Learn how to make authentic Veal Piccata with tender veal cutlets, a bright lemon-butter sauce, and briny capers. Ready in under 30 minutes, this Italian classic is perfect for an easy yet elegant dinner.
If you like this recipe you might like my Chicken Piccata (Easy Italian Recipe) or my Italian Lemon Chicken (lemon chicken).
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If you’re looking for an Italian dish that’s quick yet elegant, Veal Piccata is a timeless favorite. Lightly breaded, tender veal cutlets are pan-fried and finished with a silky lemon butter sauce, studded with briny Italian capers. Whether you know it as Veal Piccata, Veal Picatta (common misspelling), or Veal Piccata al Limone, this dish is an absolute classic in Italian kitchens.
This recipe is perfect for when you want something special but don’t want to spend hours cooking. Pair it with pasta, roasted vegetables, or a fresh salad for a complete meal that brings the bright, simple flavors of Italy right to your table.
And if you’re wondering what to serve with Veal Piccata or looking for the best veal piccata recipe, you’re in the right place — this dish is fresh, flavorful, and on the table in under 30 minutes.
Why You’ll Love This Veal Piccata
- Fast and Elegant: A classic Italian meal in just 20–25 minutes.
- Bright and Briny Flavors: Lemon juice and capers create a sauce that’s both refreshing and savory.
- Tender Veal: Thinly pounded veal cooks quickly and stays incredibly tender.
- Versatile: Great for a cozy weeknight dinner or an impressive weekend meal.
- Authentic Italian Flavors: Inspired by the traditional Piccata Milanese style.
Ingredients in veal piccata
- Veal (scaloppine) – You could use chicken instead of veal, if you don’t like veal. The veal needs to be pounded thin.
- Flour – Some all-purpose flour is needed for dredging.
- Unsalted butter – You could use margarine if you’re dairy-free. Unsalted butter is best, but if all you have is salted, be sure not to use too much salt in the sauce.
- Extra-virgin olive oil – I recommend a high-quality extra-virgin olive oil. The flavor surpasses other olive oils.
- White wine – Use a wine you actually would drink. If you do not want to use wine, use only the broth.
- Chicken broth – Low sodium is best. If you have some homemade on hand, even better! Make sure you’re careful if you do not use low sodium, as the sauce could get salty with the capers.
- Lemon juice – I do not like using bottled lemon juice. Fresh lemon juice is important for the bright flavor of the sauce. Feel free to add more or less to your taste. Juice of one large lemon should be enough.
- Lemon slices – You will need a lemon for the juice, and a lemon to slice and add to the pan. If you do not want to add extra lemon flavor by adding the lemon slices, you could omit.
- Capers – For a pop of umami, capers are key! If you do not like them, replace with chopped green olives.
- Sea salt and Freshly Ground Pepper – You’ll be seasoning the cutlets before cooking them, and then the sauce. Since we are using capers, you won’t need much salt. Use a little, then add more, to your taste, and some freshly ground black pepper.
- Italian parsley: Some chopped-up Italian parsley gets added to the sauce at the end and to garnish.
Substitutions and Variations
- Chicken Instead of Veal: Turn this into a Chicken pinned if you can’t find veal.
- Beefe picture: Thin slices of beef filet or flank steak work well for a heartier twist.
- No Wine: Substitute with low-sodium chicken broth for an alcohol-free version.
- Gluten-Free: Use a gluten-free flour blend for dredging.
- More Sauce: Double the sauce ingredients if serving with pasta or rice.
How to Make Veal Piccata
Full printable recipe is below. Here is all you need to make this incredible veal with capers recipe:
1. Prep the Veal
Pound the veal to about 1/4-inch thickness. Season with salt and pepper, then dredge lightly in flour, shaking off the excess.
2. Sauté the Cutlets
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Cook the veal cutlets for 2–3 minutes per side until golden brown. Transfer to a plate and keep warm.
3. Make the Lemon Caper Sauce
Deglaze the pan with white wine, scraping up the browned bits. Add white wine, lemon juice and capers. Add in the broth and bring to a boil. Lower heat and let simmer for 2–3 minutes. Reduce the heat to low and swirl in the remaining butter to finish the sauce.
Add in the lemon slices and the capers.
4. Finish the Sauce
Return the veal cutlets to the pan to warm through. Garnish with chopped parsley.
5. Serve
Serve immediately with extra sauce spooned on top. Be sure to have some bread on hand to sop up all the delicious sauce!
📃 NOTE: Recipe card with detailed instructions are below! Print it out for later!
Make Ahead & Storage Tips for Veal Piccata
Make Ahead:
- You can pound and season the veal cutlets a few hours ahead of time and store them in the fridge covered until ready to cook.
- The lemon-butter sauce can be made in advance and gently reheated when serving.
Refrigerate Leftovers:
- Store any leftover veal piccata in an airtight container in the refrigerator for up to 3 days.
- Store the sauce separately if possible to prevent the meat from getting soggy.
Freezing Not Recommended:
- Veal piccata is best enjoyed fresh. Freezing may alter the texture of the meat and sauce.
Expert Tips for Making the Best Veal Piccata
- Choose thin veal cutlets: Look for veal scallopini or ask your butcher to slice the veal very thin. This ensures even cooking and that signature tenderness.
- Pound the veal evenly: If your veal cutlets are a bit uneven, gently pound them between two sheets of parchment to get a uniform thickness—this helps them cook quickly and evenly.
- Use a light flour coating: Dredging the veal in just a light dusting of flour helps create a delicate crust that soaks up the lemony butter sauce beautifully.
- Don’t overcook: Veal cooks fast—just a few minutes per side is all you need. Overcooking can make it tough instead of tender.
- Deglaze with white wine: After searing the veal, use dry white wine to deglaze the pan and scrape up all the flavorful bits (this adds depth to the sauce!).
- Use fresh lemon juice: Freshly squeezed lemon juice makes a world of difference. It gives the sauce that bright, tangy flavor veal piccata is known for.
- Finish with cold butter: Swirling in a bit of cold butter at the end gives the sauce a silky, glossy finish—totally worth it.
- Serve immediately: Veal Piccata is best enjoyed right away while the veal is tender and the sauce is warm and fresh.
What to serve we with veal piccata?
Veal piccata is total comfort food and it goes really nicely with any roasted vegetable, side dishpasta, or bread.
- Spaghetti garlic and oil – Simple garlic‑and‑olive‑oil pasta that soaks up the delicious caper sauce.
- Mixed salad – A fresh mixed green salad for a crisp, palate-cleansing side.
- Panzanella Toscana – Rustic bread and tomato salad that adds vibrant flavor and texture.
- Italian Green Beans – A quick and easy vegetable side that can be spiced up.
- Ciabatta Bread – Perfect for mopping up every last drop of that delicious piccata sauce.
FAQs
Veal Piccata is a traditional Italian dish featuring thin veal cutlets, pan-fried and served with a lemon-butter-caper sauce. It’s also known as Veal Piccata al Limone.
Yes! Chicken Piccata is a popular variation and follows the same preparation method.
Piccata Milanese is typically breaded and fried, while Veal Piccata is lightly dredged in flour and served with a lemon-caper sauce.
A dry white wine like Pinot Grigio, Sauvignon Blanc, or Chardonnay complements the bright lemon flavors beautifully.
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📖 Recipe
Classic Veal Piccata with Capers and Lemon
Learn how to make authentic Veal Piccata with tender veal cutlets, a bright lemon-butter sauce, and briny capers. Ready in under 30 minutes, this Italian classic is perfect for an easy yet elegant dinner.
Servings: 4 servings
Calories: 529kcal
Ingredients
For the sauce
- ⅓ cup fresh lemon juice
- ½ cup dry white wine
- 1 cup chicken broth
- ¼ cup brined capers rinsed
- Lemon slices for garnish
- ¼ cup fresh parsley roughly chopped
Instructions
Prep and Sear the Veal
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Pound the veal: Place veal cutlets between plastic wrap and gently pound to an even ¼–½ inch thickness.
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Season and dredge: On a large plate, combine flour with salt and pepper. Lightly dredge each veal cutlet in the flour, shaking off excess.
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Sear: In a large skillet over medium-high heat, melt 4 tablespoons of butter with olive oil. When hot and shimmering, add veal cutlets in batches (do not overcrowd). Sear for about 2 minutes per side, until golden. Transfer to a plate.
Make the Sauce
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Deglaze the pan: Add the wine, lemon juice, and capers. Add in the broth. Bring to a boil, scraping up the browned bits from the pan to incorporate flavor into the sauce. Taste the sauce, and season with a bit more salt and pepper, if needed.
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Simmer the veal: Return veal to the pan and let simmer in the sauce for 2–3 minutes. Spoon sauce over the veal and season to taste. Add lemon slices and a sprinkle of fresh parsley.
Finish the Dish
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Remove the veal: Transfer veal cutlets to a serving platter.
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Enrich the sauce: Stir in the remaining 2 tablespoons of butter until smooth and glossy.
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Serve: Spoon sauce over veal and garnish with more parsley.
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Serve with spaghetti garlic and oilroasted vegetables, or sautéed green beans.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Veal: If you prefer to make this chicken in place of the veal, go ahead.
- Wine: I always suggest to use a wine you would actually drink. IF you do not want to use wine, or don’t have any on hand, use just broth and lemon juice.
- Broth: Be sure to use low sodium broth, or it will get too salty. The capers are salty.
- Capers: If you don’t like capers, or don’t have any on hand, leave them out.
Nutrition
Calories: 529kcal | Carbohydrates: 13g | Protein: 38g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 913mg | Potassium: 699mg | Fiber: 1g | Sugar: 1g | Vitamin A: 842IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 2mg