Hello, lovely to see you! Come on in. The kitchen today is filled with one of my all-time favorite scents: the bright, zesty aroma of lemon hitting a hot pan. It’s the kind of fragrance that promises something elegant is on its way. We’re making a dish that sounds incredibly fancy but is my little secret for a stunning 20-minute meal: Veal Piccata with a divine lemon butter parsley sauce. My grandmother used to say this dish was like “sunshine on a plate.” That silky, tangy sauce clinging to tender, golden-brown veal cutlets is pure, simple magic, and I can’t wait to show you how easily it comes together.
Table of Contents
Why You’ll Fall in Love with This Recipe
This is one of those “keeper” recipes you’ll make again and again. Here’s why:
- Incredibly Fast & Elegant: It looks and tastes like a dish from a high-end Italian restaurant but comes together in under 30 minutes.
- A Symphony of Flavors: The richness of the butter, the bright tang of the lemon, the salty pop of capers, and the freshness of parsley create a perfectly balanced sauce.
- Versatile Sauce: This lemon butter sauce is a star! It’s not just for veal; it’s amazing on chicken, fish, and even pasta.
- Impresses Everyone: Perfect for a date night, a special family dinner, or whenever you want to treat yourself.
The Ingredients for Veal Piccata Lemon Butter Parsley Sauce
What You’ll Need
- Veal scallops (or cutlets)
- All-purpose flour
- Salt and black pepper
- Unsalted butter
- Olive oil
- Dry white wine (like Pinot Grigio or Sauvignon Blanc)
- Chicken broth
- Fresh lemon juice
- Capers
- Fresh Italian parsley
The Importance of Each Ingredient
The two things that make this dish sing are the veal scallops and the capers. The veal must be pounded thin so it cooks in a flash and stays incredibly tender. Don’t skip this step! The capers are essential; they provide a briny, salty burst of flavor that cuts through the richness of the butter and elevates the entire sauce from a simple lemon butter sauce to a true Piccata.
- Simple Substitution: The most classic substitution is chicken breast, pounded thin to make Chicken Piccata. This lemon butter sauce is also fantastic for fish; try it with delicate white fish like sole or cod.
How to Prepare This Lemony Veal Piccata
The Detailed Steps
- Prepare the Veal: Place the veal scallops between two pieces of plastic wrap and gently pound them with a meat mallet or a heavy pan to about 1/4-inch thickness. Season both sides generously with salt and pepper.
- Dredge in Flour: Spread the flour on a shallow plate. Lightly dredge each veal cutlet in the flour, shaking off any excess. This thin coating helps create a beautiful golden-brown crust.
- Sear the Veal: In a large skillet over medium-high heat, melt 2 tablespoons of butter with 1 tablespoon of olive oil. Once the butter is foaming, add the veal cutlets in a single layer (work in batches if needed). Cook for 2-3 minutes per side, until golden brown and cooked through. Remove the veal to a clean plate.
- Start the Sauce:
- Lower the heat to medium. Add the white wine to the hot pan to deglaze, scraping up all those delicious browned bits from the bottom with a wooden spoon. Let it bubble for about 30 seconds.
- Build the Flavor: Pour in the chicken broth and fresh lemon juice. Bring to a simmer and let it reduce slightly for about 2-3 minutes.
- Make it Silky: This is my grandmother’s favorite part. Turn the heat to low and add the remaining 2 tablespoons of cold butter, swirling the pan until the butter melts and emulsifies into a silky, slightly thickened sauce. She always said, “Never whisk it furiously, just coax it into being creamy.” Stir in the capers and fresh parsley.
- Serve Immediately:
- Return the veal cutlets to the pan for a moment to rewarm, or simply pour that glorious lemon butter parsley sauce directly over the plated veal. Serve with extra lemon wedges.
My Cook’s Tips for Lemon Butter Parsley Sauce
The first time I made this, I dredged the veal in flour way too early. By the time it hit the pan, the coating had become a bit gummy. A rookie mistake! Now, I always dredge the cutlets just before they go into the hot oil. This ensures the lightest, crispiest crust. Also, don’t overcrowd your pan! Give the veal space to sear, not steam.
A Memory with Grandma
My grandmother reserved this dish for what she called “little celebrations.” It wasn’t for big holidays, but for a good report card, a Tuesday when the sun was shining, or just because. She saw it as a “fancy” meal, a taste of luxury.
I remember her standing at the stove, swirling the butter into the sauce at the end. She wouldn’t let anyone talk to her for that one minute. It was a moment of pure focus.
She taught me that day that elegance isn’t about complexity. It’s about using a few perfect ingredients with care and intention. That beautiful, simple lemon butter parsley sauce was proof that you could create something extraordinary in minutes, just by paying attention.
Substitutions and Variations for Lemon Butter Parsley Sauce
- Chicken Piccata: The most popular variation. Use thinly pounded chicken breasts.
- Fish Piccata: This lemon butter sauce for fish is divine. Pan-sear a fillet of sole, cod, or snapper and top with the sauce.
- Mushroom Piccata (Vegetarian): Use thick slices of portobello mushrooms, dredged and seared just like the veal.
- Veal Limone: For a slightly different dish, simply omit the capers. This creates a pure lemon butter sauce known as Vitello al Limone.
The Equipment I Used
- A Large Skillet: A 12-inch skillet gives you enough room to sear without overcrowding.
- Meat Mallet: Essential for getting the veal perfectly thin and tender. If you don’t have one, the bottom of a small, heavy saucepan works in a pinch!
- Tongs: For easily flipping the cutlets without piercing them.
Storage and Reheating
This dish is definitely best enjoyed fresh.
- Refrigerator: Store leftovers in an airtight container for up to 2 days.
- Reheating: Reheat gently in a skillet over low heat with a tiny splash of broth or water to keep the sauce from breaking. Avoid the microwave, which can make the veal tough.
Grandma’s Secret to the Best Lemon Butter Parsley Sauce
Her one non-negotiable secret was to finish the sauce with cold butter off the heat. Adding cold butter to the warm (but not boiling) liquid at the very end is a classic technique. It helps the sauce emulsify, making it glossy, rich, and stable. It’s the difference between a thin, watery sauce and a truly luxurious one.
Tested and Approved by You!
I absolutely love seeing my recipes in your kitchens! Here’s a photo from John in Boston who made this last week:
“Chef Tima, this Veal Piccata was out of this world! The instructions were so clear, and that sauce… wow. My wife said it was better than our favorite Italian place. This is a new go-to for us!” – John K.
If you make this, please let me know! Leave a comment and a rating below—it helps so much and I love hearing from you.
FAQ: Your Lemon Butter Parsley Sauce Questions
- What is the name of this Italian lemon butter parsley sauce? It often appears in crosswords!
You’re right! The seven-letter name for this classic lemon butter parsley sauce, which famously starts with ‘pi’, is Piccata. The sauce itself is called piccata sauce, and when served with veal, the dish is Veal Piccata. - What’s the difference between veal scallopini and veal piccata?
This is a great question! “Scallopini” refers to the preparation of the meat: it means a small, thin, pounded cutlet. “Piccata” refers to the specific dish, which is made with scallopini-style meat and served with the tangy piccata sauce of lemon, butter, and capers. So, Veal Piccata is a type of veal scallopini. - What is veal limone?
Veal Limone (Vitello al Limone in Italian) is a very close cousin! It’s essentially the same dish but made without capers, making the pure, bright lemon flavor the undisputed star of the sauce. - What sauce goes well with veal?
Veal has a delicate flavor that pairs beautifully with many sauces. Besides Piccata, it’s wonderful with creamy mushroom sauces (Marsala), simple white wine sauces, or even a light tomato sauce. But in my opinion, this bright lemon butter sauce is its perfect match.
The Final Word
Thank you for joining me to make this stunning Veal Piccata. I hope making this vibrant lemon butter parsley sauce brings a little sunshine to your plate and makes any evening feel like a special occasion.
Explore More Italian Comfort & Flavor Pairings
If this Veal Piccata Lemon Butter Parsley Sauce brought a little sunshine to your plate, you’ll love diving into other classics that showcase Italy’s love for bold yet balanced flavors. For a family-style meal with cozy vibes, try our oven-baked Pasta al Forno layered with cheese and nostalgia. Looking to add another Italian staple to your pantry? Don’t miss our in-depth Pancetta: The Ultimate Guide to Cooking This Italian Delight.
Want a green twist to your next pasta night? This fresh Garlic Basil Pesto brings garden-fresh brightness to your table. No Italian spread is complete without a crusty loaf and our Olive Oil Dip with Warm Bread Recipe. And if you’re curious which cheese elevates your lemony veal or buttery sauces, consult our essential Cheese Guide for pairing tips.
With love from my kitchen to yours,
Chef Tima
Simple Veal Piccata (Veal with Lemon Sauce)
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A classic Italian-American dish featuring tender, pan-seared veal cutlets in a bright, tangy lemon-butter and caper sauce. Restaurant-quality in under 20 minutes.
Ingredients
- 1 lb veal scallopini, pounded ¼-inch thick
- ½ cup all-purpose flour
- Salt and black pepper to taste
- 4 tbsp unsalted butter, divided
- 1 tbsp olive oil
- ¼ cup dry white wine
- ½ cup low-sodium chicken broth
- ¼ cup fresh lemon juice
- 2 tbsp capers, drained
- 2 tbsp fresh parsley, chopped
Instructions
- Pat veal dry and season with salt and pepper. Dredge each cutlet in flour, shaking off excess.
- Heat 2 tbsp butter and 1 tbsp olive oil in a large skillet over medium-high heat.
- Sear veal in batches for 1–2 minutes per side until golden brown. Remove to a plate.
- Reduce heat to medium. Deglaze the pan with white wine, scraping up any browned bits. Cook until reduced by half.
- Stir in chicken broth, lemon juice, and capers. Simmer for 2–3 minutes.
- Remove pan from heat and swirl in the remaining 2 tbsp of butter until melted and the sauce is glossy.
- Return veal to the pan, coating with the sauce.
- Garnish with fresh parsley and serve immediately.
Notes
Pound veal evenly for fast, uniform cooking.
Use fresh lemon juice for best flavor.
Deglazing lifts all the flavor from the skillet into the sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-seared
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 0g
- Sodium: 0
- Fat: 20g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 0mg