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An oval platter of veal piccata--veal cutlets, lemon sauce, sliced lemons, capers, and chopped parsley.
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4.80 / 50 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 Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Mains
Cuisine: Italian
Servings: 6 servings
Calories: 322

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
US - Metric

Instructions

  • Season the veal on both sides with the salt and pepper and dredge in the flour, shaking off any excess. Transfer to a plate.
    Veal cutlets being dredged in flour.
  • Heat 2 tablespoons of the butter and the oil in a 12-inch (30-cm) skillet over medium-high heat.
    Butter and oil melting together in a skillet.
  • When the fat is hot, add the cutlets in batches. Don't crowd the skillet!
    Veal scallopini being seared in butter and oil in a skillet.
  • 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.

    Browned pieces of veal scallopini in a skillet.
  • Transfer the cutlets to a platter, cover loosely, and repeat with the remaining veal. If necessary, add more butter and oil to the skillet.
  • 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.
    A person adding wine to a skillet.
  • 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.
    Butter being added to a skillet with lemon slices, parsley, and capers.
  • Add the cutlets back to the skillet, turn to coat them with the sauce, and let them warm through.
  • Arrange the cutlets on a platter. Pour the remaining sauce over top and serve immediately.

Notes

  1. Veal thickness—Pound your veal to an even thickness so that it cooks evenly. Or have your butcher do it for you.
  2. 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.
  3. Serving—Serve this immediately, as the coating will soften and become gummy if allowed to sit too long.

Nutrition

Serving: 1portion | Calories: 322kcal | Carbohydrates: 12g | Protein: 27g | Fat: 17g | Saturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 348mg | Fiber: 1g | Sugar: 1g