Piccata di Vitello al Limone (Veal Piccata with Lemon and Capers)
Why this recipe works
- Fast cooking: Thin veal escalopes cook in minutes, keeping the dish practical for a quick dinner.
- Bright, balanced sauce: Lemon, white wine and capers cut through the butter, giving the sauce sharpness, richness and savoury depth.
- Glossy pan sauce: Deglazing the pan captures the browned flavour from the veal, while whisked-in butter gives the sauce a silky finish.
Get the most out of this recipe
Timing notes
- Serve straight away: Piccata is at its best as soon as the veal is coated and the sauce is glossy; the sauce can lose its shine if held too long.
- Prepare before heating the pan: Have the lemon, parsley, capers, stock and wine ready before cooking, as the veal and sauce move quickly once started.
Ingredient notes
- Choose thin veal escalopes: Evenly thin cutlets cook quickly and stay tender; thicker pieces are more likely to overcook before browning properly.
- Season carefully with capers: Capers add noticeable saltiness, so taste the sauce before making any final seasoning adjustments.
Ingredient swaps
- Without wine: Use chicken stock in place of the white wine and reduce it a little longer to keep the sauce concentrated.
- Herb alternative: Fresh basil can replace parsley for a softer, sweeter herbal finish.
Common mistakes
- Cooking the veal too long: Veal escalopes need only a brief sear; overcooking makes them firm and dry.
- Boiling after adding butter: Keep the heat low once the butter goes in so the sauce stays emulsified rather than splitting.
- Leaving on too much flour: Shake off excess flour before frying so the coating stays light and the sauce does not turn pasty.
Equipment you'll need
Ingredients
Instructions
- Pat the veal dry. Put the flour in a shallow bowl and season it with the salt and pepper; finely chop the parsley and cut the lemon in half.
- Dust the veal lightly in the seasoned flour, shaking off any excess. Heat the olive oil with 15 g of the butter in a large frying pan over medium-high heat until the butter foams.
- Pan-fry the veal for 1 to 2 minutes per side until lightly golden and just cooked through. Transfer to warm plates and set aside while you make the sauce.
- Lower the heat to medium and pour in the wine, scraping up any browned bits, then simmer for 1 minute. Add the chicken stock and capers, then simmer for 2 to 3 minutes until slightly reduced and glossy.
- Squeeze in the juice from both lemon halves and reduce the heat to low. Whisk in the remaining butter a little at a time until the sauce looks silky; do not let it boil.
- Return the veal to the pan for 30 to 60 seconds, turning to coat, until warmed through. Spoon the sauce over the veal and finish with the parsley; serve straight away.
Recipe notes
Tips
- Keep the veal thin and cook it quickly; overcooking will make it tough.
- For the glossiest sauce, keep the heat low once you start whisking in the butter so it emulsifies rather than splitting.
Substitutions
- Replace Dry White Wine with an equal amount of Chicken stock for an alcohol-free version; reduce it a little longer for the same intensity.
- Replace Fresh flat-leaf parsley with Fresh basil for a softer, sweeter herbal finish.
Storage
- Refrigerate up to 2 days
- Cool, then refrigerate in a sealed container. Reheat gently in a frying pan over low heat with a splash of chicken stock until piping hot; avoid boiling or the sauce may split.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Medium
- Cuisine: Italian
-
Allergens:
Gluten Milk Wheat
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