🍋 Veal Piccata (Piccata Milanese)
Piccata milanese is a quick Italian veal dish: thin veal cutlets pan-fried in butter until lightly golden, then finished with a pan sauce of white wine, fresh lemon juice and capers. The meat stays tender and the sauce is glossy, bright and tangy. It is typically served with a vegetable side, mashed potatoes or a simple salad.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 600 g veal cutlets, pounded thin
- 40 g butter
- 1 tbsp oil
- 100 ml dry white wine
- Juice of 1 lemon plus slices
- 2 tbsp capers, rinsed
- Salt, pepper, chopped parsley
Method
- Season the veal with salt and pepper.
- Heat the oil and half the butter and fry the cutlets 1–2 minutes per side; keep warm.
- Deglaze the pan with the white wine and let it reduce by half.
- Add the lemon juice, capers and remaining butter and swirl into a sauce.
- Return the veal to coat it, sprinkle with parsley and serve with lemon slices.
How to make it lighter
- Use a non-stick pan and halve the butter — 1 tbsp butter ≈ 100 kcal.
- Serve with steamed green vegetables instead of buttery mash.
- Spoon just a little sauce over each cutlet.
History
Piccata is a dish of northern Italian cooking associated with Milan, where veal scaloppine are a classic of the trattoria repertoire. The lemon-and-caper version later became widely known abroad through Italian-American restaurants, where chicken piccata is now common.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →