![Top down view of veal piccata with lemons and capers in a pan.](https://cdn.statically.io/img/www.foodandwine.com/thmb/Uvwz-YYvjnxT4YlSBpQJnEmS3SU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/veal-piccata-FT-RECIPE0624-e92a36ccfd8845be918a38f8b0bae9ed.jpg)
Food & Wine / Photo by Jen Causey / Food Styling by Rishon Hanners / Prop Styling by Josh Hoggle
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.
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.
Ingredients
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4 (4-ounce) veal cutlets
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1 teaspoon kosher salt
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1/2 teaspoon black pepper
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1/4 cup all-purpose flour
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7 tablespoons (3 1/2 ounces) cold unsalted butter, cut into pieces, divided
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2 tablespoons extra-virgin olive oil, divided
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3 tablespoons finely chopped shallot
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1 large garlic clove, thinly sliced
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1/3 cup dry white wine
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1/2 cup chicken broth
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2 tablespoons drained non-pareil capers
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1 tablespoon fresh lemon juice (from 1 lemon)
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1 tablespoon chopped fresh flat-leaf parsley
Directions
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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.
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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.
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Transfer cutlets to plates, and spoon sauce over top. Sprinkle evenly with parsley.