Jul 14 2026
Restaurants›Il Porto Restaurant›Veal Piccata Recipe

Veal Piccata Recipe

Inspired by Il Porto Restaurant
Time30m
Serves4

Make Veal Piccata Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Meat

Breading

Cooking

Sauce

Method

Preparation

  1. 1

    Prepare the Veal

    Place the veal cutlets between two pieces of plastic wrap or parchment paper. Use a meat mallet to gently pound the cutlets to about 1/4 inch thickness. This ensures even cooking.

  2. 2

    Season the Flour

    In a shallow dish, mix the all-purpose flour, salt, and black pepper. Dredge each veal cutlet in the flour mixture, shaking off any excess flour.

Cooking

  1. 3

    Heat the Oil

    In a large skillet, heat the olive oil over medium-high heat until shimmering.

  2. 4

    Cook the Veal

    Add the veal cutlets to the skillet in a single layer (you may need to do this in batches). Cook for about 3-4 minutes on each side until golden brown. Transfer the cooked cutlets to a plate and cover loosely with foil to keep warm.

  3. 5

    Make the Sauce

    In the same skillet, reduce the heat to medium and add the unsalted butter. Once melted, add the chicken broth, lemon juice, and capers. Scrape up any browned bits from the bottom of the skillet.

  4. 6

    Finish the Dish

    Allow the sauce to simmer for about 3-5 minutes until slightly thickened. Stir in the fresh parsley before returning the veal cutlets to the skillet to coat with the sauce.

Serving

  1. 7

    Plate and Serve

    Serve the veal piccata immediately, spooning additional sauce over the top. Garnish with extra parsley if desired.

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