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veal piccata with lemon caper

Tender Veal Piccata With Lemon Caper Sauce

This classic Italian veal piccata features delicate, golden-brown veal cutlets bathed in a silky lemon-butter sauce punctuated with briny capers. Ready in under 30 minutes, this restaurant-quality dish delivers sophisticated flavor with minimal effort, making it perfect for both weeknight dinners and special occasions.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons capers
  • 1 lemon juiced
  • 2 tablespoons canola oil
  • 8 tablespoons butter divided (2 tablespoons + 6 tablespoons)
  • Kosher salt to taste
  • Fresh ground pepper to taste
  • 2 tablespoons fresh parsley chopped
  • 1 pound veal scallopini
  • All-purpose flour for dredging

Equipment

  • Large skillet
  • Warm plate or low oven
  • Wooden spoon

Method
 

  1. Season the veal scallopini generously with kosher salt and fresh ground pepper on both sides.
  2. Dredge each piece of veal in flour, shaking off any excess to create just a thin coating.
  3. Heat a large skillet over medium heat. Add the canola oil and 2 tablespoons of butter, allowing the mixture to heat until it shimmers.
  4. 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.
  5. Transfer the cooked veal to a warm plate and keep warm in a low oven while cooking remaining batches.
  6. In the same pan with the browned bits, melt the remaining 6 tablespoons of butter.
  7. 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.
  8. Let the sauce simmer for about 30 seconds until slightly thickened.
  9. Pour the sauce over the veal and sprinkle with the freshly chopped parsley. Serve immediately.

Notes

For the best flavor, use freshly squeezed lemon juice rather than bottled. If using capers packed in brine, give them a quick rinse before adding to the sauce.
This dish pairs beautifully with buttered pasta, mashed potatoes, or polenta to soak up the delicious sauce. Add steamed asparagus or sautéed spinach for a complete meal.
If veal isn't available, chicken breasts pounded thin make an excellent substitute. For a twist, try adding a splash of white wine to the sauce before the lemon juice.
Leftovers can be refrigerated for up to 2 days, though the sauce may separate when reheated.