food. family. life.

la tavola: piccata di vitello {veal piccata}

Weekend dinners are my favorite.

The kind that allow you to slow down and savor the moment as well as the people around you as you begin to prepare the best finds from your weekend adventures.

This recipe is one I have loved for many years, a dish I have enjoyed on many trips to Italia and on many occasions at our famiglia’s tavola.

I served this delicious veal dish with a wonderfully rich and rustic-style roasted potato, spinach, tomato and smoked Gouda galette.

I keep the seasonings simple for this potato galette; salt, pepper and minced garlic on the potatoes, spinach sautéed in olive oil.

I keep the cheese on the light side but follow your heart and your stomach when making this for your famiglia.

Note: Purchase your veal at your local butcher and be sure the slices are thin and tender. When your ingredients are the best quality, your dish will look and taste even better than you could ever imagine… every time.ccucinadimammina_piccat di vitello_01_04

piccata di vitello  {veal piccata}


1 pound fresh organic veal sliced into thin cutlets (pounded to approx 1/4″ thick)

approx. 1 cup flour, for dusting

2 tablespoons of vinegar-brined capers, drained

1 fresh lemon, juiced

sea salt and pepper

veal stock (use chicken stock combined with beef stock in lieu of veal stock)

1 small glass of white wine


olive oil

small bunch of fresh parsley, chopped

Set a large saute pan over medium heat and add 1- 1/2 tablespoons of olive oil and a small pat of butter and let this come to slow heat.

In a shallow bowl combine the flour and sea salt and pepper, to taste. Lightly coat the pounded-out veal cutlets in the flour mixture.cucinadimammina_piccat di vitello_12

Saute the veal cutlets about 2 minutes per side until lightly golden brown.

Place the sauteed veal cutlets aside on a large flat serving plate.

Deglaze the skillet pan with white wine and add some veal stock (approx. 1/2 cup or so) and simmer to reduce the liquid by about half (add more stock if needed for flavor, etc.)

On medium heat, add the lemon juice, capers, and half the parsley, then add approx. 1 1/2 to 2 tablespoons butter as you whisk to thicken up the pan sauce.

cucinadimammina_piccat di vitello_17Simmer and stir so as not to burn or over reduce.

Taste the sauce and adjust seasoning with salt and pepper, if needed.

Pour sauce over sauteed cutlets and serve immediately with vegetable sides and a pasta dish of your desire.


Note: Photography by Annette Venditti

Buon Appetito!

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