Veal Piccata

Veal Piccata

If we had to pick a favorite 60-minute 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 maybe it’s the 25g of protein per serving, or perhaps it’s the white wine, lemon and caper sauce that steals our heart. Regardless of the reason, this dish is destined to become one of your top picks as well. It’s worth the hour wait believe us!
This classic Italian Veal Piccata recipe pairs great with several side dishes, some of those include pasta, polenta, veggies, or a salad. To read more about traditional piccatta checkout our pairings page!

Nutritional Information Per Serving

240
Calories

25g
Protein

9g
Fat

5g
Saturated Fat

394mg
Sodium

7g
Carbohydrates

103mg
Cholesterol

2g
Monounsaturated Fat

0.3g
Fiber

0.3mg
Vitamin B6

1.0mcg
Vitamin B12

1.3mg
Iron

9.1mg
Niacin

12.9mcg
Selenium

2.7mg
Zinc

Prep Time:
25 minutes

Cook Time:
35 minutes

Total Time:
1 hour

Serves:
4

Ingredients

  • 1 pound veal leg cutlets, cut 1/8 to 1/4 inch thick
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon sweet paprika
  • 1/8 teaspoon ground white pepper
  • 1 tablespoon unsalted butter

Sauce:

  • 2/3 cup dry white wine
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon unsalted butter; at room temperature
  • 2 teaspoons capers
  • salt

Instructions

  1. Pound veal cutlets to 1/8 inch thickness, if necessary. Combine flour, 1/2 teaspoon salt, paprika and white pepper in shallow dish. Lightly coat cutlets with seasoned flour.

  2. Heat 1/2 tablespoon butter in large nonstick skillet over medium heat until melted. Place 2 or 3 cutlets in skillet; cook 2 to 3 minutes or until veal is cooked through, turning once. Remove cutlets; keep warm. Repeat with 1/2 tablespoon butter and remaining cutlets.

  3. Add wine and lemon juice to skillet; increase heat to medium-high. Cook and stir until browned bits attached to skillet are dissolved and liquid is reduced by half. Remove from heat. Stir in 1 tablespoon room temperature butter and capers. Season with salt, as desired. Spoon sauce over cutlets. Serve immediately.

Recipe Video