Veal Piccata

Prep: 10 minutes; Cook: 10 minutes

Cooking the veal in batches ensures that the meat browns nicely. Chicken or pork cutlets may be substituted for veal.

Yield: 4 servings (serving size: 3 ounces veal, 1 tablespoon sauce, 3/4 teaspoon parsley, and 3/4 teaspoon capers)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 260
  • Fat: 17g
  • Saturated fat: 6.5g
  • Protein: 20.3g
  • Carbohydrate: 5.6g
  • Fiber: 0.3g
  • Cholesterol: 81mg
  • Iron: 1.1mg
  • Sodium: 713mg
  • Calcium: 22mg


  • 1/4 cup all-purpose flour
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon ground white pepper
  • 1 pound very thin veal cutlets (about 8 pieces)
  • 1 tablespoon olive oil, divided
  • 1 cup fat-free, less-sodium chicken broth
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon butter
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon capers


  1. 1. Combine flour, 1/2 teaspoon salt, and pepper in a shallow dish. Dredge veal in flour mixture, shaking off excess.
  2. 2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of veal, and cook 1 minute on each side or until lightly browned. Remove veal from pan, and keep warm. Repeat procedure with remaining 1 1/2 teaspoons oil and remaining veal.
  3. 3. Add chicken broth and lemon juice to pan; cook 4 minutes or until liquid is reduced to about 1/4 cup, scraping pan to loosen browned bits. Whisk in butter and remaining 1/4 teaspoon salt; remove from heat. Spoon sauce over veal; sprinkle with parsley and capers.
  4. Tart lemon juice, briny capers, and fresh parsley complement veal's delicate flavor in veal piccata (pih-KAH-tuh), a popular Italian dish.
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