Barefoot Contessa Veal Piccata Recipe

Ina Garten Veal Piccata is made with veal scallops, all-purpose flour, vegetable oil, butter, dry white wine, chicken stock, garlic, lemon juice, capers, and parsley. This easy Veal Piccata recipe creates a fancy dinner that takes about 25 minutes to prepare and can serve up to 4 people.

? Why You’ll Love This Veal Piccata Recipe:

• Tasty and Fancy: This recipe uses simple things like lemon, capers, and wine to make a delicious and fancy-looking sauce.
• Fast to Cook: You can make this meal in less than 30 minutes, which is perfect for a quick dinner or when you have guests.
• Light and Tasty: The lemon and capers make this dish feel light and give it a fresh taste. It’s great if you like meals that aren’t too heavy.
• Many Ways to Serve: You can serve veal piccata with many different sides, like vegetables or mashed potatoes, so you can choose what you like best.
• Great for Guests: This dish looks good and tastes great, which makes it perfect for impressing your friends or family.

? Barefoot Contessa Veal Piccata Ingredients

• 1/2 cup all-purpose flour
• 2 teaspoons salt (divided)
• 1/2 teaspoon freshly ground black pepper
• 4 veal scallops, about 3/4 pound, pounded to a thickness of 1/8-inch
• 1 1/2 tablespoons vegetable oil
• 5 tablespoons butter (divided)
• 1 cup dry white wine
• 1/2 cup chicken stock
• 1 garlic clove, chopped
• 1 lemon, juiced (about 2 tablespoons), or more to taste
• 2 tablespoons capers, drained
• 1 tablespoon chopped parsley leaves (optional)
• Parsley sprigs for garnish

? How To Make Barefoot Contessa Veal Piccata

1. Prepare the Veal: In a shallow dish, mix the flour, 1 1/2 teaspoons salt, and pepper. Dredge the veal scallops in this mixture, shaking off any extra flour.
2. Cook the Veal: Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 1/2 tablespoons of butter. Sauté the veal for 1 minute on each side until golden brown. Remove the veal and set aside on a platter.
3. Make the Sauce: Add the white wine to the pan to deglaze it, scraping up any browned bits from the bottom. Let the wine reduce by half, then add the chicken stock, garlic, lemon juice, and capers. Simmer for 5 minutes to thicken the sauce.
4. Finish the Dish: Stir in the remaining 1/2 teaspoon of salt 3 1/2 tablespoons of butter, and chopped parsley. Once the butter has melted, return the veal to the pan and simmer for another minute to blend the flavors.
5. Serve: Serve the veal piccata immediately, garnished with parsley sprigs.

? Recipe Tips:

• Make the Veal Even: Make sure the veal pieces are thin and the same thickness. This helps them cook fast and evenly.
• Pan Must Be Hot: Make sure your pan is very hot before you start cooking. This makes the veal brown and tasty.
• Use the Wine Well: After the veal is cooked, pour in the wine to get the tasty bits off the bottom of the pan. These bits make your sauce delicious.
• Taste the Lemon: Start with a little lemon juice and add more if you like it lemony.
• Don’t Cook Too Long: After putting the veal back in the pan, cook it for just one more minute. This keeps it tender and mixes the flavors well.

? What To Serve With Veal Piccata?

Veal Piccata pairs well with steamed green beans, roasted asparagus, sautéed spinach, or creamy mashed potatoes. It also can be served alongside a crisp garden salad, buttered noodles, risotto, or garlic bread for a delicious and complete meal.

? How To Store Leftovers Veal Piccata?

• Refrigerate: Place the leftover Veal Piccata in an airtight container and refrigerate for up to 3 days.
• Freeze: You can freeze the Veal Piccata in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

? How To Reheat Leftovers Veal Piccata?

• In The Oven: Preheat your oven to 350°F (175°C). Place the veal in an oven-safe dish, cover with foil, and heat for about 10-15 minutes.
• In The Microwave: Put the veal in a microwave-safe dish, cover, and heat on medium power for 2-3 minutes, stirring the sauce occasionally.
• On the Stovetop: Reheat the veal gently in a skillet over medium heat. Add a splash of water if the sauce seems too thick.

FAQ’S

Barefoot Contessa Veal Piccata Recipe Nutrition Facts

Serving Size 1 of 4 servings

• Calories 416
• Total Fat 26 g
• Saturated Fat 12 g
• Carbohydrates 16 g
• Dietary Fiber 1 g
• Sugar 1 g
• Protein 19 g
• Cholesterol 109 mg
• Sodium524 mg

Try More Ina Garten Recipes:

• Ina Garten Steak Sandwich
• Ina Garten Sausage And Peppers
• Ina Garten Lamb Shank 
• Ina Garten Asian Grilled Salmon