Veal Piccata with Potatoes
Yield: 2
Veal Piccata with Potatoes
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
Golden veal in a bright lemon-caper butter sauce, served with crisp potatoes and silky spinach, delivers a plate that feels both effortlessly refined and deeply satisfying.
Ingredients
- 10 ounces waxy potatoes, cut into large bite-sized pieces
- kosher salt, to taste
- 2 tablespoons olive oil, divided
- freshly ground black pepper, to taste
- 2 veal cutlets, pounded thin
- 1/4 cup all-purpose flour
- 2 tablespoons unsalted butter, divided
- 1/3 cup dry white wine
- 1/4 cup chicken stock
- 1 lemon, juiced
- 2 tablespoons capers
- 3 tablespoons parsley, finely chopped
- 8 ounces spinach
- 1 clove garlic, thinly sliced
Instructions
- Start with the potatoes. Bring a pot of well-salted water to a boil and add the potatoes. Simmer for about 8-10 minutes, just until tender but not falling apart. Drain and allow them to steam dry for a few minutes.
- Toss the potatoes with 1 tablespoon olive oil, salt, and pepper. Spread onto a baking sheet and roast at 425°F (220°C) for 25-30 minutes, turning once, until deeply golden and crisp.
- While the potatoes roast, prepare the veal. Season lightly with salt and pepper, then dredge in flour, shaking off the excess. The coating should be barely there.
- Heat the remaining tablespoon of olive oil with 1 tablespoon butter in a pan over medium-high heat. Once hot, add the veal and cook for about 2 minutes per side until lightly golden. Remove and set aside.
- Lower the heat slightly. Add the white wine to deglaze, scraping up any browned bits, and let it reduce by about half. Add the chicken stock, lemon juice, and capers, and let the sauce simmer gently for 2-3 minutes until it tightens slightly.
- Swirl in the remaining tablespoon of butter to finish the sauce. Return the veal to the pan briefly, just to coat and warm through. Remove from the heat and scatter over the parsley.
- Just before serving, prepare the spinach. Warm a small pan over medium heat with a drizzle of olive oil, add the sliced garlic, and cook gently until fragrant—no browning. Add the spinach and toss until just wilted, then season lightly with salt.
Costs
- Total Cost: $14.04
- Cost per Serving: $7.02
Costs calculated in May 2026 in Cleveland, USA, using ingredients from Aldi, with the exception of veal from Market District, and oil and flour from Thrive Market.
Nutrition Facts
Calories
658Fat
32 gSat. Fat
11 gCarbs
43 gFiber
6 gNet carbs
37 gSugar
4 gProtein
45 gSodium
591 mgCholesterol
164 mgNutritional information is an estimate only, and depends on the ingredients you use.
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