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Veal Piccata
4.8 from 100 votes

Veal Piccata

Veal Piccata features tender veal cutlets lightly dredged in flour and pan-seared to a golden brown, then finished with a bright sauce of white wine, lemon, capers, and parsley. The quick cooking process preserves the meat's delicate texture while the lemon-caper sauce adds a tangy, savory balance. This dish suits those seeking a flavorful main course with a sharp citrus kick and subtle butter richness.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 6 servings
Calories: 322 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • Twelve (2- to 3-ounce) veal top round cutlets (or chicken breast or turkey cutlets), pounded until 1/4-inch (6-mm) thick
  • salt Kosher salt and freshly ground
  • black pepper Kosher salt and freshly ground
  • 1/2 cup all-purpose flour
  • 4 tablespoons (2 oz) butter plus more as needed, unsalted
  • 2 tablespoons olive oil plus more as needed
  • 1/2 cup white wine dry
  • 1 1/4 cups chicken stock or canned chicken broth, homemade
  • 1 lemon preferably organic, thinly sliced and seeded
  • 1 tablespoon lemon juice fresh
  • 1/4 cup capers drained
  • 2 tablespoons parsley leaves chopped, fresh, flat-leaf

Instructions

    Cup of Yum
  1. Season the veal on both sides with the salt and pepper and dredge in the flour, shaking off any excess. Transfer to a plate.
  2. Heat 2 tablespoons of the butter and the oil in a 12-inch (30-cm) skillet over medium-high heat.
  3. When the fat is hot, add the cutlets in batches. Don't crowd the skillet!
  4. Sear the veal, turning once, until golden brown, about 1 1/2 minutes per side, 3 minutes total.☞ TESTER TIP: If using chicken or turkey, cook until no trace of pink remains, about 3 minutes per side.
  5. Transfer the cutlets to a platter, cover loosely, and repeat with the remaining veal. If necessary, add more butter and oil to the skillet.
  6. Pour the wine into the skillet and cook over medium-high heat, scraping the browned bits, until reduced by half, about 3 minutes. Add the stock and lemon slices and bring to a boil.
  7. Cook the sauce until reduced by half, about 8 minutes. Add the remaining 2 tablespoons butter, lemon juice, capers, and parsley, and season with salt and pepper. Turn off the heat and tilt the pan to swirl the butter until blended into the sauce.
  8. Add the cutlets back to the skillet, turn to coat them with the sauce, and let them warm through.
  9. Arrange the cutlets on a platter. Pour the remaining sauce over top and serve immediately.

Notes

  • Pound veal evenly for uniform cooking or have your butcher prepare it thinly sliced.
  • Preheat the skillet with butter and oil fully before searing to promote proper browning.
  • Serve the dish immediately after cooking to keep the coating crisp and flavorful.

Nutrition Information

Serving 1portion Calories 322kcal (16%) Carbohydrates 12g (4%) Protein 27g (54%) Fat 17g (26%) Saturated Fat 7g (35%) Monounsaturated Fat 7g (35%) Trans Fat 1g (50%) Cholesterol 111mg (37%) Sodium 348mg (15%) Fiber 1g (4%) Sugar 1g (2%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 322

% Daily Value*

Serving 1portion
Calories 322kcal 16%
Carbohydrates 12g 4%
Protein 27g 54%
Fat 17g 26%
Saturated Fat 7g 35%
Monounsaturated Fat 7g 35%
Trans Fat 1g 50%
Cholesterol 111mg 37%
Sodium 348mg 15%
Fiber 1g 4%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.