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Plated dish of meat with lemon slices and capers on a white plate.

Veal Piccata

Veal Piccata is proof that a handful of classic ingredients can create something truly memorable. Tender veal cutlets are lightly sautéed until golden, then finished in a bright, buttery sauce with fresh lemon and briny capers for a perfect balance of richness and acidity. Elegant enough for entertaining yet simple enough for a weeknight dinner, this timeless Italian-inspired dish delivers restaurant-quality flavor with every bite. Serve with mashed potatoes or butter noodles with a green vegetable and fresh lemon wedges.
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Prep Time

5

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Cook Time

10 min

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Total Time

15 min

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Serving Size

serves 4

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Difficulty

Medium

Ingredients

8 veal slices

2 tablespoons (¼ stick) butter

1/4 cup all-purpose flour

1 large garlic clove, minced

¼ cup dry white wine

¼ cup low-sodium chicken broth

1½ tablespoons capers, drained

½ squeezed lemon
Milk-Fed Dutch Veal Slices

Milk Fed Dutch Veal Scallopine Slices

$99.95

Plated dish of meat with lemon slices and capers on a white plate.

Instructions

  1. Season veal slices with salt and pepper.
  2. Dredge each slice in the flour.
  3. 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.
  4. In same skillet, sauté garlic 30 seconds. Add wine and juice of half lemon. Boil until reduced to a glaze, about 2 minutes.
  5. 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.
  6. Serve immediately.
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