What is veal piccata made of?
Veal Piccata with Lemon and Capers is an easy and delicious dinner you can whip up in 15 minutes! Thin slices of veal are quickly sauteed in olive oil, butter, and capers and topped with lemon juice, which helps make dinner a snap!
What does veal piccata mean?
Definition of piccata : thin slices of meat (such as veal) that are dredged in flour, sautéed, and served in a lemon and butter sauce.
How do you make veal scallopini piccata?
Add wine to skillet, and cook, scraping bottom of pan until reduced by half, about 3 minutes. Add stock and lemon slices, and bring to a boil; cook until reduced by half, about 8 minutes. Add remaining butter, juice, capers, and parsley, and season with salt and pepper. Pour sauce over veal and serve immediately.
What should I serve with veal piccata?
Veal piccata is really good served with fresh cooked pasta. The pasta will benefit from mixing with the lemony caper sauce too.
What’s the difference between piccata and scallopini?
DEFINING PICCATA The word “Piccata” is actually indicative of the sauce you often see draping over the sides of Chicken Scallopini. Piccata Sauce is a thin, vibrant sauce with a pronounced lemon flavor, speckled with briny capers.
What kind of wine goes with veal piccata?
Italian white wines such as pinot grigios are good accompaniments, especially if you are serving an Italian-themed dinner. You can also choose American, French, Australian, Chilean or New Zealand whites with names that include savignon blanc, chardonnay and pinot gris.
What type of wine goes best with veal piccata?
Wine. Certain varieties of wine pair well with veal piccata, particularly crisp whites that can cut through the buttery sauce. Italian white wines such as pinot grigios are good accompaniments, especially if you are serving an Italian-themed dinner.
What vegetable goes with veal?
What do you serve veal with?
Similarly, the best starches to pair with veal are traditional favorites like potatoes, rice, spaetzle, and noodles. For vegetable sides, look to spinach, beets, creamed mushrooms, eggplant, carrots, and green beans.