Veal Piccata

Veal Piccata


Serves 4 people.

  • 8 veal cutlets, pounded thin

  • 1 cup of flour for dredging

  • 1/4 tsp salt

  • 1/4 tsp of fresh ground black pepper

  • 3 Tbls of butter

  • 1 Tbls of extra virgin olive oil

  • 1/2 cup of chicken broth

  • 1/4 cup of dry vermouth or white wine

  • 1/4 cup of freshly squeezed lemon juice

  • 1/3 cup of capers, drained and rinsed

  • 1/3 cup of fresh parsley, chopped


  • Prepare the veal by pounding thin between two sheets of wax paper.

  • Season the flour with salt and pepper.

  • Dredge each piece of chicken in the flour making sure you coat both sides.

  • In a large skillet heat the butter and the olive oil over medium heat.

  • Sauté the veal for around 2 minutes on each side, add more butter if needed.

  • When all the veal is done remove from the skillet and set aside.

  • Turn up the heat deglaze the pan with the broth, lemon juice, vermouth and capers.

  • Scrape the brown bits from the bottom of the pan and reduce.

  • Return the veal to the pan for 2 more minutes.

  • Plate the veal and pour the sauce all over the top.

  • Garnish with parsley

    Serves 4 people.