine sauces to bright and citrusy lemon capers, each recipe on this list offers a unique twist on the classic dish. You’ll find everything from decadent parmesan crusts to light and fresh arugula salads – there’s truly something for every taste and occasion. In this article, we’ll dive into the world of veal piccata, exploring the various ways you can prepare this beloved dish. So let’s get started and discover the endless possibilities of this culinary classic!

Classic Veal Piccata with Lemon and Capers

Classic Veal Piccata with Lemon and Capers
Classic Veal Piccata with Lemon and Capers Recipe

Summary: This recipe yields a tender and flavorful veal piccata dish, featuring the classic combination of lemon, capers, and butter.

Ingredients:
– 4 veal cutlets (about 1/4 inch thick)
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1/2 cup white wine
– 1/4 cup chicken broth
– 2 tablespoons freshly squeezed lemon juice
– 2 tablespoons chopped fresh capers
– Salt and pepper to taste
– Fresh parsley, for garnish

Instructions:
1. Season the veal cutlets with salt and pepper.
2. Heat one tablespoon of butter in a large skillet over medium-high heat.
3. Add the garlic and sauté for 30 seconds until fragrant.
4. Add the veal cutlets and cook for 2-3 minutes on each side, or until cooked through.
5. Remove the veal from the skillet and set aside.
6. In the same skillet, add the white wine and chicken broth. Bring to a simmer.
7. Reduce the heat to medium-low and let it cook for 5 minutes, stirring occasionally.
8. Stir in lemon juice and capers.
9. Add the remaining tablespoon of butter, letting it melt and create a creamy sauce.
10. Serve the veal piccata with the lemon-caper sauce spooned over the top and garnished with fresh parsley.

Cooking Time: 15-20 minutes

Creamy Veal Piccata with White Wine Sauce

Creamy Veal Piccata with White Wine Sauce
Elevate your dinner game with this rich and flavorful veal piccata recipe, served with a creamy white wine sauce.

Ingredients:
– 4 veal cutlets (about 1/4 inch thick)
– 2 tablespoons butter
– 2 cloves garlic, minced
– 1 cup white wine
– 1 cup heavy cream
– 2 tablespoons chopped fresh parsley
– Salt and pepper to taste

Instructions:

1. Season the veal cutlets with salt and pepper.
2. Dredge the veal in flour, shaking off excess.
3. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the veal and cook for 2-3 minutes per side, or until cooked through. Transfer to a plate and cover to keep warm.
4. Reduce heat to medium and add the remaining 1 tablespoon of butter. Cook the garlic for 1 minute, until fragrant.
5. Pour in the white wine and bring to a simmer. Scrape up any browned bits from the bottom of the pan.
6. Stir in the heavy cream and cook until slightly thickened, about 2-3 minutes.
7. Serve the veal with the creamy white wine sauce spooned over top. Garnish with parsley.

Cooking Time: 20-25 minutes

Garlic Butter Veal Piccata

Garlic Butter Veal Piccata
A classic Italian dish with a rich and flavorful twist, this Garlic Butter Veal Piccata is a must-try for any meat lover. Thinly pounded veal cutlets are cooked to perfection in a buttery garlic sauce, served with a side of sautéed spinach and cherry tomatoes.

Ingredients:

– 4 veal cutlets (about 1/4 inch thick)
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1/2 cup white wine
– 1/2 cup chicken broth
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh spinach leaves and cherry tomatoes for serving (optional)

Instructions:

1. Season the veal cutlets with salt and pepper.
2. Heat one tablespoon of butter in a large skillet over medium-high heat.
3. Add the veal cutlets and cook for 2-3 minutes on each side, or until cooked through.
4. Remove the veal from the skillet and set aside.
5. Reduce heat to medium and add the remaining butter. Add garlic and cook for 1 minute.
6. Add white wine, chicken broth, and lemon juice. Simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan.
7. Serve the veal with the garlic butter sauce spooned over top. Garnish with fresh spinach leaves and cherry tomatoes if desired.

Cooking Time: 15-20 minutes

Veal Piccata with Artichokes and Spinach

Veal Piccata with Artichokes and Spinach
A classic Italian dish gets a flavorful twist with the addition of artichoke hearts and wilted spinach.

Ingredients:

– 4 veal cutlets (about 1/4 inch thick)
– 2 large artichoke hearts, quartered
– 2 cloves garlic, minced
– 1/4 cup white wine
– 1/4 cup chicken broth
– 2 tablespoons butter
– 1/4 cup fresh spinach leaves
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Season the veal cutlets with salt and pepper.
2. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the veal and cook for 2-3 minutes on each side, or until cooked through. Remove from heat and set aside.
3. In the same skillet, add the remaining 1 tablespoon of butter. Add the garlic and cook for 1 minute, or until fragrant.
4. Add the artichoke hearts to the skillet and cook for 2-3 minutes, or until slightly tender.
5. Stir in the white wine and chicken broth. Bring to a simmer and cook for 2-3 minutes, or until reduced by half.
6. Stir in the spinach leaves and cook until wilted.
7. Serve the veal cutlets with the artichoke and spinach sauce spooned over the top. Garnish with chopped parsley if desired.

Cooking Time: Approximately 20-25 minutes

Spicy Veal Piccata with Red Pepper Flakes

Spicy Veal Piccata with Red Pepper Flakes
Elevate your dinner game with this spicy twist on the classic veal piccata. Thinly pounded veal cutlets are dredged in a spicy coating, then pan-fried to perfection and served with a tangy caper sauce.

Ingredients:

– 4 veal cutlets (about 1/4 pound each)
– 1 cup all-purpose flour
– 2 teaspoons paprika
– 1 teaspoon red pepper flakes
– Salt and black pepper, to taste
– 2 tablespoons butter
– 2 cloves garlic, minced
– 1/4 cup capers, rinsed and chopped
– Fresh parsley, chopped (optional)

Instructions:

1. Season veal cutlets with salt and black pepper.
2. In a shallow dish, mix together flour, paprika, and red pepper flakes.
3. Dip each veal cutlet into the flour mixture, coating evenly.
4. Heat butter in a large skillet over medium-high heat. Add garlic and sauté for 1 minute.
5. Add coated veal cutlets to the skillet; cook for 2-3 minutes on each side or until cooked through.
6. Serve with chopped capers and parsley (if using).

Cooking Time: About 15 minutes.

Veal Piccata with Mushroom and Shallot Sauce

Veal Piccata with Mushroom and Shallot Sauce
A classic Italian dish, Veal Piccata is a tender cutlet of veal pounded thin, dredged in flour, and sautéed to perfection. This recipe adds an earthy twist with a rich mushroom and shallot sauce.

Ingredients:

– 4 veal cutlets (about 1/4 inch thick)
– 1 cup all-purpose flour
– 2 large eggs
– 1 cup mushrooms (button or cremini), sliced
– 2 medium shallots, finely chopped
– 2 tablespoons butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Pound the veal cutlets to about 1/8 inch thick.
2. In a shallow dish, mix together flour, eggs, and a pinch of salt. Dip each veal cutlet in the mixture, coating both sides evenly.
3. Heat butter in a large skillet over medium-high heat. Add the veal cutlets and cook for 2-3 minutes on each side, or until cooked through.
4. Remove the veal from the skillet and set aside. Reduce heat to medium and add sliced mushrooms and chopped shallots. Cook until the vegetables are tender and lightly browned.
5. Serve the veal with the mushroom and shallot sauce spooned over the top. Garnish with chopped parsley, if desired.

Cooking Time: 15-20 minutes

Herbed Veal Piccata with Thyme and Rosemary

Herbed Veal Piccata with Thyme and Rosemary
This classic Italian dish gets a flavorful boost from the aromatic combination of thyme and rosemary. Tender veal cutlets are dredged in flour, then sautéed in butter and herbs to create a rich and satisfying main course.

Ingredients:

– 4 veal cutlets (about 1/4 inch thick)
– 2 tablespoons butter
– 2 cloves garlic, minced
– 1 tablespoon fresh thyme leaves
– 1 tablespoon fresh rosemary leaves
– 1 cup all-purpose flour
– Salt and pepper to taste

Instructions:

1. Season the veal cutlets with salt and pepper.
2. Dredge the veal in flour, shaking off excess.
3. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the garlic and cook for 1 minute.
4. Add the thyme and rosemary leaves to the skillet and cook for an additional 30 seconds.
5. Add the floured veal cutlets to the skillet and cook for 2-3 minutes on each side, or until cooked through.
6. Remove from heat and serve hot with additional herbs if desired.

Cooking Time: 12-15 minutes

Veal Piccata with Sun-Dried Tomatoes and Olives

Veal Piccata with Sun-Dried Tomatoes and Olives
Elevate your dinner game with this classic Italian dish, featuring tender veal cutlets, savory sun-dried tomatoes, and salty olives. Perfect for a quick yet impressive meal.

Ingredients:

– 4 veal cutlets (about 1/2 pound each)
– 1/4 cup all-purpose flour
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 cup sun-dried tomatoes, chopped
– 1/4 cup pitted green olives, sliced
– 2 tablespoons white wine (optional)
– Salt and pepper to taste

Instructions:

1. Season veal cutlets with salt and pepper.
2. Dredge veal in flour, shaking off excess.
3. Heat olive oil in a large skillet over medium-high heat. Add garlic; cook for 1 minute.
4. Add veal to the skillet; cook for 2-3 minutes per side, or until cooked through.
5. Remove veal from skillet; set aside.
6. Add sun-dried tomatoes and olives to the skillet; cook for 1-2 minutes, stirring occasionally.
7. Serve veal with tomato and olive mixture spooned over top.

Cooking Time: 15-20 minutes

Parmesan Crusted Veal Piccata

Parmesan Crusted Veal Piccata
A classic Italian dish gets a crunchy twist with this Parmesan crusted veal piccata recipe. Thinly sliced veal is dredged in a mixture of breadcrumbs, Parmesan cheese, and herbs, then fried to a golden brown perfection.

Ingredients:

– 4 veal cutlets (about 1/4 inch thick)
– 1 cup all-purpose flour
– 1/2 cup grated Parmesan cheese
– 1/4 cup breadcrumbs
– 2 tablespoons chopped fresh parsley
– 2 cloves garlic, minced
– 1 egg, beaten
– Salt and pepper to taste
– Olive oil for frying

Instructions:

1. Season veal cutlets with salt and pepper.
2. In a shallow dish, mix together flour, Parmesan cheese, breadcrumbs, parsley, and garlic.
3. Dip each veal cutlet in the beaten egg, then coat in the breadcrumb mixture, pressing gently to adhere.
4. Heat about 1/2 inch of olive oil in a large skillet over medium-high heat.
5. Fry veal cutlets for 2-3 minutes on each side, or until golden brown and cooked through.
6. Serve hot with your favorite sides, such as mashed potatoes or roasted vegetables.

Cooking Time: About 12-15 minutes per batch, depending on the number of veal cutlets.

Veal Piccata with Asparagus and Lemon Zest

Veal Piccata with Asparagus and Lemon Zest
A classic Italian dish gets a bright and refreshing twist with the addition of asparagus and lemon zest.

Ingredients:

– 4 veal cutlets, pounded thin
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 pound fresh asparagus, trimmed
– 2 lemons, zested
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Season the veal cutlets with salt and pepper.
2. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and sauté for 1 minute.
3. Add the veal cutlets to the skillet and cook for 2-3 minutes on each side, or until cooked through.
4. Meanwhile, steam the asparagus until tender.
5. Stir in the lemon zest and season with salt and pepper to taste.
6. Serve the veal cutlets with the asparagus and a sprinkle of parsley, if desired.

Cooking Time: 12-15 minutes

Light and Fresh Veal Piccata with Arugula

Light and Fresh Veal Piccata with Arugula
A classic Italian dish gets a refreshing twist with the addition of peppery arugula, creating a harmonious balance of flavors and textures. This recipe is perfect for a quick and elegant dinner.

Ingredients:

– 4 veal cutlets (about 1/4 inch thick)
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 2 tablespoons white wine (optional)
– 2 tablespoons lemon juice
– 1 cup arugula leaves
– Salt and pepper to taste
– Freshly grated Parmesan cheese (optional)

Instructions:

1. Season veal cutlets with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add garlic and sauté for 1 minute.
3. Add veal cutlets and cook for 2-3 minutes per side, or until cooked through.
4. Remove veal from the skillet and set aside.
5. Add white wine (if using) to the skillet, scraping up any browned bits. Cook for 1 minute.
6. Stir in lemon juice and arugula leaves. Cook until wilted, about 30 seconds.
7. Serve veal with arugula mixture spooned over the top. Sprinkle with Parmesan cheese (if using).

Cooking Time: 15-20 minutes

Veal Piccata with White Truffle Oil

Veal Piccata with White Truffle Oil
This classic Italian dish gets a luxurious twist with the addition of white truffle oil, elevating the flavors to new heights. Thinly pounded veal cutlets are dredged in flour, then sautéed to perfection and served with a rich and aromatic sauce.

Ingredients:

– 4 veal cutlets (about 1/4 pound each)
– 1 cup all-purpose flour
– 2 eggs
– 1 cup white truffle oil
– 2 tablespoons butter
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)

Instructions:

1. In a shallow dish, mix together flour and a pinch of salt.
2. Dip each veal cutlet in the flour mixture, coating both sides evenly.
3. Dip the floured veal cutlets in the beaten eggs, making sure they’re fully coated.
4. Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the veal cutlets and cook for 2-3 minutes on each side, or until cooked through.
5. Remove the veal from the skillet and set aside. Reduce heat to medium.
6. Pour in the white truffle oil and stir to combine with the remaining butter.
7. Serve the veal cutlets with the white truffle sauce spooned over the top. Garnish with chopped parsley, if desired.

Cooking Time: 15-20 minutes

Veal Piccata with Brown Butter and Sage

Veal Piccata with Brown Butter and Sage
This iconic dish is a masterclass in simplicity, showcasing the tender flavor of veal, rich brown butter, and earthy sage. With just a few ingredients and simple steps, you’ll be treated to a sublime culinary experience.

Ingredients:

– 4 veal cutlets (about 1/4 inch thick)
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 2 tablespoons chopped fresh sage
– Salt and pepper, to taste
– Lemon wedges, for serving

Instructions:

1. Season veal cutlets with salt and pepper.
2. Heat 1 tablespoon butter in a large skillet over medium-high heat. Add the veal and cook for 2-3 minutes per side, or until browned and cooked through. Transfer to a plate and cover with foil to keep warm.
3. Reduce heat to medium and add the remaining 1 tablespoon butter. Cook, stirring occasionally, until the butter turns golden brown and develops a nutty aroma (about 5 minutes).
4. Add garlic and sage to the skillet, cooking for an additional minute, or until fragrant.
5. Serve veal with brown butter sauce spooned over top, accompanied by lemon wedges.

Cooking Time: Approximately 15-20 minutes

Veal Piccata with Roasted Garlic and Parsley

Veal Piccata with Roasted Garlic and Parsley
This classic Italian dish is elevated by the rich flavors of roasted garlic and fresh parsley. Thinly sliced veal cutlets are dredged in flour, sautéed to perfection, and served with a tangy lemon-caper sauce.

Ingredients:

– 4 veal cutlets (about 1/4 pound each)
– 2 cloves of garlic
– 2 tablespoons olive oil
– 1 cup all-purpose flour
– Salt and pepper, to taste
– 2 lemons, juiced
– 2 tablespoons capers, rinsed and drained
– 1/4 cup white wine (optional)
– Fresh parsley leaves, chopped (for garnish)

Instructions:

1. Preheat oven to 425°F.
2. Roast garlic: Cut the top off each clove, drizzle with olive oil, and wrap in foil. Roast for 30-40 minutes, or until tender.
3. Dredge veal cutlets in flour, shaking off excess.
4. Sauté veal in a hot skillet with butter or olive oil until cooked through, about 3-4 minutes per side.
5. Add roasted garlic, lemon juice, and capers to the skillet. Simmer for 1-2 minutes.
6. Serve veal cutlets with sauce spooned over the top, garnished with chopped parsley.

Cooking Time: 40-50 minutes

Veal Piccata with Lemon Caper Butter Sauce

Veal Piccata with Lemon Caper Butter Sauce
This classic Italian dish is a masterclass in simplicity, showcasing the tender veal cutlet’s natural flavor while elevating it with a zesty lemon caper butter sauce.

Ingredients:

– 4 veal cutlets (about 1/4 inch thick)
– Salt
– Freshly ground black pepper
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon unsalted butter
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon capers, rinsed and drained
– Fresh parsley, chopped (optional)

Instructions:

1. Season veal cutlets with salt and black pepper.
2. Dredge cutlets in flour, shaking off excess.
3. Heat olive oil in a large skillet over medium-high heat. Cook veal 2-3 minutes per side, or until cooked through. Transfer to plate and cover with foil to keep warm.
4. In same skillet, melt butter over medium heat. Add garlic and cook 1 minute, or until fragrant.
5. Stir in lemon juice and capers. Simmer 2-3 minutes, or until sauce thickens slightly.
6. Serve veal with lemon caper butter sauce spooned over top. Garnish with parsley, if desired.

Cooking Time: Approximately 15-20 minutes

Veal Piccata with Crispy Prosciutto

Veal Piccata with Crispy Prosciutto
A classic Italian dish, Veal Piccata is a tender and flavorful cutlet topped with crispy prosciutto and served with a tangy lemon-caper sauce. This recipe yields four servings and can be prepared in under 30 minutes.

Ingredients:

– 4 veal cutlets (about 1/4 inch thick)
– 4 slices of prosciutto
– 2 lemons, juiced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon capers, rinsed and chopped
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Season veal cutlets with salt and pepper.
3. Dredge veal in flour, shaking off excess.
4. Cook prosciutto slices in a skillet over medium-high heat until crispy, about 5 minutes per side. Drain on paper towels.
5. In the same skillet, add olive oil, garlic, and lemon juice. Bring to a simmer and cook for 2-3 minutes.
6. Add veal cutlets to the skillet and cook for 3-4 minutes per side, or until cooked through.
7. Serve veal with crispy prosciutto and spoon sauce over the top.

Cooking Time: 15-20 minutes

Veal Piccata with Caramelized Onions

Veal Piccata with Caramelized Onions
Veal Piccata with Caramelized Onions: A Classic Italian Dish

This classic Italian recipe combines the tender flavor of veal with the sweet and savory notes of caramelized onions. This dish is perfect for a special occasion or a romantic dinner.

Ingredients:
– 4 veal cutlets (1/4 inch thick)
– 2 large onions, thinly sliced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 cup white wine (optional)
– 1 cup chicken broth
– 1 tablespoon butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:
1. Preheat oven to 400°F (200°C).
2. Season veal with salt and pepper.
3. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 30 seconds.
4. Add veal cutlets and cook for 2-3 minutes per side, or until cooked through. Transfer to a plate and cover with foil to keep warm.
5. Reduce heat to medium and add sliced onions. Cook, stirring occasionally, for 20-25 minutes or until caramelized.
6. If using wine and broth, add to the skillet and simmer for 2-3 minutes, scraping up browned bits from the bottom of the pan.
7. Stir in butter until melted. Serve veal with caramelized onions spooned over the top. Garnish with chopped parsley if desired.

Cooking Time: 25-30 minutes

Veal Piccata with Fresh Basil and Cherry Tomatoes

Veal Piccata with Fresh Basil and Cherry Tomatoes
This classic Italian dish gets a fresh twist with the addition of sweet cherry tomatoes and fragrant basil. Tender veal cutlets are dredged in flour, sautéed to perfection, and served with a bright and tangy tomato sauce.

Ingredients:

– 4 veal cutlets (about 1/4 inch thick)
– 1 cup all-purpose flour
– 2 cloves garlic, minced
– 1/4 cup butter
– 1 cup cherry tomatoes, halved
– 1/4 cup fresh basil leaves, chopped
– Salt and pepper to taste
– Lemon wedges (optional)

Instructions:

1. Season veal cutlets with salt and pepper.
2. Dredge veal in flour, shaking off excess.
3. Melt butter in a large skillet over medium-high heat. Add garlic and sauté 1 minute.
4. Add veal to skillet; cook 2-3 minutes per side or until cooked through.
5. Remove veal from skillet; keep warm.
6. In same skillet, add cherry tomatoes and basil. Cook 2-3 minutes or until tomatoes release their juices.
7. Serve veal with tomato sauce spooned over the top. Offer lemon wedges on the side, if desired.

Cooking Time: 15-20 minutes

Summary

Get ready to elevate your dinner game with these 18 delicious veal piccata recipes for every occasion! From classic dishes like lemon and capers to creamy white wine sauces, there’s something for everyone. Try garlic butter veal piccata for a rich and savory option or go light and fresh with arugula and lemon zest. With flavors ranging from herby thyme and rosemary to spicy red pepper flakes, you’ll never get bored of this Italian-inspired dish. Treat your taste buds to the best of veal piccata with these incredible recipes!

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