Welcome back to my kitchen! Tonight, we’re making something that sounds incredibly fancy but is one of the fastest, most rewarding dishes you can imagine. Close your eyes and picture this: the bright, zesty scent of fresh lemon, the rich aroma of butter browning in a pan, and the satisfying sizzle of tender meat. This is the magic of Italian veal with lemon, a dish my grandmother reserved for special evenings. She called it her “ten-minute showstopper,” and this Veal Piccata recipe truly is just that. It’s a dance of simple, beautiful ingredients that come together to create a meal that feels like a celebration.
Table of Contents
Why You’ll Adore This Italian Veal with Lemon Piccata
This recipe is a timeless classic for a reason. Here’s why it will become a favorite of yours, too:
- Incredibly Fast: From start to finish, you can have this on the table in under 20 minutes, making it perfect for a weeknight.
- Elegant & Impressive: It’s the kind of meal you’d expect at a fine Italian restaurant, but you can easily master it at home.
- A Symphony of Flavors: The combination of tangy lemon, salty capers, and rich butter creates a perfectly balanced and unforgettable sauce.
- Light Yet Satisfying: It’s a wonderfully light dish that still feels substantial and comforting.
The Ingredients for Italian Veal with Lemon Piccata (Veal al Limone)
What You’ll Need
- Veal cutlets (scaloppine)
- All-purpose flour
- Salt and black pepper
- Unsalted butter
- Olive oil
- Chicken broth
- Fresh lemon juice
- Capers
- Fresh parsley
The Importance of Each Ingredient
The star of this dish is, without a doubt, the veal cutlets. You want them pounded very thin (about 1/8-inch). This ensures they cook in a flash and remain incredibly tender. The second key player is the capers. Don’t skip them! They provide a briny, salty pop that cuts through the richness of the butter and complements the bright lemon perfectly.
- Simple Substitution: If you can’t find veal or prefer not to use it, this recipe works beautifully with thinly pounded chicken breasts. It’s known as Chicken Piccata and is just as delicious!
The Instructions for Preparing this Italian Veal with Lemon Sauce
The Detailed Steps for Italian Veal with Lemon Piccata
- Prepare the Veal:
- Place the veal cutlets between two pieces of parchment paper. Using a meat mallet or the bottom of a heavy skillet, gently pound them to an even 1/8-inch thickness. Season both sides 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 and slightly thickens the sauce later.
- 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 sizzling, add the veal cutlets in a single layer (work in batches if needed). Cook for about 2 minutes per side, until golden brown. Grandma always said, “Listen for the sizzle! A hot pan and a quick sear is the secret to tender veal.” Remove the veal from the pan and set it on a plate.
- Make the Pan Sauce: Turn the heat down to medium. , scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it bubble for 30 seconds.
- Build the Flavor: Add the chicken broth, fresh lemon juice, and capers to the skillet. Bring to a simmer and let it cook for about 3-4 minutes, allowing the sauce to reduce slightly.
- Finish the Dish: Turn the heat to low. Add the remaining 2 tablespoons of butter and swirl the pan until it melts completely, creating a glossy, emulsified sauce. Return the seared veal to the pan, spooning some of the sauce over the top. Garnish with fresh parsley and serve immediately.
My Cook’s Tips for Italian Veal with Lemon Piccata
The biggest mistake you can make with Veal Piccata is overcooking the veal. Because the cutlets are so thin, they cook in literally a couple of minutes per side. If you cook them for too long, they will become tough and chewy. Trust the process: a quick sear in a hot pan is all you need. The veal will finish warming through when you return it to the sauce at the end.
A Memory with Grandma
I remember being about 15, and my grandparents were having friends over for dinner. Grandma decided it was time for me to learn a “grown-up” recipe, and she chose her Veal Piccata. I was so nervous. She handed me the lemon and told me to juice it for the sauce. In my excitement, I squeezed with all my might and a rogue seed shot directly into the simmering sauce. I gasped, thinking I’d ruined it.
Grandma didn’t even flinch. She just chuckled, fished it out with a tiny spoon, and said, “A little seed never hurt anyone. The most important ingredient is confidence, cara mia. Cook with confidence.”
That evening, when her friends raved about the meal, she made sure to tell them that I had made the sauce. It taught me that elegance in cooking isn’t about complex steps; it’s about handling simple ingredients with care and a little bit of flair.
Substitutions and Variations of Italian Veal with Lemon Piccata
- Chicken Piccata: The most classic substitution. Use thinly pounded chicken breasts.
- Add Artichokes: For another layer of flavor, add a small jar of drained and quartered artichoke hearts to the sauce along with the capers.
- Serving Suggestion: This is fantastic over angel hair pasta, creamy polenta, or with a side of simple roasted asparagus.
The Equipment I Used
- A Large Skillet: A 12-inch skillet (stainless steel is great for developing fond for the sauce) is perfect.
- A Meat Mallet: Essential for getting the veal perfectly thin. If you don’t have one, the bottom of a small, heavy saucepan works in a pinch!
Storage and Reheating
Honestly, Veal Piccata is at its absolute best the moment it’s made. The flour coating can become a bit soggy upon reheating. However, if you have leftovers:
- Refrigerator: Store in an airtight container for up to 2 days.
- Reheating: Reheat gently in a skillet over low heat with a splash of chicken broth to help loosen the sauce and revive the dish. Avoid the microwave.
Grandma’s Secret for the Perfect Lemon Butter Sauce
Her one, unforgettable secret was how she finished the sauce. It’s a classic technique called monter au beurre. After the sauce has reduced, you turn the heat to low and swirl in a few pats of cold butter right at the end. This does two magical things: it slightly thickens the sauce and gives it a beautiful, velvety texture and glossy sheen that you can’t get otherwise.
Tested and Approved by the CornerRecipe Community!
I love seeing this classic recipe come to life in your kitchens! Here’s what David from Chicago shared:
“Chef Tima, I made your Italian Veal with Lemon Piccata for a date night, and it was a huge success! Your instructions were so clear, and it tasted better than any restaurant version I’ve had. This is a new go-to recipe. Thank you!” – David K.
If you make this dish, please snap a photo and leave a comment below. I’d be thrilled to hear how it turned out for you!
FAQ on Italian Veal with Lemon
- What is the name of the Italian veal dish?
The most common name for this classic Italian veal with lemon dish is Veal Piccata (Piccata di Vitello) or Veal Scaloppine al Limone. Both refer to a very similar preparation. - What is veal limone?
Veal Limone literally translates to “veal with lemon.” It describes a dish where thin veal cutlets are cooked and served in a sauce whose primary flavor is lemon, often complemented by butter and broth. - What is the Italian name for veal piccata?
The Italian name is Piccata di Vitello. Piccata refers to the preparation method (larded, or in this context, pounded flat, dredged, and sautéed), and vitello means veal. - What’s the difference between veal scallopini and veal piccata?
This is a great question! Scallopini refers to the cut of meat: a very thin, boneless slice, usually veal. Piccata refers to the dish or method of preparation: taking that scallopini, dredging it in flour, pan-searing it, and serving it with a specific sauce made of lemon, butter, and capers. So, you make Veal Piccata using veal scallopini.
The Final Word
I hope you feel empowered to bring this stunning Italian veal with lemon recipe into your home. It’s a testament to the fact that the most elegant meals are often the most simple.
What to Serve Next: Italian Comforts You’ll Love
If this Italian Veal with Lemon Piccata brought elegance to your evening, there’s so much more waiting in the CornerRecipe kitchen to explore. For a rustic, cozy meal that feels like a family hug, try the bubbling layers of Pasta al Forno. Curious about other classic Italian proteins? Dive into Pancetta: The Ultimate Guide to Cooking This Italian Delight for savory inspiration. Add a splash of herbaceous flair to your next dinner with this vibrant Garlic Basil Pesto Recipe, or start your evening right with a simple Olive Oil Dip with Warm Bread Recipe. And if you’re ever unsure which cheese sings best with lemon butter sauce, consult our Cheese Guide it’s a delicious education.
Buon appetito!
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 cutlets (scaloppine), pounded 1/8-inch thick
- ½ cup all-purpose flour
- Salt and black pepper to taste
- 4 tbsp unsalted butter, divided
- 1 tbsp olive oil
- ½ cup low-sodium chicken broth
- ¼ cup fresh lemon juice
- 2 tbsp capers, drained
- 2 tbsp fresh parsley, chopped
Instructions
- Place veal cutlets between parchment paper and pound to 1/8-inch thickness. 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 2 minutes per side. Remove and set aside.
- Reduce heat to medium. Add white chicken broth to deglaze the pan, scraping up any browned bits. Simmer for 30 seconds.
- Add chicken broth, lemon juice, and capers. Simmer for 3–4 minutes.
- Turn heat to low and swirl in remaining 2 tbsp of cold butter until sauce is glossy and emulsified.
- Return veal to the pan to coat with sauce. Garnish with parsley and serve immediately.
Notes
Use cold butter at the end for a glossy sauce.
Do not overcook veal sear quickly for tender results.
This dish pairs beautifully with angel hair pasta or creamy polenta.
- 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