Why You Should Try This Recipe

Are you looking for a delicious yet straightforward meal to prepare? Do you want to impress your guests with an elegant dish without spending hours in the kitchen? This veal piccata with white wine and lemon is not only easy to make, but it’s also bursting with flavor! Let’s dive into how to create this culinary masterpiece.

Recipe Information

• Servings: 4
• Preparation Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes
• Difficulty: Easy

Ingredients

• 4 veal cutlets (about 0.5 cm thick) or chicken breasts if veal is unavailable
• 2 to 3 lemons
• 50g unsalted butter
• 50g all-purpose flour
• 1 teaspoon fresh flat-leaf parsley, chopped
• 200ml dry white wine (about 1 cup)
• Fleur de sel (or sea salt)
• Freshly ground black pepper

Instructions

1. Begin by lightly dusting the veal cutlets with flour.
2. Juice the lemons and set aside the juice.
3. Chop the flat-leaf parsley finely.
4. In a stainless steel or cast iron skillet, melt a small amount of butter over medium heat.
5. Add the veal cutlets and cook for about 1 minute on each side, until golden brown. Remove and set aside.
6. Deglaze the pan with the white wine, scraping up any brown bits stuck to the bottom. Add the lemon juice, remaining butter, and the rest of the flour, whisking until smooth.
7. Season with fleur de sel and black pepper. Let the sauce thicken slightly.
8. Cook your pasta according to package instructions, reducing the cooking time by 2 minutes. Drain and set aside.
9. Return the veal to the skillet, covering it in the sauce. Serve on plates and add the cooked pasta to the sauce, tossing to combine.
10. Garnish with parmesan cheese and additional parsley before serving.

Notes

This dish pairs wonderfully with a side of steamed vegetables or a fresh salad.

Recipe Tips

For an even richer flavor, consider adding capers to the sauce just before serving; they complement the lemon beautifully.

Nutritional Information

Each serving contains approximately: 400 calories, 25g fat, 30g protein, and 20g carbohydrates.

FAQ

Can I use chicken instead of veal?

Yes! Boneless chicken breasts are a great substitute and will still taste delicious.

What white wine is best for cooking?

A dry wine like Sauvignon Blanc or Pinot Grigio works perfectly.

How can I make this dish gluten-free?

Use gluten-free flour and ensure your pasta is gluten-free as well.

Can I make this recipe ahead of time?

While best fresh, you can prepare the sauce in advance and reheat it before serving.

What’s the best way to store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove.