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Takes Makes 4 servings


  • 1/2 cup all-purpose flour
  • Kosher salt (to taste)
  • Freshly ground white pepper (to taste)
  • 2 tablespoons high-heat vegetable oil (e.g., safflower, sunflower, peanut, grapeseed)
  • 8 (2-ounce) veal cutlets (pounded flat)
  • 1 cup veal stock (or chicken stock)
  • 1/2 cup dry sherry
  • 2 tablespoons capers
  • 2 tablespoons butter
  • 2 tablespoons Italian parsley (finely chopped)
  • Juice of 1/2 lemon, more to taste
  • 1/2 lemon, sliced for garnish


  1. Combine the flour, salt, and pepper on a plate or in a shallow baking dish.
  2. Heat a heavy-bottomed sauté pan over medium-high heat for 2 minutes and let your pan get nice and hot. Once it is, add the oil and heat for another 30 seconds or so.
  3. Dredge both sides of the veal cutlets in the flour mixture.
  4. Shake off any excess flour and cook them in batches, rather than overcrowding the pan.
  5. Cook 2 to 3 minutes per side or until the cutlets are nicely browned.
  6. Remove them from the pan and set aside on a plate, covered with foil, while you make the sauce. (You can hold them in a very low-temperature oven if you like.)
  7. Add the stock, sherry, lemon juice, and capers to the pan and scrape off any flavorful bits from the bottom of the pan.
  8. Bring the liquid to a boil, then lower it to a simmer and cook for about 3 minutes or until the mixture has reduced by about a third.
  9. Swirl in the butter and chopped parsley just at the end of the cooking. Adjust seasoning with kosher salt and more lemon juice if needed.
  10. Plate the cutlets, 2 per person, and garnish with lemon slices. Sauce generously and serve immediately.

Additional Notes

Leftover veal piccata will keep in the refrigerator for three or four days, if well wrapped. To reheat, place it in a low oven (300 F) with the sauce on a rimmed baking sheet lined with foil. Add some more stock to cover, and cover with foil. Reheat for about 15 to 20 minutes until completely hot.

To freeze leftover veal piccata, separate the veal from the sauce if at all possible. Store the sauce in a zip-close bag or a freezer-safe jar, and the veal, well-wrapped, in a zip-close freezer bag.

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