Veal Picata Recipe

Prepare cutlets

If veal cutlets are thicker than 1/4 inch, place each between two sheets of plastic wrap and gently pound to an even thickness of about 1/4 inch. Pat cutlets dry with paper towels.

Season both sides of each cutlet with kosher salt and freshly ground black pepper.

Set up a dredging station: place flour in a shallow dish, beaten eggs in a second dish, and breadcrumbs in a third. Lightly coat each cutlet in flour, shaking off excess; dip into beaten eggs; press into breadcrumbs until evenly coated. Transfer to a plate and let rest 5 minutes to help the coating adhere.

Heat a large skillet over medium-high heat. Add olive oil and 2 tablespoons butter; when the butter foams and the pan is hot but not smoking, add cutlets in a single layer (work in batches if needed to avoid crowding).

Cook cutlets 2 to 3 minutes per side until golden brown and cooked through (internal temperature about 145°F / 63°C). Transfer cooked cutlets to a warm plate and tent loosely with foil to keep warm while you make the sauce.

In the same skillet used for the cutlets, reduce heat to medium and add the remaining 1 tablespoon butter. If the pan is dry, add a teaspoon of olive oil. Add minced garlic and minced shallot and cook 30 to 45 seconds until fragrant (do not brown).

Pour in the white wine to deglaze the pan, scraping up any browned bits with a wooden spoon. Allow the wine to simmer and reduce by about half, about 2 to 3 minutes.

Add the chicken stock, lemon juice, and capers. Bring the mixture to a gentle simmer and allow it to reduce slightly, 3 to 5 minutes, until the sauce starts to thicken a bit.

Remove the skillet from heat and whisk in the cold cubed butter a few pieces at a time to emulsify and slightly thicken the sauce, creating a glossy finish. Taste and adjust seasoning with additional salt and pepper if needed.

Return the cutlets and any accumulated juices to the pan, spooning sauce over them and warming for 30 seconds to 1 minute (do not overcook). Sprinkle chopped parsley over the cutlets.

Transfer veal piccata to a serving platter. Spoon remaining sauce over the cutlets and serve immediately with lemon wedges on the side.