After many long months of staying home during the Covid pandemic we finally went out to dinner. Of course I chose a restaurant with gluten free options, in fact most of the menu could be made gluten free upon request. I ordered the Veal Piccata, and it was SO good! I enjoyed every single bite, so much in fact that I decided to recreate that meal at home. Here is my version and I dare say it was just as good as the restaurant, hubby loved it too!
I am fortunate to live in an Italian neighborhood, where thin sliced veal cutlets are readily available at local markets. This is a big time saver, since I did not have to pound the cutlets to the right thickness. Look for veal cutlets that are 1/4″ thick, or you can place them between 2 sheets of plastic wrap and pound them with a meat mallet. If veal is not available where you live or just not in your budget, you can make this recipe with chicken.
4 Servings
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Ingredients:
- 16 oz. thin sliced veal cutlets
- 1/4 cup white rice flour
- fresh ground pepper
- 2 tbsp. olive oil + more as needed
- 1/2 cup gluten free chicken stock
- 1/4 cup white wine (I used pinot grigio)
- 1 lemon, divided use
- 4 tsp. capers
- 1 tbsp. butter
- 1 tbsp. fresh Italian parsley
Preparation:
Divide the lemon in half, cut one half into slices for serving and reserve the other half for its juice.
Pat the cutlets dry. Dredge them in rice flour, shaking off the excess. Season with fresh ground pepper.
Heat olive oil in a large nonstick skillet. Cook the cutlets 2 minutes per side in a single layer. Cook in 2 batches if needed.
Set the cutlets aside on a serving platter while you make the sauce. Add the stock, wine and lemon juice to the skillet and bring to a boil. Simmer 1 minute, then add the capers, parsley and butter.
Stir to cook 1 minute longer then return the veal to the pan and heat through, turning once.
Plate the cutlets and spoon some of the pan juices over the top.
Serve with lemon slices.
Notes ♪♫ I copied my restaurant meal right down to the sides. We had roasted potato wedges and garlic green beans. I’m so glad I did! This recipe is perfect for date night or when you want to treat yourself to something special.
Delicious!! I went gluten free to control gall bladder attacks. I read that gluten can trigger them and it worked. From having 8 – 10 hour attacks two or three times a week to having only two in a year’s period. Boy did I need your blog then!! You have some incredible recipes! Thanks for sharing at the What’s for Dinner party!! Have a fabulous weekend. Hope we see you on Sunday!
Wow Helen, I had no idea! So happy I could help, as that is why I started this blog in the first place. You made my day!
This seems more simple than other piccata recipes I’ve read. I dearly love piccata sauce – both chicken and veal. Pinned!
Thank you Carol, sometimes simple is best!