Piccata of Veal Recipe

Name: Piccata of Veal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 14 lbs boneless veal, sliced; salt, to taste; pepper, to taste; 1 cup flour; 3 tablespoons butter; 1 tablespoon salad oil; ¼ tablespoon grated lemon rind; ¼ teaspoon dried sage; 1 tablespoon drained capers; 2 tablespoons lemon juice; ¼ cup dry white wine; lemon slice, for garnish; sage, for garnish

Servings: persons

1 14 lbs boneless veal, sliced
salt, to taste
pepper, to taste
1 cup flour
3 tablespoons butter
1 tablespoon salad oil
¼ tablespoon grated lemon rind
¼ teaspoon dried sage
1 tablespoon drained capers
2 tablespoons lemon juice
¼ cup dry white wine
lemon slice, for garnish
sage, for garnish

1
Pound veal between pieces of waxed paper, using the flat side of a meat mallet, until each slice is about 1/4 inch thick.
2
Sprinkle lightly with salt and pepper.
3
Coat veal with flour, shaking off excess.
4
Heat about half of the butter with oil in a large, heavy frying pan over medium high heat.
5
In it lightly brown veal slices 3-4 at a time, on each side, adding more butter as needed.
6
Remove slices as they brown.
7
When all the veal is browned, return it to the pan.
8
Sprinkle veal with lemon rind, sage and capers, drizzle with lemon juice and wine.
9
Cover and simmer over low heat 5 minute or until veal is tender and cooked through.
10
Remove veal to a warm platter.
11
Stir cooking liquid over high heat until slightly reduced.
12
Drizzle evenly over veal.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 14 lbs boneless veal, sliced, salt, to taste, pepper, to taste, 1 cup flour, and more.

Yes, Piccata of Veal falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Piccata of Veal

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions