Veal Piccata with Lemon and Capers

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A classic Northern Italian dish from Lombardy, Veal Piccata features paper-thin cutlets pan-seared to a golden finish, then draped in a glossy sauce of lemon, butter, and briny capers. Bright, silky, and ready in under 30 minutes, it's a timeless weeknight showpiece that pairs beautifully with pasta or mashed potatoes.

Nutrition Facts

Per serving (estimated)

• 365 kcalCalories
• 22 gFat
• 9 gSaturated Fat
• 12 gCarbs
• 1 gFiber
• 1 gSugar
• 28 gProtein
• 620 mgSodium
• 480 mgPotassium
• 45 mgCalcium
• 1.5 mgIron
• 18 mgVitamin C
• 350 mcgVitamin A

Ingredients

For the veal

• 4 veal cutlets (about 4 oz / 115 g each), pounded to 1/4-inch thickness
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup all-purpose flour, spread on a plate
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter

For the lemon-caper sauce

• 3/4 cup low-sodium chicken or veal stock
• 1/3 cup fresh lemon juice (from 2 lemons)
• 1/4 cup brined capers, drained and rinsed
• 4 tablespoons cold unsalted butter, cubed
• 2 tablespoons fresh flat-leaf parsley, finely chopped
• 1 lemon, thinly sliced for garnish

Directions

1. Pat the veal cutlets dry with paper towels, then season both sides with salt and pepper. Dredge each cutlet lightly in the flour, shaking off any excess.
2. Heat the olive oil and 2 tablespoons of butter in a large stainless-steel skillet over medium-high heat until the butter foams and just begins to brown.
3. Add 2 cutlets to the hot pan (do not crowd) and sear for about 90 seconds per side, until golden. Transfer to a warm plate and tent with foil; repeat with the remaining cutlets.
4. Pour off any excess fat, then add the chicken stock and lemon juice to the skillet, scraping up the browned bits with a wooden spoon. Simmer until reduced by about one-third, roughly 2 minutes.
5. Reduce the heat to low and whisk in the cold butter one cube at a time, swirling constantly until the sauce is silky and emulsified. Stir in the capers and parsley.
6. Return the veal and any accumulated juices to the pan, spooning the sauce over the cutlets for about 30 seconds to rewarm them without overcooking.
7. Arrange the cutlets on a warmed platter or individual plates, spoon the sauce generously over the top, and garnish with thin lemon slices and extra parsley.
8. Serve immediately with buttered pasta, creamy polenta, or roasted potatoes to soak up the bright pan sauce.

Cook’s Notes

• Pound the veal evenly between two pieces of plastic wrap to keep it tender and prevent tearing; 1/4 inch is ideal for a quick sear.
• Always use cold butter when finishing the sauce, whisking off the heat if needed, to keep it glossy and prevent breaking.
• Brine-rinsed capers keep the sauce balanced; skip rinsing only if you love a stronger salty punch.
• Veal cooks in seconds because of its thinness, so pull it from the pan the moment it loses its pink color to stay juicy.
• Leftover piccata is best enjoyed the same day; rewarm gently in a low oven with a splash of stock to keep the sauce emulsified.

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