Classic Veal Piccata

A traditional Italian-American dish featuring thin veal cutlets fried to golden perfection and served in a bright lemon-caper butter sauce.

Why You'll Love Classic Veal Piccata

The pan sauce builds in stages: white wine reduced by half, then chicken stock and lemon slices reduced again, finished with lemon juice, capers, butter, and parsley. It comes together in the same pan the veal was seared in, so all that browned flavor stays in the sauce.

Tips and Tricks

• Make sure to pound the veal thin for quick, even cooking and tender bites.
• Dredge the veal well in flour but shake off excess to avoid a gummy crust.
• Use a cast iron skillet for excellent browning and flavor development.
• Don't rush the sauce reductions - this is where all the depth happens.
• Keep the veal warm in a low oven while finishing the sauce to serve hot and juicy.

Variations

• Substitute veal with thin chicken breasts for a classic Chicken Piccata.
• Add a splash of cream or finish with fresh herbs like thyme or oregano for a twist.
• Use preserved lemons or lemon zest for an extra citrus punch.

Substitutions

• Use gluten-free flour to make it allergy-friendly.
• Replace chicken stock with vegetable stock for a lighter option.
• Use caper berries for a bigger, milder caper experience.

Best Served With

• Garlic mashed potatoes or creamy polenta
• Steamed or roasted asparagus
• Simple arugula salad with lemon vinaigrette
• Crusty rustic bread to soak up the sauce

How to Store Leftovers

• Keep leftover veal piccata in an airtight container in the fridge for up to 2 days.
• Reheat gently on the stovetop to avoid drying out. Sauce can be stored separately for up to 3 days.

Common Questions

Classic Veal Piccata

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A traditional Italian-American dish featuring thin veal cutlets fried to golden perfection and served in a bright lemon-caper butter sauce.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 2

Course: Dinner, Main Course

Cuisine: Italian

Calories: 1834

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 2 veal chops pounded ¼-inch thick
• ½ cup all-purpose flour
• Kosher salt and freshly ground black pepper to taste
• 6 tablespoon butter
• 2 tablespoon olive oil
• ¾ cup dry white wine
• 1 ½ cups chicken stock
• 1 lemon seeded and sliced into ⅛-inch rounds
• 1 tablespoon lemon juice
• ¼ cup capers drained
• 2 tablespoon parsley chopped

Equipment

• Cast iron or heavy frying pan
• Stove and oven
• Oven-safe serving plates
• Tongs or spatula
• Shallow dish or plate (for dredging flour)

Method

 

1. Preheat oven to 200°F and place serving plates on the oven rack to keep warm.
2. Season veal chops liberally with salt and pepper. Place flour in a shallow dish. Dredge each veal chop in flour, shaking off excess, and transfer to a plate.
3. Heat olive oil and 2 tablespoons butter in a cast iron or frying pan over medium-high heat until hot. Add veal chops and fry until golden brown, about 3-4 minutes per side.
4. Transfer the veal to the warmed plates in the oven to keep warm.
5. Pour off any excess liquid from the pan but do not wipe it out.
6. Add white wine to the pan, scraping up browned bits with a spoon. Cook until reduced by half, about 2-3 minutes.
7. Add chicken stock and lemon slices, and boil until the liquid is reduced by half again, about 6-7 minutes.
8. Stir in lemon juice, capers, remaining butter, and parsley. Season with salt and pepper to taste.
9. Pour the sauce over the veal and serve immediately.

Nutrition

Calories: 1834kcalCarbohydrates: 142gProtein: 106gFat: 77gSaturated Fat: 24gPolyunsaturated Fat: 7gMonounsaturated Fat: 39gTrans Fat: 0.2gCholesterol: 368mgSodium: 2772mgPotassium: 2067mgFiber: 4gSugar: 47gVitamin A: 746IUVitamin C: 19mgCalcium: 326mgIron: 11mg

Notes

Storage: Best fresh, the butter sauce can break when reheated. Leftovers keep in the fridge for up to 2 days; warm gently in a pan over low heat with a splash of stock if the sauce looks separated.

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