Veal Piccata quick and easy recipe.

A traditional Italian recipe that is savory and takes a few minutes to prepare. Simplicity at its best.  With a few ingredients, you will have a fantastic dinner served at the table.

Kids love this recipe too as it is super tender.


  • If your veal scaloppines are too thick, I would suggest pounding them to make them thinner. They will cook faster and more even.
  • Be generous with your seasoned flour with salt and pepper. The flour has a tendency to neutralize the flavor, thus a little bit more seasoning will give it the push it needs.
  • Shaking to remove any excess flour is recommended.
  • Working on batches when sauteeing the veal.
  • Do not overcrowd a skillet it will lower the heated warmth and not cook as evenly as well as absorbing more oil, which you do not want.
  • When squeezing the lemon make sure you do not include the pepsins. Not fun to have them on your plate
  • Use a good white wine for the sauce, a must.

Thin spaghetti alongside steamed broccoli, my son’s request.  Dinner was quiet and relaxing.
The veal can be replaced with chicken breast or thighs, boneless and skinless of course.

Serve along some extra lemon wedges.

Enjoy this savory veal piccata recipe any time of the week.

Veal Piccata

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veal piccata
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4


  • 8 veal scaloppine 8 pounded thin veal scaloppine (from veal cutlets)
  • 2 tablespoons unsalted butter 2 tablespoons butter (unsalted)
  • 2 tablespoons olive oil 2 tablespoons olive oil
  • ¼ cup white wine 1/4 cup dry white wine
  • 1 tsp garlic 1 teaspoon minced garlic
  • ½ cup sodium free chicken stock 1/2 cup sodium free chicken stock
  • 2 tablespoons lemon juice 2 tablespoons fresh lemon juice
  • 1 tablespoon capers 1 tablespoon capers
  • 2 tbsps unsalted butter 2 tablespoons butter (unsalted)
  • lemon juice fresh lemon juice
  • flat-leaf parsley chopped fresh flat-leaf parsley


  • Season veal scaloppine with salt and pepper, then dust with flour in a shallow bowl.
  • Add the oil to your skillet over medium-high heat.
  • 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.
  • Deglaze the pan (add the wine) and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated about 2 minutes
  • Add chicken stock, lemon juice, and capers. Return veal scaloppine to pan and cook on each side for 1 minute per side, or until golden brown. Transfer to a warm plate.
  • Finish sauce with butter and lemons. Once the butter melts pour sauce over the veal.
  • Garnish with chopped fresh parsley and serve. Optional garnish lemon slices.


Calories: 176kcal | Carbohydrates: 1g | Fat: 18g | Saturated Fat: 12g | Cholesterol: 30mg | Sodium: 62mg | Potassium: 10mg | Vitamin A: 350IU | Vitamin C: 3.1mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

Did you make this?

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