Jul 14 2026
Restaurants›Fino›Vitello Alla Piccata Recipe

Vitello Alla Piccata Recipe

Inspired by Fino
Time50m
Serves4

served with medolions of veal vegetables & souteed with lemon fingering butter potatoes.

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Ingredients

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Veal Piccata

Vegetables (medallions & sautéed mix)

Lemon Fingerling Butter Potatoes

Method

Veal Piccata

  1. 1

    Prepare veal

    Pat veal cutlets dry with paper towels. If thicker than 1/4-inch, place between plastic wrap and gently pound to 1/4-inch thickness. Season both sides with 1 tsp salt and 1/2 tsp black pepper.

  2. 2

    Dredge

    Place flour in a shallow dish and lightly dredge each cutlet, shaking off excess. Set aside on a tray.

  3. 3

    Brown veal

    In a large skillet over medium-high heat, add 1 tbsp olive oil and 2 tbsp butter. When butter foams and is hot, add 2–3 cutlets without crowding. Cook 1.5–2 minutes per side until golden; transfer to a warmed plate. Repeat with remaining cutlets, adding the remaining 1 tbsp oil if needed. Keep veal warm tented with foil.

  4. 4

    Make sauce

    Lower heat to medium. Add the white wine (or stock) to the skillet to deglaze, scraping up brown bits; simmer 1–2 minutes until slightly reduced. Add lemon juice and capers and simmer 1 minute. Swirl in 2 tbsp cold butter, one tablespoon at a time, whisking to emulsify and slightly thicken the sauce. Taste and season with remaining 1/2 tsp salt and remaining 1/2 tsp pepper if needed. Stir in chopped parsley.

  5. 5

    Finish

    Return veal cutlets to the skillet for 30–60 seconds to warm and coat with sauce. Spoon sauce and capers over each cutlet and keep warm until plating.

Vegetables (medallions & sautéed mix)

  1. 6

    Prepare medallions

    Slice zucchini and eggplant into 1/2-inch thick rounds. Lightly salt both sides and let sit 5 minutes, then pat dry to remove excess moisture.

  2. 7

    Roast or pan-sear medallions

    Heat 1 tbsp olive oil in a large nonstick skillet or grill pan over medium-high heat. Working in batches, add zucchini and eggplant rounds and sear 2–3 minutes per side until golden and tender. Transfer to a tray.

  3. 8

    Sauté peppers

    Slice bell peppers into strips. In the same skillet, add remaining 1 tbsp olive oil and sauté minced garlic 30 seconds until fragrant. Add bell pepper strips, salt, pepper and thyme; sauté 4–5 minutes until just tender-crisp. Combine peppers with the medallions or arrange alongside.

  4. 9

    Finish vegetables

    Taste and adjust seasoning. Keep warm until plating; you may briefly reheat medallions in the veal pan for a minute to pick up sauce if desired.

Lemon Fingerling Butter Potatoes

  1. 10

    Par-cook potatoes

    Place halved fingerlings cut-side down in a single layer in a large skillet with 1 tbsp olive oil and 1 tbsp butter over medium heat. Season with 1 tsp salt and 1/2 tsp pepper. Cook, undisturbed, 6–8 minutes until cut side is golden-browned and edges begin to soften.

  2. 11

    Finish with lemon butter

    Lower heat to medium-low. Add remaining 1 tbsp butter, lemon zest and 1 tbsp lemon juice. Toss potatoes to coat and cook 1–2 minutes until butter is melted and potatoes are glossy and cooked through (test with a fork). Stir in chopped parsley and adjust seasoning. Keep warm for plating.

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