Sharon BrownImagine hosting an elegant dinner party. The kind where guests gather around the table, forks in hand, eager to savor what’s on the menu. Pairing a dish as flavorful and sophisticated as Barefoot Contessa’s Veal Piccata requires a keen touch.
I find that a refreshing arugula salad with a simple lemon vinaigrette complements the richness of the veal beautifully. It adds a peppery note that brightens up every bite.
For the carb lovers among us, consider creamy mashed potatoes or a fluffy risotto that can soak up the delicious sauce. A light white wine, such as Pinot Grigio, enhances the dish and helps balance the flavors. Don’t forget some crusty garlic bread on the side; it’s perfect for mopping up those tangy juices!
Now, let’s talk about a dish that I truly adore—Barefoot Contessa’s Veal Piccata. This isn’t just any recipe; it’s a delightful masterpiece that combines tender veal with a fresh, zesty sauce. With each bite, you get a burst of flavors that dance on your palate.
I remember the first time I tried this dish. It was a crisp autumn evening. The comforting aroma of butter and garlic wafted through the kitchen. My guests devoured it, and I immediately knew I had stumbled upon something special.
What makes this dish stand out? It’s not just the ingredients; it’s the love and attention that go into preparing it. I’ll take you through what makes this unique, how to recreate it in your kitchen, and sprinkle in some tips along the way that I’ve picked up from years of experience cooking.
Whether you’re a seasoned chef or a beginner, this will be an adventure you won’t want to miss!
What is Barefoot Contessa Veal Piccata?
Barefoot Contessa Veal Piccata is a classic Italian-American dish that features veal thinly pounded and sautéed until perfectly golden. The name “piccata” refers to a method of preparation that involves dredging meat in flour and cooking it with a sauce that typically includes lemon juice, butter, wine, and capers.
This dish strikes the perfect balance between savory and tangy, making it a crowd-pleaser in any setting.
What makes Barefoot Contessa’s version so special? Ina Garten, the face behind the Barefoot Contessa brand, provides a simple yet elegant take on this traditional recipe. With a focus on fresh, quality ingredients, her dishes reflect a love for cooking and entertaining. It’s this philosophy that elevates her veal piccata to a standout option on any menu.
What Makes This Recipe Different From Other Barefoot Contessa Veal Piccata?
What sets Ina Garten’s recipe apart is the effortless blending of flavors and technique. Many veal piccata recipes out there tend to overcomplicate the process. However, Garten keeps it straightforward, allowing the ingredients to shine. Her use of fresh parsley, thyme, and a good white wine creates a depth of flavor that enhances the dish significantly.
Unlike some versions that might skimp on the sauce, her piccata is generous, ensuring each piece of veal is equally coated in the vibrant sauce. The capers add a salty punch that elevates the overall flavor profile, making it anything but ordinary. You’ll notice the difference in texture and taste, which is simply divine.
How Does It Taste Like?
Picture this: tender veal with a subtle crunch from the flour coating, bathed in a luscious, tangy sauce. The first bite delivers a velvety richness followed by a burst of lemony brightness. That delightful tang from the capers complements the savory notes perfectly. When paired with the buttery undertones, you’ll find balance in every mouthful.
The beauty lies in the contrast of flavors and textures. It’s rich but doesn’t overwhelm the palate. Instead, it leaves you wanting more, rekindling the flavor long after your plate is empty. Trust me—this is a dish that can turn an ordinary dinner into a moment worth remembering.
Ingredients You’ll Need To Make This Dish
Gathering the right ingredients is essential for this dish. Here’s what you’ll require:
- 1 ½ tablespoons vegetable oil – To help sear the veal without burning the butter.
- 5 tablespoons unsalted butter – For richness and flavor.
- 4 veal scaloppini – About ¾ pound, pounded to a thickness of ⅛ inch. This is the main event.
- ½ cup all-purpose flour – For dredging the veal and creating that golden crust.
- 2 teaspoons fine salt – Essential for flavor.
- ½ teaspoon freshly ground black pepper – To add depth.
- 1 garlic clove, finely chopped – For that fragrant aroma.
- 1 cup dry white wine (like Sauvignon Blanc) – This thickens the sauce and adds brightness.
- ½ cup low-sodium chicken stock – For a balanced and savory base.
- 1 lemon, juiced (about 2 tablespoons, or more to taste) – Enhances freshness.
- 2 tablespoons capers, drained – For that distinct saltiness and zing.
- 1 tablespoon freshly chopped parsley – Adds color and freshness.
- 1 tablespoon Dijon mustard – This brings an extra layer of flavor.
- 1 teaspoon fresh thyme leaves – For an aromatic twist.
Step by Step Instructions
Getting through the steps to create this dish is both fun and rewarding. Here’s how you can make your own Barefoot Contessa Veal Piccata.
Step 1: Prepare Your Ingredients
Before you dive into cooking, it’s crucial to have everything ready. Start by gathering all your ingredients. Pound the veal until it’s about ⅛ inch thick. This ensures quick cooking and tenderness. Then, set up your dredging station with flour, salt, and pepper ready to go.
Step 2: Dredge the Veal
Take each piece of veal and coat it in the flour mixture. Make sure to shake off any excess flour. This allows for a nice, even browning when you cook it. Just picture how golden and crispy that veal will look once done.
Step 3: Sear the Veal
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add 2 tablespoons of butter. When the butter foams, carefully place the veal in the pan. Sear each piece for about 2 to 3 minutes on each side until golden brown. Don’t overcrowd the pan. You want each piece to get that beautiful crust.
Step 4: Make the Sauce
After you’ve seared the veal, remove them from the skillet and set aside on a warm plate. In the same skillet, lower the heat and add the finely chopped garlic. Allow it to cook for about 30 seconds until fragrant. Next, pour the white wine into the skillet, scraping up any browned bits from the bottom. Those bits carry lots of flavor.
Step 5: Add the Chicken Stock
After the wine has reduced slightly (about 2 minutes), add the chicken stock to the pan. Stir well, and let it simmer for about 3 minutes. This will reduce and thicken your sauce.
Step 6: Finish the Sauce
Now that your sauce is simmering beautifully, it’s time to add the lemon juice, capers, Dijon mustard, and fresh thyme. Stir everything together and adjust the seasoning with salt and pepper. You want it zesty!
Step 7: Return the Veal
Return the veal to the skillet, tossing gently to coat each piece in that delicious sauce. Allow it to simmer for another minute. Just enough time for the veal to soak up some of that sauce.
Step 8: Serve
Finally, serve your veal piccata! Plate it up with a sprinkle of fresh parsley for a pop of color. You could add a wedge of lemon for added zest. Enjoy!
Tips & Tricks On Making Barefoot Contessa Veal Piccata
- Use room temperature veal: Allow your veal to sit at room temperature for about 30 minutes before cooking. This helps it cook evenly.
- Quality Ingredients Matter: Invest in a good quality white wine and fresh herbs. They significantly enhance the flavor of the dish.
- Don’t rush the dredging: Take your time when coating the veal in flour. A thorough coating will create a perfect crust.
- Deglaze properly: When adding wine, scrape the bottom of the pan well. Those browned bits are packed with flavor.
- Adjust heat carefully: If the pan gets too hot, your butter can burn quickly. Keep your heat at medium to maintain control.
How Do I Store This Dish?
If you have leftovers (lucky you!), here’s how to store them:
- Refrigeration: Place the veal piccata in an airtight container and refrigerate. It can last up to 3 days.
- Freezing: I don’t recommend freezing this dish. The veal can lose its texture and the sauce might separate. If you must, separate the sauce and veal before freezing.
What Other Substitutes Can You Use in Barefoot Contessa Veal Piccata?
There are several great alternatives if you’re in a pinch or have dietary considerations:
- Chicken Cutlets: If veal isn’t available, thinly sliced chicken breasts can work wonderfully. The cooking time will be similar.
- Pork Loin: This is a flavorful substitute. Pound it thin and follow the cooking instructions as with veal.
- Turkey Cutlets: Another lean option that’s easy to work with and offers great flavor profiles similar to chicken. Cook until golden, just like the chicken.
- Vegetarian Option: Use portobello mushrooms. Slice them thick, pan-fry and follow the rest of the sauce instructions. It’s a delightful substitution!
- Fish: Take advantage of a flaky white fish like sole or tilapia. The cooking time will reduce greatly—just a few minutes per side!
Barefoot Contessa Veal Piccata Recipe
Equipment
- Large skillet
Ingredients
- 1 ½ tablespoons vegetable oil
- 5 tablespoons unsalted butter
- 4 veal scaloppini approximately ¾ pound, pounded to a thickness of ⅛ inch
- ½ cup all-purpose flour
- 2 teaspoons fine salt
- ½ teaspoon freshly ground black pepper
- 1 garlic clove finely chopped
- 1 cup dry white wine such as Sauvignon Blanc
- ½ cup low-sodium chicken stock
- 1 lemon juiced (about 2 tablespoons, or more to taste)
- 2 tablespoons capers drained
- 1 tablespoon freshly chopped parsley plus extra sprigs for garnish
- 1 tablespoon Dijon mustard adds a tangy depth
- 1 teaspoon fresh thyme leaves for an aromatic boost
Instructions
- Before you dive into cooking, it’s crucial to have everything ready. Start by gathering all your ingredients. Pound the veal until it’s about ⅛ inch thick. This ensures quick cooking and tenderness. Then, set up your dredging station with flour, salt, and pepper ready to go.
- Take each piece of veal and coat it in the flour mixture. Make sure to shake off any excess flour. This allows for a nice, even browning when you cook it. Just picture how golden and crispy that veal will look once done.
- Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add 2 tablespoons of butter. When the butter foams, carefully place the veal in the pan. Sear each piece for about 2 to 3 minutes on each side until golden brown. Don’t overcrowd the pan. You want each piece to get that beautiful crust.
- After you’ve seared the veal, remove them from the skillet and set aside on a warm plate. In the same skillet, lower the heat and add the finely chopped garlic. Allow it to cook for about 30 seconds until fragrant. Next, pour the white wine into the skillet, scraping up any browned bits from the bottom. Those bits carry lots of flavor.
- After the wine has reduced slightly (about 2 minutes), add the chicken stock to the pan. Stir well, and let it simmer for about 3 minutes. This will reduce and thicken your sauce.
- Now that your sauce is simmering beautifully, it’s time to add the lemon juice, capers, Dijon mustard, and fresh thyme. Stir everything together and adjust the seasoning with salt and pepper. You want it zesty!
- Return the veal to the skillet, tossing gently to coat each piece in that delicious sauce. Allow it to simmer for another minute. Just enough time for the veal to soak up some of that sauce.
- Finally, serve your veal piccata! Plate it up with a sprinkle of fresh parsley for a pop of color. You could add a wedge of lemon for added zest. Enjoy!
Notes
- Use room temperature veal: Allow your veal to sit at room temperature for about 30 minutes before cooking. This helps it cook evenly.
- Quality Ingredients Matter: Invest in a good quality white wine and fresh herbs. They significantly enhance the flavor of the dish.
- Don’t rush the dredging: Take your time when coating the veal in flour. A thorough coating will create a perfect crust.
- Deglaze properly: When adding wine, scrape the bottom of the pan well. Those browned bits are packed with flavor.
- Adjust heat carefully: If the pan gets too hot, your butter can burn quickly. Keep your heat at medium to maintain control.
Nutrition
Frequently Asked Questions (FAQs)
Conclusion
Crafting Barefoot Contessa Veal Piccata is not just about following a recipe; it’s about creating a flavorful experience that you and your guests will enjoy. The next time you’re in the mood for something truly delightful, pull out this recipe. Get ready to impress everyone at the table!
This dish has a way of transforming dinner into a memorable occasion. So, roll up your sleeves and let this sumptuous meal unfold in your kitchen. Don’t forget to share some laughs along the way and enjoy every step of the cooking journey. Buon appetito!
