Veal Piccata

Veal piccata that’s quick enough to make on a weeknight yet restaurant-worthy enough for weekends.

Four veal cutlets in a white wine lemon sauce with lemon slices and capers in a skillet for veal piccata.

Very thin cutlets, called scaloppine, are essential to dishes such as veal piccata. Pounding the meat until it’s thin tenderizes the meat and allows it to cook quickly. The key is to achieve maximal thinness without tearing or damaging the meat.–Editors of Saveur Magazine

Can I Make This Piccata Recipe With Chicken Instead of Veal?

Piccata’s not just for veal. You can turn a cutlet of just about any meat that’s tender, quick-cooking, and can be pounded thin into piccata. Chicken and pork work exceptionally well.

Veal Piccata

  • Quick Glance
  • (10)
  • 35 M
  • 35 M
  • Serves 6
Print RecipeBuy the Saveur: The New Classics Cookbook cookbook

Want it? Click it.

Ingredients


Directions

Season the veal on both sides with the salt and pepper and dredge in the flour, shaking off any excess. Place the veal on a plate.

In a 12-inch (30-cm) skillet over medium-high heat, warm 2 tablespoons butter and the oil. Working in batches, add the veal cutlets to the skillet, being careful not to crowd the skillet.

Cook, turning once, until golden brown, about 3 minutes total. (If using chicken or turkey, cook until no trace of pink remains, about 3 minutes per side.) Move to a platter or a baking sheet and loosely cover while you repeat with the remaining veal. If necessary, add more butter and oil to the skillet.

Carefully add the wine to the skillet and cook, still over medium-high heat and scraping the bottom of the skillet, until reduced by half, about 3 minutes. Add the stock and lemon slices and bring to a boil.

Cook until the sauce is 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 it’s incorporated into the sauce.

Using tongs, place the cutlets back in the skillet, turn to coat them with the sauce, and let them warm through before arranging the cutlets on plates or a platter. Pour the remaining sauce over the cutlets and serve immediately. Originally published April 14, 2015.

Print RecipeBuy the Saveur: The New Classics Cookbook cookbook

Want it? Click it.

    *How to Pound A Veal (Or Chicken Or Turkey) Cutlet

    • Place a 2- to 3-ounce veal cutlet between 2 sheets of plastic wrap. (We often barely moisten the side of the plastic wrap that’s placed against the meat with a little water. It seems to keep the plastic in place.)

    • With a meat mallet held waffled side down or a heavy cast-iron skillet, begin pounding the veal cutlet using medium force, taking care not to work one part of the cutlet more than any other. You can stop when the cutlet is an even thinness of about 1/4 inch or less. If using a mallet to pound, tap the cutlet all over with the flat side of the mallet afterward to smooth the surface of the meat. [Editor’s Note: If substituting boneless skinless chicken cutlet for veal, do not use the waffled side of the mallet at all, as it tends to rip through the relatively delicate meat. Simply pound away with the flat side.]

    Recipe Testers' Reviews

    You really can't go wrong with having this lovely veal piccata as the headliner on your dinner menu for tonight. Not only is this recipe a classic, but it's also quick and easy. It's perfect for spring with its bright lemon flavors.

    In terms of time, my total time was about 25 minutes. The veal cooked nicely in the 3 minutes suggested, and I turned the cutlets around the 2-minute mark. Also, I used the same white wine that I served for dinner to deglaze the pan. Overall, this was a wonderful recipe for a classic dish.

    This veal piccata recipe is an easily executed version of the classic dish. The only veal cutlets I found had already been pounded for scaloppine. They were all around 2 ounces or so.

    I served the scaloppine along with brown rice spaghetti and tomato sauce and a baby arugula salad with shaved pecorino Romano and white balsamic vinaigrette. My second piece of scaloppine, I put right on top of the salad and, whoa, was that good.

    HUNGRY FOR MORE?

    #leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

    Comments

    1. Did anyone using chicken read the Editor’s note? [Editor’s Note: If substituting boneless skinless chicken cutlet for veal, do not use the waffled side of the mallet at all, as it tends to rip through the relatively delicate meat. Simply pound away with the flat side.]

      1. 5 stars
        Someone said the cook time for the chicken should be longer than for the veal. The recipe agrees. Veal is 3 minutes total. Chicken is double that, 3 minutes per side.

    2. This recipe was delicious. Family loved it. It was easy to prepare also. I usually order veal piccata in a restaurant and to me, this recipe is restaurant quality! We had asparagus with it, I will definitely make it again and try serving it on top of pasta, and make a little more of the sauce to accommodate that.

    3. Just made this for Mother’s Day. We may never go out to a restaurant again! Easy and luxurious–absolutely delicious.

    Have something to say?

    Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

    Rate this recipe!

    Have you tried this recipe? Let us know what you think.

    Upload a picture of your dish