Veal Piccata
Tender veal cutlets dredged in flour, pan-seared golden, and finished with a bright lemon-caper sauce. Classic Italian elegance in under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Place each veal cutlet between plastic wrap and pound thin (1/4-inch) with a meat mallet.
Step 2
Spread flour on a shallow plate. Season veal with salt and pepper, then dredge both sides in flour, tapping off excess.
Step 3
Heat olive oil in a 12-inch skillet over medium-high heat until it shimmers, about 90 seconds.
Step 4
Working in batches if needed, sear veal 90 seconds per side without moving. Veal should be golden; don't overcrowd the pan.
Step 5
Transfer seared veal to a plate. Reduce heat to medium.
Step 6
Add lemon juice, capers, and lemon zest to the skillet. Swirl in butter until melted and sauce coats the back of a spoon, about 1 minute.
Step 7
Return veal to the skillet and turn to coat in sauce. Cook 30 seconds per side.
Step 8
Divide veal among plates, spoon sauce and capers over top, and sprinkle with fresh parsley. Serve immediately.
Tools you’ll need
- meat mallet
- plastic wrap
- shallow plate
- 12-inch skillet
- tongs or fish spatula
- spoon
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