What is the best substitute for veal in Veal Piccata?

The most common substitute is chicken breast , pounded thin to match the delicate texture of veal. Pork tenderloin or salmon also work well. Each offers a different flavor but still complements the lemon caper sauce beautifully. Just remember to adjust the cooking time based on your protein.

Can I make Veal Piccata ahead of time?

Yes, but for best texture, store the veal and sauce separately. The veal can be seared and refrigerated, then reheated gently in the oven. The sauce can be made ahead and reheated just before serving. If freezing, separate the components and use airtight containers for up to 3 months.

Is Veal Piccata gluten-free?

Traditional Veal Piccata uses flour for dredging and thickening. However, to make it gluten-free, simply use gluten-free flour or cornstarch. Ensure any broth or wine used is also gluten-free. The flavor and texture remain excellent with this substitution.

Veal Piccata – Best Italian Classic

Name: Veal Piccata
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 4 veal cutlets (150g / 5 oz each); 4 tbsp all-purpose flour; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp olive oil; 4 tbsp unsalted butter; 1 shallot, finely chopped; 2 cloves garlic, minced; 1 lemon (1/2 juiced, 1/2 sliced); 125 ml (1/2 cup) dry sherry or dry white wine; 125 ml (1/2 cup) chicken stock; 3 tbsp capers; 1 tbsp fresh parsley, chopped

Description

Veal Piccata is a classic Italian dish featuring tender veal cutlets lightly dredged in flour and pan-seared, then finished in a luscious lemon butter sauce with capers and fresh parsley. Ready in under 30 minutes, it’s perfect for both elegant dinners and quick meals.

Ingredients

Scale

4 veal cutlets (150g / 5 oz each)
4 tbsp all-purpose flour
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
4 tbsp unsalted butter
1 shallot, finely chopped
2 cloves garlic, minced
1 lemon (1/2 juiced, 1/2 sliced)
125 ml (1/2 cup) dry sherry or dry white wine
125 ml (1/2 cup) chicken stock
3 tbsp capers
1 tbsp fresh parsley, chopped

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Instructions

Preheat the oven to the lowest setting. Pat veal cutlets dry with paper towels, season with salt and pepper, and lightly dredge in flour.
In a large skillet, heat olive oil over medium-high heat. Add veal cutlets and cook for 5 minutes on each side until golden. Add 2 tbsp of butter midway through cooking for added flavor.
Transfer the veal to a warm oven to keep warm.
In the same skillet, lower the heat and add chopped shallot. Sauté for 2 minutes, then add minced garlic and cook for 30 seconds.
Stir in 1 tbsp flour and cook for 1-2 minutes until it forms a light roux.
Deglaze the pan with sherry or white wine. Let it bubble for 2-3 minutes to reduce slightly.
Add chicken stock, lemon juice, lemon slices, capers, and remaining 2 tbsp of butter. Bring to a boil, then reduce heat and simmer to thicken.
Return the veal cutlets to the pan and spoon sauce over the top. Simmer briefly until heated through.
Garnish with chopped parsley and serve immediately.

Notes

Don’t overcoat the veal in flour — a light dusting ensures a golden crust without burning.
Cook veal quickly due to its thin cut to avoid drying it out.
Dry white wine like Sauvignon Blanc can substitute dry sherry.
Store leftovers in an airtight container for 2–3 days or freeze components separately for up to 3 months.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Pan-Seared
Cuisine: Italian

Nutrition

Serving Size: 1 veal cutlet with sauce
Calories: 443 kcal
Sugar: 2 g
Sodium: 906 mg
Fat: 24 g
Saturated Fat: 10 g
Unsaturated Fat: 12 g
Trans Fat: 0.5 g
Carbohydrates: 12 g
Fiber: 1 g
Protein: 38 g
Cholesterol: 164 mg