Veal Piccata & Garlicky Green Beans
Sometimes, a classic just needs a little shortcut. This Veal Piccata is everything you love about the dish—tender, golden-seared veal in a bright, briny, butter-kissed lemon sauce—but made even easier with Dorot Gardens Garlic and Parsley Cubes. No chopping, no mincing, no fuss—just straight to the good stuff.
Veal Piccata & Garlicky Green Beans
Servings: 4
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Veal Piccata
Ingredients:
- 4 veal cutlets (about ¼ inch thick)
- Salt and pepper, to taste
- ½ cup all-purpose flour (for dredging)
- 2 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 3 cubes Dorot Gardens Frozen Garlic
- ½ cup dry white wine
- ½ cup chicken broth
- ¼ cup fresh lemon juice (about 1 lemon)
- 2 tbsp capers, drained
- 5 cubes Dorot Gardens Frozen Parsley
- Lemon slices, for garnish
Instructions:
- Dredge the Cutlets: Season veal cutlets with salt and pepper. Dredge lightly in flour, shaking off excess.
- Sear the Cutlets: Heat olive oil and 1 tbsp butter in a skillet over medium-high heat. Sear veal for 2 minutes per side until golden. Remove and set aside.
- Make the Sauce: In the same pan, add 1 tbsp butter and garlic cubes. Sauté for 30 seconds. Pour in wine and scrape up brown bits. Reduce 2 minutes. Whisk in broth, then add lemon juice and capers. Simmer for 2–3 minutes.
- Add the Veal and Finish: Return veal to skillet and spoon sauce over top. Simmer 1–2 minutes. Stir in remaining butter and parsley cubes.
- Serve: Plate veal, spoon extra sauce on top, and garnish with lemon slices. Serve with pasta or the green beans below.
Dorot Garlicky Green Beans
Ingredients:
- 2 tbsp olive oil
- 3 cubes Dorot Gardens Frozen Garlic
- 4 cubes Dorot Gardens Frozen Glazed Onions
- ¼ tsp red pepper flakes
- 1 lb fresh green beans, trimmed
- 2 tbsp chicken stock
- Salt and pepper, to taste
- 1 tbsp lemon juice (optional, for brightness)
- 1 tbsp butter (optional, for extra richness)
Instructions:
- Cook the Aromatics: Heat olive oil in a skillet over medium heat. Add garlic, glazed onions, and red pepper flakes. Sauté 2–3 minutes until thawed and fragrant.
- Steam the Beans: Add green beans and toss to coat. Pour in chicken stock, cover, and steam 3–5 minutes until tender-crisp.
- Season and Serve: Season with salt and pepper. Stir in lemon juice and butter if using. Serve warm.
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