Veal Piccata

5.0

(2)

2 Reviews

Lightly breaded cutlets soak up the lemon, caper, and butter sauce perfectly.

Julia Levy

Published on June 18, 2024

Tested by

Craig Ruff

Top down view of veal piccata with lemons and capers in a pan. — Photo:
Food & Wine / Photo by Jen Causey / Food Styling by Rishon Hanners / Prop Styling by Josh Hoggle

Active Time:

20 mins

Total Time:

20 mins

Servings:

Tender and lean veal cutlets get a quick dip in flour before crisping up in a hot pan, but it's the buttery, tangy sauce that makes this dish so special. Garlic, lemon juice, capers, and parsley cook down in chicken stock, then are thickened with butter to create a silky pan sauce. Pork or chicken cutlets could be substituted for the veal here, if desired.

Frequently Asked Questions

What’s the difference between scallopini and piccata?

Scallopini is the name for a thin slice of meat and often refers to either chicken or veal. When dredged in flour and pan-fried, the dish is referred to as a scallopini. When the scallopini is doused in a pan sauce of lemon, capers, white wine or sherry, and butter, the dish is referred to specifically as piccata.
What should you serve with veal piccata?

The piccata sauce of lemon, capers, broth, and butter pairs well with roasted or mashed potatoes, orzo, or rice, as it’ll soak it up and flavor them as well. A light salad, such as an arugula salad, is also welcome to offset the rich dish.

Notes from the Food & Wine Test Kitchen

Dredging the cutlets in flour before cooking aids with browning and also helps thicken the sauce.

Make ahead

Leftovers will keep in the refrigerator for three or four days, if well wrapped. To reheat, place Veal Piccata in a low oven (300°F) with the sauce on a rimmed baking sheet lined with foil. Add some more stock to cover, and cover with foil. Reheat for about 15 to 20 minutes until completely cooked through. To freeze leftover veal piccata, separate the veal from the sauce if at all possible. Store the sauce in a zip-close bag or a freezer-safe jar; store the veal, well-wrapped, in a zip-close freezer bag.

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Ingredients

4 (4-ounce) veal cutlets
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup all-purpose flour
7 tablespoons (3 1/2 ounces) cold unsalted butter, cut into pieces, divided
2 tablespoons extra-virgin olive oil, divided
3 tablespoons finely chopped shallot
1 large garlic clove, thinly sliced
1/3 cup dry white wine
1/2 cup chicken broth
2 tablespoons drained non-pareil capers
1 tablespoon fresh lemon juice (from 1 lemon)
1 tablespoon chopped fresh flat-leaf parsley

Directions

Sprinkle veal cutlets evenly with salt and pepper. Place flour in a shallow dish; dredge seasoned cutlets in flour, and shake off excess. Heat 1 tablespoon each of the butter and the oil in a large nonstick skillet over medium-high. Add 2 veal cutlets, and cook until golden on bottom, 2 to 3 minutes per side. Transfer cutlets to a large plate; wipe out skillet. Repeat cooking process with 1 tablespoon of the butter and remaining 1 tablespoon oil and cutlets. Wipe out skillet.
Heat 1 tablespoon of the butter in skillet over medium. Add shallot and garlic; cook, stirring constantly, until fragrant and garlic just starts to brown, about 30 seconds. Add wine, and cook until almost evaporated, 1 minute. Add broth, and bring to a boil over medium; cook, stirring occasionally, until mixture is reduced by half, about 3 minutes. Whisk in capers and lemon juice. Reduce heat to low, and whisk in remaining 4 tablespoons butter, 1 tablespoon at a time, until melted and sauce is creamy, about 2 minutes.
Transfer cutlets to plates, and spoon sauce over top. Sprinkle evenly with parsley.