Veal Piccata in White Wine Sauce

Picture this: You’re basically taking tender veal cutlets, giving them a quick sizzle, and then soaking them in the most glorious, tangy white wine sauce. This isn’t just a dinner—it’s the kind of meal that disappears before you can plate seconds. If you’ve ever wished you could serve up Italian-restaurant magic on a weeknight, you’ve found your new go-to.

Veal piccata in white wine sauce is fresh, zesty, and 100% doable—even if you’re convinced you “always mess up meat.” Picky eaters? Oh, they’ll inhale it. Guests? Prepare for applause.

Why Veal Piccata in White Wine Sauce Is a Weeknight Wonder

What Makes Veal Piccata So Special?

If you’ve only ever had piccata at a fancy Italian spot, you’re in for a treat. Veal cutlets are like the introverts of the meat world: mild, tender, and happy to soak up whatever you throw at them—especially a sharp, citrusy sauce. This recipe doesn’t demand fancy skills or rare ingredients. Everything you need might already be hanging out in your fridge or pantry. Bonus: it cooks in less time than it takes to choose a Netflix show.

How to Make Veal Piccata in White Wine Sauce (Without Losing Your Mind)

This comes together FAST, so get your ingredients ready before you start. Trust me—once you start, there’s no time to go searching for that lost lemon or the capers you bought last year.

Step 1: Prep the Veal

First, pat your veal cutlets dry and season both sides with salt and pepper. If they aren’t all the same thickness, pound them between sheets of plastic wrap until they’re about ¼ inch thick. (No meat mallet? Rolling pin, wine bottle, or even your hands work in a pinch.)

Pour your flour onto a plate. Dredge each cutlet in flour, shaking off any extra. This is what gives you that light, gorgeous crust.

Step 2: Sear and Set Aside

Crank your oven to 200°F—just to keep the veal warm while you make the sauce.

In a big skillet (cast iron, if you’ve got one), heat your oil and butter over medium-high. When the butter melts and sizzles, lay in 2–3 cutlets (don’t crowd the pan, they need their space!). Fry for about 2–3 minutes per side until golden.

Pop the cooked veal onto a baking sheet and slide it into the warm oven. Repeat with the rest.

Step 3: The Star Sauce

Now, the magic. In the same pan (don’t clean it—you want those golden bits!), drop in your minced shallot. Sauté for 3–4 minutes until it softens and gets all fragrant.

Pour in the white wine, scraping up every bit stuck to the bottom. This is where the deep flavor happens. Let it bubble and reduce a bit, then add chicken broth and lemon juice. Simmer for 5–10 minutes. Toss in capers and take the pan off the heat. Stir in more butter for a creamy finish, then add the parsley.

Step 4: Bring It All Together

Return your veal cutlets to the pan, turning to coat in that lemony, briny sauce. Top with fresh lemon slices and parsley. Serve immediately—bonus points for twirling up some buttered spaghetti or piling on roasted green beans.

Ingredient Swaps, Tips, and Kitchen Shortcuts

What If I Can’t Find Veal?

No worries! Thin-sliced chicken breast works just as well. Pork tenderloin, pounded thin, is a solid backup.

How Do I Make It Gluten-Free?

Swap the all-purpose flour for your favorite gluten-free blend. No one will know the difference.

Not a Fan of Capers?

Olives (chopped green or black) give a similar salty pop. Or skip them if you must—the sauce will still shine.

Can I Make It Ahead?

You can! Cook the veal and sauce, then reheat gently in the oven at 325°F, tightly covered with foil. (Microwaving can make the meat rubbery, so oven wins.)

Pro Tips for Veal Piccata That’s Chef’s Kiss

• Even thickness: Pounding the veal keeps it tender and evenly cooked.
• Don’t over-salt: Capers bring a lot of salty punch. Taste your sauce before adding extra salt.
• Hot and fast: Sear the veal quickly so it stays juicy.
• Cast iron love: If you have a cast iron skillet, it keeps the heat even for that perfect crust.
• Pretty plating: Add extra lemon slices and parsley for color—this one’s made for Pinterest.

What to Serve with Veal Piccata in White Wine Sauce

This dish is all about bright, fresh flavors, so keep the sides light:

• Buttered spaghetti or linguine: Just toss with a little butter and Parm.
• Roasted veggies: Think green beans, asparagus, or broccolini.
• Simple salad: Arugula, cherry tomatoes, and a quick vinaigrette.
• Crusty bread: Mop up every drop of that sauce (don’t let it go to waste!).

Leftovers & Storage

Store any leftover veal and sauce in an airtight container for up to 4 days. For best results, reheat in the oven (covered, 325°F, about 7–10 minutes). The microwave works in a pinch, but the texture might get a little chewy.

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