Veal piccata with capers
8 servings
20 minutes
Veal piccata with capers is a refined dish of European cuisine inspired by traditional Italian meat preparation techniques. Tender veal scaloppine coated in a golden crust is infused with a fragrant sauce made from Madeira, capers, and lemon, creating a balance of exquisite tartness and rich flavor. Butter and chicken broth add tenderness, while fresh parsley completes the flavor palette with fresh notes. This dish is perfect for a festive dinner or romantic evening, revealing the full spectrum of gastronomic delight. It is served with a light side dish such as mashed potatoes or a fresh salad, allowing enjoyment of the rich flavors that make piccata a favorite choice among gourmets.
1
Carefully coat veal escalopes 3-5 mm thick in a mixture of flour, salt, and pepper. Melt butter with olive oil in a large skillet, bring this oil mixture to a boil, and fry the veal escalopes until golden brown — about one minute on each side.
- Wheat flour: 50 g
- Salt: to taste
- Ground black pepper: to taste
- Butter: 50 g
- Olive oil: 50 ml
- Veal escalope: 1 kg
2
Set aside the fried escalopes, then in the pan with oil, add chopped capers and fry for thirty seconds, then add Madeira and evaporate it almost completely, after which add thinly sliced lemons, pour in chicken broth, and simmer on high heat for about five to seven minutes.
- Capers: 20 g
- Madeira: 100 ml
- Lemon: 0.5 piece
- Chicken broth: 300 ml
3
Season with chopped parsley, add the fried escalopes to the sauce, and simmer everything together for another minute.
- Parsley: 20 g