This flavorful Giada Veal Piccata is prepared using tender veal scallopini, lemon juice, chicken broth, butter, and capers. This classic veal piccata recipe makes a delightful dinner that takes about 25 minutes to prepare and serves up to 4 people.

Recipe Ingredients

• 8 veal scallopini, less than ¼ inch thick
• ½ teaspoon of kosher salt
• ½ teaspoon of freshly ground black pepper
• All-purpose flour, for dredging
• 6 tablespoons of unsalted butter, divided
• 2 tablespoons of extra-virgin olive oil
• ⅔ cup of low-sodium chicken broth
• ⅔ cup of fresh lemon juice (from 2 to 3 lemons)
• ¼ cup of capers, rinsed and drained
• 2 tablespoons of chopped fresh flat-leaf parsley

How To Make Giada Veal Piccata

1. Prepare the Veal: Season both sides of each veal scallopini with kosher salt and freshly ground black pepper.
2. Dredge the Veal: Lightly coat the veal pieces in flour, shaking off any excess.
3. Sauté the Veal: In a large sauté pan, melt 2 tablespoons of the butter with the olive oil over medium-high heat. Once heated, add half the veal scallopini and cook until each side is golden brown, about 3 minutes per side.
4. Transfer the Veal: Using tongs, transfer the cooked veal to a plate and cover it loosely with foil to keep it warm. Repeat with the remaining veal, then set aside.
5. Make the Sauce: In the same pan, add the chicken broth, fresh lemon juice, and rinsed capers. Scrape the pan to incorporate the browned bits, bringing extra flavor to the sauce. Bring to a gentle boil over medium-high heat, then simmer for 2 minutes.
6. Finish the Sauce: Gradually whisk the remaining 4 tablespoons of butter into the sauce until smooth and glossy.
7. Combine and Serve: Place the veal scallopini back in the pan, turning them gently to coat in the sauce. Allow the veal to heat through, about 1 minute. Transfer the veal to a serving platter, pour the sauce over the top, and garnish with chopped fresh parsley.

Recipe Tips

• Use Thin Veal Slices: If your veal slices are too thick, pound them gently to thin them out. This ensures even cooking and tender results.
• Adjust the Lemon Flavor: If you prefer a milder lemon flavor, use ½ cup of lemon juice instead of ⅔ cup to balance the sauce.
• Add White Wine: For a richer flavor, add ¼ cup of dry white wine to the pan with the broth and lemon juice, letting it simmer for 1 minute.
• Experiment with Herbs: Fresh thyme or rosemary adds a wonderful earthy note. Add a sprig while simmering the sauce, then remove before serving.
• Opt for Ghee Instead of Butter: For a nuttier taste, replace the butter with ghee. This also provides a higher smoke point for cooking the veal.

Recipe FAQs

More Giada dinner Recipes:

• Giada Chicken Saltimbocca
• Giada Wild Mushroom Risotto With Peas
• Giada Spaghetti With Clams