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Veal Piccata

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: Italian
Servings: 2 people


  • 2 Tbls Olive oil
  • 10 Ounces Veal cutlets
  • 2 Tbls Capers
  • 1 Tbls Fresh lemon juice
  • 3 Tbls Flour
  • 1/2 Cup Dry white wine
  • 1/2 Cup Stock Chicken, Veal or Beef will work
  • 1/2 Tsp Paprika
  • 1/2 Tsp White Pepper
  • 1 Clove Garlic Minced


  • Mix flour, paprika, and white pepper in shallow dish
  • Pound veal cutlets to about 1/8" thick
  • Dredge cutlets in flour and spice mixture to coat evenly
  • Heat skillet and add olive oil
  • Pan Fry the cutlets in the olive oil working in batches so as to not crowd. Remove to a warm dish. Do not overcook the veal as it will become tough.
  • De Glaze pan with wine and broth. Scape up all the good bits and bring to a boil. Then add capers and lemon juice and reduce heat to simmer. Simmer until sauce is reduced by about 25% and slightly thinkened.
  • Re add cutlets to the pan to warm them up. Serve over pasta or rice.