Veal Piccata
This Veal Piccata is made with tender, lightly seared veal cutlets and a bright lemon caper butter sauce. It comes together in one skillet in about 25 minutes for an easy but elevated Italian-inspired dinner.
Ingredients
- ¾ pound veal cutlets or veal scallopini
- ½ cup all-purpose flour
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter divided
- ¼ cup dry white wine
- ½ cup chicken broth
- 2 tablespoons fresh lemon juice
- 2 tablespoons capers drained
- 2 tablespoons chopped fresh parsley for serving
Instructions
- Prepare the veal: Pat the veal cutlets dry. If needed, gently pound them to about ¼-inch thick. Season both sides with salt and pepper.
- Dredge the veal: Add the flour to a shallow bowl. Dredge each piece of veal in the flour, shaking off any excess.
- Sear the veal: Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the veal in a single layer and cook for 1-2 minutes per side, until lightly golden. Work in batches if needed. Transfer to a plate.
- Make the sauce: Reduce the heat to medium. Add the white wine, scraping up any browned bits from the pan. Simmer for 1-2 minutes, then add the chicken broth, lemon juice, and capers.
- Finish the dish: Simmer the sauce for 3-4 minutes, until slightly reduced. Reduce the heat to low and whisk in the remaining 2 tablespoons of butter. Add the veal back to the pan and spoon the sauce over the top.
- Serve: Top with fresh parsley. Serve immediately.
Notes
- Use thin veal cutlets or scallopini for the most tender results.
- Shake off the excess flour before searing so the coating stays light and the sauce doesn’t become gummy.
- If the sauce tastes too sharp, whisk in another small pat of butter.
- If the sauce reduces too much, add a splash of chicken broth before returning the veal to the skillet.
- For a wine-free version, replace the white wine with additional broth and add a small splash of white wine vinegar.
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