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Zesty Veal Piccata Recipe Easy 5-Step Classic Dinner with Capers

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A classic Italian dish featuring tender veal cutlets in a bright, buttery lemon and caper sauce. Quick and easy to prepare, perfect for weeknight dinners or special occasions.

Ingredients

Scale
  • 1 pound (450 grams) veal cutlets, thinly sliced and pounded to even thickness
  • ½ cup (60 grams) all-purpose flour for dredging
  • Salt and freshly ground black pepper to taste
  • 3 tablespoons (45 grams) unsalted butter
  • 2 tablespoons (30 ml) extra virgin olive oil
  • ¼ cup (60 ml) fresh lemon juice
  • 2 tablespoons capers, drained
  • ½ cup (120 ml) dry white wine or chicken broth
  • 2 tablespoons fresh flat-leaf parsley, chopped

Instructions

  1. Place the veal cutlets between two sheets of plastic wrap or parchment paper. Using a meat mallet, gently pound each cutlet to about ¼ inch (6 mm) thickness. Season both sides with salt and pepper.
  2. Pour the all-purpose flour onto a large plate. Lightly coat each veal cutlet in the flour, shaking off any excess.
  3. Heat 1 tablespoon (15 ml) of olive oil and 1 tablespoon (15 grams) of butter in a large skillet over medium-high heat. Once shimmering, add the veal cutlets in a single layer (cook in batches if necessary). Sear for about 2 minutes per side or until golden brown and just cooked through. Transfer to a warm plate and tent with foil to keep warm.
  4. In the same skillet, add the remaining olive oil and butter. Add the fresh lemon juice, white wine (or chicken broth), and capers. Use a wooden spoon to scrape up any browned bits from the pan bottom. Simmer the sauce for 3-4 minutes until it slightly reduces and thickens. Taste and adjust salt and pepper.
  5. Return the veal cutlets to the skillet, spooning the sauce over them. Heat through for another minute to meld flavors. Sprinkle chopped parsley on top before serving.

Notes

Use fresh lemon juice for best flavor. Do not overcook veal to avoid toughness. Rinse capers if too salty. A splash of broth can be added if sauce reduces too much. For gluten-free, substitute flour with almond or gluten-free flour blend. Butter can be replaced with olive oil for dairy-free version.

Nutrition

Keywords: veal piccata, veal recipe, lemon caper sauce, Italian dinner, quick veal recipe, easy dinner, classic Italian, weeknight meal

Find it online: https://tessierecipes.com/zesty-veal-piccata-recipe-easy-5-step-classic-dinner-with-capers/