Classic Veal Piccata Recipe

Veal Piccata is an elegant and scrumptious dish, which takes only a few simple ingredients to make. The secret for the perfect Veal Piccata is in the sauce and in the balance of all its ingredients.

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Prep Time: 10

Cook Time: 15

Total Time: 25

Course: Main Course, Meat

Cuisine: Italian

Keyword: Cappers, Lemon, Veal Piccata

Difficulty: Beginner

Servings:

Calories: 449kcal

Equipment

Cast iron skillet

Ingredients

½ pound veal cut in thin slices
4 tbsp flour (see notes)
8 slices lemon (see notes)
2 sprigs thyme
4 tbsp butter
2 tbsp cappers
2 tbsp lemon juice
2 tbsp white wine dry
1 pinch salt
1 pinch pepper crushed

US Customary - Metric

Instructions

First, gather all your ingredients.
Proceed by coating lightly and evenly the meat in flour, spiced with salt and pepper. (See notes). Cut thinly a few lemon slices. Place them on top of the meat.
Put some butter in a pan.
When the butter has melted and it is hot, add the herbs and the meat to the pan.
Brown the meat 4 minutes on each side. When it is browned evenly, remove it and place it over a plate covered by foil.
Add the capers and let them sauté, add the lemon juice and the white wine. Let is evaporate. Return the meat to the pan for 1 more minute.
Plate the meat and serve your Veal Piccata!

Notes

Coat the meat evenly and lightly, making sure there are no empty spots, otherwise, your slices will turn dry and might burn.
Pick lemon that has a thin skin, they are usually more juicer.
Make sure to brown the slices enough before flipping them, this will contribute to making your sauce richer.

Nutrition

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