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Classic Veal Piccata recipe

Saut ed veal scallops served witha buttery, lemon and white wine pan sauce with capers and freshparsley.

Recipe: Classic Veal Piccata

1 pound thin veal scallops
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
3/4 cup white wine
1 lemon, juiced
2 tablespoons capers
1 tablespoon butter
2 tablespoons chopped fresh flat-leaf parsley

  • Season veal scallops with salt and pepper.
  • In a large nonstick skillet, heat oilover medium high heat. Add veal and cook until golden and cookedthoroughly, about 2 minutes per side. Remove veal from pan andplace on a serving platter; cover to keep warm.
  • Pour wine in pan and simmer for 3 minutes,scraping pan gently to loosen any browned bits. Add lemon juiceand capers; simmer 2 more minutes until sauce is slightly thickened.Swirl in butter. Pour sauce over veal and garnish with parsleybefore serving.

    Makes 4 servings.

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    Veal Piccata is classic comfort food that can be served with pasta, or with buttered noodles, or mashed potatoes . It s made with thin veal cutlets that are first browned in butter and then simmered in a tangy, lemony sauce. Depending on how thin the veal cutlets are to start with, you can ask your butcher to flatten them for you, or you can do it yourself at home.


    Tender veal scaloppine dredged in flour and sauteed in butter get a boost of brightness from a simple pan sauce made with white wine and a generous squeeze of lemon.

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