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Veal Piccata

A quick and comforting Italian dish featuring tender veal in a bright lemony white wine sauce elevated with capers.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Veal cutlets, thin and evenly sliced Choose veal cutlets that are thin; pound thicker ones between plastic wrap.
  • 1/4 cup All-purpose flour For a light coating.
  • to taste Salt and black pepper For seasoning.
  • 3 tablespoons Olive oil For cooking.
  • 1 tablespoon Butter Adds richness to the sauce.
  • 1/2 cup Dry white wine Use a wine you would drink.
  • 1/4 cup Fresh lemon juice Freshly squeezed is preferred.
  • 1 cup Chicken broth Or veal stock if available.
  • 2 tablespoons Capers Drained.
  • 2 tablespoons Parsley Chopped, for garnish.

Method
 

Preparation
  1. Pat the veal cutlets dry with paper towels. Season both sides with salt and pepper, then dredge lightly in flour and shake off the excess.
Cooking
  1. Heat olive oil and butter in a large skillet over medium-high heat. Cook the veal for about 1 to 2 minutes on each side until lightly golden, then transfer to a plate.
  2. Lower the heat to medium and add the white wine to the pan, scraping up the browned bits. Let it simmer for 1 to 2 minutes.
  3. Add chicken broth, lemon juice, and capers to the pan. Simmer for a few more minutes until slightly reduced.
  4. Return the veal to the pan, spooning the sauce over it. Cook for an additional 1 to 2 minutes until the veal is cooked through.
  5. Remove from heat, swirl in a little butter for gloss, and sprinkle with parsley before serving.

Notes

Serve immediately with pasta, mashed potatoes, or crusty bread to soak up the sauce. Adding garlic and experimenting with chicken cutlets are optional variations.