Veal Piccata Recipe

Name: Veal Piccata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Extra-virgin olive oil; 3 cloves garlic, smashed; 8 bottom or top round veal scallops, flattened gently with a meat mallet; Kosher salt; 1 cup flour; 1/2 cup white wine; 1/4 cup capers; 1/2 cup chicken stock; 1/2 stick butter; 2 lemons, juiced; 1/4 cup finely chopped fresh Italian parsley

Servings: persons

1
Preheat the oven to 200 degrees F.
2
Coat a large saute pan with olive oil and toss in the garlic cloves.
3
Bring the pan to a medium-high heat.
4
Cook the garlic until it becomes golden brown and is very aromatic.
5
Remove the garlic and discard.
6
Raise heat to high.
7
Sprinkle the veal scallops with salt.
8
Just before placing the veal scallops in the pan with the hot oil, dredge them in flour.
9
Working in batches, flour the veal that is going directly in the pan; do not flour ahead.
10
When the veal has browned, 2 to 3 minutes per side, remove to a platter and keep warm in the oven.
11
When all the veal has been browned, ditch the oil in the pan.
12
Add the wine and capers and reduce by half.
13
Add in the chicken stock, season with salt, and cook until it has slightly thickened.
14
Swirl in the butter.
15
When the butter has melted and is bubbly, add in the lemon juice.
16
Taste to make sure it is delicious, add the parsley, and spoon over the veal.

283

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 11 ingredients. The key ingredients include: Extra-virgin olive oil, 3 cloves garlic, smashed, 8 bottom or top round veal scallops, flattened gently with a meat mallet, Kosher salt, and more.

Yes, Veal Piccata 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!

Veal Piccata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions