Veal piccata

Veal piccata

Veal Piccata is a classic Italian dish that has gained popularity across the globe for its delicate balance of flavors and tender texture. This dish is a prime example of the simplicity and elegance that characterizes much of Italian cooking, using a few high-quality ingredients to create a meal that is both satisfying and sophisticated.

Ingredients and Preparation

Veal piccata is traditionally made with thinly sliced veal cutlets, which are lightly breaded and sautéed. The cutlets are then served with a sauce made from lemon juice, capers, and butter, sometimes with a splash of white wine. The key to the dish's success lies in the quality of the veal, which should be tender and pale pink, indicating a young age of the animal.

The preparation of veal piccata involves dredging the veal cutlets in flour seasoned with salt and pepper, which helps to create a golden crust when sautéed in a pan. After cooking the veal, the pan is deglazed with lemon juice and wine, scraping up the flavorful browned bits from the bottom of the pan. Capers are added for their tangy, briny flavor, which complements the acidity of the lemon and the richness of the butter that is whisked into the sauce to finish.

Culinary Context

Veal piccata is often served with a side of pasta, risotto, or vegetables, making it a versatile dish that can be adapted to different tastes and dietary preferences. It is a staple in many Italian restaurants and has been adapted in various ways in kitchens around the world.