Italian-American Free recipe

Veal Piccata

This Veal Piccata is delicate veal cutlets in a bright lemon-caper butter sauce. A gentle simmer -- not a hard boil -- is what keeps everything tender instead of tough.

Prep: 10 min Cook: 20 min Total: 30 min

30Minutes

4Servings

4.9Rating

MediumLevel

Why you'll love this recipe

Ready in about 30 minutes from start to finish.
The components can be made ahead and reheated without losing quality.
Leftovers hold up well for lunch the next day.

Ingredients

Makes 4 servings

1 lb veal cutlets, pounded thin
1/2 cup flour
1 tsp salt
1/2 tsp pepper
4 tbsp butter
2 tbsp olive oil
1/2 cup white wine
juice of 1 lemon
1 cup chicken broth
3 tbsp capers, drained
parsley

Estimated Nutrition (per serving)

260Calories

19gFat

20gCarbs

3gProtein

Estimated from the ingredients above; actual values vary by brand and exact measurements.

Method

Step 1
Season the flour with salt and pepper. Dredge the veal cutlets and shake off the excess.
Step 2
Heat 2 tbsp butter and the oil in a skillet over medium-high. Cook the veal 2 minutes per side until lightly golden, then set aside.
Step 3
Pour the wine and lemon juice into the pan and simmer 1 minute, scraping up the browned bits.
Step 4
Add the broth and capers and simmer 3 minutes to reduce a little.
Step 5
Swirl in the remaining butter until the sauce turns glossy, then return the veal to warm through 1 minute.
Step 6
Sprinkle with parsley and serve immediately.

Cook's tips

Store leftovers in an airtight container in the fridge for up to 4 days.
Taste and adjust the seasoning right before serving -- salt levels vary a lot between brands of broth, sauce, and canned goods.
Prep all the ingredients before you start cooking; this one moves quickly once it is on the heat.

Keep cooking