Veal Piccata in Lemon White Wine Sauce

Name: Veal Piccata in Lemon White Wine Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: italian
Ingredients: 600 g veal escalopes (cutlets), pounded thin (about 5 mm); 1/2 tsp fine sea salt; 1/4 tsp freshly ground black pepper; 40 g plain all-purpose flour; 2 tbsp olive oil; 50 g unsalted butter, divided; 120 ml dry white wine; 100 ml chicken or veal stock; 2 tbsp lemon juice, freshly squeezed; 2 tbsp capers, drained and rinsed; 2 tbsp flat-leaf parsley, finely chopped

By Culiora

Veal Piccata in Lemon White Wine Sauce served on a plate, photographed in natural light

Tender veal cutlets are lightly dredged in flour, pan-seared in butter, and simmered briefly in a silky white wine and lemon sauce. Finished with fresh flat-leaf parsley and briny capers, this classic Italian scallopini comes together in minutes.

Servings: 4
Prep time: 15 min
Cook time: 20 min
Total time: 35 min

Ingredients

600 g veal escalopes (cutlets), pounded thin (about 5 mm)
1/2 tsp fine sea salt
1/4 tsp freshly ground black pepper
40 g plain all-purpose flour
2 tbsp olive oil
50 g unsalted butter, divided
120 ml dry white wine
100 ml chicken or veal stock
2 tbsp lemon juice, freshly squeezed
2 tbsp capers, drained and rinsed
2 tbsp flat-leaf parsley, finely chopped

Instructions

Place the veal escalopes between two sheets of baking parchment and gently pound with a meat mallet or rolling pin to an even thickness of about 4 to 5 mm. Season both sides with the salt and black pepper.
Place the flour on a wide plate. Dredge each veal cutlet in the flour, shaking off all excess so only a very fine, translucent coating remains.
Heat 1 tablespoon of olive oil and 15 g of butter in a large skillet (at least 28 cm) over medium-high heat until the foaming subsides.
Add half of the veal cutlets in a single layer without overcrowding. Sear for 1 to 2 minutes on the first side until pale golden, then flip and cook for another 1 minute. Transfer to a warm plate and cover loosely with foil. Repeat with another 1 tablespoon of olive oil, 15 g of butter, and the remaining veal.
Pour off any excess grease from the pan, leaving the browned bits behind. Pour in the dry white wine and cook over medium-high heat for 2 minutes, scraping the browned fond off the bottom of the pan with a wooden spoon until the liquid reduces by half.
Pour in the stock and lemon juice, then stir in the rinsed capers. Simmer for 2 to 3 minutes until the liquid reduces slightly into a light sauce.
Reduce heat to low. Whisk in the remaining 20 g of chilled butter in small pieces until the sauce turns glossy and lightly emulsified.
Return the veal and any accumulated resting juices to the skillet. Turn the cutlets in the sauce for about 30 seconds to heat through without boiling. Remove from heat, stir through the chopped parsley, and serve immediately.