Classic Veal Piccata with Capers and Lemon
Learn how to make authentic Veal Piccata with tender veal cutlets, a bright lemon-butter sauce, and briny capers. Ready in under 30 minutes, this Italian classic is perfect for an easy yet elegant dinner.
Servings: 4 servings
Calories: 529kcal
Equipment
- 1 mallet
Ingredients
For the veal
- 1½ pounds veal cutlets pounded to ¼–½ inch thick
- 1 tsp sea salt
- 1 tsp freshly ground black pepper
- ½ cup all-purpose flour or more for dredging
- 6 tablespoons unsalted butter divided
- 3 tablespoons extra-virgin olive oil more if needed
For the sauce
- ⅓ cup fresh lemon juice
- ½ cup dry white wine
- 1 cup chicken broth
- ¼ cup brined capers rinsed
- Lemon slices for garnish
- ¼ cup fresh parsley roughly chopped
Instructions
Prep and Sear the Veal
- Pound the veal: Place veal cutlets between plastic wrap and gently pound to an even ¼–½ inch thickness.
- Season and dredge: On a large plate, combine flour with salt and pepper. Lightly dredge each veal cutlet in the flour, shaking off excess.
- Sear: In a large skillet over medium-high heat, melt 4 tablespoons of butter with olive oil. When hot and shimmering, add veal cutlets in batches (do not overcrowd). Sear for about 2 minutes per side, until golden. Transfer to a plate.
Make the Sauce
- Deglaze the pan: Add the wine, lemon juice, and capers. Add in the broth. Bring to a boil, scraping up the browned bits from the pan to incorporate flavor into the sauce. Taste the sauce, and season with a bit more salt and pepper, if needed.
- Simmer the veal: Return veal to the pan and let simmer in the sauce for 2–3 minutes. Spoon sauce over the veal and season to taste. Add lemon slices and a sprinkle of fresh parsley.
Finish the Dish
- Remove the veal: Transfer veal cutlets to a serving platter.
- Enrich the sauce: Stir in the remaining 2 tablespoons of butter until smooth and glossy.
- Serve: Spoon sauce over veal and garnish with more parsley.
- Serve with spaghetti aglio e olio, roasted vegetables, or sautéed green beans.
Notes
- Veal: If you prefer to make this chicken in place of the veal, go ahead.
- Wine: I always suggest to use a wine you would actually drink. IF you do not want to use wine, or don't have any on hand, use just broth and lemon juice.
- Broth: Be sure to use low sodium broth, or it will get too salty. The capers are salty.
- Capers: If you don't like capers, or don't have any on hand, leave them out.
Nutrition
Calories: 529kcal | Carbohydrates: 13g | Protein: 38g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 913mg | Potassium: 699mg | Fiber: 1g | Sugar: 1g | Vitamin A: 842IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 2mg