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Veal Piccata is a quick and easy meal that tastes like you are dining in a restaurant. Tender, thin veal cutlets are browned and served in a mouth-watering lemon, butter sauce with capers and topped with fresh parsley. Your guests will love this!
Lemon and capers together are always a favorite of mine. If you like Chicken Piccata you have to try this Veal Piccata using veal cutlets. This is a classic, elegant meal that you can make right in your own kitchen.
I like to pair mine with angel hair pasta and a sprinkling of Parmesan cheese alongside a salad and crusty bread.
The Ohio Beef Council and I are teaming up to bring you this easy and delicious veal recipe. It is a nice dish as the holidays approach and you are having guests over.
The veal cutlets are pounded thin, to about an 1/8 of an inch thick, which means the cooking time is short making it an easy option.
The rich, lemon sauce is the perfect pairing for the veal and pasta. You will love this veal piccata recipe.
Many of you have tried my veal recipes like these veal stuffed shells, veal chops recipe and this Slow Cooker Veal Meatballs.
Table of Contents
Tips When Cooking Veal:
- Savor the flavor: Marinades are a great way to infuse flavor into veal. You can marinate veal in the refrigerator for up to five days for chops, roasts or steaks.
- For the best braised or stewed dishes: brown slowly to develop rich flavor, cover tightly to retain steam, and simmer gently over a very low heat.
- Trim the fat after cooking. To preserve juiciness, leave a thin layer of fat on roasts, chops and steaks.
- Pound veal cutlets with the flat side of a meat mallet to a uniform thickness for even cooking.
- Pat dry veal cutlets with a paper towel to promote browning and create tender veal.
- You don’t have to be an expert chef to create a delicious meal using veal. It can be sautéed, stir-fried, braised, stewed, grilled or broiled. Choosing the right method of preparation is important. But regardless of how you choose to prepare your veal, just keep one thought in mind: “The key to veal is not to overcook.” – Executive Chef, Ritz-Carlton Dining Room, Boston
More Beef Recipes
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Veal Piccata
Ingredients
- 8 – 2- ounce veal cutlets, pounded flat
- Salt and black pepper
- 1/3 cup all-purpose flour
- 2 teaspoons oregano
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 5 Tablespoons butter, unsalted
- 6 Tablespoons olive oil
- 2 cloves garlic , minced
- 1/3 cup lemon juice, fresh squeezed
- 1/2 cup chicken stock
- 1/3 cup capers, brined
- 1/3 cup parsley, freshly chopped
- Angel hair pasta, {or past of your choice}
- Parmesan Cheese
Instructions
- Cook the pasta according to the package.
- Pound each of the veal cutlets down to about 1/8 of an inch thick using a kitchen/meat mallet. Pat the veal cutlets dry with a paper towel to help them brown.
- Season each side of the veal with a sprinkle of salt and pepper.
- In a shallow bowl mix together the flour, oregano, salt and pepper. Dredge each veal cutlet in the flour and shake off the excess flour.
- In a large skillet over medium high heat, melt the 2 Tablespoons of butter with 3 Tablespoons olive oil.
- When butter has melted and starts to sizzle add 4 pieces of the veal and cook for 4 minutes on one side. Flip the veal and cook on the other side for 4 minutes or until the veal reaches an internal temperature of 150-160 degrees F. Remove the veal and set aside on a plate covered with foil.
- In the same skillet heat 2 more Tablespoons butter and 3 Tablespoons olive oil. When the butter is melted add the remaining 4 pieces of veal and cook on one side for 4 minutes, then flip and cook another 4 minutes or until the veal reaches an internal temperature of 150-160 degrees F. Remove the veal and set aside with the other veal covered.
- In the same skillet add the garlic, the lemon juice, chicken stock and capers. Bring the mixture to a boil, stirring and scraping up the bits from cooking the veal. Using the sauce in the pan add 1 Tablespoon butter and whisk until the butter melts. Add the parsley and stir.
- Place two pieces of veal on top of your pasta and then drizzle the sauce on top of the veal. Garnish with extra parsley and Parmesan cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this easy way to make v
Thus took me a lot longer than an hour but I’m usually a slow prepper. I’m also not the biggest fan of capers but this dish really brought it to life! Gotta try new things sometimes 😀
Oh no! I am sorry it took longer than expected but I am glad you enjoyed it! I love capers–I add them to all kind of things from salad to pastas!