Barefoot Contessa Veal Piccata Recipe

This Barefoot Contessa Veal Piccata Recipe is a tender and tangy dish, which features thin veal cutlets and briny capers. It’s a classic, foolproof recipe, ready in just 30 minutes.

Jump to Recipe

Barefoot Contessa Veal Piccata Recipe Ingredients

• 4–6 veal cutlets, about 1/4 inch thick
• Salt and pepper, to season
• 1/2 cup all-purpose flour, for dredging
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1/2 cup white wine
• 1/2 cup chicken stock
• 1/4 cup lemon juice, freshly squeezed
• 2 tablespoons capers, rinsed and drained
• 2 tablespoons chopped parsley, for garnish

How To Make Barefoot Contessa Veal Piccata Recipe

1. Prep the veal cutlets: Pat veal dry and season with salt and pepper. Dredge lightly in flour, shaking off any excess.
2. Pan-fry the cutlets: Heat 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat. Sear the veal cutlets for 2–3 minutes per side until golden. Remove and set aside.
3. Deglaze the skillet: Reduce heat to medium and pour in white wine. Scrape the bottom of the pan to loosen the browned bits and simmer for 2 minutes.
4. Create the sauce: Stir in chicken stock and lemon juice. Simmer for 3–4 minutes, then add capers.
5. Warm the veal in the sauce: Return veal to the pan and spoon the sauce over the cutlets. Simmer for 2 minutes to reheat.
6. Finish with butter and garnish: Turn off the heat, stir in the remaining butter for a silky sauce, and garnish with parsley. Serve immediately.

Recipe Tips

• Can I use chicken instead of veal?
  Yes, thin chicken cutlets are a great substitute for veal in this recipe.
• How to make the sauce thicker:
  Simmer a bit longer or whisk in a teaspoon of flour before adding the butter at the end.
• Do I have to use wine?
  You can replace white wine with more chicken stock or a splash of white wine vinegar.
• How to keep veal tender:
  Avoid overcooking—just 2–3 minutes per side is enough for thin cutlets.
• What type of capers should I use?
  Nonpareil capers are best for their small size and mild flavor.

What To Serve With Veal Piccata

This tangy and buttery main course goes perfectly with:

• Buttery mashed potatoes
• Steamed asparagus or green beans
• Angel hair pasta with olive oil
• Garlic sautéed spinach
• A crisp white wine like Pinot Grigio

How To Store Veal Piccata

Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Freeze in a sealed container for up to 2 months. Thaw overnight and reheat gently in a skillet.

Veal Piccata Nutrition Facts

• Calories: 390
• Protein: 30g
• Fat: 24g
• Carbohydrates: 10g
• Fiber: 1g
• Sugar: 1g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make veal piccata ahead of time?
Yes, prepare the dish and store it in the fridge. Reheat gently before serving.

Why is my veal chewy?
It may have been overcooked or not pounded thin enough. Use veal that’s about 1/4 inch thick.

What can I use instead of capers?
Try chopped green olives or leave them out if you prefer a milder flavor.

Is this recipe gluten-free?
Not as written, but you can use gluten-free flour for dredging.

Try More Recipes:

• Ina Garten Beef Tenderloin Recipe
• Ina Garten Indonesian Chicken Recipe
• Ina Garten Reuben Sandwich Recipe