Meat Dishes/ Under 30 Minute Meals

Veal Piccata with Lemon and Capers

Veal Piccata with Lemon and Capers by 2sistersrecipes.com

Veal Piccata with Lemon and Capers ~ is easy, delicious and ready in 15 minutes! Veal Piccata, also known as Veal Scallopini is made with tender thin slices of veal dredged in flour and sauteed in olive oil, butter and capers and served with a buttery-lemon sauce.  A simple dish, Veal Piccata with Lemon and Capers helps put dinner on the table in a snap!

Veal Piccata doesn’t need a lot of seasonings or ingredients to enhance its flavors.  The capers are salty enough and give a lot of flavor to the veal, while the lemon juice gives the zesty lemony flavor and keeps it moist and juicy.

Tender veal always cooks up very quickly because it’s very thin, with a melts in your mouth quality with every bite.  My family loves this dish every time I make it!

Veal Piccata with Lemon and Capers by 2sistersrecipes.com

Veal Piccata with Lemon and Capers is one of those dishes you can make on any busy weeknight, and it’s elegant too!  Not only is this recipe a classic favorite, it’s simple, delicious and it’s makes a huge impression whenever you serve it.

It makes a perfect “Date-Night” dinner too! Serve it with a vegetable side and a salad.  And dinner is done!

For this recipe, you will need thin slices of veal cutlets, some flour for dredging, butter, olive oil, a tablespoon of capers and couple of lemons.  Then grab two trays or plates and get lets get started!

Place the veal in one tray and flour in the other.  In a large non-stick skillet, and on medium heat, heat olive oil and butter until butter is melted.  Toss in a few capers into the butter and oil mixture.

Begin by taking each slice of veal, one at a time and placing into the flour to coat both sides with flour.  Shake off excess flour, and place it into the heated skillet with oil, butter and some capers.

veal piccata recipe by 2sistersrecipes.com

Saute the veal until golden brown around the edges, about 1 to 2 minutes per side.  These will cook up quickly, so you may want to lower the heat a little while you are sauteing them in order not to over cook them.

Veal Piccata with Lemon and Capers by 2sistersrecipes.com Cut a lemon in half and squeeze one half of lemon over them and season with some pepper to taste, and toss in few more capers on top.

Then transfer the sauteed veal into a serving dish nearby.  Cover them with a sheet of foil wrap to keep them warm. Continue with the rest of the veal until all of them are done.

The final step is to return to the skillet, add the remaining butter into the skillet, stir the remaining bits on the bottom of the pan, and add in the remaining lemon juice and stir until it’s heated through.  Pour the lemon-buttery sauce over the veal, toss some more capers over them and serve.

Veal Piccata with Lemon and Capers by 2sistersrecipes.com

Here’s a tip:  It’s best to buy the veal from a local butcher shop.  Ask for veal cutlets for veal scallopini. The veal may cost a few dollars more, but the butcher will give you not only quality meat, but he will also slice them perfectly and even pound them for you. It makes a huge difference when making this dish.

ENJOY!!

Veal Piccata with Lemon and Capers
Author: 
Recipe type: Dinner / Main Course
Prep time: 
Cook time: 
Total time: 
Serves: 3 to 4 servings
 
Veal Piccata with Lemon and Capers is an easy and delicious dinner you can whip up in 15 minutes! Thin slices of veal is quickly sauteed in olive oil, butter and capers and topped with lemon juice, helps make dinner a snap!
Ingredients
  • 1 pound of thinly sliced veal cutlets (about 7 slices of veal)
  • ⅓ cup all-purpose unbleached flour
  • 2 Tbsp. olive oil
  • 3 Tbsp. butter - divided
  • 1 Tbsp. capers
  • 2 lemons- juiced
  • salt and pepper to taste
  • lemon slices, as garnish
Instructions
  1. Place the veal in one tray and flour in the other. In a large non-stick skillet, and on medium heat, heat olive oil and 2 tablespoons of butter until butter is melted. Toss in a few capers into the butter and oil mixture.
  2. Begin by taking each piece of veal, one at a time and placing into the flour to coat both sides with flour. Shake off excess flour, and place it into the heated skillet with oil, butter and capers.
  3. Saute the veal until golden brown around the edges, about 1 to 2 minutes per side. These will cook up quickly, so you may want to lower the heat a little while you are sauteing them in order not to over cook them.
  4. Cut a lemon in half and squeeze one half of lemon over them and season with some pepper to taste, and toss in few more capers on top. Then transfer the sauteed veal into a serving dish nearby. Cover them with a sheet of foil wrap to keep them warm.
  5. Continue with the rest of the veal until all of them are done.
  6. The final step is to return to the skillet, turn it on low heat and add the remaining tablespoon of butter into the skillet, stir the remaining bits on the bottom of the pan, and add in the remaining lemon juice and stir until it's heated through.
  7. Pour the warm lemon-buttery sauce over the veal, and toss a few more capers over them.
  8. Garnish with some lemon slices and serve immediately.

If you enjoy our Veal Piccata with Lemon and Capers, then try our Perfect Veal Cutlet Milanese.

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4 Comments

  • Reply
    Sandra
    December 5, 2017 at 6:00 pm

    This looks absolutely delicious! I’ll be trying it out with chicken as I don’t eat beef or veal. Capers just give that special touch!

    • Reply
      2 sisters recipes
      December 5, 2017 at 6:09 pm

      Sounds great Sandra! I made this with chicken and it was wonderful. So I know you will enjoy this recipe. You may need to sauté the chicken a bit more until fully cooked. Enjoy!

  • Reply
    Susan
    December 8, 2017 at 9:06 am

    I make a similar recipe with pork tenderloin and it’s always a hit. Scrumptious photos!

    • Reply
      by Anna and Liz
      December 11, 2017 at 10:21 am

      Thanks for the suggestion Sue! We’re not huge fans of pork, but once in a while I do make it and never thought of making it this way. Well, now I will try it! thanks for a great idea!

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