Gather ’round, home cooks! Whether you’re craving a quick weeknight dinner or planning a special occasion, veal piccata is the elegant comfort food that never disappoints. With its zesty lemon sauce and tender cutlets, it’s a dish that brings everyone to the table. We’ve rounded up 14 mouthwatering recipes to suit every taste and timeline—get ready to find your new favorite!
Creamy Veal Piccata with White Wine Sauce
Tender veal cutlets, lightly dusted and pan-seared, then bathed in a silky white wine sauce—this dish feels like a quiet holiday gift to oneself. The gentle sizzle of butter, the bright pop of lemon, and the creamy finish create a comforting ritual that slows the day’s pace. It’s a simple elegance, perfect for a reflective evening at home.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Veal cutlets – 4 (about 1 lb)
– All-purpose flour – ½ cup
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Olive oil – 2 tbsp
– Unsalted butter – 4 tbsp
– Dry white wine – ½ cup
– Chicken broth – ½ cup
– Lemon juice – 2 tbsp
– Heavy cream – ¼ cup
– Capers – 2 tbsp
Instructions
1. Pat the veal cutlets dry with paper towels to ensure even browning.
2. In a shallow dish, combine the flour, salt, and black pepper.
3. Dredge each veal cutlet in the flour mixture, shaking off any excess.
4. Heat the olive oil and 2 tbsp of butter in a large skillet over medium-high heat until the butter melts and foams.
5. Add the veal cutlets to the skillet, cooking for 2–3 minutes per side until golden brown, then transfer to a plate.
6. Reduce the heat to medium and pour the white wine into the skillet, scraping up any browned bits with a wooden spoon.
7. Simmer the wine for 2 minutes until reduced by half.
8. Add the chicken broth and lemon juice, simmering for another 3 minutes.
9. Stir in the heavy cream and remaining 2 tbsp of butter until the sauce is smooth and slightly thickened.
10. Return the veal cutlets to the skillet, spooning the sauce over them, and cook for 1 minute to warm through.
11. Stir in the capers and remove from heat.
Gently spoon the creamy sauce over the veal, letting it pool on the plate. The texture is tender and yielding, with a sauce that’s velvety yet bright from lemon and briny capers. Serve it over buttery mashed potatoes or with crusty bread to soak up every drop, turning a simple meal into a quietly luxurious moment.
Veal Piccata with Artichokes and Spinach
Holding the knife gently, I slice the veal into thin medallions, remembering how the kitchen fills with the scent of lemon and capers on quiet afternoons. It’s a dish that feels both elegant and comforting, like a soft blanket on a chilly evening, with artichokes and spinach adding whispers of earth and green.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Veal cutlets – 1 lb
– All-purpose flour – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 3 tbsp
– Unsalted butter – 4 tbsp
– Garlic – 2 cloves, minced
– Chicken broth – 1 cup
– Lemon juice – ¼ cup
– Capers – 2 tbsp
– Artichoke hearts – 1 cup, drained and quartered
– Fresh spinach – 2 cups
– Parsley – 2 tbsp, chopped
Instructions
1. Pat the veal cutlets dry with paper towels to ensure a crisp sear.
2. In a shallow dish, combine the flour, salt, and black pepper.
3. Dredge each veal cutlet in the flour mixture, shaking off any excess to prevent clumping.
4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add the veal cutlets to the skillet in a single layer, cooking for 2–3 minutes per side until golden brown, then transfer to a plate.
6. Reduce the heat to medium and add 2 tablespoons of butter to the same skillet, letting it melt completely.
7. Sauté the minced garlic for 30 seconds until fragrant, being careful not to burn it.
8. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet for extra flavor.
9. Stir in the capers and artichoke hearts, simmering the sauce for 5 minutes until slightly reduced.
10. Add the fresh spinach, cooking for 1–2 minutes until just wilted to retain its vibrant color.
11. Return the veal cutlets to the skillet, spooning the sauce over them, and cook for an additional 2 minutes to warm through.
12. Remove from heat and swirl in the remaining 2 tablespoons of butter off the heat for a silky finish.
13. Garnish with chopped parsley before serving.
Upon plating, the veal remains tender beneath its golden crust, while the artichokes offer a subtle chew against the wilted spinach. The sauce, bright with lemon and briny capers, clings to each bite, inviting you to savor it over a bed of creamy polenta or with crusty bread to soak up every last drop.
Spicy Veal Piccata with Red Pepper Flakes
Perhaps it’s the quiet of a winter morning like this, the light soft and low, that makes me reach for something both comforting and bold—a dish that warms from the inside out with a gentle, lingering heat.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
- Veal cutlets – 1 lb
- Flour – ½ cup
- Salt – 1 tsp
- Black pepper – ½ tsp
- Red pepper flakes – 1 tsp
- Butter – 4 tbsp
- Olive oil – 2 tbsp
- Garlic – 3 cloves, minced
- Chicken broth – 1 cup
- Lemon juice – ¼ cup
- Capers – 2 tbsp
- Parsley – 2 tbsp, chopped
Instructions
- Pat the veal cutlets dry with paper towels to ensure a good sear.
- Combine flour, salt, black pepper, and red pepper flakes on a plate.
- Dredge each veal cutlet in the flour mixture, shaking off any excess.
- Heat 2 tbsp butter and olive oil in a large skillet over medium-high heat until the butter foams, about 2 minutes.
- Add the veal cutlets to the skillet in a single layer, cooking for 3 minutes per side until golden brown, then transfer to a plate.
- Reduce heat to medium and add the remaining 2 tbsp butter to the skillet.
- Sauté the minced garlic for 1 minute until fragrant but not browned.
- Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan with a wooden spoon.
- Simmer the sauce for 5 minutes until it reduces by half and slightly thickens.
- Stir in the capers and parsley, then return the veal cutlets to the skillet, spooning the sauce over them.
- Cook for 2 more minutes to warm the veal through, ensuring the internal temperature reaches 145°F.
This dish yields veal that’s tender and lightly crisp, enveloped in a bright, tangy sauce with a slow-building warmth from the pepper flakes. Try serving it over a bed of creamy polenta to soak up every drop, or alongside roasted asparagus for a fresh contrast—the heat lingers just enough to make each bite feel like a quiet celebration.
Veal Piccata with Mushroom and Shallot Sauce
Veal piccata with mushroom and shallot sauce emerges today as a quiet, comforting ritual—the kind of meal that unfolds slowly in a warm kitchen, filling the air with earthy, savory notes. It’s a dish that feels both elegant and deeply familiar, like a cherished memory revisited. I find myself drawn to its delicate balance of tender veal, bright lemon, and rich, umami-laden sauce, especially on a day meant for reflection and gentle nourishment.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Veal cutlets – 1½ lbs
– All-purpose flour – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 3 tbsp
– Unsalted butter – 4 tbsp
– Cremini mushrooms – 8 oz, sliced
– Shallots – 2, minced
– Garlic – 2 cloves, minced
– Dry white wine – ½ cup
– Chicken broth – 1 cup
– Lemon juice – ¼ cup
– Capers – 2 tbsp, drained
– Fresh parsley – 2 tbsp, chopped
Instructions
1. Pat the veal cutlets dry with paper towels to ensure even browning.
2. In a shallow dish, combine the flour, salt, and black pepper.
3. Dredge each veal cutlet in the flour mixture, shaking off any excess.
4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Add the veal cutlets to the skillet without overcrowding, working in batches if needed.
6. Cook the veal for 2–3 minutes per side until golden brown, then transfer to a plate.
7. In the same skillet, melt 2 tablespoons of butter over medium heat.
8. Add the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until they release their liquid and turn golden brown.
9. Stir in the minced shallots and garlic, cooking for 1–2 minutes until fragrant.
10. Pour in the dry white wine to deglaze the pan, scraping up any browned bits with a wooden spoon for extra flavor.
11. Simmer the wine for 2–3 minutes until reduced by half.
12. Add the chicken broth and lemon juice, bringing the mixture to a gentle simmer.
13. Cook the sauce for 5–7 minutes until it thickens slightly and coats the back of a spoon.
14. Stir in the capers and remaining 2 tablespoons of butter until melted and incorporated.
15. Return the veal cutlets to the skillet, spooning the sauce over them to warm through for 1–2 minutes.
16. Sprinkle with chopped fresh parsley just before serving.
Each bite offers tender veal with a crisp, golden crust, enveloped in a velvety sauce that’s tangy from lemon and briny from capers. Earthy mushrooms and sweet shallots add depth, making it a dish that feels both rustic and refined. Enjoy it over a bed of creamy polenta or alongside roasted asparagus for a complete, comforting meal.
Herbed Veal Piccata with Thyme and Rosemary
Flickering through the kitchen window, the afternoon light catches the dust motes dancing above the counter, where thin veal cutlets await their gentle transformation. It’s a quiet kind of alchemy, turning simple, earthy herbs and a bright splash of lemon into something that feels both comforting and celebratory.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– Veal cutlets – 1 ½ lbs
– All-purpose flour – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Fresh thyme – 2 tbsp, chopped
– Fresh rosemary – 1 tbsp, chopped
– Unsalted butter – 4 tbsp
– Olive oil – 2 tbsp
– Dry white wine – ½ cup
– Chicken broth – ¾ cup
– Lemon – 1, juiced (about 3 tbsp)
– Capers – 2 tbsp, drained
Instructions
1. Pat the veal cutlets completely dry with paper towels to ensure a good sear.
2. On a plate, combine the flour, salt, and black pepper.
3. Dredge each veal cutlet in the flour mixture, shaking off any excess.
4. In a large skillet over medium-high heat, melt 2 tablespoons of butter with the olive oil until the butter foams.
5. Add the veal cutlets to the skillet in a single layer, working in batches if necessary to avoid overcrowding.
6. Cook the veal for 2–3 minutes per side, until golden brown, then transfer to a plate.
7. Reduce the heat to medium and add the white wine to the skillet, using a wooden spoon to scrape up any browned bits from the bottom.
8. Let the wine simmer for 2 minutes until reduced by half.
9. Stir in the chicken broth, lemon juice, and capers, and bring the mixture to a gentle simmer.
10. Add the fresh thyme and rosemary to the sauce.
11. Return the veal cutlets to the skillet, spooning the sauce over them.
12. Simmer everything together for 3–4 minutes, just until the veal is heated through and tender.
13. Remove the skillet from the heat and swirl in the remaining 2 tablespoons of butter until the sauce is glossy and slightly thickened.
Off the heat, the sauce clings to the tender veal in a silky, aromatic embrace. The rosemary and thyme offer a woodsy depth that balances the bright, briny punch of lemon and capers. For a simple, elegant presentation, serve it over a bed of buttery egg noodles or creamy polenta to soak up every last drop of the pan sauce.
Parmesan Crusted Veal Piccata
Lately, I’ve been craving something that feels both comforting and elegant—a dish that whispers of quiet evenings and simple pleasures. This Parmesan Crusted Veal Piccata is just that, with its golden crust and bright lemon notes that seem to slow time in the kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Veal cutlets – 4 (about 1 lb)
– All-purpose flour – ½ cup
– Eggs – 2
– Grated Parmesan cheese – 1 cup
– Olive oil – 3 tbsp
– Butter – 4 tbsp
– Garlic – 2 cloves, minced
– Chicken broth – ½ cup
– Lemon juice – ¼ cup
– Capers – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Pat the veal cutlets dry with paper towels to help the coating adhere better.
2. Season both sides of the cutlets evenly with ½ tsp salt and ¼ tsp black pepper.
3. Place ½ cup all-purpose flour in a shallow dish.
4. In another shallow dish, beat 2 eggs until smooth.
5. In a third shallow dish, spread out 1 cup grated Parmesan cheese.
6. Dredge each veal cutlet first in the flour, shaking off any excess.
7. Dip the floured cutlet into the beaten eggs, letting any extra drip off.
8. Press the cutlet firmly into the Parmesan cheese, coating both sides completely.
9. Heat 3 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 350°F.
10. Carefully add the coated veal cutlets to the hot skillet without overcrowding—work in batches if needed.
11. Cook the cutlets for 2–3 minutes per side until the crust is golden brown and crispy.
12. Transfer the cooked cutlets to a plate and cover loosely with foil to keep warm.
13. In the same skillet, reduce the heat to medium and melt 4 tbsp butter.
14. Add 2 cloves minced garlic and sauté for 30 seconds until fragrant but not browned.
15. Pour in ½ cup chicken broth and ¼ cup lemon juice, scraping up any browned bits from the pan for extra flavor.
16. Simmer the sauce for 2–3 minutes until it slightly thickens.
17. Stir in 2 tbsp capers and cook for another 30 seconds to warm them through.
18. Return the veal cutlets to the skillet, spooning the sauce over them to coat evenly.
19. Serve immediately while hot.
What emerges is a beautiful contrast: the veal stays tender beneath its crisp, savory Parmesan shell, while the sauce adds a tangy brightness that cuts through the richness. For a cozy twist, try serving it over a bed of buttery mashed potatoes or alongside roasted asparagus—it turns a simple meal into a quiet celebration.
Light and Fresh Veal Piccata with Arugula
Perhaps it’s the quiet of a winter afternoon, the light fading early, that makes me reach for something bright and simple. This veal piccata feels like a gentle pause—a dish that’s both elegant and unfussy, with peppery arugula adding a fresh, lively finish.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Veal cutlets – 4 (about 1 lb total)
– All-purpose flour – ½ cup
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Olive oil – 2 tbsp
– Unsalted butter – 3 tbsp
– Chicken broth – ½ cup
– Lemon juice – 3 tbsp
– Capers – 2 tbsp
– Fresh parsley – 2 tbsp, chopped
– Baby arugula – 2 cups
Instructions
1. Pat the veal cutlets dry with paper towels to ensure a good sear.
2. In a shallow dish, combine the flour, salt, and black pepper.
3. Dredge each veal cutlet in the flour mixture, shaking off any excess.
4. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Add the veal cutlets to the skillet and cook for 2–3 minutes per side, until golden brown and cooked through.
6. Transfer the veal to a plate and cover loosely with foil to keep warm.
7. Reduce the heat to medium and add 1 tbsp of butter to the same skillet.
8. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom with a wooden spoon.
9. Stir in the capers and simmer the sauce for 3–4 minutes, until slightly reduced.
10. Remove the skillet from the heat and whisk in the remaining 2 tbsp of butter until melted and the sauce is glossy.
11. Stir in the chopped parsley.
12. Place the arugula on serving plates and top with the veal cutlets.
13. Spoon the sauce over the veal and arugula.
14. Serve immediately.
Velvety veal, crisp from the pan, gives way to a tangy, buttery sauce that clings to each bite. The arugula wilts just slightly under the warmth, its peppery edge balancing the bright lemon and briny capers—try it with a side of crusty bread to soak up every last drop.
Veal Piccata with White Truffle Oil
Kneading the memories of holiday meals past, I find myself drawn to the kitchen on this quiet Christmas morning, where the gentle sizzle of veal and the earthy perfume of truffle oil promise a moment of quiet celebration. It’s a dish that feels both elegant and intimate, perfect for a slow, reflective day like today.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– Veal cutlets – 4 (about 1 lb total)
– All-purpose flour – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Unsalted butter – 4 tbsp
– Olive oil – 2 tbsp
– Garlic – 2 cloves, minced
– Dry white wine – ½ cup
– Chicken broth – ¾ cup
– Lemon juice – 3 tbsp
– Capers – 2 tbsp, drained
– White truffle oil – 1 tsp
– Fresh parsley – 2 tbsp, chopped
Instructions
1. Pat the veal cutlets dry with paper towels to ensure a good sear.
2. In a shallow dish, combine the flour, salt, and black pepper.
3. Dredge each veal cutlet in the flour mixture, shaking off any excess.
4. Heat 2 tbsp of butter and 2 tbsp of olive oil in a large skillet over medium-high heat until the butter foams.
5. Add the veal cutlets to the skillet without overcrowding, cooking for 2–3 minutes per side until golden brown and cooked through.
6. Transfer the cooked veal to a plate and tent with foil to keep warm.
7. In the same skillet, reduce the heat to medium and add the minced garlic, sautéing for 30 seconds until fragrant.
8. Pour in the dry white wine, scraping up any browned bits from the bottom of the pan, and simmer for 2 minutes to reduce by half.
9. Add the chicken broth and lemon juice, bringing the mixture to a gentle boil for 3–4 minutes until slightly thickened.
10. Stir in the capers and remaining 2 tbsp of butter until melted and incorporated.
11. Remove the skillet from heat and drizzle in the white truffle oil, swirling gently to combine.
12. Return the veal cutlets to the skillet, spooning the sauce over them to coat evenly.
13. Sprinkle with chopped fresh parsley before serving.
Only the tender veal, bathed in that bright, caper-studded sauce, can capture the delicate balance of this dish—each bite offers a crisp exterior giving way to succulence, with the white truffle oil lending a whisper of luxury that lingers. Consider serving it over a bed of creamy polenta or alongside roasted asparagus to let those earthy notes shine, turning a simple meal into a quiet feast for the senses.
Veal Piccata with Brown Butter and Sage
Beneath the quiet hum of the kitchen, there’s a simple comfort in the ritual of preparing a meal that feels both elegant and grounding. This dish, with its tender veal and fragrant sage, is a gentle reminder of how a few good ingredients can transform an ordinary evening into something quietly special.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– Veal cutlets – 4 (about 1 ½ lbs total)
– All-purpose flour – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Unsalted butter – 8 tbsp
– Fresh sage leaves – 12
– Dry white wine – ½ cup
– Lemon – 1
– Chicken broth – ½ cup
Instructions
1. Pat the veal cutlets completely dry with paper towels.
2. On a plate, combine the flour, salt, and black pepper.
3. Dredge each veal cutlet in the flour mixture, shaking off any excess.
4. In a large skillet over medium-high heat, melt 4 tablespoons of butter.
5. Once the butter is foaming, add the veal cutlets in a single layer, working in batches if necessary to avoid crowding the pan.
6. Cook the veal for 2-3 minutes per side until golden brown, then transfer to a clean plate.
7. Tip: Let the skillet get properly hot before adding the butter to ensure a good sear without steaming the meat.
8. Reduce the heat to medium and add the remaining 4 tablespoons of butter to the same skillet.
9. Cook the butter, swirling the pan occasionally, for 2-3 minutes until it turns a nutty brown color and smells fragrant.
10. Immediately add the fresh sage leaves and cook for 30 seconds until crisp.
11. Tip: Watch the butter closely as it browns; it can go from perfect to burnt very quickly.
12. Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
13. Simmer the wine for 2 minutes until reduced by half.
14. Squeeze in the juice from the lemon and add the chicken broth.
15. Bring the sauce to a simmer and cook for 3-4 minutes until slightly thickened.
16. Tip: For a richer sauce, let it simmer a minute longer until it coats the back of a spoon.
17. Return the cooked veal cutlets to the skillet, spooning the sauce over them.
18. Warm the veal in the sauce for 1 minute, then remove from heat.
19. Velvety and tender, the veal melts against the bright, lemony sauce, while the brown butter adds a deep, nutty warmth. Serve it over a bed of creamy polenta or simple buttered noodles to soak up every last drop, making a quiet weeknight feel like a small celebration.
Veal Piccata with Roasted Garlic and Parsley
A quiet afternoon in the kitchen, the light soft through the window, and the gentle sizzle of veal in the pan—this is the kind of cooking that feels like a slow, deliberate breath. It’s a simple dish, really, veal piccata, but with roasted garlic mellowed in the oven and fresh parsley scattered at the end, it becomes something to savor quietly, a small celebration on a plate.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Veal cutlets – 1 ½ lbs
– All-purpose flour – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 3 tbsp
– Unsalted butter – 4 tbsp
– Garlic bulb – 1
– Chicken broth – 1 cup
– Lemon juice – ¼ cup
– Capers – 2 tbsp
– Fresh parsley – ¼ cup
Instructions
1. Preheat your oven to 400°F. Cut the top off the garlic bulb to expose the cloves, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 25 minutes until soft and golden.
2. While the garlic roasts, pat the veal cutlets dry with paper towels to ensure a good sear.
3. In a shallow dish, mix the flour, salt, and black pepper. Dredge each veal cutlet in the flour mixture, shaking off any excess.
4. Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers. Add the veal cutlets in a single layer, cooking for 2-3 minutes per side until golden brown, then transfer to a plate.
5. Reduce the heat to medium. Add 2 tbsp butter to the skillet, letting it melt and foam slightly. Squeeze the roasted garlic cloves from their skins into the pan, mashing them with a fork to form a paste.
6. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan with a wooden spoon to build flavor. Simmer for 5 minutes until the sauce reduces by half.
7. Stir in the capers and remaining 2 tbsp butter until the sauce thickens and becomes glossy. Return the veal to the skillet, spooning the sauce over it, and cook for 1 minute to warm through.
8. Remove from heat, sprinkle with chopped fresh parsley, and serve immediately.
Melt-in-your-mouth tender, the veal carries a bright, tangy sauce with the deep sweetness of roasted garlic, while the parsley adds a fresh, grassy finish. Try it over a bed of creamy polenta or with crusty bread to soak up every last drop—it’s a dish that invites you to slow down and enjoy each bite.
Veal Piccata with Lemon Caper Butter Sauce
There’s something quietly comforting about a dish that feels both elegant and effortless, especially on a day when the world outside seems to rush by. This veal piccata, with its bright lemon caper butter sauce, is exactly that—a simple yet deeply satisfying meal that comes together in moments, offering a tender, savory bite that feels like a small, personal celebration.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Veal cutlets – 4 (about 1 lb total)
– All-purpose flour – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 2 tbsp
– Unsalted butter – 4 tbsp
– Dry white wine – ½ cup
– Chicken broth – ½ cup
– Lemon juice – ¼ cup
– Capers – 2 tbsp
– Fresh parsley – 2 tbsp, chopped
Instructions
1. Pat the veal cutlets dry with paper towels to ensure a good sear.
2. In a shallow dish, combine the all-purpose flour, salt, and black pepper.
3. Dredge each veal cutlet in the flour mixture, shaking off any excess.
4. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Add the veal cutlets to the skillet and cook for 2–3 minutes per side until golden brown, then transfer to a plate.
6. Reduce the heat to medium and add 2 tbsp of unsalted butter to the same skillet.
7. Pour in the dry white wine and simmer for 2 minutes to reduce by half, scraping up any browned bits from the bottom.
8. Add the chicken broth and lemon juice, then simmer for 3–4 minutes until the sauce thickens slightly.
9. Stir in the capers and remaining 2 tbsp of unsalted butter until melted and smooth.
10. Return the veal cutlets to the skillet, spooning the sauce over them, and cook for 1 minute to warm through.
11. Sprinkle with fresh parsley just before serving.
Just as the veal turns tender and golden, the sauce melds into a silky, tangy glaze that clings to every bite. Serve it over a bed of buttery pasta or alongside roasted vegetables for a meal that feels both rustic and refined, with the capers adding a briny pop that cuts through the richness.
Veal Piccata with Crispy Prosciutto
Zigzagging through my thoughts on this quiet morning, I find myself drawn to the memory of a dish that feels both elegant and comforting, a simple pleasure that transforms humble ingredients into something quietly celebratory. It’s a recipe for moments when you want to cook with intention, to savor the process as much as the result.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Veal cutlets – 4 (about 1 lb total)
– All-purpose flour – ½ cup
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Olive oil – 2 tbsp
– Prosciutto – 4 thin slices
– Unsalted butter – 3 tbsp
– Garlic – 2 cloves, minced
– Dry white wine – ½ cup
– Chicken broth – ½ cup
– Lemon juice – 3 tbsp
– Capers – 2 tbsp, drained
– Fresh parsley – 2 tbsp, chopped
Instructions
1. Pat the veal cutlets completely dry with paper towels. 2. On a plate, combine the flour, salt, and black pepper. 3. Dredge each veal cutlet in the flour mixture, shaking off any excess. 4. Heat the olive oil in a large skillet over medium-high heat until it shimmers. 5. Add the prosciutto slices and cook for 2-3 minutes per side until crisp, then transfer to a paper towel-lined plate. 6. In the same skillet, add the veal cutlets and cook for 2-3 minutes per side until golden brown, then transfer to a plate. 7. Reduce the heat to medium and add 2 tablespoons of butter to the skillet. 8. Add the minced garlic and cook for 1 minute until fragrant. 9. Pour in the white wine, scraping up any browned bits from the bottom of the pan, and simmer for 2 minutes. 10. Add the chicken broth, lemon juice, and capers, and simmer for 5 minutes until the sauce reduces slightly. 11. Whisk in the remaining 1 tablespoon of butter until the sauce is glossy. 12. Return the veal cutlets to the skillet, spooning the sauce over them, and warm for 1 minute. 13. Crumble the crispy prosciutto over the top and sprinkle with chopped parsley.
Velvety and rich, the tender veal melts against the bright, lemony sauce, while the salty crunch of prosciutto adds a perfect textural contrast. Serve it over a bed of creamy polenta or simple buttered noodles to soak up every last drop of that pan sauce.
Veal Piccata with Caramelized Onions
A quiet afternoon in the kitchen feels like a small, private ceremony, where the gentle sizzle of butter meets the sweet, slow surrender of onions, and thin veal cutlets wait patiently for their moment to become something tender and bright.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Veal cutlets – 1 lb
– All-purpose flour – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Unsalted butter – 4 tbsp
– Olive oil – 2 tbsp
– Yellow onion – 1 large
– Chicken broth – 1 cup
– Lemon juice – ¼ cup
– Capers – 2 tbsp
– Fresh parsley – 2 tbsp
Instructions
1. Slice 1 large yellow onion thinly into half-moons.
2. Heat 1 tbsp olive oil in a large skillet over medium-low heat for 2 minutes.
3. Add the sliced onions to the skillet and cook, stirring occasionally, for 20 minutes until deeply golden brown and soft, reducing heat if they start to burn.
4. While onions cook, pat 1 lb veal cutlets dry with paper towels.
5. Mix ½ cup all-purpose flour, 1 tsp salt, and ½ tsp black pepper on a plate.
6. Dredge each veal cutlet in the flour mixture, shaking off excess.
7. Transfer caramelized onions to a bowl and set aside.
8. In the same skillet, heat 1 tbsp olive oil and 2 tbsp unsalted butter over medium-high heat until butter foams, about 1 minute.
9. Cook veal cutlets in batches for 2 minutes per side until golden brown, adding more butter if needed, and set aside on a plate.
10. Pour 1 cup chicken broth into the skillet, scraping up browned bits with a wooden spoon, and simmer for 3 minutes until reduced by half.
11. Stir in ¼ cup lemon juice and 2 tbsp capers, and simmer for 1 minute.
12. Return veal and any juices to the skillet, spooning sauce over cutlets, and heat for 1 minute until warmed through.
13. Remove from heat, stir in 2 tbsp chopped fresh parsley, and top with caramelized onions.
The veal emerges fork-tender, its delicate texture cradling the sharp, briny pop of capers and lemon, while the onions melt into a sweet, jammy contrast. Serve it over a bed of creamy polenta or alongside roasted asparagus to let the sauce pool gently, turning each bite into a quiet balance of bright and rich.
Veal Piccata with Fresh Basil and Cherry Tomatoes
Gently, as the morning light filters through the kitchen window, I find myself drawn to the simple elegance of preparing a meal that feels both classic and fresh. There’s a quiet comfort in the rhythm of slicing and sautéing, a moment to slow down and savor the process of creating something beautiful and nourishing. This dish, with its bright notes and tender meat, is a gentle reminder of how a few quality ingredients can come together in perfect harmony.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Veal cutlets – 1 ½ lbs
– All-purpose flour – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 3 tbsp
– Unsalted butter – 4 tbsp
– Garlic – 3 cloves, minced
– Dry white wine – ½ cup
– Chicken broth – 1 cup
– Lemon juice – ¼ cup
– Capers – 2 tbsp, drained
– Cherry tomatoes – 1 cup, halved
– Fresh basil – ¼ cup, chopped
Instructions
1. Pat the veal cutlets dry with paper towels to ensure a good sear.
2. Combine the flour, salt, and black pepper on a plate.
3. Dredge each veal cutlet in the flour mixture, shaking off any excess.
4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
5. Cook the veal cutlets for 2–3 minutes per side until golden brown, then transfer to a plate.
6. Reduce the heat to medium and add 2 tablespoons of butter to the skillet.
7. Sauté the minced garlic for 30 seconds until fragrant, being careful not to let it burn.
8. Pour in the dry white wine and simmer for 2 minutes to reduce by half.
9. Add the chicken broth and lemon juice, then bring to a gentle boil.
10. Stir in the capers and cherry tomatoes, and cook for 3–4 minutes until the tomatoes soften slightly.
11. Return the veal cutlets to the skillet and spoon the sauce over them.
12. Simmer everything together for 2 minutes to warm through and let the flavors meld.
13. Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter until melted and creamy.
14. Sprinkle the chopped fresh basil over the top just before serving.
Here, the veal remains wonderfully tender against the bright, tangy sauce, while the burst cherry tomatoes add a juicy sweetness. For a creative twist, serve it over a bed of creamy polenta or alongside roasted asparagus to soak up every last drop of that lemony goodness.
Summary
Culinary inspiration awaits! This roundup offers 18 delicious veal piccata recipes to elevate any meal, from weeknight dinners to special celebrations. We hope you find a new favorite to try in your kitchen. Don’t forget to leave a comment telling us which recipe you loved most and share this article on Pinterest to spread the joy of cooking!
