Piccatina al Limone is a traditional Italian veal dish typically served as a second course.
Thinly sliced veal is dredged in flour then fried in butter until browned and crispy. A creamy sauce is made with the remaining melted butter flavoured with dry white wine, lemon juice and fresh sage leaves.
We’re certain your family and friends will love our easy homemade Piccatina di Vitello recipe, a mouth-watering comfort food best served with your favourite al dente pasta!
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What Is Piccatina al Limone?
Piccatina al Limone, also known as Piccata al Limone, is a popular Italian second course made of veal.
Piccata is an Italian word, the feminine form of the word piccato, meaning “larded.” The Italian culinary term means “to be pounded flat.” In Italian, piccatina means “little,” referencing the fact that the slices of meat are small in size like scallopini.
Traditional piccata describes meat, usually veal or chicken, that is thinly sliced, dredged in flour, browned, and then served in a sauce containing lemon juice, butter, and capers.
Piccatina al Limone is a unique version of the classic Italian veal dish featuring a creamy butter sauce prepared with white wine, lemon and fresh sage leaves.
When someone is cooking Piccatina di Vitello it means they are preparing piccata al limone with thinly sliced veal rather than chicken.
Travel to Italy by Cooking Piccatina di Vitello at Home
I love traveling to Europe!
During my first visit to the continent I traveled for 5 months by train and plane. I had the opportunity to eat my way through Ireland, Scotland, England, Wales, Portugal, Spain, Belgium, Holland, Luxembourg, Iceland, Denmark, Norway, Sweden, Finland, Russia, Estonia, Latvia, Poland, Czech Republic, Germany, Austria, Switzerland, Lichtenstein, Croatia, Bosnia, Hungary, Romania, Slovakia, Greece, Turkey, France, Malta and Italy.
What I love most about traveling to Italy is the opportunity to sample unique dishes in each region and city. The dishes in Tuscany (Florence, Pisa, Volterra, Saturnia, Pitigliano, Sorano, Montalcino, Siena) are unique from what you’d find in Venice, Modena, Milan, Rome and the Amalfi Coast.
Piccatina al Limone is a dish more common in the United States than in Italy. Culinary historians believe the dish became popular in the 1930s as Italian immigrants craved the flavours of southern Italy where lemons are abundant.
That doesn’t mean you can’t find Piccatina di Vitello in Italy. I actually had a delicious plate of Italian veal smothered in lemon butter sauce on a trip to the Amalfi Coast. A perfect use for those humongous Amalfi lemons used to make limoncello!
Once back home from your holiday you’ll have a newfound appreciation for the flavours of southern Italy and can impress friends and family by making this decadent Piccata al Limone recipe!
My Family Loves Italian Veal
I love cooking Italian food for my friends and family!
After enjoying a culinary adventure to enjoy the top tastes of the Amalfi Coast I was keen to share my love for Piccatina di Vitello.
I knew my parents would enjoy Piccatina al Limone as they love chicken scaloppini, creamy lemon sauce and tender veal dishes.
I served this quick & easy Italian veal dish with al dente pasta topped with Parmigiano Reggiano. Serve with a cool and crisp glass of dry white wine. The acidity in the wine helps cut through the rich fat in the lemon butter sauce.
The dish was obviously an instant hit so we now prepare it once or twice a year usually on warm summer nights using fresh sage from our herb garden.
Piccatina al Limone Recipe Cooking Tips
This decadent Piccatina al Limone recipe is quick & easy to make at home.
- We suggest preparing this recipe in a large nonstick skillet as it allows you to easily shallow fry 3-4 pieces of veal escalopes at a time.
- We’ve used thinly sliced veal in this recipe but you can substitute for beef or chicken breast if you prefer.
- The sauce is flavoured with fresh sage but you can substitute with more traditional parsley and capers.
- Open up a bottle of your favourite dry white wine and serve whatever is left in the bottle with your meal.
- Piccatina di Vitello at a traditional Italian feast is typically served as a second course. If you’re keen to serve your guests a meal on one plate toss your favourite al dente pasta in a simple butter and lemon sauce on the side.
- We like to serve the pasta sprinkled with Parmigiano Reggiano but you can use other Italian hard cheeses like pecorino or asiago.
- For a healthier option serve Piccata al Limone on a plate with slices of fresh tomato sprinkled with salt and pepper.
Where To Eat Piccatina al Limone
If you live in a large city in Canada or America you’ll likely have access to a local Italian restaurant that serves Piccatina al Limone.
Haven’t traveled to Italy before? It may be helpful to first sample Italian veal at a local Italian restaurant to better understand how the dish is served. Your can determine the number of veal slices to serve on each plate, thickness of the butter lemon sauce and complimentary side dishes to serve at the table.
In Toronto, popular Italian restaurants in Yorkville, King West and Ossington that may serve a homemade Piccata al Limone include: Buca, Superpoint, Amano, Fabbrica, Oretta, FIGO, Nodo, Locale Mercatto, The Good Son, Taverna Mercatto, Ascari Enoteca, Il Fornello, Gusto 101 or Bar Vendetta.
What To Serve With Homemade Piccatina al Limone
There’s nothing more comforting than slicing through a steaming plate of homemade Piccatina al Limone.
The popular Italian veal dish is often served as a second course at a traditional multi course dinner. If you’re serving a simple dinner party menu feel free to serve two to three slices of veal on each plate with your favourite al dente pasta on the side.
Since the dish is hearty we usually serve it with a fresh salad like Roasted Pumpkin Feta Salad, Roasted Beetroot Salad, Garlic Lemon Chickpea Avocado Salad or Fennel, Apple, Celery and Roasted Hazelnut Salad.
If you’re hosting an Italian-themed dinner party we suggest serving this Piccatina al Limone recipe as part of a buffet featuring other popular dishes and drinks like:
- Burrata Bruschetta Crostini
- Lumache Rigate Snail Pasta with Garlic Butter
- Creamy Saffron Tagliatelle Pasta with Ricotta and Mint
- Mafalda Pasta Noodles
- Ndunderi Amalfi Lemon Ricotta Gnocchi
- Fresh Fig Prosciutto Grilled Cheese Sandwich
- Gorgonzola Risotto al Radicchio
- Crispy Roast Chicken and Leek Risotto
- Sartu Di Riso Italian Baked Risotto
- Cheesy Polenta
- Involtini di Pollo
- Aperol Gin Cocktail
- Italian Prosecco and Gin Cocktail
- Amaretto Disaronno Sour
- Negroni Spritz Cocktail
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How To Make Traditional Veal Piccatina al Limone
Piccatina al Limone
Equipment
- Large Nonstick Skillet
- spatula
- measuring cups
- measuring spoons
Ingredients
- 400 g Veal Escalopes thinly sliced
- All Purpose Flour for dusting
- 1/3 cup Butter
- 6 Sage Leaves
- 1 Lemon zest and juice
- 1/3 cup Dry White Wine
- Kosher Salt and Black Pepper
Instructions
- Dust the veal in four, shaking off any excess.
- Melt the butter in a large nonstick skillet and add the sage leaves. Add the veal slices and fry over medium heat for 3 minutes on each side.
- Pour in the lemon juice and white wine, gently shaking the pan, allowing the sauce to evaporate until it has reduced in half and has a creamy consistency.
- Remove from the heat, season with salt and pepper to taste and serve sprinkled with lemon zest.
Nutrition
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