Welcome back to my kitchen, my friends. Some dishes feel like a quiet, elegant secret, the kind you’d expect at a candlelit bistro. But I’m here to tell you that this beautiful Italian veal with lemon sauce is one of the fastest, most rewarding meals you can make at home. The sound of the veal sizzling in the pan, the bright, zesty aroma of lemon hitting the hot butter it’s pure kitchen magic. My grandmother could whip this up on a weeknight, and it always felt like a special occasion. She taught me that elegance isn’t about time; it’s about heart.
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Why You’ll Love This Italian Veal with Lemon Sauce
This dish, traditionally known as Veal Piccata, is the epitome of sophisticated simplicity. It’s incredibly fast you can have it on the table in under 20 minutes! The flavor is a perfect harmony of rich, savory veal, a bright and tangy veal lemon butter sauce, and the salty, briny pop of capers. It’s light yet satisfying, making it perfect for any season. Don’t be intimidated by the fancy name; it’s one of the most beginner-friendly “wow” dishes you’ll ever make.
Ingredients for Veal with Lemon Sauce
What You’ll Need
- Veal scallopini (thinly pounded veal cutlets)
- All-purpose flour
- Salt and black pepper
- Unsalted butter
- Olive oil
- Chicken broth
- Fresh lemon juice
- Capers
- Fresh parsley
Why These Ingredients Matter
The key here is quality. Thinly pounded veal scallopini ensures the meat cooks in an instant and stays incredibly tender. The simple flour dredge creates a light, golden crust that helps thicken the glorious pan sauce. Using fresh lemon juice is non-negotiable; its bright flavor is the star of the show. If you don’t cook with wine, you can simply use all chicken broth.
Instructions for Making Veal with Lemon Sauce
Step-by-Step Directions
- Prepare the Veal: Pat the veal cutlets dry with a paper towel. If they are thicker than ¼-inch, place them between two sheets of plastic wrap and gently pound them to an even thickness. Season both sides generously with salt and pepper.
- Dredge in Flour: Place the flour in a shallow dish. Lightly press each veal cutlet into the flour, coating both sides. Gently shake off any excess.
- 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, carefully place a few cutlets in the pan, being sure not to overcrowd it. Cook for 1-2 minutes per side, until golden brown and cooked through. Transfer to a plate and set aside. Repeat with the remaining veal.
- Make the Pan Sauce: Reduce the heat to medium. To the same skillet, scraping up any browned bits from the bottom of the pan. Grandma always said, “Never wash the pan! All the flavor lives in those little brown bits.”
- Finish the Sauce: Add the chicken broth, lemon juice, and capers. Bring to a simmer and let it cook for 2-3 minutes to allow the flavors to meld.
- Bring It All Together: Remove the pan from the heat and swirl in the remaining 2 tablespoons of butter until it melts, creating a silky sauce. Return the veal to the pan, turning to coat. Garnish with fresh parsley and serve immediately.
Cooking Tips from My Kitchen
- Don’t Crowd the Pan: This is the most common mistake! If you put too many cutlets in the pan at once, they will steam instead of getting that beautiful, golden-brown sear. Cook in batches if you need to.
- Hot Pan, Quick Cook: Have everything ready to go before you start, because this recipe moves fast. The veal only needs a couple of minutes per side. Overcooking it will make it tough.
- Fresh is Best: Use freshly squeezed lemon juice. The bottled kind has a muted, sometimes bitter flavor that just can’t compare to the real thing.
A Memory with Grandma
I remember being a teenager and coming home after a particularly tough day at school. I was slumped at the kitchen table, feeling sorry for myself. Grandma was humming, moving around the kitchen with a purpose that felt both calm and energetic.
She didn’t ask me what was wrong. Instead, she just started cooking. In what felt like no time at all, she placed a plate in front of me: two perfect, golden veal cutlets glistening under a lemon-caper sauce, with a side of simple pasta. It was the most elegant thing I had ever seen on a Tuesday.
As I ate, the bright, delicious flavors seemed to cut right through my bad mood. “See?” she said finally, sitting down with her own plate. “Some problems you can’t solve. But you can always make a beautiful meal. It’s a small victory.” That was my first lesson in the healing power of a well-made Veal Limone.
Substitutions
- For Veal: The most common substitution is chicken breast, pounded thin, to make Chicken Piccata. Thinly sliced meal tenderloin also works beautifully.
- Gluten-Free: Simply use a cup-for-cup gluten-free all-purpose flour for dredging.
- Alcohol-Free: Omit the white wine and use an equal amount of extra chicken broth instead.
Variations
- Veal Escalope with Mushroom Sauce: After searing the veal, sauté sliced cremini mushrooms in the pan before making the sauce. Add a splash of heavy cream at the end for a richer finish.
- Veal Francese Style: For a recipe for veal scallopini Francese in lemon sauce, the process is slightly different. You would first dredge the veal in flour, then dip it in an egg wash before pan-frying. The sauce is typically just lemon, chicken broth, and butter (often without capers).
- With Artichokes: Add a handful of canned or frozen (and thawed) artichoke hearts to the sauce along with the capers for another layer of flavor.
Equipment I Used
A large, heavy-bottomed skillet (cast iron or stainless steel) is your best friend here. It distributes heat evenly for a perfect sear. You’ll also want a meat mallet or a heavy rolling pin to pound the veal cutlets thin.
How to Store & Reheat
Veal Piccata is truly best eaten immediately. The delicate crust can become soggy upon reheating. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet over low heat with a splash of chicken broth until just heated through. Avoid the microwave if possible.
Grandma’s Secret for the Best Veal with Lemon Sauce
Grandma’s secret was to finish the sauce off the heat. After the sauce has simmered, she would take the pan off the burner completely and then swirl in the last two tablespoons of cold butter. This technique, called monter au beurre in French cooking, emulsifies the sauce, making it glossy, rich, and velvety without it breaking or becoming greasy.
FAQ About Italian Veal with Lemon Sauce
What is the name of the Italian veal dish?
This classic dish is most commonly known as Veal Piccata. It is also frequently called Veal Limone or veal scallopini with lemon sauce. “Scallopini” refers to the thin cut of meat, while “Piccata” and “Limone” describe the lemon-based sauce.
What’s the difference between veal scallopini and veal piccata?
Veal scallopini is the cut of meat—a thin, tender cutlet, usually from the leg, that has been pounded for quick cooking. Veal Piccata is the name of the dish, which is made using veal scallopini and features a pan sauce of lemon, butter, and capers.
What is veal limone?
Veal Limone is Italian for “veal with lemon.” It’s essentially another name for this dish. Some purists might say Veal Limone is just lemon and butter, while Piccata specifically includes capers, but in modern cooking, the names are often used interchangeably.
What sauce goes well with veal?
Veal is very versatile! A veal lemon butter sauce like this one is classic. Other popular sauces include Marsala wine free alcohool and mushroom sauce (Veal Marsala), tomato-based sauces, or simple cream sauces.
Final Thoughts
I hope this Italian veal with lemon sauce recipe shows you just how simple elegance can be. It’s a testament to good ingredients and a little bit of technique. Serve it alongside some simple angel hair pasta, creamy polenta, or roasted asparagus to catch every drop of that incredible sauce. For a similar quick and elegant meal.
Perfect Pairings for Your Elegant Veal Dish
Once you’ve mastered this lemon-kissed veal, you’ll love exploring more Italian classics that turn simple ingredients into unforgettable meals. For cozy comfort, nothing beats a bubbling Pasta al Forno. Want to layer in a rich, savory element? Crisp up some pancetta after checking out our Ultimate Pancetta Cooking Guide. For appetizers or sides, consider a bright Garlic Basil Pesto or this Olive Oil Dip with Warm Bread perfect to soak up extra sauce, our Cheese Guide can help you select the ideal Parmigiano or Pecorino to elevate the meal even further.
Thank you for sharing my kitchen with me today. May your pan be hot and your sauce be bright!
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Simple Veal Piccata (Veal with Lemon Sauce)
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Low Salt
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
- 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 chicken broth, 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