Veal Piccata is classic comfort food that can be served 

with Angel Hair pasta, Bucatini or with buttered noodles.

It's made with thin veal cutlets that are first browned in 

butter and then simmered in a tangy, lemony sauce.

Depending on how thin the veal cutlets are to start with, 

you can ask your butcher to flatten them for you, or you 

can do it yourself at home.

8 small veal cutlets (about 2 oz. each), pounded flat

1 large sweet onion, peeled and chopped

2 cloves garlic, peeled and crushed

2 Tbsp olive oil

½ cup all-purpose flour

2 Tbsp butter

½ cup dry sherry (see note)

1 lemon

2 Tbsp capers

1 cup veal stock or chicken stock

2 Tbsp Italian parsley, finely chopped

Kosher salt to taste

Freshly ground white pepper, to taste

Squeeze the juice from the lemon and set the juice aside.

To flatten the cutlets: Stretch a piece of plastic wrap 

across your work surface, place the veal cutlets on it, and 

lay another piece of plastic wrap on top. Then, using a 

meat mallet, rolling pin or similar object, flatten the 

cutlets between the layers of plastic wrap until they are 

about ¼ inch thick.

Combine the flour, salt and pepper on a plate or in a 

shallow bowl..

Heat a sauté pan over medium-high heat for a 

minute, then add the olive oil and heat for another 30 

seconds or so. Add the onion and garlic to the pan and 

sauté until the onion is slightly translucent, about 3 

minutes. Remove the onion and garlic from the pan and set 

them aside.

Add the butter to the pan and let it heat until it turns 

foamy.

Now dredge both sides of the veal cutlets in the flour 

mixture, shake off any excess flour and add them, one at a 

time, to the hot pan. Work in batches if necessary, rather 

than overcrowding the pan. Cook 2 to 3 minutes per side or 

until the cutlets are nicely browned. Remove them from the 

pan and set aside on a plate, covered with lid, while you 

make the sauce.

Add the stock, sherry, lemon juice and capers to the pan 

and scrape off any flavorful bits from the bottom of the 

pan. Then return the onion-garlic mixture to the pan and 

heat it through, adding a bit more oil or butter if 

necessary.

Return the veal to the pan, bring the liquid to a boil, 

then lower it to a simmer and cook for about 3 minutes or 

until the mixture has reduced by about one-third. 

Right before plating up the veal add a long, thin slice of Zucchini and a slice of Provolone or Mozzarella cheese to each slice of veal and let it cook just a little to melt the cheese.  Add the chopped parsley just at the end of the cooking, then serve it over Angel Hair pasta with plenty of sauce.

With your metal spatula, remove the veal cutlets and plate 

them, two cutlets per person. Adjust the seasoning on the 

sauce with Kosher salt and lemon juice.

 

NOTE: Any dry white wine, such as vermouth, or even Chablis 

or Chardonnay, may be substituted for the sherry.