Much like chicken marsala and veal saltimbocca, veal piccata is an Italian import that has become foundational to the Italian-American restaurant menu. And our easy method for making this iconic dish—among Saveur’s best veal recipes—doesn’t muck with tradition.
Tender veal scaloppini (top round “cutlet” steaks, which have been pounded thin, dredged in flour, then pan-fried) get a boost of brightness from a simple white-wine and lemon-juice sauce. Briny capers and a generous handful of Italian parsley leaves lend tang, color, and texture.
NOTE: If scaling up for a crowd, use a second skillet to cook the veal in batches. Because the texture of the light breading turns soggy quickly, the cutlets are best when served fresh from the stove.
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