Veal Piccata Recipe – Sybaritica

This Veal Piccata Recipe is a classic rendition of an Italian restaurant favorite and uses capers and lemon for a delicious tangy finish.

• 1 lb Veal Cutlets;
• 1/3 cup White Flour;
• Salt and Pepper;
• ¼ cup minced Onion;
• ½ tsp. minced Garlic;
• ¼ cup White Wine;
• ¼ cup Chicken Stock;
• 3 Tbsp. Lemon Juice;
• 4 Tbsp. Butter;
• 2 Tbsp. Capers;
• 2 Tbsp. Chopped Parsley.

• Cut your veal into four to six ‘scaloppini’ and season each with the salt and pepper.
• Pound each piece flat with a meat mallet until about a quarter inch thick and dredge in the flour, shaking off the excess.
• Fry the veal in a little oil over medium heat until cooked through and golden brown, then remove them to a warm platter.
• Increase the heat under the pan and add the onion and garlic followed by the wine.
• Deglaze the bottom of the pan and continue cooking until the wine is reduced and the onion is soft.
• Add the stock, lemon juice, and capers, and continue to stir and reduce for a few minutes, then stir in the butter. Allow to thicken to the consistency of a thin gravy.
• Add the veal back to the pan along with the parsley and cook for a minute or two longer until the meat is heated through. Serve immediately, garnished with a little extra parsley (or lemon slices) if desired.