Piccata Alla Limone Recipe

Prepare veal

If whole veal cutlets are thicker than 1/4 inch, place each between two sheets of plastic wrap and gently pound with a meat mallet to uniform 1/4-inch thickness. Pat the cutlets dry with paper towels.

Season both sides of the cutlets with 1 tsp salt and 1 tsp freshly ground black pepper.

Place 1 cup flour in a shallow dish. Dredge each seasoned cutlet lightly in flour, shaking off excess. Set floured cutlets on a plate while you heat the pan.

Heat a large wide skillet (preferably stainless steel) over medium-high heat. Add 2 tablespoons olive oil and 2 tablespoons butter. When the butter foams and the pan is hot but not smoking, add the veal cutlets in a single layer (work in batches if necessary to avoid crowding).

Cook cutlets 1½ to 2 minutes per side, until golden-brown. Transfer cooked cutlets to a warm plate and tent with foil. Add the remaining 2 tablespoons butter to the pan and reduce heat to medium. Add 1 teaspoon minced garlic and cook 20–30 seconds until fragrant, taking care not to burn.

Deglaze the pan: pour in 3 tablespoons dry white wine, scraping up browned bits with a wooden spoon. Let the wine reduce by about half, about 1–2 minutes.

Add 1 cup chicken stock and 3 tablespoons fresh lemon juice and bring to a gentle simmer. Stir in 1 teaspoon lemon zest and 2 tablespoons drained capers. Simmer for 2–3 minutes to let flavors meld and slightly reduce.

Return the veal cutlets to the pan, nestling them into the sauce, and spoon sauce over them. Add 3 tablespoons thawed peas around the cutlets. Simmer gently for 1–2 minutes to rewarm the cutlets and allow peas to heat through.

If you prefer a slightly richer, silkier sauce, stir in 2 tablespoons heavy cream now and simmer 30 seconds until incorporated. Taste the sauce and adjust seasoning with salt and freshly ground black pepper as needed.

Stir in 2 tablespoons chopped fresh parsley right before serving to brighten the sauce.

Transfer the veal cutlets to warm plates and spoon the lemon-caper sauce and peas over each portion. Garnish with additional lemon zest or lemon slices if desired. Serve immediately.