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Veal piccata

Veal (or Chicken) Piccata Recipe

Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins


  • 2 tablespoons olive oil
  • veal cutlets about ¼ in. thick
  • cup flour for dredging
  • salt
  • freshly ground black pepper
  • ¼ cup capers drained and rinsed
  • 1 cup chicken stock
  • 2 lemons
  • 2-3 tablespoons unsalted butter softened
  • ¼ cup fresh Italian parsley chopped (optional)


  • Heat olive oil in large frying pan over medium-high heat.
  • Season flour well with salt and pepper.Dredge veal cutlets in flour and shake off excess.
  • When oil is hot, fry veal cutlets in batches (no more 30 seconds to 1 minute per side).
  • When all the cutlets have been cooked, pour off any excess oil from the pan.
  • Add stock, the juice of the lemons, and capers to the pan. Scrape the bottom of the pan to release any cooked-on bits.
  • Cook until the sauce has thickened just a bit.
  • Stir in butter and parsley (if using).
  • Add veal cutlets and let warm through (no more than 1 minute).
  • Serve immediately.


Variation: Instead of veal cutlets, use chicken breasts pounded to a thickness of 1/4 inch. Remember that they will take longer to cook.
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