Forget everything you thought you knew about veal piccata! These 20 juicy recipes put a creative spin on the classic Italian favorite, transforming simple weeknight dinners into extraordinary meals. From zesty lemon variations to creamy mushroom twists, you’ll discover fresh flavors that will make this dish a regular in your kitchen rotation. Get ready to impress your family with these mouthwatering takes on a timeless comfort food.
Classic Lemon Garlic Veal Piccata
Often, on quiet afternoons like this, I find myself drawn to recipes that feel like a gentle conversation with the past—dishes that unfold slowly, each step a mindful pause. This lemon garlic veal piccata is one of those comforting rituals, where the sharp brightness of citrus meets the earthy warmth of garlic in a dance that’s both simple and deeply satisfying.
Ingredients
– Four thin veal cutlets, about a quarter-inch thick
– A generous half cup of all-purpose flour
– A couple of tablespoons of olive oil
– Three cloves of garlic, minced
– A splash of dry white wine, around a quarter cup
– The juice of one large lemon
– A half cup of chicken broth
– Two tablespoons of unsalted butter
– A small handful of fresh parsley, chopped
– A pinch of salt and a few cracks of black pepper
Instructions
1. Pat the veal cutlets completely dry with paper towels to ensure a crisp sear.
2. Season both sides of the veal evenly with salt and black pepper.
3. Dredge each cutlet thoroughly in the all-purpose flour, shaking off any excess to prevent clumping.
4. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Carefully place the veal in the skillet and cook for 2–3 minutes per side, until golden brown and firm to the touch.
6. Transfer the veal to a plate and cover loosely with foil to keep warm.
7. Reduce the heat to medium and add the minced garlic to the skillet, sautéing for 30 seconds until fragrant but not browned.
8. Pour in the dry white wine, scraping the bottom of the skillet with a wooden spoon to lift any browned bits for extra flavor.
9. Simmer the wine for 1–2 minutes until reduced by half, then stir in the lemon juice and chicken broth.
10. Bring the sauce to a gentle boil and cook for 3–4 minutes, until it thickens slightly and coats the back of a spoon.
11. Whisk in the unsalted butter off the heat until the sauce is glossy and emulsified.
12. Return the veal to the skillet, spooning the sauce over the top to warm through for 1 minute.
13. Sprinkle with the chopped fresh parsley just before serving.
Zesty and tender, the veal melts away with each bite, while the sauce—tangy from lemon and rich with butter—clings to the plate in silky pools. I love serving it over a bed of creamy polenta to soak up every last drop, or alongside crisp roasted asparagus for a contrast in textures that feels both elegant and utterly comforting.
Caper and White Wine Veal Piccata
Lately, I’ve been craving something that feels both elegant and comforting, a dish that whispers of quiet evenings and simple pleasures. This caper and white wine veal piccata is exactly that—a gentle dance of bright, briny flavors against tender, delicate meat, perfect for those moments when you want to treat yourself without too much fuss.
Ingredients
– A couple of veal cutlets, pounded thin
– About a quarter cup of all-purpose flour
– A generous pinch of salt and a few cracks of black pepper
– A couple of tablespoons of olive oil
– Half a cup of dry white wine
– A good squeeze of fresh lemon juice (about 2 tablespoons)
– A tablespoon of briny capers, rinsed
– A couple of tablespoons of cold unsalted butter, cut into small pieces
– A small handful of fresh parsley, chopped
Instructions
1. Pat the veal cutlets completely dry with paper towels to help them brown nicely.
2. Mix the flour, salt, and pepper on a plate, then lightly dredge each veal cutlet in the mixture, shaking off any excess.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Cook the veal cutlets for 2 minutes per side until golden brown, working in batches if needed to avoid crowding the pan.
5. Remove the veal to a plate and pour off any excess oil from the skillet.
6. Pour the white wine into the hot skillet, scraping up any browned bits from the bottom with a wooden spoon.
7. Simmer the wine for 3–4 minutes until reduced by about half.
8. Stir in the lemon juice and capers, then remove the skillet from the heat.
9. Whisk in the cold butter, one piece at a time, until the sauce is glossy and slightly thickened.
10. Stir in the chopped parsley, then return the veal to the skillet, turning to coat in the sauce.
Even the first bite feels like a quiet revelation—the veal melts away, while the capers and lemon keep everything bright and lively. I love serving this over buttery mashed potatoes to soak up every drop of that silky sauce, or with simple steamed greens for something a little lighter.
Herb-Crusted Veal Piccata with Asparagus
Remembering how the light falls across the kitchen this time of year, I find myself reaching for recipes that feel both elegant and comforting, like this herb-crusted veal with bright lemon and tender asparagus—a quiet meal that somehow makes the whole house smell like spring.
Ingredients
– 4 thin veal cutlets, about ¼-inch thick
– a couple of tablespoons of olive oil
– a splash of dry white wine
– the juice from one large lemon
– a handful of fresh parsley, chopped
– a couple of cloves of garlic, minced
– ½ cup of all-purpose flour
– 1 large egg, lightly beaten
– ½ cup of panko breadcrumbs
– a teaspoon of dried oregano
– a bunch of asparagus, ends trimmed
– 2 tablespoons of unsalted butter
– a pinch of salt and a few cracks of black pepper
Instructions
1. Pat the veal cutlets dry with paper towels and season both sides with salt and pepper.
2. Set up three shallow dishes: place flour in the first, beaten egg in the second, and mix panko with dried oregano in the third.
3. Dredge each veal cutlet in flour, shaking off any excess.
4. Dip the floured cutlet into the beaten egg, letting the extra drip off.
5. Press the cutlet into the panko-oregano mixture, coating both sides evenly.
6. Heat a couple of tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
7. Carefully place the breaded veal cutlets in the hot skillet, cooking for 2–3 minutes per side until golden brown and crispy.
8. Remove the veal from the skillet and set aside on a plate, loosely tented with foil to keep warm.
9. Tip: Don’t overcrowd the skillet—cook in batches if needed to avoid steaming the crust.
10. Reduce the heat to medium and add the minced garlic to the same skillet, sautéing for about 30 seconds until fragrant.
11. Pour in a splash of dry white wine, scraping up any browned bits from the bottom of the pan.
12. Add the juice from one large lemon and let the sauce simmer for 1–2 minutes to reduce slightly.
13. Whisk in 2 tablespoons of unsalted butter until the sauce is smooth and slightly thickened.
14. Stir in the chopped fresh parsley and season the sauce with a pinch of salt and a few cracks of black pepper.
15. While the sauce simmers, bring a separate pot of salted water to a boil and blanch the trimmed asparagus for 2–3 minutes until bright green and tender-crisp.
16. Tip: Shock the asparagus in ice water after blanching to lock in that vibrant color and crisp texture.
17. Drain the asparagus and arrange it on serving plates alongside the herb-crusted veal.
18. Spoon the warm lemon-butter sauce over the veal and asparagus just before serving.
19. Tip: For an extra burst of freshness, garnish with additional lemon slices or a sprinkle of parsley.
Knowing how the crisp, golden crust gives way to tender veal, each bite balanced by the bright, tangy sauce and the slight crunch of asparagus, makes this dish feel like a quiet celebration—perfect alongside buttery mashed potatoes or simply with crusty bread to soak up every last drop of that lemony sauce.
Sun-Dried Tomato and Basil Veal Piccata
Just now, as golden afternoon light spills across my kitchen counter, I find myself thinking about how some recipes feel like old friends—comforting, familiar, yet always capable of surprising you with their depth. This one, with its Italian roots and bright, savory notes, has been my quiet companion on many such reflective afternoons, each time reminding me how simple ingredients can weave together into something truly special.
Ingredients
– 4 thin veal cutlets, about ¼ inch thick
– A generous ½ cup of all-purpose flour
– A couple of tablespoons of olive oil
– 3 minced garlic cloves
– A good splash of dry white wine, about ½ cup
– A cup of chicken broth
– A handful of chopped sun-dried tomatoes
– A small handful of fresh basil leaves, torn
– 2 tablespoons of briny capers
– A couple of tablespoons of fresh lemon juice
– A pat of butter, about 2 tablespoons
– A pinch of salt and a few cracks of black pepper
Instructions
1. Pat the veal cutlets completely dry with paper towels to ensure a golden sear.
2. Season both sides of each cutlet lightly with salt and pepper.
3. Spread the flour on a plate and dredge each cutlet, shaking off any excess flour.
4. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Carefully place the veal cutlets in the hot skillet without overcrowding, cooking them in batches if needed.
6. Sear the veal for 2–3 minutes per side until golden brown, then transfer to a clean plate.
7. Reduce the heat to medium and add the minced garlic to the skillet, sautéing for 30 seconds until fragrant.
8. Pour in the white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
9. Simmer the wine for 2 minutes until reduced by half, allowing the alcohol to cook off.
10. Stir in the chicken broth and sun-dried tomatoes, bringing the mixture to a gentle simmer.
11. Return the veal cutlets to the skillet, spooning the sauce over them, and cook for 3–4 minutes until heated through.
12. Remove the skillet from the heat and stir in the torn basil, capers, lemon juice, and butter until the butter melts and emulsifies into the sauce.
13. Let the dish rest for 2 minutes off the heat to allow the flavors to meld together.
A final drizzle of the pan sauce over the veal brings everything together—the tender cutlets practically melt, while the sun-dried tomatoes add a chewy sweetness that plays against the briny capers and bright lemon. I love serving this over a bed of creamy polenta to soak up every last drop of that silky, herb-kissed sauce, turning a simple weeknight meal into something quietly celebratory.
Brown Butter Sage Veal Piccata
Folding back the kitchen curtains this quiet afternoon, I find myself drawn to the gentle art of veal piccata—that perfect balance of tender meat, browned butter, and sage that feels like a whispered conversation between ingredients.
Ingredients
– 4 thin veal cutlets (about 1 pound total)
– A good sprinkle of kosher salt and freshly ground black pepper
– About ½ cup of all-purpose flour for dusting
– 3 tablespoons of olive oil
– 4 tablespoons of unsalted butter
– A small handful of fresh sage leaves (8-10 leaves)
– 2 minced garlic cloves
– A generous splash of dry white wine (about ½ cup)
– The juice of one large lemon (about ¼ cup)
– ½ cup of chicken broth
– A tablespoon of capers, rinsed
– A couple tablespoons of chopped fresh parsley
Instructions
1. Pat the veal cutlets completely dry with paper towels and season both sides evenly with kosher salt and black pepper.
2. Spread the flour on a plate and lightly dredge each veal cutlet, shaking off any excess flour—this creates a delicate crust that’ll help the sauce cling later.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Cook the veal cutlets for 2 minutes per side until golden brown, working in batches if needed to avoid crowding the pan.
5. Transfer the cooked veal to a clean plate and cover loosely with foil to keep warm.
6. Reduce the heat to medium and add the butter to the same skillet.
7. Cook the butter for 3-4 minutes, swirling the pan occasionally, until it turns nutty brown and smells toasty—watch closely as it can burn quickly.
8. Add the sage leaves and fry for 30 seconds until crisp, then remove them with a slotted spoon to use as garnish.
9. Stir in the minced garlic and cook for just 30 seconds until fragrant but not browned.
10. Pour in the white wine and use a wooden spoon to scrape up all the browned bits from the pan bottom—this deglazing step captures all the flavorful fond.
11. Simmer the wine for 2 minutes until reduced by half.
12. Add the lemon juice, chicken broth, and capers, then simmer for 3 minutes until the sauce thickens slightly.
13. Return the veal cutlets to the skillet and simmer for 1 minute to warm through and absorb the sauce.
14. Stir in the chopped parsley just before serving.
15. Plate the veal and spoon the sauce over top, garnishing with the crispy sage leaves. Only now, as I set the plate down, do I notice how the veal stays remarkably tender beneath its golden crust, while the brown butter sauce carries both the brightness of lemon and the earthy depth of sage—perfect alongside creamy polenta or simply with crusty bread to catch every last drop of that glorious sauce.
Creamy Mushroom Veal Piccata
Venturing into the kitchen today felt like unfolding a quiet memory, the kind that settles in your bones on a crisp autumn afternoon. This creamy mushroom veal piccata is one of those dishes that transforms simple ingredients into something deeply comforting, a gentle reminder of how warmth can be cooked right into a meal.
Ingredients
– 4 thin veal cutlets, about ½ pound total
– A good sprinkle of salt and a few cracks of black pepper
– ½ cup all-purpose flour for dusting
– 2 tablespoons olive oil
– 1 tablespoon unsalted butter
– 8 ounces cremini mushrooms, sliced thin
– 2 cloves garlic, minced
– A splash of dry white wine, about ¼ cup
– ¾ cup chicken broth
– Juice of 1 lemon
– 2 tablespoons capers, rinsed
– ½ cup heavy cream
– A handful of fresh parsley, chopped
Instructions
1. Pat the veal cutlets dry with paper towels, then season both sides evenly with salt and pepper.
2. Spread the flour on a plate and lightly dredge each veal cutlet, shaking off any excess flour.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Carefully place the veal cutlets in the skillet and cook for 2 minutes per side until golden brown, then transfer to a plate.
5. Reduce the heat to medium and melt the butter in the same skillet.
6. Add the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until they release their liquid and turn golden brown.
7. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
8. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
9. Let the wine simmer for 2 minutes until reduced by half, which will concentrate the flavor.
10. Add the chicken broth, lemon juice, and capers, then bring the mixture to a gentle simmer.
11. Stir in the heavy cream and let it heat through for 2 minutes without boiling.
12. Return the veal cutlets to the skillet, spooning the sauce over them, and simmer for 3 minutes to warm through and let the flavors meld.
13. Turn off the heat and stir in the chopped parsley.
Layered over a bed of soft polenta, this dish balances the veal’s tenderness with the earthiness of mushrooms and the bright, creamy sauce. Each bite offers a subtle tang from the capers and lemon, making it feel both rustic and elegantly simple, perfect for a quiet evening when you want the food to do the comforting.
Artichoke and Spinach Veal Piccata
Remembering how the rain tapped softly against the kitchen window last autumn, I found myself reaching for ingredients that felt both comforting and elegant, wanting to recreate that quiet afternoon warmth through careful preparation. There’s something deeply soothing about layering tender veal with the earthy notes of spinach and artichoke, a dish that asks for patience and rewards it with every bite.
Ingredients
– 4 thin veal cutlets, about ½ pound total
– ½ cup all-purpose flour
– A couple of tablespoons of olive oil
– 2 minced garlic cloves
– A splash of dry white wine, roughly ¼ cup
– 1 cup chicken broth
– Juice from half a lemon
– A handful of fresh spinach leaves
– ½ cup chopped artichoke hearts (from a jar, drained)
– A tablespoon of capers
– A pat of butter, about 2 tablespoons
– Salt and freshly ground black pepper
Instructions
1. Pat the veal cutlets dry with paper towels, then season both sides lightly with salt and pepper.
2. Spread the flour on a plate and dredge each cutlet thoroughly, shaking off any excess flour.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.
4. Cook the veal cutlets for 2 minutes per side, until golden brown, then transfer them to a plate.
5. Reduce the heat to medium and add the remaining olive oil to the same skillet.
6. Sauté the minced garlic for 30 seconds, just until fragrant but not browned.
7. Pour in the white wine and let it bubble for 1 minute, scraping up any browned bits from the pan.
8. Stir in the chicken broth and lemon juice, simmering for 3 minutes to slightly reduce the liquid.
9. Add the spinach and artichoke hearts, cooking for 2 minutes until the spinach wilts.
10. Stir in the capers and butter until the butter melts and the sauce thickens slightly.
11. Return the veal cutlets to the skillet, spooning the sauce over them, and heat for 1 minute to warm through.
A final drizzle of the pan sauce over the veal brings together the bright lemon and briny capers with the creamy artichoke and wilted spinach, creating a dish that feels both light and deeply satisfying. Serve it alongside buttery egg noodles or crusty bread to soak up every last drop of the savory sauce, letting the tender veal simply melt away with each forkful.
Garlic Parmesan Veal Piccata
Drifting through the kitchen this quiet afternoon, I found myself craving something elegant yet comforting, the kind of dish that fills the room with warmth and fills the soul with quiet satisfaction. There’s something deeply soothing about the gentle sizzle of veal in the pan, the way garlic and lemon mingle in the air, promising a meal that feels like a tender embrace.
Ingredients
– A couple of veal cutlets, about 1/2 pound total
– A generous sprinkle of salt and black pepper
– About 1/4 cup of all-purpose flour for dusting
– A couple of tablespoons of olive oil
– 3 cloves of garlic, minced
– A splash of dry white wine, around 1/4 cup
– The juice of one fresh lemon
– A half cup of chicken broth
– A handful of grated Parmesan cheese
– A tablespoon of unsalted butter
– A small handful of fresh parsley, chopped
Instructions
1. Pat the veal cutlets dry with paper towels to help them brown evenly.
2. Season both sides of the veal cutlets generously with salt and black pepper.
3. Lightly dust each veal cutlet with all-purpose flour, shaking off any excess to avoid a gummy coating.
4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, about 350°F.
5. Carefully place the veal cutlets in the hot skillet and cook for 2–3 minutes per side until golden brown and cooked through.
6. Remove the veal from the skillet and set it aside on a plate, covering loosely to keep warm.
7. Reduce the heat to medium and add the minced garlic to the skillet, sautéing for 30 seconds until fragrant but not browned.
8. Pour in 1/4 cup of dry white wine to deglaze the pan, scraping up any browned bits with a wooden spoon for extra flavor.
9. Stir in the juice of one fresh lemon and 1/2 cup of chicken broth, bringing the mixture to a gentle simmer.
10. Let the sauce simmer for 3–4 minutes until it reduces slightly and thickens.
11. Whisk in a handful of grated Parmesan cheese until melted and smooth.
12. Stir in 1 tablespoon of unsalted butter until the sauce becomes glossy and rich.
13. Return the veal cutlets to the skillet, spooning the sauce over them to coat evenly.
14. Sprinkle with a small handful of chopped fresh parsley just before serving.
Zestfully tender, the veal melts away with each bite, while the sauce—bright with lemon and deepened by Parmesan—clings to every morsel. I love serving it over a bed of creamy polenta or alongside roasted asparagus, letting the flavors mingle and comfort on a cool evening.
Balsamic Glazed Veal Piccata
Sometimes, the most comforting meals emerge from quiet afternoons when the kitchen becomes a sanctuary, and today’s balsamic-glazed veal piccata feels like a gentle embrace after a long week, its tangy aroma filling the air with warmth. Slowly simmering the sauce allows the flavors to deepen, much like pausing to reflect on small joys, and each tender bite carries the brightness of lemon and the rich sweetness of balsamic. It’s a dish that doesn’t rush, inviting you to savor the process as much as the result.
Ingredients
– A couple of veal cutlets, about 1 pound total
– A generous sprinkle of salt and freshly ground black pepper
– About half a cup of all-purpose flour for dusting
– A couple of tablespoons of olive oil
– A splash of dry white wine, around 1/4 cup
– The juice of one fresh lemon
– A quarter cup of balsamic vinegar
– A pat of unsalted butter, roughly 2 tablespoons
– A small handful of capers, drained
– A few sprigs of fresh parsley, chopped
Instructions
1. Pat the veal cutlets dry with paper towels to help them brown evenly.
2. Season both sides of the veal generously with salt and black pepper.
3. Lightly dredge each cutlet in the all-purpose flour, shaking off any excess to avoid a gummy coating.
4. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Carefully place the veal cutlets in the skillet, cooking for 2–3 minutes per side until golden brown and cooked through.
6. Tip: Avoid overcrowding the skillet—work in batches if needed to ensure a crisp sear.
7. Transfer the cooked veal to a plate and cover loosely with foil to keep warm.
8. Reduce the heat to medium and pour the dry white wine into the skillet, scraping up any browned bits with a wooden spoon.
9. Add the lemon juice and balsamic vinegar, stirring to combine, and let it simmer for 3–4 minutes until slightly reduced.
10. Tip: Simmer the sauce until it coats the back of a spoon for the ideal glaze consistency.
11. Whisk in the unsalted butter until the sauce becomes glossy and emulsified.
12. Stir in the capers and chopped parsley, cooking for another minute to meld the flavors.
13. Tip: For extra freshness, add the parsley at the end to preserve its vibrant color.
14. Return the veal cutlets to the skillet, spooning the sauce over them to coat evenly.
15. Serve immediately while warm.
Yet the true magic lies in the contrast—tender veal giving way to a glossy, tangy-sweet sauce that clings to each bite, with capers adding a briny pop. Consider pairing it over a bed of creamy polenta or buttery mashed potatoes to soak up every drop, turning a simple dinner into a moment of quiet indulgence.
Lemon Dill Veal Piccata with Orzo
Under the soft glow of the kitchen light, I find myself drawn to this dish, a gentle dance of bright lemon and earthy dill that feels like a quiet conversation with the evening. There’s something deeply comforting in the way the veal melds with the orzo, each element whispering of simplicity and care. It’s a recipe that asks for little but gives back so much warmth, perfect for those nights when the world outside slows to a hush.
Ingredients
– A couple of veal cutlets, about 1/2 pound total
– A splash of olive oil, roughly 2 tablespoons
– A small handful of all-purpose flour, about 1/4 cup
– One lemon, juiced (around 3 tablespoons)
– A splash of dry white wine, about 1/4 cup
– A cup of chicken broth
– A tablespoon of capers, drained
– A couple of tablespoons of fresh dill, chopped
– A pat of unsalted butter, about 2 tablespoons
– A cup of orzo pasta
– A pinch of salt and black pepper
Instructions
1. Pat the veal cutlets dry with paper towels to ensure a crisp sear.
2. Season both sides of the veal lightly with salt and black pepper.
3. Dredge the veal in the all-purpose flour, shaking off any excess to avoid a gummy coating.
4. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Add the veal to the skillet and cook for 2–3 minutes per side until golden brown, then transfer to a plate.
6. Pour the dry white wine into the skillet, scraping up any browned bits with a wooden spoon to build flavor.
7. Simmer the wine for 1–2 minutes until reduced by half, stirring constantly.
8. Add the chicken broth and lemon juice, bringing the mixture to a gentle boil.
9. Stir in the capers and chopped dill, then return the veal to the skillet.
10. Reduce the heat to low and simmer for 4–5 minutes until the sauce thickens slightly.
11. Swirl in the unsalted butter off the heat until melted and glossy for a richer sauce.
12. Meanwhile, cook the orzo in boiling salted water according to package directions, about 8–10 minutes, then drain.
13. Serve the veal and sauce over the orzo, spooning extra sauce on top.
Just as the last bite settles, the tender veal and creamy orzo linger, their bright, tangy notes softened by the buttery sauce. I love how the dill weaves through each forkful, adding a fresh, herbal lift that makes it feel both elegant and humble. For a cozy twist, try pairing it with a simple arugula salad to balance the richness, letting the greens catch every drop of that lemony goodness.
Spicy Calabrian Chile Veal Piccata
Now and then, a recipe comes along that feels like rediscovering an old friend with new stories to tell. This spicy Calabrian chile veal piccata wraps familiar comfort in a gentle heat, the kind of dish that makes an ordinary Tuesday feel quietly special. It’s a little bold, a little tender, and entirely worth savoring.
Ingredients
– 4 thin veal cutlets, about ½ pound total
– A generous pinch of salt and a few cracks of black pepper
– ½ cup all-purpose flour
– 3 tablespoons olive oil
– 2 cloves garlic, thinly sliced
– 1 tablespoon Calabrian chile paste
– ½ cup dry white wine
– ¾ cup chicken broth
– 2 tablespoons fresh lemon juice
– 2 tablespoons unsalted butter, cut into small pieces
– A small handful of fresh parsley, chopped
Instructions
1. Pat the veal cutlets dry with paper towels and season both sides evenly with salt and black pepper.
2. Spread the flour on a plate and lightly dredge each cutlet, shaking off any excess flour to prevent a pasty coating.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Carefully place the veal cutlets in the skillet, working in batches if needed to avoid crowding, and cook for 2 minutes per side until golden brown.
5. Transfer the cooked veal to a clean plate and cover loosely with foil to keep warm.
6. Reduce the heat to medium and add the sliced garlic to the skillet, sautéing for 1 minute until fragrant but not browned.
7. Stir in the Calabrian chile paste and cook for 30 seconds to bloom its spicy, fruity flavor.
8. Pour in the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon.
9. Simmer the wine for 2 minutes until reduced by half, which will concentrate its acidity and balance the sauce.
10. Add the chicken broth and lemon juice, then simmer for 4 minutes until the sauce slightly thickens.
11. Remove the skillet from the heat and whisk in the butter pieces one at a time until the sauce is glossy and emulsified.
12. Stir in the chopped parsley and return the veal to the skillet, turning to coat in the sauce.
Just spoon the sauce generously over the veal, letting it pool around tender, golden cutlets. The heat from the chiles builds slowly, while the lemon brightens each bite—try serving it over creamy polenta to soften the spice, or with crusty bread for sopping up every last drop.
Rosemary and Thyme Veal Piccata
Perhaps some evenings call for something that feels both elegant and comforting, a dish that fills the kitchen with the kind of warmth that settles the soul. This rosemary and thyme veal piccata is just that—a gentle dance of bright lemon and earthy herbs over tender, delicate meat.
Ingredients
– 4 thin veal cutlets, about a pound total
– A good sprinkle of salt and a few cracks of black pepper
– About a half cup of all-purpose flour for dusting
– 3 tablespoons of olive oil
– 2 tablespoons of unsalted butter
– 2 cloves of garlic, minced
– A generous splash of dry white wine, roughly a quarter cup
– The juice of one fresh lemon
– A half cup of chicken broth
– A couple of fresh rosemary sprigs
– A small handful of fresh thyme sprigs
– A final tablespoon of cold butter to finish
– A tablespoon of capers, rinsed
– A small handful of fresh parsley, chopped
Instructions
1. Pat the veal cutlets completely dry with paper towels, then season both sides evenly with salt and pepper.
2. Spread the flour on a plate and lightly dredge each cutlet, shaking off any excess flour so only a thin coating remains.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Carefully place the veal cutlets in the hot skillet, working in batches if needed to avoid crowding the pan.
5. Cook the veal for 2 minutes per side, until golden brown and just cooked through, then transfer to a clean plate.
6. Reduce the heat to medium and melt the 2 tablespoons of butter in the same skillet.
7. Add the minced garlic and sauté for 1 minute, stirring constantly until fragrant but not browned.
8. Pour in the white wine to deglaze the pan, using a wooden spoon to scrape up all the browned bits from the bottom.
9. Let the wine simmer and reduce by half, which should take about 2 minutes.
10. Stir in the fresh lemon juice and chicken broth, then add the rosemary and thyme sprigs.
11. Bring the sauce to a gentle simmer and let it cook for 3-4 minutes to allow the flavors to meld.
12. Remove the skillet from the heat and swirl in the final tablespoon of cold butter until the sauce becomes glossy and slightly thickened.
13. Stir in the capers and chopped parsley, then return the veal cutlets to the skillet, turning them once to coat in the sauce.
14. Let the veal warm through in the sauce for 1 minute over low heat before serving.
This creates a veal that’s wonderfully tender with a sauce that’s both bright and rich, the capers offering little bursts of briny contrast. The fresh herbs infuse every bite with a subtle, woody fragrance that makes the dish feel special. Try serving it over a bed of creamy polenta or alongside roasted asparagus to soak up every last drop of the lemony sauce.
Crispy Prosciutto-Wrapped Veal Piccata
Holding this warm plate in my hands, I’m reminded how some dishes feel like quiet conversations—the crispy prosciutto-wrapped veal piccata whispers of comfort and elegance in equal measure, a recipe that unfolds gently in the kitchen on afternoons when time slows down.
Ingredients
– 4 thin veal cutlets, about the size of your palm
– 4 slices of prosciutto, just enough to wrap each cutlet
– 1/2 cup of all-purpose flour for dusting
– 2 tablespoons of olive oil for sautéing
– a couple of tablespoons of unsalted butter
– a generous splash of dry white wine, maybe 1/4 cup
– the juice of one fresh lemon
– a small handful of capers, rinsed
– a quarter cup of chicken broth
– a sprinkle of fresh parsley, chopped fine
Instructions
1. Lay each veal cutlet flat and wrap one slice of prosciutto snugly around the edges, pressing gently to adhere.
2. Spread the flour on a plate and lightly dredge each prosciutto-wrapped veal cutlet, shaking off any excess—this helps create a delicate crust.
3. Heat the olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
4. Place the veal cutlets in the skillet and cook for 3–4 minutes per side until the prosciutto is crispy and golden brown; flip them carefully with tongs to avoid tearing.
5. Transfer the cooked veal to a plate and cover loosely with foil to keep warm.
6. Melt the butter in the same skillet over low heat, scraping up any browned bits from the bottom for extra flavor.
7. Pour in the white wine and let it simmer for 1–2 minutes until reduced by half, which intensifies the sauce.
8. Add the lemon juice, capers, and chicken broth, stirring to combine, and simmer for another 2 minutes until the sauce thickens slightly.
9. Return the veal to the skillet, spooning the sauce over the top, and heat for 1 minute to warm through.
10. Garnish with the chopped parsley just before serving. Using fresh parsley at the end keeps its color vibrant and adds a bright note.
Until you slice into it, the contrast of the salty, crisp prosciutto against the tender veal might surprise you—each bite melts with the tangy lemon-caper sauce, perfect for serving over a bed of creamy polenta or alongside roasted asparagus on a chilled evening.
Pesto and Pine Nut Veal Piccata
When the afternoon light slants just so through the kitchen window, I find myself reaching for the familiar rhythm of preparing something that feels both elegant and comforting. There’s a quiet grace in working with tender veal, a gentle process that invites you to slow down and savor each step, letting the rich aromas of lemon and herbs fill the space around you.
Ingredients
– A couple of veal cutlets, about 1/2 pound total
– A good glug of olive oil, about 2 tablespoons
– A splash of dry white wine, roughly 1/4 cup
– The juice of one fresh lemon
– A handful of basil pesto, about 1/4 cup
– A small spoonful of capers, drained
– A scattering of pine nuts, around 2 tablespoons
– A pat of butter, about 1 tablespoon
– A dusting of all-purpose flour, just enough to coat the veal
– Salt and freshly cracked black pepper, to season lightly
Instructions
1. Pat the veal cutlets completely dry with paper towels, then season both sides lightly with salt and pepper.
2. Dredge each veal cutlet lightly in all-purpose flour, shaking off any excess—this helps create a delicate, golden crust without clumping.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Carefully place the veal cutlets in the hot skillet, cooking for 2 minutes per side until lightly golden and just cooked through; avoid overcrowding to ensure even browning.
5. Transfer the cooked veal to a warm plate and tent loosely with foil to keep it tender.
6. Reduce the heat to medium and pour 1/4 cup of dry white wine into the same skillet, using a wooden spoon to scrape up any browned bits from the bottom—this builds a deeply flavorful sauce base.
7. Stir in the juice of one fresh lemon and 1/4 cup of basil pesto, simmering for 1 minute until the sauce thickens slightly.
8. Add 1 tablespoon of butter, swirling the pan gently until it melts and emulsifies into the sauce for a velvety finish.
9. Fold in 1 tablespoon of drained capers and 2 tablespoons of pine nuts, heating for 30 seconds to warm through while toasting the nuts lightly.
10. Return the veal cutlets to the skillet, spooning the sauce over them to coat evenly, and heat for 1 minute until warmed through.
Creatively, the veal remains wonderfully tender against the bright, zesty sauce, with pine nuts adding a subtle crunch. For a lovely twist, serve it over a bed of creamy polenta or alongside roasted asparagus, letting the pesto’s herbal notes mingle with each forkful.
White Truffle Oil Veal Piccata
Years ago, I discovered this dish in a tiny Italian restaurant tucked away on a quiet street, and it’s been my comfort food ever since. There’s something about the way the delicate veal meets the bright lemon and earthy truffle that feels like a quiet conversation between flavors. Today, I’m sharing my version, perfect for those evenings when you need a little culinary solace.
Ingredients
– 2 veal cutlets, about ¼ inch thick
– A couple of tablespoons of all-purpose flour
– A generous pinch of salt
– A generous pinch of black pepper
– 2 tablespoons of olive oil
– ½ cup of dry white wine
– ¼ cup of fresh lemon juice
– ¼ cup of chicken broth
– 2 tablespoons of capers, drained
– 2 tablespoons of unsalted butter
– A drizzle of white truffle oil
– A handful of fresh parsley, chopped
Instructions
1. Place the veal cutlets between two sheets of plastic wrap and gently pound them to an even ⅛-inch thickness using a meat mallet or rolling pin.
2. Combine the flour, salt, and black pepper on a plate, then dredge each veal cutlet in the mixture, shaking off any excess.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 350°F.
4. Carefully add the veal cutlets to the hot skillet and cook for 2 minutes per side, or until golden brown and firm to the touch.
5. Transfer the cooked veal to a plate and cover loosely with foil to keep warm.
6. Pour the dry white wine into the same skillet, scraping up any browned bits from the bottom with a wooden spoon, and let it simmer for 1 minute to reduce slightly.
7. Add the fresh lemon juice and chicken broth to the skillet, stirring to combine, and simmer for another 2 minutes until the sauce thickens enough to coat the back of a spoon.
8. Stir in the capers and unsalted butter until the butter melts completely and emulsifies into the sauce.
9. Return the veal cutlets to the skillet, spooning the sauce over them, and heat for 1 minute to warm through.
10. Drizzle the white truffle oil over the veal and sauce just before serving, and garnish with the chopped fresh parsley.
Zestful and tender, the veal practically melts with each bite, while the capers add a briny pop that cuts through the richness. For a cozy twist, serve it over a bed of creamy polenta to soak up every last drop of that fragrant truffle-infused sauce.
Caramelized Onion and Marsala Veal Piccata
Lately, I’ve been craving something that feels both elegant and comforting, a dish that fills the kitchen with the kind of warmth that makes you want to linger by the stove just a little longer. This caramelized onion and Marsala veal piccata is exactly that—a gentle dance of sweet and savory that unfolds slowly, like a quiet afternoon.
Ingredients
- A couple of veal cutlets, thinly sliced
- One large yellow onion, thinly sliced
- A splash of olive oil
- A pat of butter
- A pinch of salt
- A sprinkle of freshly ground black pepper
- Half a cup of all-purpose flour
- A quarter cup of dry Marsala wine
- Two tablespoons of fresh lemon juice
- A quarter cup of chicken broth
- A handful of fresh parsley, chopped
Instructions
- Heat a splash of olive oil and a pat of butter in a large skillet over medium-low heat until the butter melts and foams slightly.
- Add the thinly sliced onion to the skillet and cook slowly, stirring occasionally, for about 25–30 minutes until the onions turn a deep golden brown and smell sweet—this low-and-slow method is key for rich caramelization without burning.
- Season the veal cutlets lightly with a pinch of salt and a sprinkle of black pepper on both sides.
- Dredge each veal cutlet in the half cup of flour, shaking off any excess to ensure a thin, even coating that will brown nicely without becoming gummy.
- Push the caramelized onions to one side of the skillet and increase the heat to medium-high.
- Add the veal cutlets to the empty side of the skillet and cook for 2–3 minutes per side until golden brown and just cooked through—avoid overcrowding to get a good sear.
- Remove the veal and onions from the skillet and set aside on a plate.
- Pour the quarter cup of Marsala wine into the skillet, scraping up any browned bits from the bottom with a wooden spoon to incorporate all the flavorful fond.
- Simmer the Marsala for 1–2 minutes until it reduces slightly and the alcohol smell dissipates.
- Stir in the two tablespoons of lemon juice and the quarter cup of chicken broth, and let the sauce bubble gently for another 2–3 minutes until it thickens enough to coat the back of a spoon.
- Return the veal and onions to the skillet, turning to coat them in the sauce, and sprinkle with the handful of chopped parsley just before serving to keep its color vibrant.
Gently, the veal melts under the tangy lemon-Marsala glaze, while the onions add a whisper of sweetness that softens every bite. Serve it over a bed of creamy polenta to soak up the sauce, or alongside roasted vegetables for a meal that feels like a quiet celebration.
Lemon Artichoke Veal Piccata Pasta
Zestful moments in the kitchen often arrive unexpectedly, like this quiet afternoon when the sharp scent of lemon mingled with the earthy aroma of artichoke hearts, creating a comforting pasta dish that feels both elegant and deeply nourishing. There’s something about veal piccata that transforms simple ingredients into a meal that lingers in memory long after the last bite.
Ingredients
– 8 ounces of thin veal cutlets
– A couple of cups of dried linguine pasta
– One 14-ounce can of artichoke hearts, drained and quartered
– A generous half cup of all-purpose flour
– A splash of dry white wine, about ¼ cup
– The juice of two fresh lemons
– A couple of tablespoons of capers, rinsed
– A few tablespoons of olive oil
– A pat of unsalted butter, about 2 tablespoons
– A cup of chicken broth
– A handful of fresh parsley, chopped
– Salt and freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Cook the linguine according to package directions until al dente, about 9 minutes, then drain and set aside.
3. While the pasta cooks, season the veal cutlets lightly with salt and pepper on both sides.
4. Dredge each veal cutlet thoroughly in the flour, shaking off any excess—this helps create a delicate crust when searing.
5. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
6. Sear the veal cutlets for 2 minutes per side until golden brown, then transfer to a plate.
7. Reduce the heat to medium and melt the butter in the same skillet.
8. Add the artichoke hearts and capers, sautéing for 3 minutes until the artichokes are lightly browned.
9. Pour in the white wine to deglaze the pan, scraping up any browned bits with a wooden spoon—this builds flavor in the sauce.
10. Stir in the chicken broth and lemon juice, simmering for 4 minutes until the liquid reduces by half.
11. Return the veal cutlets to the skillet, spooning the sauce over them, and cook for 1 minute to warm through.
12. Toss the cooked linguine with the veal and sauce until evenly coated.
13. Sprinkle with fresh parsley just before serving to keep its bright color and flavor intact.
Refreshingly tangy from the lemon and briny capers, this pasta balances tender veal with hearty artichokes, creating a dish that’s both light and satisfying. Serve it alongside a simple green salad or with crusty bread to soak up every last drop of the silky sauce.
Chive and Chantarelle Mushroom Veal Piccata
Lately, I’ve been craving something that feels both elegant and comforting, a dish that whispers of autumn forests and gentle evenings. This chive and chanterelle mushroom veal piccata came to mind, with its tender meat and earthy, aromatic notes. It’s the kind of meal that slows time, inviting you to savor each bite like a quiet secret.
Ingredients
– 4 thin veal cutlets, about ¼-inch thick
– A couple of handfuls of fresh chanterelle mushrooms, cleaned and sliced
– A small bunch of fresh chives, finely chopped
– ½ cup of all-purpose flour
– 3 tablespoons of unsalted butter
– 2 tablespoons of olive oil
– ½ cup of dry white wine
– ¼ cup of fresh lemon juice
– 1 cup of chicken broth
– A splash of heavy cream
– Salt and freshly ground black pepper
Instructions
1. Pat the veal cutlets dry with paper towels and season both sides lightly with salt and pepper.
2. Dredge each veal cutlet in the flour, shaking off any excess to ensure a thin, even coating that will create a delicate crust.
3. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until the butter melts and foams slightly.
4. Place the veal cutlets in the skillet without overcrowding, cooking for 2 minutes per side until golden brown, then transfer to a plate.
5. Add the remaining 1 tablespoon of olive oil to the same skillet and toss in the sliced chanterelle mushrooms, sautéing for 4–5 minutes until they release their moisture and turn golden.
6. Pour in the dry white wine, scraping up any browned bits from the bottom of the pan to build flavor, and let it reduce by half, about 2 minutes.
7. Stir in the chicken broth and lemon juice, bringing the mixture to a gentle simmer for 3 minutes to meld the flavors.
8. Whisk in the remaining 2 tablespoons of butter and the splash of heavy cream until the sauce thickens slightly and becomes velvety.
9. Return the veal cutlets to the skillet, spooning the sauce over them, and heat for 1 minute to warm through.
10. Sprinkle the finely chopped chives over the top just before serving to preserve their fresh, oniony brightness.
Oh, the veal stays wonderfully tender against the earthy mushrooms, while the lemon-kissed sauce adds a bright, creamy contrast. I love serving this over a bed of buttery mashed potatoes or alongside crisp green beans for a meal that feels both rustic and refined.
Mediterranean Olive Tapenade Veal Piccata
Kind of like finding an old letter you forgot you wrote, this recipe came to me on a quiet afternoon when the kitchen felt more like a sanctuary than a workspace. Mediterranean olive tapenade veal piccata blends the briny depth of the sea with the delicate richness of veal, creating something that feels both familiar and wonderfully new.
Ingredients
– 4 veal cutlets, about ¼ inch thick
– A generous ½ cup of Mediterranean olive tapenade
– ½ cup of all-purpose flour
– 3 tablespoons of olive oil
– ¼ cup of dry white wine
– ½ cup of chicken broth
– 2 tablespoons of fresh lemon juice
– 2 tablespoons of unsalted butter, cut into small pieces
– A small handful of fresh parsley, chopped
– A pinch of salt and a few cracks of black pepper
Instructions
1. Pat the veal cutlets completely dry with paper towels to help the flour coating stick evenly.
2. Season both sides of the veal cutlets lightly with salt and pepper.
3. Spread the flour on a plate and dredge each veal cutlet, shaking off any excess flour.
4. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Place the veal cutlets in the skillet and cook for 2 minutes per side until golden brown, then transfer to a plate.
6. Pour the white wine into the skillet and use a wooden spoon to scrape up all the browned bits from the bottom.
7. Let the wine reduce by half, which should take about 1 minute.
8. Add the chicken broth and lemon juice, stirring to combine.
9. Simmer the sauce for 3 minutes until it thickens slightly.
10. Reduce the heat to low and whisk in the butter pieces one at a time until the sauce is glossy.
11. Stir in the Mediterranean olive tapenade until fully incorporated into the sauce.
12. Return the veal cutlets to the skillet, spooning the sauce over them to warm through for 1 minute.
13. Sprinkle with the chopped parsley just before serving.
This dish has a lovely contrast between the tender veal and the bold, briny tapenade sauce that clings to every bite. Try serving it over a bed of creamy polenta or alongside roasted asparagus for a complete meal that feels both elegant and comforting.
Gremolata-Topped Veal Piccata with Risotto
A quiet afternoon finds me remembering how certain dishes feel like coming home, this gremolata-topped veal piccata with risotto being one that always settles the soul with its bright, comforting layers.
Ingredients
– 1 pound of veal cutlets, pounded thin
– 1/2 cup of all-purpose flour
– 4 tablespoons of unsalted butter
– 2 tablespoons of olive oil
– 1/2 cup of dry white wine
– 1/4 cup of fresh lemon juice
– 1 cup of chicken broth
– 2 tablespoons of capers, drained
– 1 cup of Arborio rice
– 3 1/2 cups of warm chicken broth for the risotto
– 1/2 cup of grated Parmesan cheese
– 1/4 cup of chopped fresh parsley
– Zest of 1 lemon
– 1 small garlic clove, minced
Instructions
1. Pat the veal cutlets dry with paper towels, then dredge each one in the flour, shaking off any excess.
2. Heat 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat until the butter foams.
3. Cook the veal cutlets for 2 minutes per side until golden brown, then transfer to a plate.
4. Pour the white wine into the same skillet, scraping up any browned bits with a wooden spoon, and let it reduce by half, about 2 minutes.
5. Stir in the lemon juice, 1 cup of chicken broth, and capers, then simmer for 3 minutes until slightly thickened.
6. Return the veal to the skillet, spooning the sauce over it, and keep warm over low heat.
7. In a separate saucepan, toast the Arborio rice in 1 tablespoon of butter over medium heat for 1 minute until fragrant.
8. Add 1/2 cup of warm chicken broth to the rice, stirring constantly until absorbed, then repeat with the remaining broth, adding 1/2 cup at a time and stirring for about 20 minutes total until the rice is creamy but al dente.
9. Tip: Stir the risotto almost continuously to release the starches for that velvety texture.
10. Remove the risotto from heat and stir in the Parmesan cheese until melted.
11. In a small bowl, mix the parsley, lemon zest, and minced garlic to make the gremolata.
12. Tip: Make the gremolata just before serving to keep the flavors bright and fresh.
13. Spoon the risotto onto plates, top with the veal and sauce, and sprinkle generously with the gremolata.
14. Tip: Let the veal rest in the sauce for a minute off the heat to absorb the lemony caper notes.
Now, the risotto cradles each tender veal bite with its creamy embrace, while the gremolata sparks through with zesty bursts that cut the richness, perfect for serving alongside steamed asparagus or simply savoring as is.
Summary
Glorious! These 20 veal piccata recipes bring exciting new flavors to a classic favorite. Whether you’re craving citrusy brightness, creamy richness, or bold herb accents, there’s a perfect twist waiting for your kitchen. We’d love to hear which recipe becomes your new go-to—drop a comment with your favorite and don’t forget to share these delicious ideas on Pinterest!
