Sole Piccata

SmartPoints® value per serving
Total Time
47 min
15 min
32 min
Piccata is a classic Italian dish of veal cutlets sauced with lemon juice, parsley, and capers.


All-purpose flour

3 Tbsp

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Uncooked sole

4 fillet(s), (5-ounce)

Olive oil

1 Tbsp

Uncooked onion(s)

1 medium, chopped

Uncooked zucchini

1 large, (about 12 ounces), halved lengthwise, then cut into 1⁄4-inch slices

Reduced-sodium chicken broth

¾ cup(s), or vegetable broth

Fresh lemon juice

3 Tbsp


1 Tbsp, drained

Light butter

2 Tbsp

Cooked egg noodles

4 cup(s), yokeless, hot, about (6 ounces dry)


  1. Combine the flour with 1⁄4 teaspoon of the salt and 1⁄8 teaspoon of the pepper; reserve 2 teaspoons of the flour mixture. Coat both sides of sole fillets in remaining flour mixture; set aside.
  2. Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Add the fillets and cook until the fish is lightly golden on the outside and just opaque in the center, 11⁄2–2 minutes on each side. Transfer to a plate and keep warm, uncovered, in a slow oven.
  3. Add the remaining 1 teaspoon oil to the skillet and heat over medium-high heat. Add the onion and cook, stirring, until slightly softened, about 2 minutes. Add the zucchini and cook until crisp-tender, 3–4 minutes. Stir in the broth, lemon juice, and capers; bring to a boil. Reduce the heat and simmer, uncovered, about 2 minutes. Remove from the heat, then stir in the butter and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, stirring until the butter melts.
  4. Divide the noodles among 4 plates. Place a fish fillet on top of the noodles. Spoon the zucchini mixture over the fillets and serve at once. Yields 1 cup noodles, 1 sole fillet, and generous 1⁄2 cup vegetable mixture per serving.


This brightly seasoned lemon sauce also lends itself well to the sweet, delicate taste of sole. We add zucchini to the dish and serve it with noodles to make it a complete meal.