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Veal Piccata Recipe

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4.3 from 47 reviews

Veal Piccata is a classic Italian dish featuring tender veal cutlets lightly dredged in flour, quickly seared to golden perfection, and served in a tangy, buttery sauce made from white wine, lemon juice, capers, and chicken broth. This elegant yet simple recipe delivers a delicate balance of flavors and is perfect for a quick, impressive dinner.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Veal and Coating

  • 3/4 pound veal cutlets or veal scallopini
  • ½ cup all-purpose flour
  • ¾ teaspoon kosher salt
  • ½ teaspoon black pepper

Cooking Fats

  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter (divided)

Sauce

  • ¼ cup dry white wine
  • ½ cup chicken broth
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons capers (drained)

Garnish

  • 2 tablespoons chopped fresh parsley (for serving)

Instructions

  1. Prepare the veal: Pat the veal cutlets dry with paper towels. If needed, use a meat mallet to gently pound the cutlets to about ¼-inch thickness for even cooking. Season both sides evenly with kosher salt and black pepper.
  2. Dredge the veal: Pour the all-purpose flour into a shallow bowl. Coat each veal cutlet in the flour, shaking off any excess to ensure a light, even layer that will help form a delicate crust during cooking.
  3. Sear the veal: Heat the olive oil and 2 tablespoons of unsalted butter in a large skillet over medium-high heat. Once hot, add the veal in a single layer—cook in batches if the skillet is crowded—to avoid steaming instead of searing. Cook each side for 1 to 2 minutes until the veal is golden and edged with a light crust. Transfer the browned cutlets to a plate and keep warm.
  4. Make the sauce: Reduce the skillet heat to medium. Pour in the dry white wine and use a wooden spoon to scrape up any browned bits stuck to the pan—these add rich flavor to the sauce. Allow the wine to simmer gently for 1 to 2 minutes to reduce slightly before adding chicken broth, fresh lemon juice, and drained capers. Stir to combine.
  5. Finish the dish: Let the sauce simmer for 3 to 4 minutes to thicken slightly and concentrate flavors. Reduce the heat to low, then whisk in the remaining 2 tablespoons of unsalted butter to give the sauce a silky texture. Return the veal cutlets to the pan, spooning the sauce generously over them to warm through and meld flavors.
  6. Serve: Sprinkle the dish with freshly chopped parsley for a burst of color and fresh herbal note. Serve the veal piccata immediately while the sauce is warm and the veal tender.

Notes

  • For the best texture, use veal cutlets that are already thin or gently pound thicker pieces evenly.
  • If you prefer a gluten-free option, substitute all-purpose flour with a gluten-free flour blend for dredging.
  • Dry white wine like Sauvignon Blanc or Pinot Grigio works well; avoid sweet wines that can overpower the lemony sauce.
  • Serve veal piccata with pasta, mashed potatoes, or crusty bread to soak up the flavorful sauce.
  • To save time, prep ingredients ahead and keep cooked veal warm in a low-temperature oven while making the sauce.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://allyumcooks.com/veal-piccata-recipe/