Hamdi Saidani Ina Garten’s Veal Piccata from the “Barefoot Contessa” cookbook is one of the best ina garten recipes. This classic Veal Piccata is made with veal scallops, flour, white wine, capers, chicken stock, butter, lemon juice, and parsley, and takes about 30 minutes to finish cooking and can serve about 4 people.
Serve it with Pasta Primavera, Cauliflower Risotto, or Creamed Onions. This healthy Veal Piccata recipe can be made gluten free or keto. Feel free to leave your feedback about this Ina Garten recipe.
What Is Veal Piccata
Veal Piccata is a traditional classic Italian dish made with veal scallops, flour, white wine, capers, chicken stock, butter, lemon juice, and parsley; it is usually served with pasta, Mushroom risotto, or roasted asparagus.
Veal Piccata tastes like a rich and tangy combination of flavors since the veal gives it a tender and succulent texture.
Veal Francese Vs Veal Piccata
The main difference between Veal Francese and Veal Piccata lies in their preparation and sauce. Veal Francese is coated with egg and bathed in a lemon-butter-wine sauce. On the other hand, Veal Piccata is dredged in flour and boasts a tangy caper-lemon-wine sauce.
Veal Marsala Vs Veal Piccata
The distinction between Veal Marsala and Veal Piccata is primarily in flavor and key ingredients. Veal Marsala incorporates Marsala wine and mushrooms, delivering a rich and slightly sweet profile. On the other hand, Veal Piccata, with its white wine, capers, and lemon juice, offers a zestier and more savory experience.
Veal Piccata Ingredients
- 8 bottom or top round veal scallops, flattened gently with a meat mallet
- Extra-virgin olive oil
- 3 cloves garlic, smashed
- Kosher salt
- 1 cup flour
- 1/2 cup white wine
- 1/4 cup capers
- 1/2 cup chicken stock
- 1/2 stick butter
- 2 lemons, juiced
- 1/4 cup finely chopped fresh Italian parsley
How Do You Make Veal Piccata
- Preheat the Oven: Preheat the oven to 200 degrees F.
- Cook the Garlic: Put some olive oil in a big frying pan and add the garlic. Cook it until it’s golden and smells good, then take it out and throw it away.
- Fry the Veal: Sprinkle some salt on the veal pieces. Dip them in flour just before frying them in the hot oil. Fry veal for 2 to 3 minutes on each side until brown. Put them on a plate and keep them warm in the oven.
- Make Sauce: Pour out the oil from the pan. Put in wine and small pickled things called capers. Cook until there’s only half left. Put in chicken juice and a little salt. Cook until it’s a bit thick. Mix in butter. When the butter is melted, put in lemon juice. Taste it. If it’s good, put in chopped green leaves called parsley. Pour it over the veal.
What To Serve With Veal Piccata
Veal Piccata is usually served with pasta, risotto, or roasted asparagus; but it also goes well with mashed potatoes, green beans, or a simple salad. I love serving it with mushroom risotto and roasted asparagus at dinner.
What Vegetables To Serve With Veal Piccata
Here is a List of the Best Vegetables to Serve with Veal Piccata:
- Roasted Asparagus
- Steamed Green Beans
- Sautéed Spinach with Garlic
- Grilled Mushrooms
- Roasted Brussels Sprouts
- Garden Salad with Mixed Greens and Light Vinaigrette
How To Make It Gluten Free
To make this Veal Piccata gluten-free, simply replace the regular flour with a gluten-free flour alternative for dredging the veal.
How To Make It Keto
To make this Veal Piccata keto-friendly, simply replace the regular flour with almond flour or another low-carb alternative for dredging the veal.
How Long Does Veal Piccata Last In The Fridge
Properly stored Veal Piccata can last in the fridge for about 3-4 days. Simply cover it with plastic wrap or place it in an airtight container, then place it in the fridge.
Can I Freeze Veal Piccata
Yes, you can freeze Veal Piccata; it can last about 2-3 months frozen. Simply wrap it tightly with aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag.
To thaw it, simply leave it in the fridge overnight.
How To Reheat Leftovers
Reheat your leftover Veal Piccata in the oven at 325°F for about 15-20 minutes or in the microwave for about 2-3 minutes, depending on the portion size.
Veal Piccata Calories And Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: 323
- Total Fat: 15 g
- Saturated Fat: 8 g
- Carbohydrates: 31 g
- Dietary Fiber: 2 g
- Sugar: 2 g
- Protein: 11 g
Try More Recipes:
- Lemon Chicken Piccata
- Chicken Saltimbocca
- Swedish Meatballs
- Crab Stuffed Mushrooms
- Chicken Scarpariello
- Beef Tenderloin
Ina Garten Veal Piccata
Description
Ina Garten’s Veal Piccata from the “Barefoot Contessa” cookbook is one of the best veal Piccata recipes. This classicVeal Piccata is made with veal scallops, flour, white wine, capers, chicken stock, butter, lemon juice, and parsley, and takes about 30 minutes to finish cooking and can serve about 4 people. Serve it with pasta, risotto, or grilled mushrooms. This healthy Veal Piccata recipe can be made gluten free or keto.
Ina Garten Veal Piccata Ingredients
How To Make Ina Garten Veal Piccata
- Preheat the Oven:Â Preheat the oven to 200 degrees F.
- Cook the Garlic: Put some olive oil in a big frying pan and add the garlic. Cook it until it’s golden and smells good, then take it out and throw it away.
- Fry the Veal:Â Sprinkle some salt on the veal pieces. Dip them in flour just before frying them in the hot oil. Fry veal for 2 to 3 minutes on each side until brown. Put them on a plate and keep them warm in the oven.
- Make Sauce: Pour out the oil from the pan. Put in wine and small pickled things called capers. Cook until there’s only half left. Put in chicken juice and a little salt. Cook until it’s a bit thick. Mix in butter. When the butter is melted, put in lemon juice. Taste it. If it’s good, put in chopped green leaves called parsley. Pour it over the veal.
Notes
- Gluten Free Verions: To make this Veal Piccata gluten-free, simply replace the regular flour with a gluten-free flour alternative for dredging the veal.
- Keto Version: To make this Veal Piccata keto-friendly, simply replace the regular flour with almond flour or another low-carb alternative for dredging the veal.
