Veal Picatta

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 86 kcal


  • 4 oz Veal Steaks
  • 1/4 tsp. Pink Salt
  • 1/8 tsp. Pepper
  • 1/2 cup Beef Broth
  • 1/8 cup White Cooking Wine
  • 1 tbsp. Capers drained
  • 1/2 fresh Lemon
  • 1/2 tbsp. Parsley fresh


  1. Heat a large skillet with a splash of beef broth

  2. Add veal steaks and a sprinkle of pink salt and pepper to brown quickly on both sides (about 4 minutes each side)

  3. Remove from skillet and place on a warm platter

  4. Pour off excess fat in skillet

  5. Add white cooking wine, and stir with a wooden spoon until the brown bits release and dissolve

  6. Add the rest of the beef broth and cook until it is reduced by half

  7. Add capers and the juice from half a fresh lemon, 1/4 tsp. pink salt and 1/8 tsp. black pepper

  8. Heat until all ingredients are heated through

  9. Return the veal steaks to the pan to reheat 

  10. Sprinkle with parsley and serve immediately

Recipe Notes

This can be made with chicken breast, changing the beef broth for chicken broth.