Veal Piccata
Tender, thin veal cutlets are pan-seared to a golden brown and bathed in a bright, tangy sauce of lemon, butter, and capers. An elegant Italian-American classic that comes together in under 30 minutes, perfect for a weeknight dinner.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Veal
- b.If your veal cutlets are thicker than 1/4 inch, place them one at a time between two sheets of plastic wrap. Gently pound them to an even 1/8-inch thickness using a meat mallet or the bottom of a heavy skillet.
- c.In a shallow dish, whisk together the all-purpose flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- d.Pat the veal cutlets dry with a paper towel, then dredge each piece in the seasoned flour, ensuring a light, even coating. Shake off any excess flour and set the cutlets on a wire rack or clean plate.
- 2
Step 2
- a.Sear the Veal Cutlets
- b.In a large skillet or sauté pan, heat 2 tablespoons of olive oil and 2 tablespoons of the butter over medium-high heat. The butter should be foaming but not browning.
- c.Working in batches to avoid overcrowding the pan, carefully place two veal cutlets in the hot skillet. Cook for 2-3 minutes per side, until they are golden brown and cooked through.
- d.Transfer the cooked veal to a plate and tent loosely with foil to keep warm. Repeat the process with the remaining two cutlets.
- 3
Step 3
- a.Create the Pan Sauce
- b.Reduce the heat to medium. Pour the dry white wine into the skillet to deglaze, using a wooden spoon to scrape up any flavorful browned bits (fond) from the bottom of the pan.
- c.Allow the wine to simmer and reduce by about half, which should take approximately 2 minutes.
- d.Stir in the chicken broth, freshly squeezed lemon juice, and rinsed capers. Bring the sauce to a gentle simmer and cook for 3-4 minutes to allow the flavors to meld together.
- e.Taste the sauce and adjust seasoning with a pinch more salt or pepper if needed.
- 4
Step 4
- a.Finish and Serve
- b.Remove the skillet from the heat. Whisk in the remaining 2 tablespoons of cold butter, one piece at a time. This process, called 'monter au beurre', will create a smooth, slightly thickened, and glossy sauce.
- c.Return the seared veal cutlets and any accumulated juices back to the pan. Spoon the sauce over the cutlets to coat them.
- d.Garnish generously with fresh chopped parsley and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most tender result, be careful not to overcook the veal. It's very thin and cooks in just a few minutes.
- 2Don't overcrowd the skillet when searing the veal. Cook in two batches to ensure each cutlet gets a beautiful golden-brown crust.
- 3Using cold butter at the end is crucial for emulsifying the sauce properly and giving it a velvety texture.
- 4Freshly squeezed lemon juice is key for the best flavor. Bottled juice can have a muted or slightly bitter taste.
- 5If you prefer to cook without alcohol, you can replace the white wine with an equal amount of additional chicken broth and a teaspoon of white wine vinegar for acidity.
- 6Veal Piccata is wonderful served over angel hair pasta, mashed potatoes, or creamy polenta to soak up the delicious sauce.
Adapt it for your goals.
Protein Swap
This recipe works beautifully with other thinly pounded proteins. Try it with boneless, skinless chicken breasts to make Chicken Piccata, or with thin pork cutlets for Pork Piccata.
Add VegetablesAdd Vegetables
Sauté sliced mushrooms in the pan after searing the veal and before making the sauce. Artichoke hearts are also a delicious addition; add them to the sauce along with the capers.
Creamy PiccataCreamy Piccata
For a richer, creamier sauce, add 2-3 tablespoons of heavy cream to the pan along with the chicken broth and allow it to simmer and reduce slightly.
Why this is on our healthy list.
Excellent Source of Lean Protein
Veal is a high-quality lean protein, essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Rich in B Vitamins
This dish provides significant amounts of B vitamins, particularly B12 and Niacin (B3), which are crucial for energy metabolism, nervous system health, and the formation of red blood cells.
Provides Key Minerals
Veal is a good source of essential minerals like zinc, which supports immune function, and phosphorus, which is vital for strong bones and teeth.
Frequently asked questions
A single serving of this Veal Piccata recipe contains approximately 350-400 calories, depending on the exact size of the cutlet and the amount of sauce absorbed. This does not include any side dishes like pasta or potatoes.