This classic Italian-American dish features tender veal cutlets pounded thin and lightly dredged in flour, then quickly sautéed in butter until golden brown. The star of the show is the vibrant sauce made from lemon juice, capers, and pan drippings, which adds a perfect balance of acidity and brininess to the rich meat. It comes together in under 30 minutes, making it an ideal choice for a special weeknight dinner or a casual date night at home. Serve over pasta, risotto, or with roasted potatoes and steamed green beans for a complete, elegant meal that feels gourmet but remains approachable for home cooks.
Simple Veal Piccata
Description
This classic Italian-American dish features tender veal cutlets pounded thin and lightly dredged in flour, then quickly saut&# 195;©ed in butter until golden brown. The star of the show is the vibrant sauce made from lemon juice, capers, and pan drippings, which adds a perfect balance of acidity and brininess to the rich meat. It comes together in under 30 minutes, making it an ideal choice for a special weeknight dinner or a casual date night at home. Serve over pasta, risotto, or with roasted potatoes and steamed green beans for a complete, elegant meal that feels gourmet but remains approachable for home cooks.Ingredients
Directions
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Season the veal cutlets with salt and pepper, then dredge them in flour, shaking off any excess.
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Heat a heavy-bottomed skillet over medium-high heat and add the unsalted butter.
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Once the butter foams and subsides, add the cutlets to the skillet in a single layer.
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Sauté the cutlets for 1 to 2 minutes per side, or until golden brown and cooked through.
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Transfer the cooked cutlets to a plate and cover loosely with foil to keep warm.
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Reduce heat to medium and add fresh butter to the same skillet.
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Add lemon juice and capers to the pan, scraping up any browned bits from the bottom.
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Simmer the sauce for 1 to 2 minutes until slightly reduced and thickened.
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Taste the sauce and adjust seasoning with salt and pepper if needed.
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Pour the sauce over the veal cutlets and garnish with minced parsley before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 218.4kcal
- % Daily Value *
- Total Fat 0.6g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 1.2mg1%
- Total Carbohydrate 45.6g16%
- Dietary Fiber 1.6g7%
- Sugars 0.2g
- Protein 6.0g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Veal cutlets are typically sold pounded thin; if yours are thick, place them between plastic wrap and pound them to 1/4-inch thickness for even cooking.
Do not overcrowd the pan when sautéing. Cook in batches if necessary to ensure the cutlets brown rather than steam.
For a richer sauce, you can add a splash of chicken or veal stock along with the lemon juice.
If capers are unavailable, you can substitute with finely chopped olives or extra lemon zest for a different flavor profile.
Serve immediately while the meat is hot and the sauce is fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
