Veal Piccata

  • 30 mins total
  • 10 mins prep
  • 20 mins cook
  • serves 4 

IntroductionSkip To The Recipe

Veal piccata.

It has been so long since my last posting. Wonderful events happened in our lives, the most important one was our son first communion. Family was  in town for the occasion and that was wonderful.  The dust has finally settled and back in my kitchen with a bit of creativity.
Last night we wanted something very simple for dinner, and veal piccata was the choice. Few ingredients, which are a staple in my kitchen. Thin spaghetti alongside with steamed broccolis, my son request.  Dinner was quiet and relaxing.
The veal can be replaced with chicken breast or thighs, boneless and skinless of course.

Giangi's Kitchen Signature


Nutrition Facts
Veal Piccata
Amount Per Serving
Calories 176 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 12g75%
Cholesterol 30mg10%
Sodium 62mg3%
Potassium 10mg0%
Carbohydrates 1g0%
Vitamin A 350IU7%
Vitamin C 3.1mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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Veal Piccata

  • 30 mins total
  • 10 mins prep
  • 20 mins cook
  • serves 4 


Original recipe yields 4 servings

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  • 8 pounded thin veal scaloppine
  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 1/4 cup dry white wine
  • 1 teaspoon minced garlic
  • 1/2 cup sodium free chicken stock
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon capers
  • 2 tablespoons unsalted butter
  • fresh lemon juice
  • choppes fresh flat-leaf parsley


  1. Season veal scaloppine with salt and pepper, then dust with flour.

  2. In a skillet add the butter and the vegetable oil, and heat over medium-high.

  3. Sauté the scaloppine 2-3 minutes on one side. Flip the scaloppine over and sauté the other side 1-2 minutes with the pan covered. Transfer the scaloppine to a warmed platter; pour off the fat from the pan.

  4. Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes

  5. Add broth, lemon juice and capers. Return veal scaloppine to pan and cook on each side for 1 minute. Transfer to a warm plates.

  6. Finish sauce with butter and lemons. Once butter melts, pour sauce over veal.

  7. Garnish with chopped fresh parsley and serve.


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