Veal Piccata - What Is Cooking Now?

whatiscookingnow's picture

May. 10, 2013

This classic dish is a combination of flavors from butter, white wine, capers, and lemon that is fresh tasting.


Veal cutlets 8
Black pepper 1/2 Teaspoon
Cayenne pepper 1/2 Teaspoon
Garlic powder 1/2 Teaspoon
Olive oil 1 1/2 Tablespoon (For deep frying)
Butter 5 Tablespoon
Lemon 1 Medium , juiced
Capers 2 Tablespoon
Parsley 1 Tablespoon , chopped finely
Shallot 1 Medium , diced
Garlic 2 Clove (10 gm) , mince
Flour 1 Cup (16 tbs) (mixed with salt and pepper)
Chicken stock 3/4 Cup (12 tbs)
White wine 1/2 Cup (8 tbs)



1. Finely mince the garlic, shallot and parsley.

2. Juice the lemon.

3. Dredge the thin veal cutlets in the seasoned flour.


4. In a hot pan, pour olive oil and two tablespoons of butter.

5. Throw in the veal cutlets and brown them. Once done, remove.

6. In the same pan, add in the capers, shallot and garlic.Saute and try to mush the capers with the back of the spatula.

7. Pour in the white wine and let it reduce.

8. Pour in the chicken stock, lemon juice and remaining butter.

9. Add in the browned veal cutlets. Let it simmer in the sauce for couple of minutes.


10. Veal Piccata is ready to serve.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 495Calories from Fat 175

 % Daily Value*

Total Fat 20 g30.8%

Saturated Fat 11 g55%

Trans Fat 0 g


Sodium 246 mg10.25%

Total Carbohydrates 32 g10.7%

Dietary Fiber 2 g8%

Sugars 1 g

Protein 42 g84%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet