Veal Piccata with Parsley and Capers


  • 4 veal cutlets pounded thin
  • salt
  • pepper
  • flour for dredging
  • 1/4 cup lemon juice
  • 1 cup white wine
  • 2 tablespoon capers
  • 2 tablespoon butter
  • 4 tablespoon extra virgin olive oil
  • 1/4 cup finely chopped parsley leaves
  • 2 teaspoon minced garlic
  • Lemon slices and parsley sprigs for garnish


  1. Season the veal with salt and pepper and then dredge in flour. Pat off excess flour.
  2. In a large frying pan, heat olive oil over medium-high heat. Sauté veal cutlets for 2 minutes per side and remove to plate.
  3. Add garlic to pan and sauté for 1 minute. Add wine, lemon juice, and capers and bring to boil; cook until reduced by half.
  4. Return to a simmer and stir in butter and parsley until butter has melted and is incorporated into sauce.
  5. Return veal cutlets to pan and coat with sauce. Transfer to serving plate and top with any remaining sauce.
  6. Garnish with lemon slices an parsley sprigs.