This Authentic Italian Veal Piccata is a classic Northern Italian dish made with very thin veal cutlets, gently sautéed in butter and finished with a delicate lemon sauce.
Unlike the Italian-American version, this traditional recipe does not use capers or cream, keeping the flavor light, silky, and perfectly balanced.
Simple ingredients, quick cooking, and elegant results — this is true Italian comfort food.
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Cooking Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Difficulty: Easy
Cost: Medium
Servings: 4
Cooking Method: Stovetop
Cuisine: Italian
Ingredients
- 1.1 lb veal cutlets (very thin)
- 5 ½ tablespoons butter (divided)
- 1 lemon
- All-purpose flour (for dredging)
- Fresh parsley, chopped
- Salt to taste
Instructions
- Using a meat mallet, pound the veal cutlets on a cutting board until very thin. Piccata should be thinner than traditional scallopini.
- Place some flour on a plate and dredge the veal cutlets on both sides. Shake off excess flour.
- Melt most of the butter in a large skillet over medium-high heat.
- Add the veal cutlets and cook for about 5 minutes total, turning frequently, until lightly golden.
- Squeeze the lemon and strain the juice. Mix it with an equal amount of warm water.
- Pour the lemon mixture into the skillet and cook for a few minutes until the sauce slightly reduces.
- Sprinkle chopped parsley over the meat and season with salt.
- Add small pieces of the remaining butter on top and allow them to melt into the sauce.
- Serve immediately, spooning the pan sauce over the veal. Garnish with lemon slices and additional parsley if desired.
Tips for Perfect Veal Piccata
- Veal must be very thin for authentic texture
- Do not overcook — veal cooks very quickly
- No cream in traditional Italian version
- No capers in this classic preparation
- Use fresh lemon juice only
- Butter should emulsify naturally into the sauce
Nutritional Facts (per serving, approx.)
- Calories: 420
- Protein: 34g
- Fat: 28g
- Carbohydrates: 6g
- Sodium: 220mg
- Sugar: 1g
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