Emily Johnson
Veal Piccata with Mushrooms is a delightful twist on the classic Italian dish, combining tender veal cutlets with a rich, tangy lemon and caper sauce, enhanced by the earthy flavor of sautéed mushrooms. This recipe elevates the traditional piccata by adding a layer of depth and texture, making it a perfect choice for a sophisticated yet comforting meal. The dish begins with thinly pounded veal cutlets, which are lightly dredged in flour and seared to golden perfection. Meanwhile, a flavorful sauce is crafted from butter, olive oil, garlic, white wine, lemon juice, and capers, with sautéed mushrooms adding a savory contrast. Served over a bed of pasta or alongside a fresh salad, Veal Piccata with Mushrooms is a harmonious blend of bright, zesty flavors and hearty, umami-rich ingredients, ideal for both weeknight dinners and special occasions.
| Characteristics | Values |
|---|---|
| Main Ingredient | Veal cutlets (thinly sliced) |
| Secondary Ingredient | Mushrooms (button, cremini, or shiitake) |
| Cooking Method | Pan-searing, sautéing |
| Sauce Base | Butter, olive oil, white wine, lemon juice, chicken or vegetable stock |
| Seasonings | Salt, pepper, garlic, parsley, capers (optional) |
| Flour Coating | Lightly dredged in flour for browning |
| Mushroom Preparation | Sautéed until golden brown |
| Sauce Thickening | Butter or flour slurry (optional) |
| Acidity | Lemon juice for brightness |
| Garnish | Fresh parsley, lemon slices |
| Side Dishes | Pasta, mashed potatoes, roasted vegetables, or rice |
| Cooking Time | Approximately 20-30 minutes |
| Skill Level | Intermediate |
| Dietary Considerations | Gluten-free (if using gluten-free flour), low-carb (without flour coating) |
| Serving Suggestion | Serve hot with sauce drizzled over veal and mushrooms |
| Storage | Best served fresh; leftovers can be refrigerated for up to 2 days |
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What You'll Learn
- Prepare veal cutlets: Pound thinly, season with salt and pepper, dredge in flour
- Sauté mushrooms: Cook until golden in butter, set aside for later
- Cook veal: Brown cutlets in butter, remove, and keep warm
- Make sauce: Deglaze pan with wine, add lemon juice, capers, and broth
- Finish dish: Return veal and mushrooms to sauce, simmer, garnish with parsley
Prepare veal cutlets: Pound thinly, season with salt and pepper, dredge in flour
To begin preparing the veal cutlets for your veal piccata with mushrooms, start by selecting high-quality veal scallopini or veal cutlets. If the cutlets are not already thin, place them between two pieces of plastic wrap to prevent tearing. Using a meat mallet or a heavy skillet, gently pound the veal until it is about ¼ inch thick. This step is crucial as it tenderizes the meat and ensures even cooking. Be careful not to pound too aggressively, as the veal can become too thin and delicate, risking it falling apart during cooking.
Once the veal cutlets are pounded to the desired thickness, lay them out on a clean surface. Season both sides generously with salt and freshly ground black pepper. The seasoning is essential to enhance the natural flavor of the veal. Allow the seasoned cutlets to sit for a few minutes while you prepare the flour for dredging. This brief resting period helps the seasoning penetrate the meat slightly.
Next, set up a dredging station by placing all-purpose flour in a shallow dish or plate. The flour should be spread out evenly to make the dredging process smooth and consistent. Take each seasoned veal cutlet and lightly coat both sides in the flour, shaking off any excess. The flour coating will create a delicate crust when the veal is cooked and will also help thicken the sauce later in the recipe. Ensure each cutlet is evenly coated but not heavily breaded, as you want the veal to remain the star of the dish.
After dredging, place the floured veal cutlets on a wire rack or a clean plate while you finish preparing the remaining cutlets. This prevents them from becoming soggy. If you notice any areas where the flour coating is sparse, lightly press additional flour onto those spots. The goal is to have a thin, even layer of flour that will adhere to the veal during cooking, providing a light golden crust when sautéed.
Finally, heat a large skillet over medium-high heat and add a combination of butter and olive oil. This mixture ensures the veal cooks evenly and develops a rich flavor. Once the fat is hot but not smoking, carefully place the dredged veal cutlets into the skillet, being mindful not to overcrowd the pan. Cook the veal for about 2-3 minutes on each side, or until golden brown. The floured exterior should form a nice crust, and the veal should be cooked through but still tender. Remove the cutlets from the skillet and set them aside while you prepare the mushroom sauce, ensuring they stay warm for the final plating.
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Sauté mushrooms: Cook until golden in butter, set aside for later
To begin the process of making veal piccata with mushrooms, one crucial step is to sauté the mushrooms to perfection. Start by selecting fresh, high-quality mushrooms, such as cremini or button mushrooms, and gently wiping them clean with a damp cloth to remove any dirt. Avoid washing them under running water, as this can make them soggy. Once cleaned, slice the mushrooms evenly to ensure they cook at the same rate. This preparation is key to achieving a consistent texture and flavor in your dish.
Next, heat a large skillet over medium heat and add a generous amount of butter, allowing it to melt and coat the pan. The butter not only adds richness but also helps the mushrooms develop a beautiful golden color. Once the butter is hot and starts to foam slightly, carefully add the sliced mushrooms to the skillet, making sure they form a single layer. Overcrowding the pan can cause the mushrooms to steam instead of sauté, so work in batches if necessary. This step is essential for achieving the desired golden-brown color and deep, savory flavor.
As the mushrooms cook, resist the urge to stir them too frequently. Let them sit in the hot butter for a few minutes to allow one side to develop a nice sear. After about 3-4 minutes, gently toss or stir the mushrooms to cook the other side. Continue cooking for another 3-4 minutes, or until they are golden brown and have released their moisture. Properly sautéed mushrooms should be tender yet slightly firm, with a rich, nutty aroma that enhances the overall flavor of the veal piccata.
Once the mushrooms are perfectly sautéed, use a slotted spoon to transfer them to a plate or bowl, leaving the flavorful butter in the skillet. This butter, now infused with the essence of the mushrooms, will be used later in the recipe to build the sauce for the veal piccata. Setting the mushrooms aside ensures they retain their texture and don’t become overcooked or soggy while the rest of the dish is prepared. This simple yet crucial step elevates the final dish by adding a layer of earthy, buttery flavor that complements the veal beautifully.
Finally, take a moment to appreciate the golden, sautéed mushrooms you’ve just prepared. Their rich color and aroma are a testament to your attention to detail and will contribute significantly to the success of your veal piccata. With the mushrooms set aside, you’re now ready to move on to the next steps of the recipe, confident that this foundational element is perfectly executed. This careful approach to sautéing mushrooms ensures they remain a standout component of the dish, adding depth and complexity to every bite.
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Cook veal: Brown cutlets in butter, remove, and keep warm
To begin cooking the veal for your veal piccata with mushrooms, start by preparing the veal cutlets. Pound the cutlets to an even thickness, about 1/4 inch, using a meat mallet or a heavy skillet. This step ensures that the veal cooks evenly and quickly. Season both sides of the cutlets generously with salt and pepper. The seasoning is crucial as it enhances the natural flavor of the veal and provides a good base for the subsequent browning process.
Next, heat a large skillet over medium-high heat and add a generous amount of butter, allowing it to melt and coat the bottom of the pan. The butter should begin to foam and turn a light golden brown, which indicates that it’s hot enough to sear the veal. Carefully place the seasoned veal cutlets into the skillet, being mindful not to overcrowd the pan. Overcrowding can cause the veal to steam instead of brown, so cook in batches if necessary. Let the cutlets cook undisturbed for 2-3 minutes on each side until they develop a beautiful golden-brown crust. This browning process not only adds flavor but also creates a slightly crispy exterior that contrasts nicely with the tender interior.
Once the veal cutlets are browned on both sides, use tongs to carefully transfer them to a plate or a warm oven (set to its lowest setting) to keep them warm while you prepare the mushroom sauce. Keeping the veal warm is essential, as it ensures that the final dish is served at the ideal temperature. If using a plate, you can loosely cover the veal with foil to retain heat without trapping moisture, which could make the cutlets soggy.
While the veal rests, take a moment to inspect the skillet. If there are any burnt bits stuck to the bottom, you can deglaze the pan with a splash of white wine or chicken broth to loosen them. These flavorful bits, known as fond, will add depth to your mushroom sauce. However, if the skillet looks clean and free of burnt residue, you can proceed directly to cooking the mushrooms in the same pan, taking advantage of the butter and veal juices left behind to enhance their flavor.
Finally, ensure that the skillet is ready for the next step by adjusting the heat if necessary. The pan should be hot but not smoking, as you’ll be adding more butter and mushrooms to create the sauce. By following these steps to brown the veal cutlets, remove them, and keep them warm, you’ve laid a solid foundation for a delicious veal piccata with mushrooms. The browned veal will now be ready to be reunited with the mushroom sauce, resulting in a harmonious blend of flavors and textures.
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Make sauce: Deglaze pan with wine, add lemon juice, capers, and broth
To begin crafting the sauce for veal piccata with mushrooms, start by deglazing the pan with a splash of dry white wine. After cooking the veal cutlets and setting them aside, the pan will be left with flavorful browned bits stuck to the bottom. Pour in the wine and use a wooden spoon or spatula to scrape these bits off the surface of the pan. This process not only prevents waste but also infuses the sauce with the rich, caramelized flavors that developed during the cooking of the veal. Allow the wine to simmer for a minute or two, letting it reduce slightly and concentrate its flavor.
Next, add freshly squeezed lemon juice to the pan, which will introduce a bright, tangy element to balance the richness of the dish. The acidity of the lemon juice will also help to further dissolve any remaining browned bits, ensuring a smooth and cohesive sauce. Stir the lemon juice into the wine, allowing the mixture to bubble gently and meld together. This combination of wine and lemon juice forms the foundation of the piccata sauce, providing a perfect backdrop for the other ingredients.
Now, it's time to incorporate the capers, which will add a briny, savory punch to the sauce. Rinse the capers briefly under cold water to remove excess salt, then sprinkle them into the pan. Stir the capers gently, allowing them to heat through and release their distinctive flavor. The capers will not only contribute to the overall taste but also add a subtle texture to the sauce, making each bite more interesting.
With the wine, lemon juice, and capers combined, pour in a measured amount of chicken or vegetable broth to create the desired consistency for your sauce. The broth will help to thin the sauce slightly, making it easier to coat the veal and mushrooms. As the broth simmers, it will also absorb the flavors of the other ingredients, resulting in a well-rounded and harmonious sauce. Allow the mixture to cook for a few minutes, giving the flavors time to meld and develop.
As the sauce simmers, taste it and adjust the seasoning as needed. You may want to add a pinch of salt, a grind of black pepper, or even a touch more lemon juice to suit your personal preference. Keep in mind that the sauce will be spooned over the veal and mushrooms, so it should be flavorful enough to stand up to the other components of the dish. Once the sauce has reached the desired consistency and flavor, it's ready to be combined with the cooked veal and mushrooms, creating a delicious and satisfying veal piccata with mushrooms.
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Finish dish: Return veal and mushrooms to sauce, simmer, garnish with parsley
Once your veal cutlets are cooked to perfection and your mushroom sauce has reached its desired consistency, it's time to bring all the elements together for a mouthwatering finish. Start by carefully returning the cooked veal cutlets and sautéed mushrooms to the skillet with the sauce. Ensure that each piece of veal is nestled into the sauce, allowing it to absorb the rich flavors of the lemon, garlic, and white wine reduction. This step is crucial for marrying the components of the dish, creating a cohesive and flavorful final product. Gently stir the veal and mushrooms to coat them evenly, but take care not to break the tender veal.
With everything back in the skillet, reduce the heat to a gentle simmer. This low heat allows the veal to warm through without overcooking, preserving its tender texture. Let the dish simmer for about 2-3 minutes, giving the flavors a chance to meld together. The sauce should slightly thicken as it simmers, clinging beautifully to the veal and mushrooms. Keep an eye on the skillet to ensure the sauce doesn’t reduce too much or burn, as the delicate balance of flavors is key to a successful veal piccata.
While the dish simmers, take a moment to prepare your garnish. Fresh parsley adds a burst of color and a bright, herbal note that complements the richness of the sauce. Finely chop a handful of parsley, ensuring it’s ready to sprinkle over the dish just before serving. If you have lemon wedges left from earlier steps, slice one or two into thin rounds or triangles for an additional garnish that ties back to the dish’s citrusy notes.
Once the veal and mushrooms have simmered to perfection, remove the skillet from the heat. The final presentation is just as important as the cooking process. Carefully transfer the veal cutlets to a serving platter, arranging them in an appealing manner. Spoon the mushrooms and sauce generously over the veal, ensuring each piece is well-coated. Sprinkle the chopped parsley evenly over the dish, adding a pop of green that contrasts beautifully with the golden veal and creamy sauce. If using, add the lemon wedges around the platter for a touch of elegance and an extra burst of flavor.
Finally, serve the veal piccata with mushrooms immediately while it’s still warm. This dish pairs wonderfully with a side of pasta, risotto, or a simple arugula salad to balance the richness. The combination of tender veal, earthy mushrooms, and zesty sauce, finished with the freshness of parsley, creates a dish that’s both comforting and sophisticated. Enjoy the fruits of your labor, knowing you’ve crafted a restaurant-quality meal with attention to detail and care.
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Frequently asked questions
You'll need veal cutlets, mushrooms, flour, butter, olive oil, garlic, lemon juice, chicken or vegetable broth, white wine, capers, parsley, salt, and pepper.
Pound the veal cutlets to an even thickness (about ¼ inch), then dredge them in flour, shaking off any excess.
Sauté the mushrooms in a mix of butter and olive oil until they’re golden brown and tender, then set them aside while you cook the veal.
After cooking the veal, deglaze the pan with white wine and broth, then add lemon juice, capers, and butter. Simmer until the sauce thickens slightly, and finish with fresh parsley.
