Veal Piccata
Veal Piccata is a classic Italian-American dish featuring thin, tenderized veal cutlets that are lightly dredged in flour, pan-fried in butter, and finished with a bright, tangy sauce of lemon, white wine, and capers. It's a quick-cooking, elegant meal that's become a staple in Italian restaurants worldwide.
🍽️ Nutrition at a glance
This dish is high in protein from the veal and moderate in fat from the butter and cooking oil, with minimal carbohydrates. A typical serving provides a good source of B vitamins and iron, and generally falls in the range of 300-450 calories per serving, depending on portion size and sauce richness.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 32 g |
| Carbs | 8 g |
| Fat | 20 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 680 mg |
| Potassium | 450 mg |
| Phosphorus | 320 mg |
| Selenium | 30 mcg |
| Vitamin B12 | 2.5 mcg |
| Niacin (B3) | 8 mg |
| Iron | 3.5 mg |
| Zinc | 5 mg |
| Vitamin B6 | 0.6 mg |
Per 1 serving (approx. 200 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a prime example of Italian-American culinary adaptation, where the traditional Italian 'piccata' preparation (often used for fish) was applied to veal in the US. Nutritionally, the lemon juice in the sauce not only adds flavor but also helps tenderize the meat and can aid in the absorption of iron from the veal.
