Simple Veal Piccata
Veal Piccata coked in a cast iron skillet, shows sliced lemons for the piccata sauce and plated with mashed potatoes.

Simple Veal Piccata

If we had to pick a favorite quick veal meal, Veal Piccata would be high on our list. Maybe it’s because this recipe is super simple and calls for less than a dozen ingredients. Or perhaps it’s the white wine, lemon and caper sauce that steals our hearts. Regardless of the reason, this dish is destined to become one of your top picks as well.

This classic Italian Veal Piccata recipe pairs great with several side dishes: including pasta, polenta, veggies, or a salad. To read more about traditional piccata checkout our pairings page!

This great dish was developed for us by our friend Paula of Bell’Alimento check out her page for more great veal recipes.

Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes



  • 4 veal cutlets
  • 1/2 cup all-purpose flour
  • Kosher salt
  • Black pepper
  • 4 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 cup dry white wine
  • 2 tablespoons fresh squeezed lemon juice
  • 4 cloves garlic – minced
  • 1 tablespoon capers, drained
  • Fresh parsley to garnish – optional


  1. Pat cutlets dry with a paper towel. Season cutlets with salt and pepper. Set aside.
  2. Place flour into a shallow dish. Season flour with salt and pepper. Place cutlet into flour and coat both sides. Tap off excess flour. Continue with remaining cutlets.
  3. Into a deep sided skillet, heat butter and olive oil over medium heat.
  4. When melted, add cutlets and cook approximately 2-3 minutes on each side until golden.
  5. Reduce heat to low. Slowly add wine, lemon juice and garlic. Allow sauce to thicken/reduce. Once sauce is reduced, add capers. Check for seasoning, add salt and pepper to taste.