Veal Piccata Recipe
Make Veal Piccata Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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.
Main Ingredients
Sauce Ingredients
Method
Preparation of Veal
- 1
Prepare the Veal Cutlets
Season the veal cutlets with salt and black pepper on both sides.
- 2
Dredge in Flour
Coat each seasoned cutlet in flour, shaking off any excess.
Cooking the Veal
- 3
Heat the Oil and Butter
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat until hot.
- 4
Cook the Cutlets
Add the veal cutlets to the skillet and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Remove them and set aside.
Making the Sauce
- 5
Sauté the Garlic
In the same skillet, add the remaining tablespoon of butter and minced garlic. Sauté for about 1 minute until fragrant.
- 6
Deglaze the Pan
Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Allow it to simmer for about 2 minutes.
- 7
Add Broth and Capers
Stir in the chicken broth and capers, allowing the sauce to simmer for another 2-3 minutes until slightly thickened.
- 8
Finishing Touches
- 9
Combine and Serve
Return the veal cutlets to the skillet with the sauce. Coat the cutlets in the sauce, then serve immediately with your choice of sides.
