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4.8 from 150 votes

Veal Piccata

One of our most popular veal recipes, this piccata that's quick enough to make on a weeknight yet restaurant-worthy and elegant enough for weekends.

Prep Time
15 mins
Cook Time
15 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
  • Kosher salt and freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 4 tablespoons (2 oz) unsalted butter plus more as needed
  • 2 tablespoons olive oil plus more as needed
  • 1/2 cup dry white wine
  • 1 1/4 cups homemade chicken stock or canned chicken broth
  • 1 lemon preferably organic, thinly sliced and seeded
  • 1 tablespoon fresh lemon juice
  • 1/4 cup capers drained
  • 2 tablespoons chopped fresh flat-leaf parsley leaves

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

  • Veal thickness--Pound your veal to an even thickness so that it cooks evenly. Or have your butcher do it for you.
  • Get your skillet hot--Make sure the butter is fully melted and the oil is hot before adding the veal to the skillet. This will promote browning.
  • Serving--Serve this immediately, as the coating will soften and become gummy if allowed to sit too long.

Nutrition Information

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

Nutrition Facts

Serving: 6servings

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.