• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Chef Dennis
  • Recipe Index
  • On the Road
  • About
menu icon
go to homepage
  • Recipe Index
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Main Meals

    Classic Veal Piccata Recipe

    Published: Aug 26, 2021 · Modified: Sep 29, 2021 by Chef Dennis Littley

    113 shares
    • Facebook2
    • Yummly
    5 from 20 votes
    Jump to Recipe Print Recipe

    When I first began my cooking career in the eighties, Veal was King. And Veal Piccata was one of the more popular veal dishes on our menu. Easy enough for busy weeknights and fancy enough for your next dinner party.

    overhead view of veal piccata on white plate

    It’s a simple unassuming dish that lets you enjoy the delicate flavors of tender veal in a light lemon white wine sauce.

    Most piccata recipes you find will include capers, but I’ve never been fond of capers and feel that they overpower this classic Italian dish so you won’t find them in my veal piccata recipe.

    Prefer chicken to veal? Try my Classic Chicken Piccata.

    What Ingredients do I need to make Veal Piccata?

    overhead view of ingredients to make veal piccata

    Let’s start by gathering the ingredients we need to make Veal Piccata. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.

    Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

    • veal cutlet
    • white mushrooms 
    • artichoke hearts 
    • fresh lemon juice 
    • unsalted butter
    • all purpose flour
    • onion powder
    • black pepper
    • chicken broth 
    • white wine (pinot grigio or sauvignon blanc are good choices)
    • fresh parsley

    Do I have to use mushrooms or artichokes in this dish?

    No, you don’t. I have a very simple rule when it comes to non-essential ingredients that I use in dishes I make. If you don’t like them leave them out.

    I’m not a fan of artichokes but I have found that the flavor softens the dish, cutting some of the lemon back. This gives my piccata a more balanced flavor. But again, if you don’t like them leave them out.

    How to make Veal Piccata

    veal pounded thin on a white cutting board next to the meat hammer

    The first step is to cut the veal into medallions and pound them into thin veal cutlets using a meat mallet. This type of cutlet is also referred to as veal scallopine (referring to the cut of veal and not the dish).

    pounded veal being coated in seasoned flour

    Dredge the pounded veal cutlets in all purpose flour seasoned with salt and black pepper. Shake off any excess flour.

    floured veal medallions being added to a pan with sauteed mushrooms

    Add the mushrooms to a large skillet with olive oil, over medium-high heat. Saute the mushrooms until they’re almost fully cooked. Add the floured veal to the pan.

    Add additional olive oil if needed.

    cooked veal medallions with mushrooms and artichokes in a saute pan

    When the veal has been cooked on both sides, add a little white wine to the pan, deglazing the pan which will release all the tasty browned bits from the bottom of the pan.

    Remove from the heat, adding the artichoke heart slices, lemon juice, chicken broth and seasonings to the pan.

    Do I have to use wine in my Veal Picatta?

    No, you don’t. If you can’t have alcohol, simply leave out the wine. Or you can use sparkling water to deglaze the pan instead of wine.

    beurre manie added to veal piccata pan

    When you’re ready to serve the veal piccata, coat 1-2 tablespoons of butter with the seasoned flour you used for the veal and place it into the pan. The butter-flour compound is called a beurre manie.

    finished veal piccata in the pan

    Bring the veal piccata to a light boil, mixing the beurre manie into the lemon sauce.

    close up of veal piccata on a white plate

    Place the veal and piccata sauce on a serving platter. Garnish the dish with lemon slices and a little bit of finely chopped fresh parsley.

    This restaurant-style dish can be made individually or two orders in one large saute pan.

    Chef Dennis Tip

    If you need to make more than 2 portions, cook the veal medallions, remove them from the pan and then make the sauce. Keep the veal warm and then top it with the hot piccata lemon sauce.

    partial overhead view of veal piccata on a white plate

    Wouldn’t veal be a nice break from chicken? The best part is this delicious easy dinner can be done in less than 15 minutes.

    Recipe FAQ’s

    What is Veal Piccata?

    Veal Piccata is a classic Italian dish made of thin slices of veal that are dredged in flour, sautéed, and served in a lemon, white wine, butter sauce.

    What should I serve with veal piccata?

    Just about any type of potato goes well with a piccata sauce. Green beans, spinach, or asparagus also go very well with veal piccata.

    Do I have to use wine to make veal piccata?

    No, you don’t. Use a little cold chicken broth to deglaze the pan. Wine will enhance the flavor of the lemon sauce but isn’t required if you can’t have wine in your diet.

    More Restaurant-Style Recipes You’ll Love!

    • Veal Saltimbocca – Restaurant Style Recipe
    • Restaurant Style Veal Parm Recipe
    • Easy Chicken Piccata Recipe
    • Chicken Sorrento Recipe

    Did you make this? Please RATE THE RECIPE below!

    Please SUBSCRIBE and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!

    partial overhead view of veal piccata on a white plate
    Print Recipe Save Saved!
    5 from 20 votes

    Veal Piccata

    Veal piccata is one of the easiest and quickest restaurant-style dishes you can make in your home kitchen. The delicate balance of the lemon with veal will definitely impress your friends and family.
    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Course: Entree
    Cuisine: Italian, Italian – American
    Servings: 2
    Calories: 253kcal
    Author: Chef Dennis Littley

    Ingredients

    • 7 ounces veal cutlet cut into 8 medallions
    • 6 ounces white mushrooms sliced
    • ½ cup artichoke hearts sliced
    • 1 tsp lemon juice fresh
    • 1 tbsp butter
    • 1 tbsp flour
    • ¼ tsp onion powder
    • ⅙ tsp black pepper
    • 2 ounces chicken stock or more if needed
    • 1 ounce white or rose wine optional
    • 1 tsp Italian parsley finely chopped for garnish
    US Customary – Metric
    Prevent your screen from going dark

    Instructions

    • Cut the veal slices into medallions and pound them thin using a meat hammer.
    • Dredge the pounded veal in flour seasoned with salt and pepper. Set aside until needed.
    • Saute the mushrooms in olive oil over medium-high heat until they’re almost fully cooked. Add the floured veal to the pan.
    • When the veal has been cooked on both sides, add a little white wine to the pan to deglaze the pan and stop the cooking process. Remove from the heat.
    • Add the artichoke heart slices, lemon juice, chicken stock and seasonings to the pan.
    • Coat a tablespoon of butter with the seasoned flour you used for the veal and place it into the pan.
      The butter-flour compound is called a beurre manie.
    • Bring the veal piccata to a light boil, mixing the beurre manie into the sauce.
    • Garnish the dish with lemon slices and finely chopped Italian parsley.

    Nutrition

    Calories: 253kcal | Carbohydrates: 13g | Protein: 26g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 597mg | Potassium: 688mg | Fiber: 3g | Sugar: 3g | Vitamin A: 181IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

    More Main Meals

    • Pastitsio {Greek Pasta Bake}
    • Chicken Milanese
    • Best Vegetable Lasagna Recipe
    • Easy Hamburger Soup Recipe

    About Chef Dennis

    Picture of Chef Dennis

    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Natalia

      September 05, 2021 at 12:51 pm

      5 stars
      So many delicious layers of flavors in this amazing veal piccata! Love the combination of meat and mushrooms, it’s just perfect!

      Reply
    2. Maren

      September 05, 2021 at 8:58 am

      5 stars
      Made this for a family dinner recently and it was a hit. My husband loves veal so this recipe he truly enjoyed!

      Reply
    3. Liz

      September 04, 2021 at 2:29 pm

      5 stars
      I’ve never had Veal Piccata before, but seems simple and easy to make.

      Reply
    4. Elaine

      September 04, 2021 at 4:40 am

      5 stars
      Easy and flavorful – what else to wish for, right? It is amazing how certain recipes stay with us through years…

      Reply
    5. Denise

      September 02, 2021 at 5:26 pm

      5 stars
      This looks absolutely delicious, I cannot wait to make this! Thanks for sharing and the instructions are so easy to follow!

      Reply
    6. Tristin

      September 01, 2021 at 5:59 pm

      5 stars
      I’ve got family coming into town and have been searching for recipes to make. This Veal Piccata will be perfect for my father-in-law. Can’t wait to try it!

      Reply
    7. Jacqueline Debono

      August 31, 2021 at 1:45 pm

      5 stars
      I like veal piccata a lot. But haven’t made it for ages. You’ve inspired me to add it to next week’s meal plan!

      Reply
    8. Nart

      August 31, 2021 at 3:54 am

      5 stars
      We loved the Veal Piccata. It’s nice to be able to make restaurant-style food at home. I especially love the artichokes!

      Reply
    9. Enriqueta E Lemoine

      August 30, 2021 at 12:46 pm

      5 stars
      I’ve never had Veal Picatta. As usual, you’re inspiring me, Chef. Thanks for the inspiration.

      Reply
    10. Veronika Sykorova

      August 30, 2021 at 11:09 am

      5 stars
      I really enjoyed this veal piccata! It was a nice change from the chicken we usually make at home. The artichokes were a nice flavor addition.

      Reply
    11. Amy

      August 28, 2021 at 1:30 am

      5 stars
      Looks good! My husband will really enjoy this.

      Reply
    12. Linda

      August 28, 2021 at 12:55 am

      5 stars
      This veal piccata is so delicious and easy to make!

      Reply
    13. Anna

      August 27, 2021 at 5:59 am

      5 stars
      This piccata looks and sounds so delicious!

      Reply
    14. Elle

      August 27, 2021 at 5:19 am

      5 stars
      Nice and easy, what we need for any weeknight!

      Reply
    15. Kristina

      August 27, 2021 at 5:17 am

      5 stars
      I skip the mushrooms and add extra artichokes. Delicious!

      Reply
    16. Jean

      August 27, 2021 at 4:09 am

      5 stars
      This is something I can serve with friends when I want to impress them with restaurant-style recipes.

      Reply
    17. Mihaela | https://theworldisanoyster.com/

      August 27, 2021 at 3:43 am

      5 stars
      It sounds delicious. Must make!

      Reply
    18. Alexandra

      August 27, 2021 at 2:57 am

      5 stars
      Such a delicious way to enjoy veal!

      Reply
    19. Freya

      August 27, 2021 at 1:17 am

      5 stars
      A great recipe, and easy to follow!

      Reply
    20. Kylie

      August 26, 2021 at 10:56 pm

      Delicious!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar


    My name is Dennis Littley or "Chef Dennis" as I'm known both at work and across the blogosphere. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

    More about me →

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Fan Favorites

    • Almost No-Knead Artisan Bread Recipe
    • Baked Maryland Crab Cakes Recipe
    • Chicken Parmesan Recipe
    • Best Baked Chicken Legs {Drumsticks}
    • German Bee Sting Cake (Bienenstich) Recipe
    • Best Tiramisu Recipe {step by step}
    • Easy Oven Baked Baby Back Ribs
    • Restaurant Style Veal Parm Recipe

    Featured In

    logos of all the places chef dennis has been featured

    Popular Posts

    • Best Baked Chicken Leg Quarters
    • Authentic Guinness Beef Stew Recipe
    • Maryland Style Jumbo Lump Crab Imperial
    • Best Chicken Salad – Deli Style
    • How to Make Restaurant Style Oysters Rockefeller
    • Easy Oven Baked Beef Brisket Recipe
    • Oven Roasted Rack of Pork {Pork Rib Roast}
    • Best Meatloaf Recipe

    Footer

    ↑ back to top

    INFO

    • Privacy Policy
    • Disclosure Policy
    • Cookie Policy
    • Accessibility Policy

    SUBSCRIBE

    Sign Up Today and start getting my easy-to-make restaurant-style recipes!

    CONTACT

    • About
    • Contact
    © 2009-2023 · Ask Chef Dennis ·

    Proud Member of:
    Mediavine Publisher Network
    113 shares
    • 2