Veal Piccata Recipe

This is a straightforward homemade version of Luby’s Veal Piccata — delicate slices of veal pan-fried in butter, drenched in a bright lemon-caper sauce. Works great when you wanna impress without losing your mind.

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Quick Summary

• Prep time: 10 mins
• Cook time: 15 mins
• Flavor: buttery, citrusy, tender
• Great for: date nights, dinner parties, fake-it-til-you-make-it moments

Why I Like This Recipe

I’ve always thought veal sounded fancy — like, “real napkin” kinda food. But this? It’s shockingly simple. You coat it, cook it, drown it in lemony butter sauce, and boom — restaurant vibes in your kitchen, sweatpants and all. I made this for my friend once and she literally thought I took a cooking class. Nope. Just followed the sauce and let the butter do the flirting.

Ingredients

• ½ lb veal, sliced thin
• 4 tbsp flour
• 8 thin lemon slices
• 2 sprigs thyme
• 4 tbsp butter
• 2 tbsp capers
• 2 tbsp lemon juice
• 2 tbsp dry white wine
• salt (just a pinch)
• crushed black pepper (another pinch)

How To Make Veal Piccata

1. Prep your veal: Pat it dry, then coat in flour mixed with a lil salt & pepper. Shake off the extra.
2. Lemon moment: Thinly slice your lemon — not wedges, like coins.
3. Sear it up: Melt butter in a hot pan. Toss in thyme. Place the veal slices (with a couple lemon slices on top of each if you’re feeling cute). Brown 4 mins per side.
4. Sauce time: Take the veal out (cover with foil to keep warm). Add capers to the same pan. Let them sizzle.
5. Deglaze & drip: Pour in lemon juice + white wine. Stir it all up. Let it bubble and reduce a bit.
6. Final toss: Pop the veal back in the pan just for a minute — let it soak up that saucy goodness.
7. Serve hot: Plate it up, spoon sauce on top, throw a lemon slice over if you’re feeling dramatic.

Tips for Success

• Use a nonstick or well-seasoned skillet. Veal’s delicate and can stick like drama.
• Don’t overcrowd the pan — work in batches if needed.
• Use fresh lemon juice. The bottled stuff just isn’t it.
• Brown it well. Like actually golden, not just a lil pale flip.
• You can totally su chicken if veal feels too much.

Storage and Reheating

Fridge: Store in a sealed container up to 2 days.
Reheat: Gently warm in a skillet with a splash of broth or wine to keep it juicy. Microwave if you’re desperate, but the pan is kinder.

FAQs

Common Mistakes and How to Dodge Them

• Not drying the veal – soggy meat = sad sear.
• Too much flour – a light coat is all you need.
• Crowding the pan – space is flavor. Give the slices room.
• Using old lemons – fresh lemons give real zip.
• Overcooking – veal cooks fast. Watch it like it owes you money.

Nutrition Facts (Per Serving)

• Calories: 449
• Protein: 24g
• Carbs: 17g
• Fat: 31g
• Saturated Fat: 15g
• Sodium: 539mg
• Sugar: 1g
• Fiber: 2g
• Iron: 2mg