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Veal Piccata in White Wine Sauce
Zoey

Veal Piccata in White Wine Sauce

Tender veal cutlets pan-seared to golden perfection and coated in a vibrant, tangy white wine sauce with capers, lemon, and fresh parsley. Fast, fresh, and perfect for a cozy weeknight dinner.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 380
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 2 lbs veal cutlets
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 cup all-purpose flour
  • 2 tbsp neutral oil (canola or avocado)
  • 2 tbsp unsalted butter
  • 1 shallot minced
  • 1/2 cup white wine (Pinot Grigio or Sauvignon Blanc)
  • 3/4 cup chicken broth
  • 1 tbsp capers, drained
  • 1 tbsp fresh parsley, minced
  • Fresh lemon slices, for garnish
  • More fresh parsley, chopped, for garnish

Equipment

  • large skillet

Method
 

Instructions
  1. Pat veal dry. Season both sides with salt and pepper. If needed, pound to 1/4 inch thickness. Dredge each piece in flour, shaking off the extra.
  2. Preheat oven to 200°F. Heat oil and 1 tbsp butter in a large skillet over medium-high. Add 2–3 cutlets at a time; cook 2–3 minutes per side, until golden. Transfer to a baking sheet; keep warm in the oven. Repeat with remaining veal.
  3. Add shallot to the same pan; sauté 3–4 minutes until softened. Pour in wine, scraping up browned bits. Add chicken broth and lemon juice; simmer 5–10 minutes. Stir in capers and remove from heat. Add remaining 1 tbsp butter and parsley.
  4. Return veal to the sauce and turn to coat. Top with lemon slices and parsley. Serve immediately.