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Veal Piccata

Name: Veal Piccata
Prep time: 13 min
Total time: 13 min
Cuisine: Italian-American
Ingredients: veal cutlets — 454 g; all-purpose flour — 60 g; salt — 5 g; freshly ground black pepper — 3 g; unsalted butter — 54 g; olive oil — 27 g; garlic — 9 g; dry white wine — 118 g; low-salt chicken broth — 118 g; lemon juice — 79 g; capers — 59 g; parsley — 7 g

Veal Piccata reads richness 7.0, umami 6.1 and citrus 5.3 on Palate's 0–10 flavor X-ray — a Italian-American main, about 13 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 6.7 / 10
Sweet & Fruity — 2.7 / 10
Sour & Bright — 6.6 / 10
Bitter & Earthy — 1.3 / 10
Rich & Fat — 7.3 / 10
Aromatic & Spice — 3.9 / 10

The measured notes (of 18)

Richness 7.0 · Umami 6.1 · Citrus 5.3 · Salinity 4.6 · Sourness 4.6 · Allium 3.5 · Herbaceous 2.4 · Fruity 2.3 · Funk & Ferment 1.9 · Floral 1.4 · Warm Spice 1.4 · Sweetness 1.2 · Nutty 1.2 · Bitterness 1.1 · Earthy 1.0 · Heat 0.5

What's in it (12)

veal cutlets — 454 g
all-purpose flour — 60 g
salt — 5 g
freshly ground black pepper — 3 g
unsalted butter — 54 g
olive oil — 27 g
garlic — 9 g
dry white wine — 118 g
low-salt chicken broth — 118 g
lemon juice — 79 g
capers — 59 g
parsley — 7 g

Time & effort: about 13 min · effort: involved

Nutrition (per 100 g, engine-estimated): 117.7 kcal, 12.3 g protein, 8.2 g fat, 6.4 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

Pound the veal cutlets between sheets of plastic wrap to an even 1/8-inch thickness, then season both sides with the salt and pepper. Dredge each cutlet in the flour, shaking off the excess, and set aside on a plate.
Heat 1 tablespoon of the butter and 1 tablespoon of the olive oil in a large skillet over medium-high heat until the butter foams. Working in two batches to avoid crowding, sear the cutlets until deeply golden on the first side, 1-2 minutes.
Flip and sear the second side until golden and just cooked through, 1-2 minutes more; transfer to a plate. Wipe the skillet, add the remaining 1 tablespoon butter and 1 tablespoon olive oil, and repeat with the second batch of cutlets.
Reduce the heat to medium and add the garlic to the skillet; sauté until fragrant but not browned, about 30 seconds.
Pour in the white wine, scraping up the browned bits from the bottom of the pan, and simmer until reduced by half, 2-3 minutes.
Add the chicken broth, lemon juice, and capers; simmer briskly until the sauce reduces and coats the back of a spoon, 3-4 minutes.
Remove the skillet from the heat and whisk in the remaining 2 tablespoons butter, one piece at a time, until the sauce is glossy and slightly thickened.
Return the veal cutlets and any accumulated juices to the skillet, spooning sauce over the top, and warm through, about 1 minute. Stir in the parsley and taste the sauce, adding more salt if needed, before plating.

Dishes with a similar flavor shape

Skillet Chicken Piccata — Italian-American
Chicken Francese — Italian-American
Chicken Piccata Pasta — Italian-American
Pork Tenderloin Saltimbocca — Italian-American
Chicken Piccata — Italian-American

Keep reading: what richness, umami, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.