Veal Piccata

Veal Piccata. So dreamy. A simple, classic Italian dish. Getting your hands on veal cutlets in a small town…not so easy. But I found some at GJ Curbside! Praise be.

I started with seasoning the veal on both sides with salt and pepper. (I did not have to pound out the veal because it was already sliced so thin.)

Drop the veal in flour, coating both sides.

Fry in olive oil for a few minutes on each side until golden brown. Remove from pot. Brown in batches. Do not overcook! It will be like rubber if you overcook.

After frying the veal, drain the oil.

Add butter, scraping the brown bits on the bottom of the pan with a wooden spoon. Wooden spoons are my favorite. Whisk in flour.

Pour in a can of chicken broth. And a little white wine. Bring to a low simmer and stir until it thickens slightly.

Add capers. Cook for a few minutes. Don’t add salt until the end. Capers are super salty!! Taste the sauce  before you add the salt.

Place the veal back in the pot. Cover with the sauce. Add fresh parsley. Serve immediately.

It’s absolutely delicious.

Veal Piccata

Veal cutlets (I used 6 (2oz) veal cubes steaks)

salt and pepper

1 cup flour

1 tsp kosher salt

1/2 tsp garlic powder

olive oil

3 tbsp butter

1 tbsp flour

14oz can chicken broth

1/4 cup white wine

1 Tbsp capers, drained (add more if you like, but they are salty!)

parsley for garnish


Season veal with salt and pepper.
On a separate plate, mix flour, 1tsp kosher salt, and garlic powder.
Coat veal in the flour mix on both sides.
Fry veal in olive oil in small batches for a few minutes on each side until golden brown. (Do not overcook! It will be rubbery!) Set veal aside on a plate.

After frying the veal, drain the oil.
Add butter to the pot and scrape the brown bits at the bottom of the pot with a wooden spoon.
Whisk in 1tbsp flour.

Add chicken broth and wine and whisk until sauce thickens slightly (at a low simmer).
Add capers and cook for about 5 minutes.
Season to taste (capers are salty, you may not need to add much salt).
Place the veal back in the pot and spoon the sauce over the cutlets. Garnish with fresh parsley and serve immediately.

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