Recipe: Veal piccata is a classic comfort food

With a wonderful blend of flavours and textures, the tangy lemon capers and a rich buttery pan sauce smothers the golden brown veal cutlets

Published Sep 05, 2024  •  Last updated 0 minutes ago  •  2 minute read

Veal piccata. Photo by Maria Fazzari Larosa

Veal Piccata is a simple dish which might be why its a classic comfort food, with a wonderful blend of flavours and textures the tangy lemon briny capers and a rich buttery pan sauce that smothers the golden brown veal cutlets.

Veal Piccata

8 veal cutlets pounded flat

½ cup all-purpose flour

Salt and pepper to taste

2 tbsp. vegetable oil

1 cup chicken stock

1 tbsp. lemon juice (from 1/2 lemon)

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2 tbsp. capers

2 tbsp. butter

2 tbsp. finely chopped Italian parsley

Lemon slices for garnish

Combine flour salt and pepper on a flat plate.

Heat a heavy bottomed sauté pan over medium high heat for 2 minutes and let your pan get nice and hot. Once hot add 2 tbsp. vegetable oil.

Dredge both sides of veal in the flour mixture. Cook the veal in batches rather than overcrowding the pan. Cook 2 to 3 minutes on each side until the veal is nicely browned.

Remove the veal from the pan and set aside on a plate and cover with foil while you make the sauce. Add 1 cup of chicken stock, lemon juice and capers to the pan and scrape off and bits from the bottom of the pan. Bring the liquid to a boil then lower it to a simmer and cook for about 3 minutes. Add in butter and finely chopped parsley at the end of the cooking.

Adjust seasoning with salt pepper and more lemon juice if needed. Plate the veal and garnish with lemon slices and pour sauce generously and serve immediately.

Serves 4.

Maria Fazzari Larosa is a cookbook author of Maria’s Italian Cucina from Burnaby who shares her recipe creations online @mariascucina on Instagram.

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