Cooking Guide

Veal Piccata

Veal Piccata


Thaw* product on a dish in the refrigerator.



  • 8 veal slices
  • 2 tablespoons (¼ stick) butter
  • 1 large garlic clove, minced
  • ¼ cup dry white wine
  • ¼ cup low-sodium chicken broth
  • 1½ tablespoons capers, drained
  • ½ squeezed lemon or ¼ cup cream


  1. Season slices with salt and pepper.
  2. In large skillet, melt 1 tablespoon butter over medium heat, and cook veal approximately 30 seconds on each side until tender. Remove veal and keep warm.
  3. In same skillet, sauté garlic 30 seconds. Add wine and juice of half lemon (or cream). Boil until reduced to a glaze, about 2 minutes.
  4. Stir in broth and capers. Simmer until mixture is reduced to ¼ cup, about 2 minutes. Whisk in remaining 1 tablespoon butter. Pour sauce over veal.
  5. Serve immediately.



*See Delivery Storage and Thawing for thawing details.

Remove thawed product from the refrigerator 15-20 minutes before cooking.