The World's Food
×
About
Contact
Dishes
Regions
Africa
Algeria
Angola
Benin
Botswana
Burkina Faso
Burundi
Cameroon
Canary Islands (Spain)
Cape Verde
Central African Republic
Ceuta (Spain)
Chad
Comoros
Democratic Republic of the Congo
Djibouti
Egypt
Equatorial Guinea
Eritrea
Eswatini
Ethiopia
Gabon
Ghana
Guinea
Guinea-Bissau
Ivory Coast
Kenya
Lesotho
Liberia
Libya
Madagascar
Madeira (Portugal)
Malawi
Mali
Mauritania
Mauritius
Mayotte (France)
Morocco
Mozambique
Namibia
Niger
Nigeria
Republic of the Congo
Reunion (France)
Rwanda
Saint Helena, Ascension and Tristan da Cunha (United Kingdom)
São Tomé and Príncipe
Senegal
Seychelles
Sierra Leone
Somalia
South Africa
South Sudan
Sudan
Tanzania
The Gambia
Togo
Tunisia
Uganda
Western Sahara
Zambia
Zimbabwe
Asia
Afghanistan
Bahrain
Bangladesh
Bhutan
Brunei
Cambodia
China
Hong Kong (China)
India
Indonesia
Iran
Iraq
Israel
Japan
Jordan
Kazakhstan
Kuwait
Kyrgyzstan
Laos
Lebanon
Malaysia
Maldives
Mongolia
Myanmar
Nepal
North Korea
Oman
Pakistan
Palestine
Philippines
Qatar
Saudi Arabia
Singapore
South Korea
Sri Lanka
Syria
Taiwan
Tajikistan
Thailand
Tibet (China)
Timor-Leste
Turkmenistan
United Arab Emirates
Uzbekistan
Vietnam
Yemen
Europe
Albania
Andorra
Armenia
Austria
Azerbaijan
Azores (Portugal)
Belarus
Belgium
Bosnia and Herzegovina
Bulgaria
Croatia
Cyprus
Czech Republic
Denmark
Estonia
Finland
France
Georgia
Germany
Greece
Hungary
Iceland
Ireland
Italy
Kosovo
Latvia
Liechtenstein
Lithuania
Luxembourg
Malta
Moldova
Monaco
Montenegro
Netherlands
North Macedonia
Norway
Poland
Portugal
Romania
Russia
San Marino
Serbia
Slovakia
Slovenia
Spain
Sweden
Switzerland
Turkey
Ukraine
United Kingdom
Vatican City
North America
Anguilla (United Kingdom)
Antigua and Barbuda
Aruba (Netherlands)
Bahamas
Barbados
Belize
Bermuda (United Kingdom)
Bonaire (Netherlands)
British Virgin Islands (United Kingdom)
Canada
Cayman Islands (United Kingdom)
Costa Rica
Cuba
Curaçao (Netherlands)
Dominica
Dominican Republic
El Salvador
Greenland (Denmark)
Grenada
Guadeloupe (France)
Guatemala
Haiti
Honduras
Jamaica
Martinique (France)
Mexico
Montserrat (United Kingdom)
Nicaragua
Panama
Puerto Rico (United States)
Saba (Netherlands)
Saint Barthelemy (France)
Saint Kitts and Nevis
Saint Lucia
Saint Martin (France)
Saint Pierre and Miquelon (France)
Saint Vincent and the Grenadines
Sint Eustatius (Netherlands)
Sint Maarten (Netherlands)
Trinidad and Tobago
Turks and Caicos Islands (United Kingdom)
U.S. Virgin Islands (United States)
United States
Oceania
American Samoa (United States)
Australia
Federated States of Micronesia
Fiji
French Polynesia (France)
Guam (United States)
Hawaii (United States)
Kiribati
Marshall Islands
Nauru
New Caledonia (France)
New Zealand
Niue
Northern Mariana Islands (United States)
Palau
Papua New Guinea
Pitcairn Islands (United Kingdom)
Samoa
Solomon Islands
Tonga
Tuvalu
Vanuatu
Wallis and Futuna (France)
South America
Argentina
Bolivia
Brazil
Chile
Colombia
Ecuador
Falkland Islands (United Kingdom)
French Guiana
Guyana
Paraguay
Peru
Suriname
Uruguay
Venezuela
Sign in
Home
Regions
Europe
Vatican City
Swiss Guards and Roman Cuisine
Piccata di vitello
Thinly sliced and pan-fried veal with a sauce made with butter, lemon juice and capers
Licence
Source
Recipes
Veal Piccata – Giadzy
This is a classic for a reason: It couldn't be easier to make—or more of a treat. The piquant sauce gets a double dose of tang from lemon juice and capers...
Classic Veal Piccata Recipe
Veal piccata is a comforting Italian-American meal you can have on the table in under 30 minutes. Thin veal cutlets are browned, then draped in a lemony sauce...
The Best Veal Piccata Recipe | Italian Kitchen Confessions
Classic Veal Piccata is an elegant and scrumptious recipe, which takes only a few simple ingredients to prepare and its secret is all in the sauce...
Easy Veal Piccata | Saveur
Follow these simple steps to make the Italian classic in under an hour...
Veal Piccata with Lemon and Capers - 2 Sisters Recipes by Anna and Liz
Veal Piccata with Lemon and Capers ~ is an easy, satisfying dish that's ready in 15 minutes! Veal Piccata, also known as Veal Scallopini...
Whole Foods Market UK
Get hungry for local, organic, plant-based & more. Browse products, find recipes. Get delivery, pick up & order catering...
Rachael’s Veal Piccata with Gem Romaine Salad with Pears and Walnuts | Recipe - Rachael Ray Show
You can swap the veal for pork or chicken in this piccata dish, but veal is Rach's personal favorite...
Veal Piccata - Italian Recipes
This piquant dish depends on real dairy butter for its success. Do not use margarine; the sauce will not thicken properly...
Veal Piccata (Piccata di Vitello) – Stefan's Gourmet Blog
When I saw Richard’s post on Chicken Piccata, I knew I had to make this with veal scaloppine. Piccata is a classic dish from Lombardia that is traditionally made with veal, but can also be ma…...
Veal Piccata - Catelli Brothers
Catelli Brothers, a tradition of quality veal & lamb products. North America’s largest veal and lamb packer. To order veal & lamb call (856) 869-9293...
Easy Veal Recipes & Ideas
F&W offers remarkable tips and recipes to make the best veal dishes at home. Its fine texture is highlighted in a number of Italian dishes from veal parmesan to osso buco as well as veal chops and stews...
Keto Veal Piccata - Diabetic Chef's Recipes
Keto Veal Piccata is not so unlike a Veal/Pork/Chicken/Schnitzel ala Holstein except the picatta is not dredged in peanut flour or.....
Prev
Next
Associated Dishes
Ravioli
Main
Penne pasta alla grappa
Main
Tagliata di manzo
Main
Piccata di vitello
Main