Veal Piccata



Veal Piccata is that delicious Italian dish made with lemon, wine and capers. It can be found in many Italian restaurants and can easily be made at home.

Like in my chicken piccata recipe I like using a good vermouth like Cinzano or Martini & Rossi in place of the wine. It’s fortified and gives the dish a great flavor.

When using capers, make sure you rinse them well. They are brined in salt and vinegar and have a very pungent flavor. When making this Veal Piccata dish make sure you use them sparingly so they don’t overpower the flavor of the veal.


  • 8 veal cutlets, pounded thin
  • 1 cup of flour for dredging
  • 1/4 tsp salt
  • 1/4 tsp of fresh ground black pepper
  • 3 Tbls of butter
  • 1 Tbls of extra virgin olive oil
  • 1/2 cup of chicken broth
  • 1/4 cup of dry vermouth or white wine
  • 1/4 cup of freshly squeezed lemon juice
  • 1/3 cup of capers, drained and rinsed
  • 1/3 cup of fresh parsley, chopped


  • Prepare the veal by pounding thin between two sheets of wax paper.
  • Season the flour with salt and pepper.
  • Dredge each piece of chicken in the flour making sure you coat both sides.
  • In a large skillet heat the butter and the olive oil over medium heat.
  • Sauté the veal for around 2 minutes on each side, add more butter if needed.
  • When all the veal is done remove from the skillet and set aside.
  • Turn up the heat deglaze the pan with the broth, lemon juice, vermouth and capers.
  • Scrape the brown bits from the bottom of the pan and reduce.
  • Return the veal to the pan for 2 more minutes.
  • Plate the veal and pour the sauce all over the top.
  • Garnish with parsley

    Serves 4 people.

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