Veal Piccata


  • 4 veal cutlets, pounded thin
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons unsalted butter, divided
  • 1/4 cup dry white wine
  • 1/2 cup chicken broth
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons capers, drained
  • 2 tablespoons chopped fresh parsley


  1. In a shallow dish, mix together the flour, salt, and pepper.
  2. Dredge the veal cutlets in the flour mixture, shaking off any excess.
  3. In a large skillet, melt 2 tablespoons of butter over medium-high heat.
  4. Add the veal cutlets to the skillet and cook until they are golden brown on both sides, about 2-3 minutes per side.
  5. Remove the veal cutlets from the skillet and transfer them to a plate.
  6. Add the white wine to the skillet and scrape the bottom of the pan with a wooden spoon to loosen any browned bits.
  7. Add the chicken broth, lemon juice, and capers to the skillet and bring the mixture to a simmer.
  8. Cook the sauce for 2-3 minutes, until it has reduced slightly.
  9. Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter.
  10. Return the veal cutlets to the skillet and spoon the sauce over them.
  11. Sprinkle the chopped parsley over the top of the veal cutlets.
  12. Serve the Veal Piccata hot, with your favorite side dish, such as roasted vegetables or pasta.