Thursday, February 7, 2013

Veal Piccata Recipe! - Easy to make Italian recipe.

Veal Piccata is one of those dishes that is very popular in Italian restaurants in New York.    It is a veal cutlet dish in a lemon and wine sauce.   In addition, it has capers that add a wonderful dimension to the flavor.   

Veal Piccata - Italian Recipe
Veal Piccata - You can make this!!!!


The secret to using the capers is to rinse them really well.   In fact, I rinse them several times, sometimes soaking them in water for a few minutes and rinsing again.   You don’t want to intensity of the capers to overpower the dish.

I also use a Ziploc bag to contain each cutlet, as I pound it with a mallet.   This greatly reduces the mess.    Many folks use plastic wrap, but I find that the plastic wrap tends to break very easy.   The Ziploc bag will withstand pounding from the mallet.


  • 1 lb Veal Cutlets
  • ¼ Cup Flour
  • ½ Cup Chicken Broth
  • ¼ Cup Dry White Wine
  • 2 Tbsp Olive Oil
  • 3 Tbsp Unsalted Butter
  • 2 Tbsp Capers, rinsed very well, drained and chopped
  • 1 Tbsp Chopped Fresh Parsley
  • Juice of ½ Lemon
  • Sliced Lemons
  • Salt and Pepper to Taste


  • Place one veal cutlet in a zip lock bag without closing the bag.  Using a mallet, pound the veal to about a ¼ thickness.    Remove the veal from the bag and repeat for all of the veal cutlets.   Season the cutlets with salt and pepper.
  • Spread the flour on a plate.   Coat each veal cutlet in the flour, and shake off the excess.   Only flour the amount of cutlets that will fit in your pan at one time.   You can flour the next set of cutlets, while this set is frying.
  • Heat up 1 Tbsp butter and 1 Tbsp oil in a large pan or skillet.   Cook the veal cutlets in half of the oil and butter, turning and browning thoroughly on both sides.   When the cutlets are done, remove and place on a plate.  Continue cooking the remaining veal cutlets.  You will need to add more butter and oil to cook the next set of cutlets, but retain 1 Tbsp of butter for use later when we make the sauce.
  • When you are finished cooking your veal cutlets and they are on a plate, we will make the sauce.  Pour the chicken broth and wine in the same pan.   Do not wash the pan first.   Turn up the heat to high and continue to cook.   Scrape the bottom of the pan.   The chicken broth with start to thicken a little bit.  
  • Add the lemon juice, capers and parsley and cook for another minute or two.
  • Add the remaining butter and remove from the heat once the butter in melted.
  • Plate the veal, and pour the sauce over the cutlets.   Add some sliced lemon and serve immediately.

I hope you enjoy this very popular Italian recipe.    Veal piccata can be served with a side of pasta or rice and some sauté broccoli with garlic and olive oil.    Pair it with either a chilled white wine, or as I do, with a red that is not too intense.


  1. Lovely work! Would you be happy to link it in to the current Food on Friday which is about veal? This is the link . I do hope to see you there. Cheers

    1. I didn't see your link... But glad you stopped by and enjoyed my efforts in sharing these recipes with the world....

  2. Thanks for linking in. I do hope to see you again soon. Cheers

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