Veal Piccata Recipe

Prepare veal

Pat the veal cutlets dry with paper towels. Season both sides with 1 tsp salt and 1 tsp black pepper.

Dredge

Spread the flour on a plate and lightly dredge each cutlet, shaking off excess so there is a thin, even coating.

Sear veal

In a large skillet over medium-high heat, melt 1 tbsp butter with 2 tbsp olive oil. When shimmering, add veal cutlets in a single layer (work in batches if necessary). Cook 1–2 minutes per side until golden-brown and just cooked through. Remove to a warm plate and tent with foil to rest.

Sauté aromatics

Reduce heat to medium. Add remaining 2 tbsp butter to the same skillet. Add the minced shallot and 2 cloves minced garlic. Sauté, stirring, until softened and fragrant, about 1–2 minutes, scraping up any browned bits from the veal.

Deglaze

Pour in 1 cup dry white wine to deglaze the pan. Increase heat to medium-high and simmer until the wine is reduced by about half, about 3–4 minutes.

Build sauce

Add 1 cup chicken stock and bring to a simmer. Stir in 2 tbsp capers and the lemon zest. Simmer gently for 3–4 minutes to meld flavors.

Finish with cream & cheese

Reduce heat to low and stir in 1/4 cup heavy cream and 1/4 cup grated Parmesan until smooth. Cook briefly (1–2 minutes) until the sauce is slightly thickened. Taste and adjust seasoning with salt and pepper to taste.

Add lemon

Stir in 1/4 cup fresh lemon juice off heat to maintain brightness; adjust to desired acidity.

Combine artichokes and peppers

Add the marinated artichoke hearts (1 cup) and 1 cup sliced roasted red peppers to the sauce and warm them through for 1–2 minutes.

Return veal to pan

Nestle the seared veal cutlets back into the sauce, spooning sauce over them. Simmer gently for 1 minute to reheat the veal and allow flavors to marry.

Finish & garnish

Sprinkle 2 tbsp chopped fresh parsley over the dish. If desired, add a few extra capers on top for brightness. Serve immediately.