Veal Picatta

Veal Piccata: A Deliciously Simple Italian Dish

Veal piccata is a classic Italian dish that's popular on restaurant menus across the United States. It's known for its light, creamy sauce and its delicate flavor.

How it's made:

- Thinly sliced veal cutlets are lightly floured and pan-fried until golden brown.

- A lemon-butter sauce is made by deglazing the pan with broth and adding butter, flour, and lemon juice.

- The pan-fried veal cutlets are topped with the creamy sauce and served with pasta, usually lemon spaghetti.

Flavor and texture:

- The veal is tender and slightly chewy, with a mild flavor that complements the richness of the sauce.

- The sauce is light and flavorful, with a hint of lemony tang. The buttery richness is balanced by the briny capers.

Tips for ordering veal piccata:

- Ask your server about any specials or variations on the dish.

- Choose veal cutlets that are thin and tender.

- Pair it with a light salad or roasted vegetables.

Some variations on veal piccata:

- Veal piccata alla Romana: Includes tomato paste in the sauce.

- Veal piccata with mushrooms: Features sautéed mushrooms in the sauce.

- Vegetarian piccata: Uses vegetable broth instead of chicken broth and omits the veal.

Enjoy with:

- Spaghetti or other pasta

- Crusty bread

- A glass of white wine or a light beer

Fun facts about veal piccata:

- The term "piccata" comes from the Italian verb "to pickle," referring to the way the sauce is often thickened with a touch of acidity, like lemon juice.

- It's a popular dish for both casual and special occasions.

- Many restaurants offer vegan or vegetarian variations of veal piccata, using plant-based substitutes for the veal and butter.