Tender veal cutlets, pan-seared to perfection and drizzled with a zesty lemon-caper sauce. A quick and elegant dish that's perfect for any occasion. 🇮🇹🍋
2tbspOil for fryinga neutral oil like canola or avocado oil
2tbspUnsalted butter
For the piccata sauce:
1Shallot
1/2cupWhite wine – use a lightcrisp white wine like Pinot Grigio or Sauvignon Blanc.
3/4cupChicken broth
2fresh lemonsfor 2 tbsp juice and slices
1tbspCapersdrained
1tbspparsleyminced
To serve:
Fresh lemon slices
Fresh parsleyminced
Instructions
Prep and cook the veal:
Remove the veal from the package and pat dry.
Preheat the oven to 200 degrees F.
Season the veal with salt and pepper on both sides.
Place flour in a shallow dish and, one at a time, dredge each cutlet in flour, making sure to coat both sides and shake off any excess flour.
When ready to cook, preheat a large skillet over medium high heat.
Add the oil and swirl to coat. Add the butter and when the butter is melted, add the veal cutlets, in a single layer, 2 to 3 at a time, not to over crowd the pan.
Fry 2 to 3 minutes per side until golden brown.
Lay the cooked veal on a baking sheet and keep warm in the preheated oven until all the cutlets are cooked.
Make the piccata sauce:
Once all the veal is cooked, working with the same pan, add the minced shallot and saute for 3 to 4 minutes, until translucent and softened.
Slowly and carefully pour in the wine to deglaze the pan, scraping up the browned bits stuck to the bottom with a wooden spoon.
Add in the chicken broth and fresh lemon juice and allow the sauce to simmer and thicken for 5 to 10 minutes.
Add the capers and remove the pan from the heat.
Off heat, add the remaining butter to the sauce and stir to combine.
Stir in the minced parsley and return the cutlets to the pan, coat them in the sauce.
Serve:
Serve the veal piccata immediately with fresh lemon wedges and garnish with chopped parsley.
Notes
Check that your veal is all about the same even thickness. If not, place them between two sheets of wax paper or plastic wrap and use a meat mallet or rolling pin to pound the individual thin veal cutlets to an even size, about a quarter inch thick.We love our large 12″ cast iron skillet for this classic dish. It holds heat evenly and can fry 3 pieces of veal at a time, making quick work of the recipe. But any large saute pan will work.Remember not to over-salt this dish when cooking, as the briny capers add a lot of flavor to the pan sauce at the end. We have found some capers to be saltier than others and are currently using non-pareil capers by the Mezetta brand. We strain the capers before using them.