Free Recipe

Veal Piccata

★ 4.9 · Medium

Thin veal cutlets are quickly pan-seared then bathed in a bright, tangy sauce of lemon, capers, and butter, making an elegant dinner that comes together in under 30 minutes.

15 minPrep Time

15 minCook Time

30 minTotal Time

4 servingsYield

Why You'll Love This

Bright, tangy lemon-caper pan sauce
Ready in about 30 minutes for an elegant dinner
Pairs well with rice, potatoes, or crusty bread

Ingredients

1.25 poundsveal scaloppine, pounded thin (about 1/4 inch)
1/2 teaspoonsalt, plus more to taste
1/4 teaspoonblack pepper
1/2 cupall-purpose flour, for dredging
3 tablespoonsolive oil
4 tablespoonsunsalted butter, divided
3 clovesgarlic, minced
3/4 cuplow-sodium chicken stock
1/3 cupfresh lemon juice (about 2 lemons)
3 tablespoonscapers, drained
2 tablespoonschopped fresh parsley

Nutrition (estimated per serving)

410Calories

33gProtein

25gFat

13gCarbs

1gFiber

620mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Pat the veal scaloppine dry and season both sides lightly with the salt and pepper.
Spread the flour on a plate and dredge each piece of veal, shaking off the excess; set the dredged pieces on a separate plate.
Heat 2 tablespoons of the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat until the butter is foaming.
Working in batches so you do not crowd the pan, sear the veal for 1 to 1.5 minutes per side, until lightly golden; the cutlets are thin and cook very fast, so watch closely to avoid overcooking. Transfer to a plate and tent with foil.
Add the remaining 1 tablespoon olive oil to the skillet if it looks dry, then add the garlic and cook for 30 seconds, until fragrant but not browned.
Pour in the chicken stock and lemon juice, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Bring the sauce to a simmer and cook for 3 to 4 minutes, until it reduces by about a third and thickens slightly.
Stir in the capers and simmer for 1 more minute.
Remove the skillet from the heat and whisk in the remaining 3 tablespoons butter, one tablespoon at a time, until the sauce is glossy and slightly thickened.
Return the veal cutlets and any accumulated juices to the skillet, spooning the sauce over the top, and warm through for 1 to 2 minutes over low heat.
Taste the sauce and adjust with a little more salt or lemon juice if needed.
Plate the cutlets, spoon extra sauce and capers over the top, and sprinkle with chopped parsley before serving.

Tips

Pound the veal to an even thin layer between sheets of plastic wrap; this ensures fast, even cooking and a tender bite.
Whisk the butter into the sauce off the heat so it stays silky and does not break or separate.