Pioneer Woman Italian Veal Piccata

This tender, bright Pioneer Woman Italian Veal Piccata is made with thin veal cutlets, fresh lemon juice, and capers, and ready in just 25 minutes. Deglazing the hot skillet with white wine releases the savory browned bits to create a glossy pan sauce. I always rely on this fast recipe when I need a quick but impressive dinner.

Why This Classic Works

I used to skip pounding the veal cutlets, but I learned it is an essential step. Pounding them thin ensures the meat cooks quickly and stays incredibly tender. The quick pan-fry gives the cutlets a nice crust without drying them out.

The sharp bite of briny capers cuts right through the rich butter sauce. It is a foolproof method that turns very basic ingredients into a rich restaurant-quality meal right at home.

Pioneer Woman Italian Veal Piccata Ingredients

For the Veal:

• 1 lb veal cutlets
• 1/2 cup all-purpose flour
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

For the Sauce:

• 4 tbsp unsalted butter, divided
• 1/2 cup dry white wine
• 3 tbsp fresh lemon juice
• 2 tbsp capers, drained
• 2 tbsp fresh parsley, chopped

How To Make Pioneer Woman Italian Veal Piccata

1. Prep the veal: Pound the veal cutlets to a 1/4-inch thickness using a meat mallet. Season both sides evenly with salt and pepper.
2. Dredge the meat: Place the flour in a shallow dish. Coat each cutlet lightly in the flour, shaking off any excess so it does not clump in the pan.
3. Sear the cutlets: Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Cook the veal for 2 minutes per side until golden brown, then transfer to a plate.
4. Build the sauce: Pour the white wine into the skillet to deglaze the pan. Scrape up the browned bits from the bottom and simmer for 3 minutes until the liquid reduces by half.
5. Finish the dish: Lower the heat and stir in the lemon juice, capers, and the remaining 2 tablespoons of butter. Return the veal to the pan for 1 minute, garnish with parsley, and serve warm.

Recipe Tips

• Do not skip pounding: Thin cutlets cook quickly and evenly without becoming tough and chewy.
• Use dry wine: A crisp Pinot Grigio or Sauvignon Blanc balances the rich butter much better than a sweet wine.
• Watch your heat: Butter burns easily, so always lower the heat slightly before making the final pan sauce.

What To Serve With Veal Piccata

Serve this tangy dish over angel hair pasta or creamy polenta to soak up the buttery lemon sauce. A side of roasted green beans or a simple arugula salad also balances the richness perfectly.

How To Store

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat to prevent the veal from toughening. Freezing is not recommended because the lemon butter sauce may separate.

FAQs

Can I use chicken instead of veal?
Yes, thin chicken breasts work perfectly with this exact same sauce and cooking method. Just ensure they are pounded to an even thickness before dredging.

What can I substitute for white wine?
Chicken broth mixed with a splash of white wine vinegar is a great alcohol-free alternative. It provides the same acidity and savory flavor needed to deglaze the pan.

Why did my sauce break?
Boiling butter over high heat can cause the fat to separate from the liquids. Always turn the heat down to low when stirring in your final butter additions.

Nutrition

• Calories: 320 kcal
• Total Fat: 22 g
• Saturated Fat: 9 g
• Cholesterol: 95 mg
• Sodium: 450 mg
• Total Carbohydrate: 8 g
• Protein: 24 g

Try More Recipes:

• Pioneer Woman Italian Pasta Fagioli Recipe
• Pioneer Woman Italian Chicken Soup Recipe
• Pioneer Woman Italian Pasta Puttanesca

Pioneer Woman Italian Veal Piccata

Recipe by PaulaCourse: DinnerCuisine: Italian

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

Bright and tender Pioneer Woman Italian Veal Piccata features pan-seared cutlets, fresh lemon juice, white wine, and briny capers. Ready in 25 minutes, this quick skillet meal is wonderful for busy weeknights when you still want a rich, satisfying dinner.

Ingredients

• 1 lb veal cutlets

• 1/2 cup all-purpose flour

• 1/2 tsp kosher salt

• 1/4 tsp black pepper

• 2 tbsp olive oil

• 4 tbsp unsalted butter, divided

• 1/2 cup dry white wine

• 3 tbsp fresh lemon juice

• 2 tbsp capers, drained

• 2 tbsp fresh parsley, chopped

Directions

• 1. Prep the veal: Pound the veal cutlets to a 1/4-inch thickness using a meat mallet. Season both sides evenly with salt and pepper.
• 2. Dredge the meat: Place the flour in a shallow dish. Coat each cutlet lightly in the flour, shaking off any excess so it does not clump in the pan.
• 3. Sear the cutlets: Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Cook the veal for 2 minutes per side until golden brown, then transfer to a plate.
• 4. Build the sauce: Pour the white wine into the skillet to deglaze the pan. Scrape up the browned bits from the bottom and simmer for 3 minutes until the liquid reduces by half.
• 5. Finish the dish: Lower the heat and stir in the lemon juice, capers, and the remaining 2 tablespoons of butter. Return the veal to the pan for 1 minute, garnish with parsley, and serve warm.