Veal Piccata

Veal Piccata

Carey Erasmus
The best Veal Piccata recipe ever! Thinly sliced veal pounded flat and cooked in a deliciously simple lemony caper stock. A great one pan Italian classic served with spaghetti or mashed potato. Veal can be substituted with chicken breast or pork tenderloin too!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 245 kcal


  • 4 x 125 g veal tenderloin cutlets pounded until 5 - 6 mm thick
  • ½ tsp (2.5 ml) coarse salt
  • ½ tsp (2.5 ml) cracked black pepper
  • ½ c (125 ml) all purpose flour
  • 30 g butter
  • 2 Tbsp (30 ml) olive oil
  • ½ c (125 ml) white wine or replace with stock
  • 1 c (250 ml) chicken or vegetable stock
  • 2 Tbsp (30 ml) fresh lemon juice
  • 2 garlic cloves crushed
  • 1 lemon thinly sliced and seeds removed
  • ¼ c (60 ml) capers
  • 2 Tbsp (30 ml) chopped Italian parsley


  • Season the flattened veal and coat in the flour. Shake off any excess.
  • Heat the butter and olive oil and brown the veal in batches - no more than 3 minutes per side. Remove from pan and set aside.
  • Add white wine and simmer over high heat for 3 minutes to deglaze the pan.
  • Add the stock, lemon juice and garlic and reduce to about half to intensify the flavour and thicken the sauce.
  • Add the browned veal to the sauce and top with sliced lemon, capers and half of the parsley. Simmer for 8 - 10 minutes.
  • Season once more to taste, sprinkle with remaining parsley and serve immediately with olive oil mashed potatoes or spaghetti.


Calories: 245kcalCarbohydrates: 31gProtein: 6gFat: 9gSaturated Fat: 2gCholesterol: 3mgSodium: 748mgPotassium: 234mgFiber: 2gSugar: 3gVitamin A: 667IUVitamin C: 28mgCalcium: 47mgIron: 3mg
Keyword Italian, One pan, veal piccata
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