Pan-Seared Veal Piccata with Lemon-Caper Sauce
Tender veal cutlets lightly floured and pan-seared, served with a bright lemon and caper butter sauce that balances acidity and richness. This Italian-inspired beef recipe, ready in about 25 minutes, pairs veal cutlets, all-purpose flour, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 pieces (about 1/2 inch thick, 4 oz each) veal cutlets
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 4 tbsp, divided unsalted butter
- 2 tbsp olive oil
- 3 cloves, minced garlic cloves
- 1/4 cup (about 2 lemons) fresh lemon juice
- 1/3 cup dry white wine
- 3 tbsp, rinsed and drained capers
- 2 tbsp, chopped fresh parsley
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat dry 4 veal cutlets and season with 1 tsp salt and 1/2 tsp black pepper, then dredge each in 1/2 cup all-purpose flour, shaking off excess.
- Step 2: Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium-high heat until butter foams; add veal cutlets and sear for 3 minutes per side until golden brown and cooked through, then transfer to a warm plate.
- Step 3: Lower heat to medium, add 3 minced garlic cloves to the skillet, sauté for 30 seconds until fragrant but not browned.
- Step 4: Pour in 1/3 cup dry white wine and 1/4 cup fresh lemon juice, scraping up browned bits with a wooden spoon; simmer for 2 minutes until sauce reduces slightly.
- Step 5: Stir in 3 tbsp rinsed capers and remaining 2 tbsp unsalted butter, swirling the pan until the butter melts and the sauce thickens to coat the back of a spoon.
- Step 6: Return veal to the skillet briefly to warm, spoon sauce over the cutlets, and garnish with 2 tbsp chopped fresh parsley before serving.
Frequently asked questions
How long does Pan-Seared Veal Piccata with Lemon-Caper Sauce take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Veal Piccata with Lemon-Caper Sauce?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep veal cutlets from drying out.
Can I substitute ingredients in Pan-Seared Veal Piccata with Lemon-Caper Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Veal Piccata with Lemon-Caper Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Seared Veal Piccata with Lemon-Caper Sauce?
Italian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
