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A black plate holding a piece of meat topped with lemon slices, capers, and sauce, served alongside a row of roasted asparagus spears.

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
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2
Course: Dinner, Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 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. Taste it as you go. If you feel astringency at the back of your throat, the alcohol hasn't cooked off yet. Raw wine throws a sharp scent that pushes your face back. Step away a few seconds, then come in from the side. You'll know it's ready when that scent is gone and you smell the wine's own fruit instead.
  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.

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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