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Barefoot Contessa Veal Piccata Recipe

Barefoot Contessa Veal Piccata
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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.

Ingredients

  • 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

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.

Find it online: https://inagartencooks.com/barefoot-contessa-veal-piccata/