Photo of Veal piccata by WW

Veal piccata

Total Time
20 min
10 min
10 min
Here's our take on the delicious Italian classic piccata recipe but without all the fat. This recipe works well with chicken, too, but we love using decadent veal cutlets. After pan-frying the flour-coated veal in olive oil, make the sauce by deglazing the pan with chicken broth, fresh lemon juice, and white wine. Swirl in the butter, fresh parsley, and drained capers for a savory, rich sauce right before serving. For added indulgence, you can serve the veal over any type of whole wheat pasta, or you can also make a simple side salad with mixed greens to complete the meal.


Uncooked lean veal sirloin

1 pound(s), four 4 oz cutlets, pounded thin

Table salt

¾ tsp, divided, or to taste

Black pepper

½ tsp, divided, or to taste

All-purpose flour


Olive oil

2 tsp

Chicken broth


Fresh lemon juice

3 Tbsp

Table wine

2 Tbsp, white

Light butter

1 Tbsp

Fresh parsley

2 tsp, fresh, chopped


1 Tbsp


  1. Season veal with salt and pepper to taste; set aside.
  2. In a small, shallow bowl, combine flour, 1/4 teaspoon salt and 1/8 teaspoon pepper; dredge veal in flour mxiture and turn to coat.
  3. Heat oil in a nonstick skillet over medium-high heat; add veal and cook until just cooked through and golden, about 2 minutes per side; set aside and keep warm.
  4. Deglaze skillet (add liquid to remove remaining pieces of food) with broth, lemon juice and wine: Reduce heat to medium and reduce mixture by half. Swirl in butter, parsley and capers; pour over veal and serve. Yields 1 cutlet per serving.