Veal Piccata


Fast enough for a fancy dinner any night of the week, this dish comes together quickly with fast-cooking veal cutlets and a simple citrus and wine pan-sauce. To pound cutlets to the desired thickness, place between 2 sheets of parchment paper and flatten with the bottom of a heavy skillet or flat side of a meat mallet.

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Veal Piccata



1 lb (500 g) Veal Cutlets, cut or pounded to 1/8 inch (3 mm) thick

Salt and pepper

2 tbsp (30 mL) all-purpose flour

Sweet paprika and fresh ground pepper

2 tbsp (30 mL) olive oil (approx)

1/3 cup (75 mL) dry white wine

2 tbsp (30 mL) fresh lemon juice

1 small bay leaf

1 tsp (5 mL) EACH cold butter and drained capers

Thin lemon slices

Chopped fresh parsley (optional)


1. Pat veal dry with paper towel and season all over with salt and pepper to your taste. Combine flour, paprika and pepper to your taste in a shallow dish. Dip veal pieces one at a time into flour mixture, coating both sides and shaking off excess. Transfer to a parchment paper-lined plate. Discard excess flour mixture.

2. Heat a thin layer of oil over medium-high heat in a large skillet. Brown veal, in batches, for about 1 to 2 minutes per side, turning once, or until cooked to medium-rare to medium doneness. Transfer to a warmed platter; cover to keep warm. Add more oil to skillet and adjust heat as necessary between batches.

3. Add wine, lemon juice and bay leaf to the same skillet; bring to a boil, scraping up browned bits from bottom of pan. Reduce heat and simmer, stirring often, for 1 to 2 minutes or until slightly thickened. Discard bay leaf. Stir in butter and capers.

4. Spoon sauce over veal and garnish with lemon slices and parsley, if desired.

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