Go Back

Veal Piccata

Tender veal cutlets sautéed to golden perfection and bathed in a tangy lemon caper sauce, perfect for quick and impressive weeknight dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound veal cutlets thinly sliced
  • 1/2 cup all-purpose flour for dredging
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup olive oil
  • 1/4 cup white wine or chicken broth
  • 1/4 cup fresh lemon juice about 2 lemons
  • 2 tablespoons capers drained
  • 2 tablespoons butter
  • Fresh parsley for garnish

Equipment

  • Large skillet
  • Meat mallet or rolling pin
  • Plate for dredging
  • Measuring spoons
  • Serving platter

Method
 

  1. Place veal cutlets between plastic wrap and pound with a meat mallet to 1/4 inch thickness.
  2. On a plate, combine flour, salt, and pepper, then dredge each cutlet, shaking off excess flour.
  3. Heat olive oil in a large skillet over medium-high heat until shimmering.
  4. Add cutlets in a single layer and cook for 2-3 minutes per side until golden brown; work in batches if needed.
  5. Transfer veal to a plate and keep warm, then pour white wine or broth into the skillet and scrape up browned bits.
  6. Stir in lemon juice and capers, then simmer the sauce for 2 minutes.
  7. Add butter and stir until melted to enrich the sauce.
  8. Return veal to the skillet and coat with sauce, garnish with fresh parsley, and serve immediately.

Notes

For an even richer flavor, let the sauce simmer a bit longer before returning the veal to the skillet.