Veal piccata that’s quick enough to make on a weeknight yet restaurant-worthy enough for weekends.
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.
- Quick Glance
- 35 M
- 35 M
- Serves 6
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.
*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.