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Veal Piccata with Green Peppers

Veal Piccata with Green Peppers

Egg-dipped veal scaloppine pan-fried golden, topped with green peppers and garlic deglazed in white wine.

Yield Serves 4
Total Time 30 minutes
Main Ingredients Olive Oil
Category Meat

Prep: 15 minutes  ·  Cook: 15 minutes

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Veal Piccata with Green Peppers — prepared dish

What Is Veal Piccata with Green Peppers?

Thin veal scaloppine in a seasoned flour-and-egg coating, pan-fried golden, finished with a quick sauté of green peppers and garlic deglazed with white wine.

Why Make Veal Piccata with Green Peppers?

Unico Products Used in This Recipe

Veal Piccata with Green Peppers — Shopping List (4 servings)

Ingredients

  • 450 g veal (inside cut (1 lb))
  • 3 tbsp flour
  • 1/2 tbsp salt
  • pepper (to taste)
  • 1/2 tbsp oregano
  • 2 eggs (beaten)
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 2 green peppers (thinly sliced)
  • 1 clove garlic (minced)
  • 120 mL white wine (4 oz)
  • 1 tbsp parsley (chopped)
Adjust servings 4

Instructions

  1. Cut the veal into 8 pieces and pound into thin scaloppine.
  2. Dredge lightly in the flour seasoned with salt, pepper and oregano, then dip in the beaten egg.
  3. Heat the oil and butter in a large frying pan and cook the veal 2 minutes per side; remove and keep warm.
  4. Add the green peppers and garlic to the pan and cook, stirring, for 5 minutes.
  5. Add the wine and cook another 3-5 minutes.
  6. Pour the pepper sauce over the veal and serve sprinkled with parsley.

Cooking Tips

  • Pound the scaloppine thin and even
  • Season the flour — it's the flavour layer
  • Two minutes a side; thin veal overcooks fast
  • Scrape the pan when the wine goes in
  • Serve immediately while the coating is crisp

Frequently Asked Questions About Veal Piccata with Green Peppers

  1. 1. Is this a traditional piccata?

    Not strictly — the egg dip is closer to veal francese, so expect a richer coating.

  2. 2. Can I use chicken instead?

    Yes — thin chicken cutlets take the same coating and timing.

  3. 3. Why both oil and butter?

    Oil raises the smoke point, butter brings the flavour.

  4. 4. What can I substitute for the wine?

    Chicken stock with a squeeze of lemon.

  5. 5. What sides suit it?

    Buttered pasta, rice or simply lemon wedges and a salad.

Veal Piccata with Green Peppers Made Simple

Veal Piccata with Green Peppers crosses crisp francese-style veal with a sweet pepper pan sauce. A glug of Unico olive oil handles the golden frying.