Veal Piccata Escalopes

It’s funny how some dishes find their way into your heart without even trying too hard, right? Escalopes de Veau Piccata is a bit like that for me. The first time the lemon hit the hot pan – that zingy cloud of citrus and browned butter rising up – it just…stopped me for a second. There’s something about the way it comes together, fast and lively, but never rushed. The tenderness of the veal, the brightness from lemon juice, and those little salty pearls of caper – it’s elegant, yes, but not fussy. Every time I cook it, it feels like it should be eaten while the sun is still out and the table’s a little messy and everyone’s just…hungry for something good.

Why You’ll Crave It

• It’s ready in under 20 minutes – honestly quicker than a trip to the shop
• The sauce is silky, citrusy, just the right amount of sharp – never heavy
• Everything happens in one pan, and it smells amazing the whole time
• The texture of the veal, when cooked just right, is almost buttery
• It tastes like something you’d get at a tiny trattoria, but…you made it

The first time I made this, I served it straight from the pan, and we ate it standing up in the kitchen with nothing but torn bread to mop up the sauce.

What You’ll Need

• Veal cutlets: 500g, pounded thin — about 1/4 inch or so, tender but with structure
• All-purpose flour: 1/2 cup, for a light dusting that gives a golden edge
• Olive oil: 2 tbsp, good-quality preferably, for searing
• Unsalted butter: 2 tbsp, adds depth and richness to the sauce
• Chicken broth: 1/2 cup, nothing too salty — just something to carry the flavors
• Fresh lemon juice: 1/4 cup (roughly 1 or 2 lemons), freshly squeezed — bottled just won’t have the same magic
• Capers: 2 tbsp, drained — these little guys are bold, salty and punchy
• Fresh parsley: a handful, finely chopped, for a finishing touch
• Salt and pepper: to taste, but don’t be shy with the seasoning

Easy How-To

Prep the veal (and maybe make some space to work)

Lay the veal between two sheets of parchment or plastic wrap and gently (but firmly enough) pound them until nice and thin. It should feel even when you pass your hand over it. Take a breath here – this is the kind of moment in cooking that feels strangely calming.

Season and dredge (light hands here)

Sprinkle them all over with salt and freshly ground pepper. Press the seasoning in just a little. Then dip each piece into the flour, shake off the extra. You’re aiming for dusted, not battered.

Get your pan hot (really hot)

Add the olive oil and butter to the pan over medium-high heat. Wait until the butter foams and then calms down a little — that’s when it’s perfect. It should sizzle gently when the veal hits it.

Cook the veal (a few minutes is plenty)

Place the veal pieces in the pan without crowding them. Let them sit – don’t fuss – until golden underneath, about 2-3 minutes per side. If they’re refusing to flip, give them another moment. Then lift them out and set aside, preferably somewhere warmish.

Sauce time (best part, honestly)

In the same pan (don’t clean it – those browned bits are gold), pour in the lemon juice and broth. It’ll bubble a bit. Use a wooden spoon to scrape up anything stuck. Let it simmer quietly for 2-3 minutes till it reduces just a touch.

Finish it off—and serve

Slide the veal back in gently. Add the capers. Let it all warm together, just for a minute. Then turn off the heat, sprinkle with parsley, and there – it’s ready. Bright, savory, a little tangy. Perfect.

Good to Know

• Capers can be briny little show-stealers — if you don’t adore them, go light or rinse them first
• If your sauce splits (happens to all of us), just whisk in a touch more butter — it usually brings it back together
• Don’t walk away during the veal sear — one distracted moment and it can go from perfect to just slightly too brown

Serving Ideas

• Serve with linguine slicked in olive oil and lemon zest — it’s soft, simple, and complete
• A small green salad with shaved fennel, tossed with lemon and olive oil, keeps things light
• Or just good crusty bread — honestly, that’s all you need to chase the sauce across the plate

Top Tricks

• Let the dredged veal rest for 5-10 minutes before cooking — it helps the flour become one with the surface, crisps better that way
• Zest the lemons before juicing — it’s easy to forget, and trying to zest an already-squeezed lemon is…not ideal

Frequently Asked Questions

Can I use chicken instead of veal?

Yes! Pounded chicken breast works beautifully. It’s a bit firmer, maybe a little less delicate, but still delicious. Just adjust the cooking time depending on thickness.

Why do I need to pound the veal?

It tenderizes the meat and gives a thinner, quicker-cooking surface. Plus it’s nice to bite into something that feels like it melts a little as you chew.

What wine pairs well with this?

Something light and lemon-friendly — maybe Pinot Grigio or an unoaked Chardonnay. Even a good sparkling wine works. Nothing too heavy, let the lemon shine.

Can I make it ahead?

You can make parts ahead — the sauce, or the prep — but veal piccata is best freshly cooked. The texture suffers a bit once reheated. That said, leftovers the next day (on crusty bread…) are still pretty wonderful.