Description
This veal piccata recipe is a classic Italian dish made with tender veal cutlets in a bright lemon butter caper sauce.
Ingredients
Units
Scale
- 1 lb veal cutlets (450g)
- 1/2 cup flour (60g)
- Salt and pepper
- 2 tbsp olive oil
- 4 tbsp butter (divided)
- 1/2 cup white wine (120 ml)
- 1/4 cup lemon juice (60 ml)
- 2 tbsp capers
- 2 tbsp chopped parsley
Instructions
- Prepare the veal carefully. Place the veal between plastic wrap and gently pound it until evenly thin. This ensures even cooking and tender texture.
- Season the meat evenly. Sprinkle salt and pepper on both sides. This step builds flavor from the start.
- Coat lightly with flour. Dip each piece in flour and shake off excess. A thin layer is enough to create a light crust.
- Heat oil and butter together. Warm olive oil and a little butter in a skillet. This helps prevent burning while adding flavor.
- Cook the veal gently. Place the veal in the hot pan and cook for 2–3 minutes per side. Do not overcrowd the pan to ensure even browning.
- Remove and keep warm. Transfer cooked veal to a plate and cover lightly to keep warm.
- Deglaze the pan slowly. Add white wine and scrape the pan to lift all the flavor bits. Let it simmer briefly.
- Add lemon and capers. Stir in lemon juice and capers. Let the sauce reduce slightly for stronger flavor.
- Finish with butter for smoothness. Lower the heat and add butter gradually. Stir until the sauce becomes smooth and glossy.
- Combine and serve. Return veal to the pan, spoon sauce over it, and garnish with parsley before serving.
Notes
- For best results, always use fresh ingredients, especially lemon juice and parsley.
- Keep the heat controlled when making the sauce so it stays smooth and does not separate.
- If the sauce becomes too thick, add a small splash of broth or water.
- Taste and adjust the seasoning before serving.
- Serve immediately for the best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main dish
- Cuisine: Italian
Nutrition
- Calories: 420
- Sugar: 1g
- Sodium: 480mg
- Fat: 24g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 32g