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Home » Recipes » 30 Minute Meals

Classic Veal Piccata Recipe

Published: Aug 26, 2021 · Modified: Aug 27, 2023 by Chef Dennis Littley

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When I first began my cooking career in the eighties, Veal was King, and my veal piccata recipe with tender pieces of veal, sauteed with mushrooms and artichokes, finished in a buttery, lemon white wine sauce, was one of the more popular veal dishes on our menu.

This classic Italian dish is easy enough for busy weeknights and fancy enough for your next dinner party.

overhead view of veal piccata on white plate


 

Veal Piccata is a simple unassuming dish that lets you enjoy the delicate flavors of tender veal in a light lemon white wine sauce.

Most veal 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.

Table of Contents:
  • Ingredients to make Veal Piccata
  • Do I have to use mushrooms or artichokes in this dish?
  • How to make Veal Piccata
  • Do I have to use wine in my Veal Picatta?
  • Recipe FAQ’s
  • More Delicious Recipes You’ll Love!
  • Recipe: Veal Piccata

Ingredients to make Veal Piccata

ingredients to make recipe.

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 flavors back. This gives my veal piccata a more balanced flavor. But again, if you don’t like them, leave them out.

How to make Veal Piccata

showing how to prep veal.

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

dredging the medallions in seasoned flour.

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

floured medallions being added to a pan with sautéed 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 medallions with mushrooms and artichokes in a frying 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 adding flavor to the veal piccata.

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 the wine out of the veal piccata. You can also use sparkling water to deglaze the pan instead of wine.

beurre manie added to hot 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 frying 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 two 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, and 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 Delicious Recipes You’ll Love!

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    Veal Saltimbocca {Classic Roman Dish}
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    Restaurant Style Veal Parm Recipe
  • Veal Milanese on white plate with salad and lemon wedges.
    Veal Milanese Recipe
  • chicken sorrento on a white plate with a sprig of basil and linguine with red sauce
    Chicken Sorrento {Sorrentino}

partial overhead view of veal piccata on a white plate

Veal Piccata

Chef Dennis Littley
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.
5 from 47 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Entree
Cuisine Italian, Italian – American
Servings 2
Calories 253 kcal

Ingredients
 
 

  • 7 ounces veal cutlet cut into 8 medallions
  • 6 ounces white mushrooms sliced
  • ½ cup artichoke hearts sliced
  • 1 teaspoon lemon juice fresh
  • 1 tablespoon butter
  • 1 tablespoon flour
  • ¼ teaspoon onion powder
  • ⅙ teaspoon black pepper
  • 2 ounces chicken stock or more if needed
  • 1 ounce white or rose wine optional
  • 1 teaspoon Italian parsley finely chopped for garnish

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: 253kcalCarbohydrates: 13gProtein: 26gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 93mgSodium: 597mgPotassium: 688mgFiber: 3gSugar: 3gVitamin A: 181IUVitamin C: 3mgCalcium: 14mgIron: 2mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    5 from 47 votes (27 ratings without comment)

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    Recipe Rating




  1. Tristin says

    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
  2. Jacqueline Debono says

    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
  3. Nart says

    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
  4. Enriqueta E Lemoine says

    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
  5. Veronika Sykorova says

    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
  6. Amy says

    August 28, 2021 at 1:30 am

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

    Reply
  7. Linda says

    August 28, 2021 at 12:55 am

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

    Reply
  8. Anna says

    August 27, 2021 at 5:59 am

    5 stars
    This piccata looks and sounds so delicious!

    Reply
  9. Elle says

    August 27, 2021 at 5:19 am

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

    Reply
  10. Kristina says

    August 27, 2021 at 5:17 am

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

    Reply
  11. Jean says

    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
  12. Mihaela | https://theworldisanoyster.com/ says

    August 27, 2021 at 3:43 am

    5 stars
    It sounds delicious. Must make!

    Reply
  13. Alexandra says

    August 27, 2021 at 2:57 am

    5 stars
    Such a delicious way to enjoy veal!

    Reply
  14. Freya says

    August 27, 2021 at 1:17 am

    5 stars
    A great recipe, and easy to follow!

    Reply
  15. Kylie says

    August 26, 2021 at 10:56 pm

    Delicious!

    Reply
Newer Comments »


My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. 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.

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