Veal Picatta

Elegant and bursting with vibrant flavors, Veal Piccata is a refined Italian dish that’s surprisingly simple to make in just 30 minutes. Tender, delicately pan-seared veal cutlets are coated in a light, golden crust and paired with a luxuriously tangy sauce made from dry white wine, fresh lemon juice, and butter. Briny capers and fragrant garlic elevate the dish, while a sprinkle of fresh parsley and lemon zest adds a pop of freshness. Perfect for a special occasion or a quick weeknight treat, this recipe pairs beautifully with pasta, mashed potatoes, or a crisp side salad. Discover how to create this restaurant-quality veal piccata in the comfort of your own kitchen!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 pieces (about 4-5 oz each) Veal cutlets
• 0.5 cup All-purpose flour
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 4 tablespoons Unsalted butter
• 2 cloves (minced) Garlic
• 0.5 cup Dry white wine
• 0.75 cup Chicken stock
• 2 tablespoons (freshly squeezed) Lemon juice
• 2 tablespoons (rinsed and drained) Capers
• 2 tablespoons (chopped) Fresh parsley
• 1 teaspoon Lemon zest

Directions

Step 1

Place the veal cutlets between two sheets of plastic wrap and gently pound them with a meat mallet until they are about 1/4 inch thick.

Step 2

In a shallow dish, mix the flour, salt, and black pepper. Lightly dredge each veal cutlet in the flour mixture, shaking off the excess.

Step 3

Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once the butter has melted and is foaming, add the veal cutlets in a single layer (work in batches if necessary).

Step 4

Cook the cutlets for about 2-3 minutes per side, or until golden brown and just cooked through. Remove the veal from the skillet and place it on a plate. Cover loosely with foil to keep warm.

Step 5

Reduce the heat to medium and add the minced garlic to the skillet. Sauté for 30 seconds or until fragrant, taking care not to burn it.

Step 6

Deglaze the skillet by adding the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer for 2 minutes to reduce slightly.

Step 7

Stir in the chicken stock, lemon juice, and capers. Let the mixture simmer for 3-4 minutes to thicken slightly.

Step 8

Reduce the heat to low and whisk in the remaining 2 tablespoons of butter until the sauce is smooth and glossy.

Step 9

Return the veal cutlets to the skillet, spooning the sauce over the top. Let the veal warm through for 1-2 minutes.

Step 10

Garnish with chopped parsley and lemon zest. Serve immediately, pairing with pasta, mashed potatoes, or a side salad if desired.

Nutrition Facts

Serving size	(1047.5g)

Amount per serving	% Daily Value*
Calories	2099.1

Total Fat 120.5g	0%
Saturated Fat 48.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 767.5mg	0%
Sodium 2155.6mg	0%
Total Carbohydrate 56.0g	0%
Dietary Fiber 3.3g	0%
Total Sugars 3.0g
Protein 177.8g	0%

Vitamin D 0IU	0%
Calcium 190.1mg	0%
Iron 12.3mg	0%
Potassium 1995.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.7%

Protein: 35.2%

Carbs: 11.1%