Teresa's Veal or Chicken Piccata

Experience the timeless elegance of *Teresa's Veal or Chicken Piccata*, a restaurant-quality dish that's simple enough for a weeknight dinner yet sophisticated enough to impress guests. Tender veal or chicken cutlets are lightly coated in a seasoned flour mixture, then pan-seared to golden perfection. The star of this recipe is the luscious lemon-caper sauce, made by deglazing the pan with dry white wine and infusing it with chicken broth, fresh lemon juice, and a touch of garlic. Finished with a buttery richness and garnished with fresh parsley, this classic Italian-American favorite offers a delightful balance of tangy, savory, and buttery flavors. Served with pasta, rice, or roasted vegetables, this dish is ready to uplift any meal in just 35 minutes. Perfect for fans of quick, flavorful, and elegant dinner recipes!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces Veal or chicken cutlets
• 0.5 cups All-purpose flour
• 1 teaspoons Salt
• 1 teaspoons Black pepper
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 2 cloves Garlic cloves, minced
• 0.5 cups Dry white wine
• 0.75 cups Chicken broth
• 3 tablespoons Fresh lemon juice
• 2 tablespoons Capers, drained
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Place the veal or chicken cutlets between 2 sheets of plastic wrap and gently pound them to about 1/4 inch thickness with a meat mallet or rolling pin.

Step 2

Combine the flour, salt, and pepper in a shallow dish. Dredge each cutlet in the flour mixture, shaking off the excess.

Step 3

In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat until hot but not smoking.

Step 4

Add the floured cutlets to the skillet in a single layer (cook in batches if necessary) and sauté for 2-3 minutes on each side or until golden brown and cooked through. Then remove the cutlets from the skillet and set them aside.

Step 5

Reduce the heat to medium, add the minced garlic to the skillet, and sauté for 30 seconds until fragrant.

Step 6

Deglaze the skillet by adding the white wine, scraping up any browned bits from the bottom with a wooden spoon. Let the wine reduce by half, about 2 minutes.

Step 7

Stir in the chicken broth, lemon juice, and capers, and simmer for 3-4 minutes to let the flavors meld.

Step 8

Reduce the heat to low and whisk in the remaining tablespoon of butter until the sauce is smooth and slightly thickened.

Step 9

Return the cooked cutlets to the skillet, turning to coat them in the sauce, and let them warm through for 1-2 minutes.

Step 10

Sprinkle the dish with fresh parsley before serving.

Step 11

Serve immediately, pairing it with pasta, rice, or vegetables if desired.

Nutrition Facts

Serving size	(899.2g)

Amount per serving	% Daily Value*
Calories	1502.0

Total Fat 85.0g	0%
Saturated Fat 30.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 342mg	0%
Sodium 3454.8mg	0%
Total Carbohydrate 57.4g	0%
Dietary Fiber 3.4g	0%
Total Sugars 3.0g
Protein 106.4g	0%

Vitamin D 0IU	0%
Calcium 123.4mg	0%
Iron 10.0mg	0%
Potassium 1802.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.9%

Protein: 30.0%

Carbs: 16.2%