Italian Veal Piccata
Jun 23, 2025 02:52 AM
This Italian veal piccata is a classic recipe made with tender veal cutlets, dredged in flour then pan seared and finished with a buttery lemon sauce. It’s an elegant dish yet simple to make!
If you have not made many veal recipes let me introduce you to a few of my favorites including this classic veal piccata, saltimbocca all romana and ossobuco alla milanese! Each one is prepared with simple ingredients yet never fails to feel and taste both elegant and impressive.
For this veal piccata recipe the veal is sliced thin, coated in flour then lightly fried in butter until melt-in-the-mouth tender. A simple lemon sauce adds bright and tangy flavor then the cutlets are coated in more butter for a rich and decadent taste.
I do not include capers as I feel they take away from the delicate flavors of the dish but you may add them if you like their briny flavor.
Ingredients:
- 9 ounces veal (I had 3 slices which were 12.5 / 32cm long and I cut each in half to make 6 pieces)
- ⅓-½ cup all purpose flour
- 4-5 tablespoons butter (divided)
- 1 medium lemon
- 2 tablespoons lemon juice
- 3 tablespoons warm water
- ½-1 tablespoon finely chopped parsley
- ¼ teaspoon salt
Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
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