Best 2 Veal Piccata Chops With Parmesan And Parsley Recipes

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**Indulge in the Exquisite Symphony of Flavors: Veal Piccata Chops with Parmesan and Parsley, Accompanied by a Symphony of Side Dish Delights**

Embark on a culinary journey to savor the delectable flavors of Veal Piccata Chops, where tender veal chops are enveloped in a luscious lemon-butter sauce, complemented by the nutty richness of Parmesan cheese and the vibrant freshness of parsley. This classic Italian dish is a symphony of flavors that will tantalize your taste buds. Accompanying this main course are a medley of side dish recipes that elevate the dining experience. From the vibrant flavors of Sautéed Spinach with Garlic and Lemon to the earthy goodness of Roasted Garlic Parmesan Asparagus, each side dish is a culinary masterpiece in its own right. Treat yourself to the perfect harmony of flavors with Veal Piccata Chops and its exquisite side dish accompaniments.

Here are our top 2 tried and tested recipes!

VEAL PICCATA WITH PARSLEY AND CAPERS



Veal Piccata with Parsley and Capers image

Provided by Sandra Lee

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Season the veal with salt and lemon pepper and then dredge in flour. Pat off excess flour.
  • In a large frying pan, heat olive oil over medium-high heat. Saute veal cutlets for 2 minutes per side and remove to plate. Add garlic to pan and saute for 1 minute. Add wine, lemon juice, and capers and bring to boil; cook until reduced by half. Return to a simmer and stir in butter and parsley until butter has melted and is incorporated into sauce.
  • Return veal cutlets to pan and coat with sauce. Transfer to serving plate and top with any remaining sauce.
  • Garnish with lemon slices and parsley sprigs.

CLASSIC VEAL PICCATA IN LESS THAN 30 MINUTES



Classic Veal Piccata in Less Than 30 Minutes image

Thin veal cutlets are browned and then draped in a lemony sauce. Veal piccata is a comforting dish you can have on the table in under 30 minutes.

Provided by Danilo Alfaro

Categories     Dinner     Entree

Time 26m

Number Of Ingredients 12

1/2 cup all-purpose flour
Kosher salt (to taste)
Freshly ground white pepper (to taste)
2 tablespoons high-heat vegetable oil (e.g., safflower, sunflower, peanut, grapeseed)
8 (2-ounce) veal cutlets (pounded flat)
1 cup veal stock (or chicken stock)
1/2 cup dry sherry
Juice of 1/2 lemon, more to taste
2 tablespoons capers
2 tablespoons butter
2 tablespoons Italian parsley (finely chopped)
Garnish: lemon slices

Steps:

  • Gather the ingredients.
  • Combine the flour, salt, and pepper on a plate or in a shallow baking dish.
  • Heat a heavy-bottomed sauté pan over medium-high heat for 2 minutes and let your pan get nice and hot . Once it is, add the oil and heat for another 30 seconds or so.
  • Now dredge both sides of the veal cutlets in the flour mixture.
  • Shake off any excess flour and cook them in batches, rather than overcrowding the pan.
  • Cook 2 to 3 minutes per side or until the cutlets are nicely browned.
  • Remove them from the pan and set aside on a plate, covered with foil, while you make the sauce. (You can hold them in a very low-temperature oven if you like.)
  • Add the stock, sherry, lemon juice, and capers to the pan and scrape off any flavorful bits from the bottom of the pan.
  • Bring the liquid to a boil, then lower it to a simmer and cook for about 3 minutes or until the mixture has reduced by about a third.
  • Swirl in the butter and chopped parsley just at the end of the cooking. Adjust seasoning with kosher salt and more lemon juice if needed.
  • Plate the cutlets, 2 per person, and garnish with lemon slices. Sauce generously and serve immediately. Enjoy.

Nutrition Facts : Calories 599 kcal, Carbohydrate 70 g, Cholesterol 124 mg, Fiber 8 g, Protein 26 g, SaturatedFat 7 g, Sodium 817 mg, Sugar 10 g, Fat 25 g, ServingSize 8 veal cutlets (4 servings), UnsaturatedFat 0 g

Tips:

  • Choose high-quality veal chops. Look for chops that are evenly thick and have a good amount of marbling. This will ensure that they cook evenly and stay tender.
  • Pound the veal chops to an even thickness. This will help them cook evenly and prevent them from curling up in the pan.
  • Season the veal chops generously with salt and pepper. This will help to enhance their flavor.
  • Dredge the veal chops in flour before cooking. This will help to create a crispy crust.
  • Cook the veal chops in a hot skillet with butter or olive oil. This will help to sear the chops and create a flavorful crust.
  • Reduce the heat and continue to cook the veal chops until they are cooked through. This will take about 5-7 minutes per side.
  • Serve the veal chops immediately with your favorite sides.

Conclusion:

Veal piccata is a classic Italian dish that is easy to make and always a crowd-pleaser. The tender veal chops are coated in a crispy crust and then cooked in a flavorful sauce made with lemon, butter, and capers. This dish is perfect for a special occasion or a weeknight meal. Serve it with your favorite sides, such as mashed potatoes, roasted vegetables, or pasta.

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