Veal Piccata
Veal Piccata is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Boil stock and wine in a 2- to 3-quart heavy saucepan until reduced by about half (to about 3/4 cup), about 3 minutes.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBoil stock and wine in a 2- to 3-quart heavy saucepan until reduced by about half (to about 3/4 cup), about 3 minutes.
Whisk together flour and water in a cup, then whisk into stock.
Boil, stirring, 1 minute, then remove from heat and stir in butter, lemon juice, and salt and pepper to taste.
Keep sauce warm.
Cut veal into 3-inch pieces, then pat dry with paper towels.
Lightly oil grill pan and heat over high heat until just smoking.
While pan is heating, sprinkle veal with salt and pepper.
Grill veal in batches, without crowding, until browned, about 30 seconds on each side, transferring with tongs to a platter.
Grill lemon slices, in batches if necessary, until lightly browned, about 1 minute per side, transferring to platter with veal.
Stir parsley into warm sauce and pour over veal.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.