Barefoot Contessa’s Veal Piccata is a classic Italian dish that features tender veal cutlets cooked in a rich lemon-butter sauce with capers. This elegant and flavorful recipe is perfect for a special dinner or an elevated weeknight meal. It’s easy to make yet impresses with its sophisticated flavors.

What is Barefoot Contessa Veal Piccata?

Veal Piccata is a traditional Italian dish made with thin veal cutlets that are lightly floured, pan-fried, and then simmered in a lemony butter sauce with capers. Ina Garten’s version elevates this dish with her signature touch of simplicity and elegance.

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Reasons to Try Barefoot Contessa Veal Piccata

Quick to make: Ready in under 30 minutes.
Sophisticated flavor: A tangy and buttery sauce enhances the delicate veal.
Elegant presentation: Perfect for entertaining or a special dinner.
Customizable: Substitute chicken or pork for veal if preferred.
Pairs well with many sides: Complements pasta, vegetables, or potatoes.

Ingredients Needed to Make Barefoot Contessa Veal Piccata

Veal cutlets: 4–6, about 1/4 inch thick.
Salt and pepper: To season.
All-purpose flour: 1/2 cup, for dredging.
Unsalted butter: 4 tablespoons.
Olive oil: 2 tablespoons.
White wine: 1/2 cup.
Chicken stock: 1/2 cup.
Lemon juice: 1/4 cup, freshly squeezed.
Capers: 2 tablespoons, rinsed and drained.
Parsley: 2 tablespoons, chopped, for garnish.

Instructions to Prepare Barefoot Contessa Veal Piccata

Step 1: Prepare the veal cutlets

Pat the veal cutlets dry with paper towels and season both sides with salt and pepper.
Dredge each cutlet lightly in flour, shaking off any excess.

Step 2: Sear the veal

In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat.
Add the veal cutlets to the skillet and cook for 2–3 minutes per side, until golden brown. Remove the cutlets and set them aside on a plate.

Step 3: Deglaze the pan

Reduce the heat to medium. Add the white wine to the skillet, scraping the bottom of the pan with a wooden spoon to release any browned bits.
Let the wine simmer for 2 minutes to reduce slightly.

Step 4: Make the sauce

Stir in the chicken stock and lemon juice. Simmer for 3–4 minutes, allowing the flavors to meld. Add the capers to the sauce.

Step 5: Finish the dish

Return the veal cutlets to the skillet, spooning the sauce over them. Cook for 2 minutes to warm through.
Remove from heat and stir in the remaining 2 tablespoons of butter to create a silky sauce.

Step 6: Garnish and serve

Sprinkle with chopped parsley and serve immediately with your favorite sides.

What Goes Well With Barefoot Contessa Veal Piccata

Pasta: Angel hair or linguine tossed with olive oil and garlic.
Vegetables: Steamed asparagus, sautéed spinach, or roasted Brussels sprouts.
Mashed potatoes: Creamy potatoes soak up the delicious sauce.
Crusty bread: Perfect for mopping up the lemon-butter sauce.

Key Tips for Making Barefoot Contessa Veal Piccata

Use thin cutlets: Ensure the veal is evenly thin for quick, even cooking.
Don’t overcrowd the pan: Cook the cutlets in batches if necessary to achieve a golden crust.
Fresh lemon juice is key: It provides the best flavor for the sauce.
Rinse the capers: Rinsing removes excess brine, balancing the dish’s flavors.
Serve immediately: Veal piccata is best enjoyed fresh and hot.

Creative Variations of Barefoot Contessa Veal Piccata

Chicken piccata: Substitute thin chicken breasts or thighs for veal.
Herbaceous twist: Add fresh thyme or rosemary to the sauce for extra depth.
Vegetarian version: Use thinly sliced eggplant or cauliflower steaks instead of veal.
Mushroom addition: Sauté sliced mushrooms along with the sauce for an earthy flavor.

Storage Guidelines for Barefoot Contessa Veal Piccata

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: Warm gently in a skillet over low heat, adding a splash of chicken stock to refresh the sauce.
Freezing: Not recommended as the delicate texture of veal can change when frozen.

FAQs

Can I use chicken instead of veal for veal piccata?

Yes, chicken is a great substitute for veal in piccata. Use thinly sliced chicken breasts or tenderloins and follow the same cooking method for a similar result.

How do I make the sauce thicker for veal piccata?

To thicken the sauce, simmer it for a few extra minutes to reduce it. Alternatively, mix a small amount of cornstarch with water and stir it into the sauce while simmering.

What can I serve with veal piccata?

Veal piccata pairs well with pasta, mashed potatoes, or steamed vegetables. Crusty bread is also ideal for soaking up the lemon-butter sauce.

Can veal piccata be made ahead of time?

Veal piccata is best served fresh, but it can be made ahead. Store the cooked veal and sauce separately in the refrigerator and reheat gently on the stovetop before serving.

Wrapping Up

Barefoot Contessa’s Veal Piccata is an elegant and flavorful dish that’s surprisingly easy to make. With its rich lemon-butter sauce and tender veal, it’s perfect for both weeknight dinners and special occasions. Try this classic recipe and enjoy a taste of Italy at your table!

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