Meat Dishes/ Under 30 Minute Meals

Veal Piccata with Lemon and Capers

Veal Piccata with Lemon and Capers by 2sistersrecipes.com

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Veal Piccata with Lemon and Capers is an easy dish that’s ready in 15 minutes! Veal Piccata, also known as Veal Scallopini is made with tender thin slices of veal sauteed with 3 ingredients and served with a buttery-lemon sauce.  An impressive dish, this veal piccata always gets dinner on the table in a snap!

 

What makes Veal Piccata so easy and so delicious?

This recipe for veal piccata with lemon and capers doesn’t need a lot of seasonings or ingredients to enhance its flavors.  And, you’ll see why.

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, and it always turns out with a melt-in-your-mouth quality in every bite. 

My family loves this dish every time I make it!  And the secret to this veal piccata is in the SAUCE!

 

Veal Piccata with Lemon and Capers by 2sistersrecipes.com

 

Ingredients Needed for Veal Piccata with Lemon and Capers:

For this recipe, you will need:

  • thin slices of veal cutlets

  • some flour for dredging

  • some butter

  • olive oil

  • a tablespoon of capers

  • white wine

  • and a couple of lemons  

 

How to Make Veal Piccata with Lemon and Capers:

Grab two trays or two plates and get let’s get started!

1.  First, 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. 

2.  Toss in a few capers into the butter and oil mixture.

3.  Begin by taking each slice of veal, one at a time, and placing it 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.

 

Photo of flour in one tray and raw veal cutlets in the second tray. by 2sistersrecipes.com

 

4.  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 overcook them.

 

Here’s a Great TIP!

I prefer these trays for breading when dredging my cutlets.  They are stainless steel, come in a set of three, are dishwasher safe and they last forever!

 

Pieces of Veal sauteed in a skillet by 2sistersrecipes.com

 

5.  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.

6.  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.

7.  The final step is to return to the skillet, pour in the white wine, and stir with a wooden spoon and deglaze the pan, scraping the remaining bits on the bottom of the pan.  Then add in the remaining butter.  Pour in the remaining lemon juice and stir until it’s heated through.

8.  Finally,  transfer all the veal back into the skillet with the sauce.  Cover and simmer for about 2 minutes. 

9.  Then transfer the veal to a serving platter and pour the remaining lemon-butter sauce over the veal, toss a few more capers over them, and garnish with a few lemon slices or wedges and serve.

 

COOK’S NOTES and TIPS…

  • It’s always 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.

  • Need More Lemon Sauce?  You can add more butter and lemon juice to your preference.

  • Plus, a splash of chicken broth can be added to this veal piccata recipe too! Restaurants usually add in some chicken broth for more flavor and for additional sauce when serving.

 

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, but it’s also simple, delicious and it makes a huge impression whenever you serve it.

Also, this dish makes a perfect “Date-Night” dinner for two! 

ENJOY!!

 

Need Sides to Serve with Veal Piccata?  … try these:

 

… Thanks for Pinning!

Veal Piccata with Lemon and Capers by 2sistersrecipes.com

 

If you LOVE veal… then try our Perfect Veal Cutlet Milanese.

And finally, you might also enjoy our

 

Yield: 3 to 4 servings

Veal Piccata with Lemon and Capers

Veal Piccata with Lemon and Capers

Veal Piccata with Lemon and Capers is an easy and delicious dinner you can whip up in 15 minutes! Thin slices of veal are quickly sauteed in olive oil, butter, and capers and topped with lemon juice, which helps make dinner a snap!

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 1 pound (16-ounces) thinly sliced veal cutlets (about 7 to 8 slices of veal)
  • 1/3 cup all-purpose unbleached flour
  • 2 Tbsp. olive oil
  • 3 Tbsp. butter - divided
  • 1/2 cup white wine
  • 1 Tbsp. capers
  • 2 lemons- juiced
  • salt and pepper to taste
  • optional: 1/4 cup of clear chicken broth
  • lemon slices, as a 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 it 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 overcook 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.
  7. Pour in the white wine and stir the remaining bits on the bottom of the pan. Then add in the remaining lemon juice and stir until it's heated through. Optional: pour in the chicken broth for more flavor and additional sauce. And, here is where you can add more butter and lemon juice to your preference.
  8. Return the veal into the skillet and cover. Simmer on low heat for about 2 minutes. Turn off heat.
  9. Transfer the veal to a serving platter and pour the remaining warm lemon-buttery sauce over the veal, and toss a few more capers over them.
  10. Garnish with some lemon slices on the side and serve immediately.

Nutrition Information:

Yield:

3 to 4 servings

Serving Size:

4 ounces cookied veal

Amount Per Serving: Calories: 260Total Fat: 12.8gCarbohydrates: .1gFiber: 0gSugar: 0gProtein: 34.6g


That’s it friends! Are you cooking or baking with us? 
If you make this delicious veal piccata recipe with lemon and capers, let us know and leave a comment and a star rating on our recipe card!  We’d love to hear from you.

Snap a photo and hashtag it on Instagram @2sistersrecipes, and leave a comment here and on Pinterest if you like. We’d love to see what you cook! 

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Happy Cooking! 🙂

xo Anna and Liz

Thanks for stopping by! 

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8 Comments

  • Reply
    Karen (Back Road Journal)
    August 30, 2021 at 12:44 pm

    Oh how I love veal piccata. I have a had time finding good veal for piccata here in our town but used to make it often when we lived in New Hampshire. I would drive down to Massachusetts to buy their tender veal.

    • Reply
      by Anna and Liz
      August 30, 2021 at 3:44 pm

      You know it’s funny to say that…. We cannot find good veal here in Charleston. So every time we make a trip to New York, our butcher always vacuum packs a few packages for us to travel back with us. LOL…..

  • Reply
    Jeff the Chef
    August 28, 2021 at 8:34 am

    I do love those trays! And who doesn’t love lemon and capers together! I haven’t had veal in forever, but it’s so delicious.

    • Reply
      by Anna and Liz
      August 30, 2021 at 9:00 am

      We don’t eat meat often, but when we do, it’s a treat every time. Hope you’ll try this recipe, Jeff. Thanks so much!

  • 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!

  • 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!

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