Golden Veal with Lemon Caper Sauce

Delicate and elegant, Veal Piccata is a culinary masterpiece that brings the sophisticated flavors of a fine dining restaurant directly to your home kitchen. This classic Italian-American dish features tender, thinly pounded veal cutlets, pan-seared to a golden perfection and generously coated in a bright, zesty lemon-butter sauce studded with briny capers. A final flourish of fresh parsley adds a vibrant touch, making it an exquisite meal that’s surprisingly simple to prepare.

For many, the combination of tangy lemon and savory capers is an absolute delight, a flavor profile that evokes the best of Mediterranean cuisine. If you’re already a fan of its poultry counterpart, Chicken Piccata, then preparing this Veal Piccata using high-quality veal cutlets is an absolute must. It’s a timeless and elegant dish that promises to impress guests and elevate any meal, all achievable with ease in your own kitchen.

I find this dish pairs beautifully with a delicate bed of angel hair pasta, a light sprinkling of freshly grated Parmesan cheese, a crisp green salad, and some crusty artisanal bread to soak up every last drop of that incredible sauce. It’s a complete and satisfying meal that feels special without requiring hours of effort.

We’re delighted to partner with The Ohio Beef Council to bring you this exceptionally easy and truly delicious veal recipe. As the holiday season approaches and you find yourself hosting friends and family, this Veal Piccata offers a wonderful and impressive option that comes together quickly, allowing you more time to enjoy with your loved ones.

The beauty of veal cutlets in this recipe lies in their preparation: they are pounded to an approximate 1/8-inch thickness. This ensures not only incredible tenderness but also a significantly reduced cooking time, making it an ideal choice for busy weeknights or when you need a gourmet meal in a hurry. The rich, vibrant lemon-butter sauce acts as the perfect complement, enhancing the delicate flavor of the veal and harmonizing wonderfully with your chosen pasta.

Many home cooks have already discovered the versatility and deliciousness of veal through recipes like our Veal Stuffed Shells, a hearty and comforting Veal Chops Recipe, and our incredibly convenient Slow Cooker Veal Meatballs. This Veal Piccata adds another fantastic option to your repertoire, showcasing just how accessible and rewarding cooking with veal can be.

Unlocking the Delicacy of Veal Piccata: A Gourmet Journey

Veal Piccata is more than just a dish; it’s an experience. The delicate texture of the veal, combined with the bright, tangy sauce, creates a symphony of flavors that is both comforting and sophisticated. This recipe is designed to demystify the preparation of veal, proving that you don’t need to be a professional chef to create something truly extraordinary. With simple techniques and fresh ingredients, you can consistently achieve restaurant-quality results that will undoubtedly become a treasured family favorite.

Essential Tips for Cooking Veal to Perfection

Cooking veal can sometimes seem intimidating, but with a few expert tips, you can ensure every dish is succulent and full of flavor. These guidelines will help you achieve perfectly tender and flavorful veal every time, whether you’re making piccata, chops, or stew.

• Savor the Flavor with Marinades: Marinades are excellent for infusing veal with deep, complex flavors. They not only tenderize the meat but also allow it to absorb herbs, spices, and citrus notes. For chops, roasts, or steaks, you can marinate veal in the refrigerator for up to five days. Consider a marinade with olive oil, garlic, lemon zest, fresh rosemary, and a touch of white wine to complement the veal’s natural mildness.
• Achieving the Best Braised or Stewed Dishes: When preparing braised or stewed veal, the browning step is crucial. Brown the meat slowly and thoroughly over medium heat to develop a rich, caramelized crust (the Maillard reaction). This foundational step locks in flavor and creates depth for your sauce. Afterwards, cover the pot tightly to retain steam and simmer gently over a very low heat. This slow, moist cooking method ensures the veal becomes incredibly tender and falls apart beautifully.
• The Art of Trimming Fat: To preserve the inherent juiciness and flavor of roasts, chops, and steaks, it’s often best to leave a thin layer of fat on the meat during the cooking process. This fat renders down, moistening the meat and adding to its richness. Once cooked, you can easily trim away any excess fat before serving, allowing you to enjoy all the flavor benefits without the extra richness if desired.
• Pounding Veal Cutlets for Uniformity: For dishes like Veal Piccata, uniform thickness is key to even cooking. Use the flat side of a meat mallet to pound veal cutlets to your desired thickness, typically about 1/8 of an inch. This not only tenderizes the meat but also ensures that each piece cooks at the same rate, preventing some parts from drying out while others are still cooking.
• Pat Dry for Superior Browning: Before seasoning or flouring your veal cutlets, always pat them thoroughly dry with paper towels. Excess moisture on the surface of the meat will prevent proper browning and can lead to steaming rather than searing. A dry surface allows for a beautiful, golden-brown crust, which translates to a more flavorful and tender final product.
• Versatility and the Golden Rule: You truly don’t need to be a seasoned chef to create a delicious meal with veal. It’s incredibly versatile and can be sautéed, stir-fried, braised, stewed, grilled, or broiled. The key is choosing the right method for the cut and desired outcome. Regardless of your chosen preparation, the most critical piece of advice to remember, as shared by an Executive Chef from the Ritz-Carlton Dining Room in Boston, is: “The key to veal is not to overcook.” Veal is lean and delicate, meaning it cooks quickly. Use a meat thermometer to ensure it reaches the proper internal temperature without exceeding it, preserving its tenderness and juiciness.

Perfect Pairings & Serving Suggestions for Veal Piccata

Veal Piccata, with its bright and savory profile, is incredibly versatile when it comes to side dishes and accompaniments. Beyond the classic angel hair pasta and a sprinkle of Parmesan, consider these options to round out your meal:

• Pasta Variations: While angel hair is traditional due to its delicate nature, other thin pastas like spaghetti or linguine also work wonderfully. For a lower-carb option, serve it over zucchini noodles or cauliflower rice.
• Vegetable Sides: Steamed or roasted asparagus, sautéed green beans with toasted almonds, or a medley of roasted root vegetables (carrots, parsnips, potatoes) will provide a delicious contrast in texture and flavor. A simple side salad with a light vinaigrette is always a refreshing choice.
• Heartier Options: Creamy mashed potatoes or a light, lemon-infused risotto can be excellent for soaking up the exquisite piccata sauce.
• Bread: Don’t forget a warm, crusty baguette or Italian bread. It’s perfect for mopping up every last drop of the luscious sauce.
• Wine Pairings: Complement the vibrant flavors of Veal Piccata with a crisp, dry white wine. Pinot Grigio, Sauvignon Blanc, or a light Chardonnay (unoaked) would be excellent choices, enhancing the lemon and balancing the richness of the butter.

Frequently Asked Questions About Veal Piccata

Here are answers to some common questions about making and enjoying Veal Piccata:

• Can I substitute chicken for veal? Yes, absolutely! Chicken Piccata is a very popular and delicious alternative. Simply use thin chicken breasts or cutlets, pounded to an even thickness, and follow the same recipe steps.
• What if I don’t like capers, or don’t have them? While capers are integral to the classic piccata flavor, you can certainly adjust. If you don’t enjoy them, you can omit them entirely, or consider adding a few finely chopped green olives for a similar briny kick.
• How can I store and reheat leftovers? Store leftover Veal Piccata in an airtight container in the refrigerator for up to 2-3 days. To reheat, gently warm in a skillet over low heat, adding a splash of chicken broth or water to rehydrate the sauce. Be careful not to overcook the veal, as it can dry out.
• Can I make the sauce ahead of time? You can prepare the lemon-butter-caper sauce a few hours in advance and gently reheat it before serving. However, for the freshest flavor and best consistency, it’s recommended to make the sauce immediately after cooking the veal, allowing it to incorporate the delicious pan drippings.

Tried this recipe? Share your thoughts in the comments below! Subscribe to our newsletter or follow us on
Facebook,
Instagram, or
Pinterest for the latest delicious recipes.

Veal Piccata

By Julia Jolliff

Veal Piccata is a quick and easy meal that tastes like you are dining in a restaurant.

Pin
Print

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Servings: 4 servings

Ingredients

• 8 – 2- ounce veal cutlets, pounded flat
• Salt and black pepper
• 1/3 cup all-purpose flour
• 2 teaspoons oregano
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 5 Tablespoons butter, unsalted
• 6 Tablespoons olive oil
• 2 cloves garlic, minced
• 1/3 cup lemon juice, fresh squeezed
• 1/2 cup chicken stock
• 1/3 cup capers, brined
• 1/3 cup parsley, freshly chopped
• Angel hair pasta, (or pasta of your choice)
• Parmesan Cheese

Instructions

• Cook the pasta according to the package directions until al dente. Drain and set aside.
• Carefully pound each of the veal cutlets to an even 1/8-inch thickness using the flat side of a kitchen or meat mallet. Pat the pounded veal cutlets thoroughly dry with paper towels; this step is crucial for achieving a good sear and browning.
• Season both sides of the prepared veal cutlets generously with salt and freshly ground black pepper.
• In a shallow bowl or plate, combine the all-purpose flour, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Dredge each seasoned veal cutlet in this flour mixture, ensuring it’s evenly coated, then gently shake off any excess flour.
• Heat a large, heavy-bottomed skillet over medium-high heat. Add 2 Tablespoons of unsalted butter and 3 Tablespoons of olive oil to the skillet. Allow the butter to melt and the mixture to become shimmering and lightly sizzling.
• Once the butter and oil are hot, carefully place 4 pieces of the floured veal into the skillet. Cook for approximately 4 minutes per side, or until the veal is beautifully golden brown and reaches an internal temperature of 150-160 degrees F. Remove the cooked veal from the skillet and transfer it to a plate, covering loosely with foil to keep warm.
• In the same skillet, add the remaining 2 Tablespoons of butter and 3 Tablespoons of olive oil. Once melted, add the remaining 4 pieces of veal. Cook for 4 minutes on one side, then flip and cook for another 4 minutes, or until golden brown and the internal temperature reaches 150-160 degrees F. Remove these pieces and add them to the plate with the first batch, keeping them covered.
• With the veal removed, return the skillet to medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant (do not burn). Immediately pour in the fresh lemon juice and chicken stock, then add the brined capers. Bring the mixture to a gentle boil, stirring and scraping up any browned bits (fond) from the bottom of the pan – these bits are packed with flavor! Allow the sauce to simmer for 1-2 minutes to slightly reduce. Finally, whisk in the last 1 Tablespoon of butter until it’s fully melted and incorporated, creating a glossy, rich sauce. Stir in the freshly chopped parsley.
• To serve, place a generous portion of cooked angel hair pasta on each plate. Arrange two pieces of the perfectly cooked veal on top of the pasta. Drizzle a generous amount of the lemon-butter-caper sauce over the veal and pasta. Garnish with additional fresh parsley and a sprinkle of Parmesan cheese for an exquisite finish. Enjoy your homemade restaurant-quality Veal Piccata!

Nutrition

Calories: 441kcal, Carbohydrates: 13g, Protein: 15g, Fat: 38g, Saturated Fat: 13g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 20g, Trans Fat: 1g, Cholesterol: 83mg, Sodium: 744mg, Potassium: 329mg, Fiber: 1g, Sugar: 1g, Vitamin A: 898IU, Vitamin C: 16mg, Calcium: 43mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @acedarspoon or tag #acedarspoon!