Prepare to embark on a mouthwatering journey through the heart of Italian cuisine with this irresistible Veal Piccata with Pine Nuts recipe! Imagine tender, golden-brown veal cutlets draped in a luxurious, tangy sauce, sprinkled with toasted pine nuts that add a delightful crunch and nutty depth. This isn't just a meal - it's a gourmet experience that will transport your taste buds straight to the sun-drenched kitchens of Italy, all from the comfort of your own home.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- Veal cutlets
- Pine nuts
- Capers
- Butter
- Olive oil
- Lemon juice
- Parsley
- Salt
- Pepper
Instructions
- Pat the veal cutlets dry with paper towels to ensure even browning and proper seasoning adherence.
- Season both sides of the veal cutlets generously with salt and freshly ground black pepper.
- Lightly dust the seasoned veal cutlets with flour, shaking off any excess to create a thin, even coating.
- Heat a large skillet over medium-high heat, adding a combination of olive oil and butter to create a flavorful cooking base.
- Carefully place the floured veal cutlets into the hot skillet, cooking for approximately 2-3 minutes on each side until golden brown and crisp.
- Remove the cooked veal cutlets and set aside on a warm plate, tenting with foil to keep warm.
- In the same skillet, add pine nuts and toast them lightly until they turn golden brown and become fragrant, stirring constantly to prevent burning.
- Add capers to the skillet and quickly sauté for about 30 seconds to release their briny flavor.
- Deglaze the pan with fresh lemon juice, scraping up any browned bits from the bottom of the skillet.
- Reduce the heat and swirl in additional butter to create a smooth, rich sauce.
- Return the veal cutlets to the skillet, spooning the sauce and pine nuts over the meat to reheat and coat thoroughly.
- Garnish with freshly chopped parsley just before serving to add a bright, fresh flavor and color.
- Plate the veal piccata immediately, ensuring each serving is topped with the pine nut sauce and additional fresh parsley.
Tips
- Moisture is the Enemy: Always pat your veal cutlets completely dry before seasoning and flouring. This ensures a crisp, golden exterior that seals in the meat's natural juices.
- Temperature Matters: Use a medium-high heat to achieve that perfect golden-brown crust without burning the delicate veal.
- Don't Overcrowd the Pan: Cook the cutlets in batches if necessary to maintain the right temperature and ensure even browning.
- Toast Pine Nuts with Care: Watch them like a hawk! Pine nuts can burn quickly, so keep them moving in the pan and remove them the moment they turn golden.
- Fresh is Best: Use freshly squeezed lemon juice and finely chopped parsley for the brightest, most vibrant flavors.
- Resting is Crucial: Let the veal rest briefly after cooking to help retain its juices and ensure maximum tenderness.Pro Tip: For an extra layer of flavor, consider adding a splash of white wine when deglazing the pan for an even more complex sauce!
Nutrition Facts
Calories: 638kcal
Carbohydrates: 0g
Protein: g
Fat: 54g
Saturated Fat: g
Cholesterol: 120mg
