Veal Piccata Al Limone

Veal Piccata al Limone

Veal piccata al limone is a classic Italian dish made with tender veal cutlets that are dredged in flour, sautéed, and then simmered in a lemon-butter sauce. The dish is typically garnished with capers and parsley.

Restaurants in the USA that Serve Veal Piccata al Limone

Mario Batali's Babbo Ristorante e Enoteca (New York City)

Wolfgang Puck's Spago (Beverly Hills, CA)

Emeril Lagasse's Emeril's New Orleans (New Orleans, LA)

Bobby Flay's Mesa Grill (Las Vegas, NV)

Daniel Boulud's Daniel (New York City)

Thomas Keller's The French Laundry (Yountville, CA)

Grant Achatz's Alinea (Chicago, IL)

David Chang's Momofuku Ssäm Bar (New York City)

Michael White's Osteria Morini (New York City)

Andrew Carmellini's Locanda Verde (New York City)

Detailed Description of Veal Piccata al Limone

Veal piccata al limone is a relatively simple dish to prepare, but it requires careful attention to detail to achieve the best results. The veal cutlets should be pounded thin to ensure even cooking. They are then dredged in flour, which helps to create a crispy exterior. The cutlets are then sautéed in butter until golden brown.

Once the cutlets are cooked, they are removed from the pan and the lemon-butter sauce is made. The sauce is made by combining lemon juice, butter, capers, and parsley in a saucepan. The sauce is simmered until it has thickened slightly.

The veal cutlets are then returned to the pan and simmered in the lemon-butter sauce until they are cooked through. The dish is typically served over pasta or rice.

Variations on Veal Piccata al Limone

There are many variations on veal piccata al limone. Some recipes call for adding white wine or chicken broth to the lemon-butter sauce. Others add artichokes, mushrooms, or sun-dried tomatoes to the dish.

Tips for Making Veal Piccata al Limone

Use high-quality veal cutlets.

Pound the veal cutlets thin to ensure even cooking.

Dredge the veal cutlets in flour to create a crispy exterior.

Sauté the veal cutlets in butter until golden brown.

Make the lemon-butter sauce by combining lemon juice, butter, capers, and parsley in a saucepan.

Simmer the lemon-butter sauce until it has thickened slightly.

Return the veal cutlets to the pan and simmer in the lemon-butter sauce until they are cooked through.

Serve the veal piccata al limone over pasta or rice.

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Veal Piccata Al Limone