Veal Piccata Recipe
Tender veal prepared with a light lemon butter sauce, served with pasta.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Veal
Sauce
Pasta
Garnish
Method
Preparation of Pasta
- 1
Cook the Pasta
In a large pot, bring water to a boil. Add 1 tablespoon of salt and the spaghetti or linguine. Cook according to package instructions until al dente. Drain and set aside.
Preparation of Veal
- 2
Prepare the Veal
Season the veal cutlets with salt and black pepper. Dredge each cutlet in all-purpose flour, shaking off the excess.
- 3
Sear the Veal
In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat. Add the veal cutlets to the skillet and cook for about 3-4 minutes on each side until golden brown and cooked through. Remove the veal from the skillet and set aside.
Preparation of Sauce
- 4
Make the Sauce
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the chicken broth and lemon juice, scraping the bottom of the skillet to deglaze. Add the capers and bring the mixture to a simmer.
- 5
Finish the Sauce
Reduce the heat to low and whisk in the remaining 2 tablespoons of butter until melted and the sauce is slightly thickened.
