whats the difference between veal piccata and veal francese

Storage & Reheating Instructions

Storage: If you suspect you won’t eat all the piccata at one meal, it’s best not to add the cutlets back to the pan to warm up. This will help keep the veal from getting limp and soggy. Store leftover veal cutlets and the lemon-caper sauce in separate sealed containers in the fridge for up to 4 days.

Reheating: Bring the sauce to a simmer in a skillet over medium heat, then reduce heat to low and add the cutlets until heated through.

How to Make Veal Piccata

• Season the veal cutlets and dredge them in flour.
• Melt 2 tablespoons of butter with the oil in a large skillet.

• Working in batches, cook the veal until golden brown.
• Flip the cutlets and sear the other side. Transfer to a serving platter and repeat with the remaining cutlets, adding more butter and oil if needed.

• Add the white wine and lemon slices to the skillet.
• Pour the stock into the skillet with the lemon slices and simmer the sauce until it’s reduced by half.

• Add the capers and parsley to the skillet then drop in the butter.
• Swirl the pan to melt the butter and emulsify the sauce.
• Return the veal to the skillet (below) and turn to coat each piece in the sauce. Let the cutlets sit in the sauce for a few minutes to warm through before serving.

Place your cutlets between two sheets of plastic wrap and use the waffled side of a meat mallet or a heavy cast-iron skillet to flatten the cutlets until they are about 1/4-inch thick. You can smooth the surface of the meat by lightly pounding with the smooth side of the mallet once you’ve achieved your desired thickness. If you’re substituting boneless chicken breasts for this veal piccata recipe, use only the smooth side of the mallet for pounding as the waffled side can cause the more delicate chicken meat to tear.

Buttered pasta is a classic accompaniment to this easy veal piccata recipe, and you’ll love drizzling the extra sauce over steamed broccoli or sautéed green beans.

Use veal cutlets, which are thin pieces cut from the top round. They are often labeled as “round steak” or “veal scallopini.” As I always say, find a reliable butcher who can help.

The two dishes are prepared similarly by pan-frying veal and serving it in a lemon-butter sauce. However, veal francese is coated in an egg wash as well as flour before searing, while veal piccata is not. Also, piccata includes capers, and francese doesn’t.

• Pound your veal to an even thickness so that it cooks evenly. Or have your butcher do it for you.
• Make sure the butter is fully melted and the oil is hot before adding the veal to the skillet. This will promote browning.
• Serve this immediately, as the coating will soften and become gummy if allowed to sit too long.

How to cook veal francese– Look What’s Cookin’- Culinary Institute of Virginia

FAQ

What is veal piccata made of?

What goes with veal piccata?

What is the difference between veal Francaise and piccata?

They are both made with a lemon butter sauce, but the big difference is that veal Francaise dips the cutlet into flour and an egg wash before frying, and veal piccata only dips the cutlet into flour. Another slight difference is piccata adds capers to its sauce, and Francaise does not.

What does veal piccata taste like?

Veal Piccata tastes like a rich and tangy combination of flavors since the veal gives it a tender and succulent texture. The main difference between Veal Francese and Veal Piccata lies in their preparation and sauce. Veal Francese is coated with egg and bathed in a lemon-butter-wine sauce.

How to make veal piccata?

Veal Piccata is an elegant and scrumptious dish, which takes only a few simple ingredients to make. The secret for the perfect Veal Piccata is in the sauce and in the balance of all its ingredients. First, gather all your ingredients. Proceed by coating lightly and evenly the meat in flour, spiced with salt and pepper. (See notes).

What is the difference between veal marsala & veal piccata?

The distinction between Veal Marsala and Veal Piccata is primarily in flavor and key ingredients. Veal Marsala incorporates Marsala wine and mushrooms, delivering a rich and slightly sweet profile. On the other hand, Veal Piccata, with its white wine, capers, and lemon juice, offers a zestier and more savory experience.