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30-MInute Veal Piccata. Easy peasy and super good.

30-Minute Veal Piccata

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Lois Carter Crawford/Maggie Stoffel


  • 2 tablespoons sunflower oil
  • 4 veal cutlets slices
  • Salt and pepper optional
  • 1/2 cup white rice flour
  • 1 cup dry white wine
  • 1/4 cup unsalted butter cut in little bits
  • Juice of 1/2 a lemon
  • 2 tablespoons capers
  • Parsley minced (for garnish)
  • Lemon slices or wedges for garnish


  1. Heat the oil over medium-high heat in a sauté pan.
  2. Lightly salt and pepper the veal cutlets, if desired.
  3. Dredge the veal in the rice flour until coated. Shake off excess flour.
  4. Place the coated veal in the hot oil and cook until lightly browned on one side, about 5 minutes.
  5. Then turn the cutlets over and brown the other side, about 5 minutes.
  6. Remove the cutlets to a warmed plate; set aside.
  7. Add the wine to the pan and cook, stirring frequently, over medium heat until reduced by half.
  8. Add the butter a little at a time to the wine sauce, stirring to incorporate and thicken.
  9. Return the cutlets to the pan to the pan to warm.
  10. Transfer the cutlets to a serving dish and pour the remaining sauce over the cutlets.
  11. Squeeze the lemon juice over the cutlets and top with capers, lemon slices and minced parsley.