Veal Piccata with Lemon and Capers

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Veal piccata cooks thin cutlets quickly in a bright lemon, butter and caper sauce. Pound the cutlets to an even thickness and dredge lightly so they brown without becoming heavy. Work in batches to avoid crowding the pan. Return the cutlets to the sauce only briefly; thin pieces can overcook quickly. Pat veal dry. Season flour with salt and pepper and lightly dredge cutlets, shaking off excess. Heat oil and half the butter in a skillet over medium-high heat. Cook cutlets in batches about 2 minutes per side until browned and cooked through. Transfer veal to a warm plate. Add stock, lemon juice and capers to pan, scraping browned bits. Simmer 2 minutes. Whisk in remaining butter until glossy.

Recipe card

Veal Piccata with Lemon and Capers

Thin golden veal cutlets with a buttery lemon-caper pan sauce.

Prep 15 minCook 15 minTotal 30 minYield 4 servings

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method

Ingredients

600 g veal cutlets, pounded thin 60 g all-purpose flour 1/2 tsp fine salt 1/4 tsp black pepper 2 tbsp olive oil 40 g unsalted butter, divided 120 ml chicken stock 2 tbsp lemon juice 2 tbsp capers, drained 2 tbsp chopped parsley

Instructions

1. Season cutlets

   Pat veal dry. Season flour with salt and pepper and lightly dredge cutlets, shaking off excess.

2. Brown veal

   Heat oil and half the butter in a skillet over medium-high heat. Cook cutlets in batches about 2 minutes per side until browned and cooked through.

3. Make sauce

   Transfer veal to a warm plate. Add stock, lemon juice and capers to pan, scraping browned bits. Simmer 2 minutes.

4. Finish sauce

   Whisk in remaining butter until glossy.

5. Warm and serve

   Return cutlets to pan briefly to coat. Garnish with parsley and serve immediately.

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How to tell when it is ready

Return cutlets to pan briefly to coat. Garnish with parsley and serve immediately.

Tips

• Pat veal dry.
• Heat oil and half the butter in a skillet over medium-high heat.
• Transfer veal to a warm plate.
• Whisk in remaining butter until glossy.

Troubleshooting

• If sauce tastes sharp, whisk in a little more butter.
• If veal is browning too quickly, reduce the heat slightly.

Substitutions

• Use gluten-free flour for dredging.
• Use olive oil in place of butter for a dairy-free sauce.

Variations

• Add a few sliced olives.
• Use white wine in place of some stock.

Serving suggestions

• Serve with angel-hair pasta.
• Add sautéed spinach.
• Offer roasted potatoes.
• Garnish with extra lemon.

Make ahead

Prepare components ahead and store safely. Refrigerate leftovers within 2 hours for up to 3 days. Reheat gently in sauce.

Storage

Refrigerate leftovers within 2 hours for up to 3 days. Reheat gently in sauce.

Food safety

Cook whole veal cuts to at least 63°C (145°F) and rest 3 minutes.

Frequently asked questions

Can I use chicken instead?

Yes. Use thin chicken cutlets and cook to 74°C (165°F).

How should I store veal piccata with lemon and capers?

Refrigerate leftovers within 2 hours for up to 3 days. Reheat gently in sauce.

Serve with angel-hair pasta. Refrigerate leftovers within 2 hours for up to 3 days. Reheat gently in sauce.