When it comes to Italian cuisine, there’s one dish that stands out from the rest: Veal Piccata. This classic recipe has been a staple in many Italian restaurants for decades, and its simplicity and versatility have made it a favorite among foodies. But why stick to just one way of making this beloved dish? We’ve taken the original Veal Piccata recipe and given it a twist, incorporating new flavors and ingredients to create 20 unique variations that are sure to impress your dinner guests.
From classic combinations like lemon garlic and caper white wine, to more adventurous pairings like sun-dried tomato and basil, we’ve got you covered with our comprehensive list of Veal Piccata recipes. Whether you’re looking for something light and refreshing or rich and indulgent, there’s a recipe on this list that’s sure to satisfy your cravings.
In the following pages, we’ll be sharing all 20 of these delectable Veal Piccata recipes, each with its own special twist. So why wait? Dive in and discover the endless possibilities of this Italian culinary classic.
Classic Lemon Garlic Veal Piccata
Classic Lemon Garlic Veal Piccata: A timeless Italian dish that showcases the tender flavor of veal, brightened by a zesty lemon sauce and pungency of garlic.
Ingredients:
– 4 veal cutlets (about 1/4 inch thick)
– 2 cloves garlic, minced
– 2 tablespoons unsalted butter
– 2 lemons, juiced
– 2 tablespoons white wine (optional)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Season veal cutlets with salt and pepper.
2. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add veal and cook for 2-3 minutes per side, or until cooked through.
3. Remove veal from skillet and set aside. Reduce heat to medium; add remaining 1 tablespoon butter, garlic, lemon juice, and white wine (if using). Stir until butter melts and sauce simmers.
4. Serve veal with sauce spooned over the top. Garnish with chopped parsley if desired.
Cooking Time: About 15-20 minutes.
Caper and White Wine Veal Piccata
This recipe yields a tender and flavorful veal piccata dish, infused with the brightness of capers and the subtle tang of white wine. Perfect for a special occasion or a cozy dinner at home.
Ingredients:
– 4 veal cutlets (about 1/4 inch thick)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup white wine (dry)
– 2 tablespoons butter
– 2 tablespoons capers, rinsed and drained
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Season the veal cutlets with salt.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the garlic and sauté for 1 minute until fragrant.
4. Add the veal and cook for 2-3 minutes per side, or until cooked through.
5. Remove the veal from the skillet and set aside.
6. Add the white wine to the skillet and simmer for 2-3 minutes, scraping up any browned bits.
7. Stir in the butter and capers until melted and well combined.
8. Serve the veal with the sauce spooned over the top. Garnish with parsley if desired.
Cooking Time: 15-20 minutes
Herb-Crusted Veal Piccata with Asparagus
This classic Italian dish gets a flavorful boost from the addition of fragrant herbs and tender asparagus. Perfect for a special occasion or romantic dinner, this recipe is sure to impress.
Ingredients:
– 4 veal cutlets (about 1/4 inch thick)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh rosemary
– 1 tablespoon chopped fresh thyme
– Salt and pepper, to taste
– 1 pound fresh asparagus, trimmed
– 2 tablespoons butter
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, combine olive oil, garlic, rosemary, thyme, salt, and pepper.
3. Dip each veal cutlet into the herb mixture, coating both sides evenly.
4. Heat a large skillet over medium-high heat. Add the coated veal and cook for 2-3 minutes on each side, or until cooked through.
5. Meanwhile, steam asparagus in a separate pot with butter until tender.
6. Serve veal piccata with roasted asparagus and enjoy!
Cooking Time: 15-20 minutes
Sun-Dried Tomato and Basil Veal Piccata
This recipe combines the tenderizing power of veal with the vibrant flavors of sun-dried tomatoes and fresh basil. The result is a dish that’s both elegant and easy to prepare.
Ingredients:
– 4 veal cutlets (6 oz each)
– 1/2 cup sun-dried tomatoes, chopped
– 1/4 cup fresh basil leaves, chopped
– 2 cloves garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
– Lemon wedges, for serving
Instructions:
1. Season the veal cutlets with salt and pepper.
2. In a large skillet, heat the olive oil over medium-high heat. Add the veal and cook for 2-3 minutes on each side, or until cooked through.
3. Remove the veal from the skillet and set aside. Reduce heat to medium.
4. Add the chopped sun-dried tomatoes, garlic, and basil to the skillet. Cook for an additional 1-2 minutes, stirring occasionally.
5. Serve the veal with the sun-dried tomato and basil mixture spooned over the top. Garnish with lemon wedges.
Cooking Time: Approximately 15-20 minutes
Brown Butter Sage Veal Piccata
Elevate your dinner game with this rich and savory veal piccata dish, infused with the earthy flavors of brown butter and sage.
Ingredients:
– 4 veal cutlets (about 1/4 inch thick)
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 2 sprigs fresh sage, chopped
– 2 tablespoons all-purpose flour
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Season veal cutlets with salt and pepper.
2. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add garlic and cook for 1 minute.
3. Add veal cutlets and cook for 2-3 minutes on each side, or until cooked through.
4. Remove veal from the skillet and set aside.
5. Reduce heat to medium and add remaining 1 tablespoon of butter. Cook for 2-3 minutes, stirring frequently, until browned and nutty.
6. Stir in chopped sage and flour. Cook for an additional minute.
7. Serve veal with brown butter sauce spooned over the top. Garnish with parsley if desired.
Cooking Time: 12-15 minutes
Creamy Mushroom Veal Piccata
This recipe combines the tender taste of veal with the earthiness of mushrooms and a hint of cream, all wrapped up in a crispy piccata sauce. Perfect for a special occasion or a cozy night in.
Ingredients:
– 4 veal cutlets (about 6 oz each)
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/4 cup dry white wine
– 1/4 cup heavy cream
– 2 tbsp butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Season veal cutlets with salt and pepper.
2. Dredge cutlets in flour, shaking off excess.
3. In a large skillet, melt 1 tbsp butter over medium-high heat. Add veal and cook for 2-3 minutes per side or until cooked through. Transfer to plate.
4. Reduce heat to medium. Add remaining 1 tbsp butter, garlic, and mushrooms. Cook until mushrooms are tender, about 5 minutes.
5. Add white wine and heavy cream. Stir to combine, then simmer for an additional 2-3 minutes or until sauce has thickened slightly.
6. Serve veal with creamy mushroom sauce spooned over the top. Garnish with chopped parsley if desired.
Cooking Time: 20-25 minutes
Artichoke and Spinach Veal Piccata
This Italian-inspired dish combines the tender sweetness of veal with the earthy flavors of artichokes and spinach, all wrapped in a crispy, buttery crust.
Ingredients:
– 4 veal cutlets (about 1/2 pound each)
– 1 large artichoke, quartered
– 1 cup fresh spinach leaves
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1 lemon, juiced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Season veal cutlets with salt and pepper.
2. Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add veal and cook for 3-4 minutes per side, or until cooked through. Transfer to a plate and cover to keep warm.
3. In the same skillet, add remaining 1 tablespoon of butter. Add garlic and sauté for 1 minute.
4. Add artichoke quarters and spinach leaves to the skillet. Cook until artichokes are tender and spinach is wilted.
5. Serve veal cutlets with artichoke and spinach mixture spooned over the top. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Garlic Parmesan Veal Piccata
A classic Italian dish gets a flavorful boost with the addition of garlic and parmesan cheese. This tender veal cutlet is pounded thin, dredged in flour, and sautéed to perfection.
Ingredients:
– 4 veal cutlets (about 1/4 inch thick)
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 1 cup breadcrumbs
– 1/2 cup grated parmesan cheese
– 2 tablespoons butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Pound veal cutlets to an even thickness.
3. In a shallow dish, mix together flour, garlic, and a pinch of salt.
4. Dredge veal in the flour mixture, shaking off excess.
5. Dip floured veal in beaten eggs, then coat with breadcrumbs mixed with parmesan cheese.
6. Heat butter in a large skillet over medium-high heat. Cook veal for 2-3 minutes on each side or until cooked through.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 12-15 minutes
Balsamic Glazed Veal Piccata
This recipe adds a rich and tangy balsamic glaze to the traditional veal piccata, elevating this classic dish to new heights.
Ingredients:
– 4 veal cutlets (about 3 ounces each)
– 1/2 cup all-purpose flour
– 1/4 cup butter
– 2 cloves garlic, minced
– 1/2 cup balsamic vinegar
– 1/4 cup chicken broth
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Season veal cutlets with salt and pepper.
2. Dredge cutlets in flour, shaking off excess.
3. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add garlic and sauté for 1 minute.
4. Add veal cutlets to the skillet and cook for 2-3 minutes on each side, or until cooked through.
5. Reduce heat to low and add balsamic vinegar and chicken broth to the skillet. Simmer for 5 minutes, stirring occasionally.
6. Brush glaze over the veal cutlets and serve hot. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Lemon Dill Veal Piccata with Orzo
A bright and citrusy take on the classic Italian dish, this recipe combines tender veal piccata with a flavorful lemon-dill sauce and nutty orzo.
Ingredients:
– 4 veal cutlets
– 2 lemons, juiced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon fresh dill, chopped
– Salt and pepper to taste
– 8 oz orzo pasta
– 2 cups chicken broth
– Grated Parmesan cheese (optional)
Instructions:
1. Cook orzo according to package instructions. Drain and set aside.
2. Season veal cutlets with salt and pepper.
3. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
4. Add veal cutlets and cook for 2-3 minutes per side, or until cooked through.
5. Remove veal from skillet and set aside.
6. In the same skillet, add lemon juice, chopped dill, and a pinch of salt and pepper. Simmer sauce over medium heat for 2-3 minutes.
7. Serve veal piccata with orzo, drizzling with lemon-dill sauce and topping with Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Spicy Calabrian Chile Veal Piccata
This Italian-inspired dish combines tender veal cutlets with the bold flavors of Calabrian chilies and a hint of spice. Perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 4 veal cutlets (about 1/4 inch thick)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2-3 Calabrian chilies, sliced
– 1 tablespoon butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Season veal cutlets with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add veal and cook for 2-3 minutes per side, or until cooked through. Remove from skillet and set aside.
3. Reduce heat to medium. Add garlic and Calabrian chilies to skillet; cook for 1 minute, or until fragrant.
4. Add butter to skillet and stir until melted.
5. Serve veal cutlets with spicy sauce spooned over the top. Garnish with parsley, if desired.
Cooking Time: 15-20 minutes
Rosemary and Thyme Veal Piccata
Rosemary and Thyme Veal Piccata Recipe
Summary:
Experience the bold flavors of Italy with this classic veal piccata recipe, infused with the aromas of rosemary and thyme. Tenderized veal cutlets are pounded thin, dredged in flour, and sautéed to perfection in butter and olive oil.
Ingredients:
– 4 veal cutlets (about 1/2 pound each)
– 2 tablespoons butter
– 2 tablespoons olive oil
– 2 sprigs fresh rosemary, chopped
– 1 sprig fresh thyme, chopped
– 1 cup all-purpose flour
– Salt and pepper to taste
– Lemon wedges for serving (optional)
Instructions:
1. Season veal cutlets with salt and pepper.
2. Pound each cutlet thinly using a meat mallet or rolling pin.
3. Dredge pounded veal in flour, shaking off excess.
4. In a large skillet, melt 1 tablespoon butter over medium-high heat. Add olive oil.
5. Sear veal cutlets for 2-3 minutes on each side, or until cooked through and lightly browned.
6. Remove veal from skillet and set aside. Reduce heat to low; add remaining 1 tablespoon butter.
7. Stir in chopped rosemary and thyme. Cook for 1 minute, allowing aromas to infuse the sauce.
8. Serve veal cutlets with rosemary-thyme sauce spooned over top. Offer lemon wedges on the side (optional).
Cooking Time: Approximately 20-25 minutes
Crispy Prosciutto-Wrapped Veal Piccata
A classic Italian dish gets a luxurious twist with the addition of crispy prosciutto wrapping, adding a satisfying crunch to the tender veal piccata.
Ingredients:
– 4 veal cutlets (about 1/4 inch thick)
– 6 slices of prosciutto
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 tablespoons white wine (optional)
– 2 tablespoons chicken broth
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season veal cutlets with salt and pepper.
3. Wrap each veal cutlet with a slice of prosciutto, securing with toothpicks if needed.
4. Heat olive oil in an oven-safe skillet over medium-high heat. Sear prosciutto-wrapped veal for 1-2 minutes on each side.
5. Add garlic and cook for an additional minute.
6. If using white wine and chicken broth, add to the skillet and simmer for 2-3 minutes or until liquid is almost gone.
7. Transfer skillet to oven and bake for 10-12 minutes or until veal reaches desired level of doneness.
Cooking Time: 15-17 minutes
Pesto and Pine Nut Veal Piccata
This classic Italian dish gets a flavorful boost with the addition of creamy pesto and crunchy pine nuts. Thinly pounded veal cutlets are dredged in flour, then sautéed to a golden brown perfection.
Ingredients:
– 4 veal cutlets (about 1/4 inch thick)
– 2 tablespoons all-purpose flour
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup freshly made pesto
– 1/4 cup pine nuts, toasted
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Season veal cutlets with salt and pepper.
2. Dredge veal in flour, shaking off excess.
3. Heat olive oil in a large skillet over medium-high heat. Add garlic and sauté for 30 seconds.
4. Add veal to the skillet and cook for 2-3 minutes per side, or until cooked through.
5. Stir in pesto and pine nuts; serve immediately.
Cooking Time: 15-20 minutes
White Truffle Oil Veal Piccata
A classic Italian dish gets a luxurious twist with the addition of white truffle oil. This flavorful and aromatic veal piccata is perfect for a special occasion or dinner party.
Ingredients:
– 4 veal cutlets (about 1/4 inch thick)
– Salt and pepper, to taste
– 2 tablespoons butter
– 2 cloves garlic, minced
– 1 tablespoon white truffle oil
– Fresh parsley, chopped (optional)
Instructions:
1. Season the veal cutlets with salt and pepper.
2. Heat one tablespoon of butter in a large skillet over medium-high heat.
3. Add the veal cutlets to the skillet and cook for 2-3 minutes on each side, or until cooked through.
4. Remove the veal from the skillet and set aside.
5. Reduce heat to medium and add the remaining tablespoon of butter.
6. Add the garlic and cook for 1 minute, stirring constantly.
7. Stir in the white truffle oil and cook for an additional 30 seconds.
8. Serve the veal cutlets with the garlic-truffle sauce spooned over the top. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Caramelized Onion and Marsala Veal Piccata
Elevate your dinner game with this rich and flavorful veal piccata, featuring sweet caramelized onions and the depth of Marsala wine.
Ingredients:
– 4 veal cutlets (6 oz each)
– 1 large onion, thinly sliced
– 2 tbsp olive oil
– 2 tbsp butter
– 2 cloves garlic, minced
– 1/4 cup Marsala wine
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 400°F.
2. In a large skillet, cook the veal cutlets over medium-high heat for 3-4 minutes per side, or until cooked through. Set aside.
3. In the same skillet, add olive oil and sauté sliced onions over medium-low heat for 20-25 minutes, stirring occasionally, until caramelized.
4. Add butter, garlic, and Marsala wine to the skillet; stir to combine. Cook for an additional 2 minutes.
5. Serve veal cutlets with the caramelized onion mixture spooned over top. Garnish with chopped parsley if desired.
Cooking Time: 35-40 minutes
Lemon Artichoke Veal Piccata Pasta
A bright and citrusy twist on the classic Italian dish, this Lemon Artichoke Veal Piccata Pasta combines tender veal, artichoke hearts, and a tangy lemon sauce with al dente pasta.
Ingredients:
– 8 oz veal cutlets
– 1/2 cup all-purpose flour
– 2 tbsp butter
– 2 cloves garlic, minced
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1/4 cup freshly squeezed lemon juice
– 1 tsp dried oregano
– Salt and pepper to taste
– 8 oz pasta of your choice (e.g. fettuccine or spaghetti)
– Grated Parmesan cheese, for serving
Instructions:
1. Cook pasta according to package instructions. Set aside.
2. Season veal cutlets with salt, pepper, and flour. Dredge in butter, then set aside.
3. In a large skillet, sauté garlic until fragrant. Add artichoke hearts and cook for 2 minutes.
4. Add lemon juice and oregano to the skillet, stirring to combine.
5. Add veal cutlets to the skillet, cooking for 3-4 minutes on each side or until cooked through.
6. Toss cooked pasta with the sauce and veal. Serve hot, topped with Parmesan cheese.
Cooking Time: 20-25 minutes
Chive and Chantarelle Mushroom Veal Piccata
This elegant Italian-inspired dish is a perfect combination of tender veal, earthy mushrooms, and pungent chives. The creamy sauce adds a rich and velvety texture that will leave you wanting more.
Ingredients:
– 4 veal cutlets
– 1 cup chantarelle mushrooms, sliced
– 2 tablespoons butter
– 2 cloves garlic, minced
– 1/4 cup chopped fresh chives
– 1 tablespoon all-purpose flour
– 1/2 cup white wine
– 1/2 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Season veal cutlets with salt and pepper.
2. Dredge veal in flour, shaking off excess.
3. In a large skillet, melt butter over medium-high heat. Add veal and cook for 2-3 minutes on each side or until cooked through.
4. Remove veal from skillet; set aside.
5. Reduce heat to medium; add garlic, mushrooms, and chives to skillet. Cook until mushrooms release their moisture and start to brown, about 5 minutes.
6. Add white wine and heavy cream to skillet; simmer for 2-3 minutes or until sauce thickens slightly.
7. Serve veal with mushroom sauce spooned over the top.
Cooking Time: 15-20 minutes
Mediterranean Olive Tapenade Veal Piccata
Experience the bold flavors of the Mediterranean with this simple yet impressive veal dish, elevated by a rich and savory olive tapenade sauce.
Ingredients:
– 4 veal cutlets (about 1/4 inch thick)
– 1/2 cup olive tapenade
– 2 tablespoons butter
– 2 cloves garlic, minced
– 1 lemon, cut into wedges
– Salt and pepper to taste
Instructions:
1. Season the veal cutlets with salt and pepper.
2. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the veal and cook for 2-3 minutes on each side, or until cooked through.
3. Remove the veal from the skillet and set aside.
4. In the same skillet, add the remaining 1 tablespoon of butter. Add the garlic and sauté for 1 minute, until fragrant.
5. Stir in the olive tapenade and cook for an additional 2 minutes, until heated through.
6. Serve the veal with the olive tapenade sauce spooned over the top. Offer lemon wedges on the side.
Cooking Time: 15-20 minutes
Gremolata-Topped Veal Piccata with Risotto
Elevate your dinner game with this Italian-inspired dish, featuring tender veal piccata topped with a zesty gremolata and served over creamy risotto.
Ingredients:
– 4 veal cutlets (6 oz each)
– 1/2 cup all-purpose flour
– 1/4 cup butter, softened
– 2 cloves garlic, minced
– 1/2 cup white wine
– 1/2 cup chicken broth
– Salt and pepper, to taste
– Gremolata (see below for recipe)
– Risotto:
+ 1 cup Arborio rice
+ 4 cups vegetable broth, warmed
+ 2 tbsp butter
+ 1/4 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 375°F.
2. Season veal with flour, garlic, and a pinch of salt and pepper.
3. In a skillet, melt 1 tbsp butter over medium-high heat. Cook veal for 2-3 minutes per side, or until cooked through.
4. Transfer veal to a baking dish and top each cutlet with gremolata. Drizzle with white wine and chicken broth.
5. Serve topped veal over risotto.
Gremolata Recipe:
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 2 tbsp freshly grated lemon zest
Combine all ingredients in a small bowl. Refrigerate until ready to use.
Cooking Time: approximately 30 minutes (risotto takes about 20 minutes)
Summary
Get ready to elevate your veal piccata game with these 20 mouthwatering recipes! From classic lemon garlic to spicy Calabrian chile, and from herb-crusted asparagus to caramelized onion and Marsala, each dish offers a unique twist on the Italian favorite. Whether you’re in the mood for something light and bright or rich and indulgent, there’s a veal piccata recipe here that’s sure to satisfy. So go ahead, get creative, and treat your taste buds to a flavorful journey!
