Why You’ll Love this Tender Veal Piccata
Every Italian food lover knows that veal piccata is one of those classic dishes that never goes out of style.
I’m obsessed with this recipe because it delivers restaurant-quality results in your own kitchen, with tender veal that practically melts in your mouth.
The magic happens when that bright lemon-caper sauce hits the perfectly browned cutlets—a flavor combination that’s somehow both sophisticated and comforting.
The best part? It comes together in minutes, not hours.
Why slave over complicated recipes when something this impressive takes less than 30 minutes?
Trust me, your dinner guests will think you’ve been cooking all day.
What Ingredients are in Tender Veal Piccata?
The beauty of veal piccata lies in its simplicity—a handful of quality ingredients that work together to create something truly special. This classic Italian dish doesn’t require a pantry full of exotic spices or hard-to-find components. Instead, it relies on the perfect balance between tender veal, bright lemon, and briny capers.
The sauce, oh that sauce, is where the magic happens—butter and lemon juice creating a silky emulsion that clings to each piece of meat. I’m getting hungry just thinking about it. Ready to gather what you need for this weeknight wonder?
- 1 pound veal scallopini
- Kosher salt
- Fresh ground pepper
- All-purpose flour (for dredging)
- 2 tablespoons canola oil
- 8 tablespoons butter (divided: 2 tablespoons + 6 tablespoons)
- 1 lemon, juiced
- 2 tablespoons capers
- 2 tablespoons chopped fresh parsley
When shopping for these ingredients, the veal quality matters tremendously. Look for pale pink, fine-grained meat that’s been ethically raised if possible.
And those capers? Don’t skimp on them—they provide that distinctive briny pop that makes piccata, well, piccata. If you can’t find capers packed in salt (which some chefs prefer), the ones in brine work perfectly fine—just give them a quick rinse before adding to your sauce.
For the brightest flavor, always use freshly squeezed lemon juice rather than the bottled stuff, which lacks that vibrant zing we’re after in this dish.
How to Make this Tender Veal Piccata
Making veal piccata is all about timing and technique, but don’t worry—it comes together in minutes once you start cooking.
Begin by heating a large skillet over medium heat and adding 2 tablespoons of canola oil and 2 tablespoons of butter. While your pan is warming up, season your 1 pound of veal scallopini generously with kosher salt and fresh ground pepper on both sides.
Then comes the essential step: dredge each piece in flour, making sure to shake off any excess. You want just a whisper-thin coating—we’re not making fried chicken here.
When the oil-butter mixture starts to shimmer (that’s your visual cue it’s hot enough), carefully add your floured veal to the pan. The secret to perfectly browned veal isn’t overcrowding the pan, so work in batches if needed. Let each piece cook undisturbed until lightly golden brown on the first side—about 2 minutes—then flip and repeat on the other side.
As each piece finishes, transfer it to a warm plate and keep it in a low oven. Nothing worse than cold veal piccata, am I right?
Now for the part that makes piccata sing—that luscious sauce. In the same pan with all those wonderful browned bits, melt the remaining 6 tablespoons of butter.
Once melted, add the juice of 1 lemon and 2 tablespoons of capers, using a wooden spoon to scrape up all those flavor-packed brown bits from the bottom of the pan. Let the sauce simmer for about 30 seconds until slightly thickened.
The final touch? Pour this golden, fragrant sauce over your waiting veal and sprinkle with 2 tablespoons of freshly chopped parsley.
The contrast between the bright green herbs, the sunny yellow sauce, and the golden veal creates a dish that’s as beautiful as it’s delicious. Serve immediately—this isn’t a dish that improves with waiting.
Tender Veal Piccata Substitutions and Variations
While classic veal piccata remains a timeless favorite, I’ve found that this recipe welcomes creative adaptations to suit your pantry and preferences. Chicken breasts, pounded thin, make a wonderful substitute for veal—more affordable and easier to find.
Don’t have capers? Try chopped green olives or even pickled nasturtium buds for that briny pop. The butter can be reduced or swapped with olive oil for a lighter version.
For a twist, add some minced shallots or garlic to the sauce, or introduce white wine before the lemon juice. My mother-in-law even adds a touch of cream, which, honestly, is heavenly.
What to Serve with Tender Veal Piccata
Because veal piccata shines with its bright lemony sauce, I’ve always found that simple, starchy sides make perfect companions for soaking up every last drop.
My go-to choices? Buttered pasta, particularly angel hair or linguine, captures that sauce brilliantly. Fluffy mashed potatoes or creamy polenta work wonders too.
For vegetables, I love serving steamed asparagus, sautéed spinach with garlic, or roasted green beans. They provide a nice color contrast and cut through the richness.
Sometimes I’ll add a simple arugula salad with lemon vinaigrette. Trust me, nothing’s worse than watching that glorious caper-studded sauce go to waste.
Final Thoughts
Veal piccata has stayed in my family’s recipe box for decades for one simple reason: it delivers maximum flavor with minimal fuss. The bright acidity of lemon, the briny pop of capers, and that silky butter sauce transform humble veal into something restaurant-worthy in minutes, not hours.
I’ve made this on hectic weeknights and for dinner parties alike.
The magic happens when that sauce hits the hot pan, releasing all those caramelized bits from the meat. Trust me, you’ll want crusty bread nearby to soak up every last drop.
Isn’t that what good cooking is all about?
Tender Veal Piccata With Lemon Caper Sauce
Ingredients
Equipment
Method
- Season the veal scallopini generously with kosher salt and fresh ground pepper on both sides.
- Dredge each piece of veal in flour, shaking off any excess to create just a thin coating.
- Heat a large skillet over medium heat. Add the canola oil and 2 tablespoons of butter, allowing the mixture to heat until it shimmers.
- Carefully place the floured veal in the pan, working in batches if necessary to avoid overcrowding. Cook undisturbed until lightly golden brown, about 2 minutes per side.
- Transfer the cooked veal to a warm plate and keep warm in a low oven while cooking remaining batches.
- In the same pan with the browned bits, melt the remaining 6 tablespoons of butter.
- Add the lemon juice and capers to the melted butter, using a wooden spoon to scrape up all the flavorful brown bits from the bottom of the pan.
- Let the sauce simmer for about 30 seconds until slightly thickened.
- Pour the sauce over the veal and sprinkle with the freshly chopped parsley. Serve immediately.
