{"id":79350,"date":"2026-09-08T15:50:14","date_gmt":"2026-09-08T13:50:14","guid":{"rendered":"https:\/\/dumplingsandmore.fr\/?p=79350"},"modified":"2026-09-08T15:52:25","modified_gmt":"2026-09-08T13:52:25","slug":"veal-piccata-with-lemon-the-italian-dinner-ready-in-30-minutes-that-changes-from-cutlets","status":"publish","type":"post","link":"https:\/\/dumplingsandmore.fr\/en\/post\/veal-piccata-with-lemon-the-italian-dinner-ready-in-30-minutes-that-changes-from-cutlets\/","title":{"rendered":"Veal piccata with lemon: the Italian dinner ready in 30 minutes that changes from cutlets"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"1250\" height=\"938\" src=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2054.webp?resize=1250%2C938&#038;quality=75&#038;ssl=1\" alt=\"Veal Piccata\" class=\"wp-image-79314\" title=\"\" srcset=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2054.webp?resize=1250%2C938&amp;quality=75&amp;ssl=1 1250w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2054.webp?resize=300%2C225&amp;quality=75&amp;ssl=1 300w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2054.webp?resize=768%2C576&amp;quality=75&amp;ssl=1 768w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2054.webp?resize=1536%2C1152&amp;quality=75&amp;ssl=1 1536w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2054.webp?resize=2048%2C1536&amp;quality=75&amp;ssl=1 2048w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2054.webp?resize=500%2C375&amp;quality=75&amp;ssl=1 500w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2054.webp?resize=600%2C450&amp;quality=75&amp;ssl=1 600w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2054.webp?w=3000&amp;quality=75&amp;ssl=1 3000w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption><\/figcaption><\/figure>\n\n<p class=\"wp-block-paragraph\">Today, we&#8217;re preparing a <strong>veal piccata<\/strong> with lemon and capers, accompanied by pan-fried steamed potatoes: a simple, generous Italian recipe that&#8217;s quick enough for a weeknight dinner.<\/p>\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\">Veal Piccata is an Italian recipe made of thin floured and quickly pan-fried veal cutlets, served with a butter and lemon sauce. Depending on the variation, capers and parsley are added. It is usually prepared in less than 30 minutes.  <\/p>\n<\/blockquote>\n\n<div class=\"wp-block-rank-math-toc-block\" id=\"rank-math-toc\"><h2>Au menu<\/h2><nav><div><div><a href=\"#piccata-de-veau-au-citron-et-aux-capres-une-recette-italienne-facile-pour-la-semaine\">Veal Piccata with Lemon and Capers: An Easy Italian Recipe for the Week<\/a><\/div><div><a href=\"#cuisine-italienne-traditionnelle-bien-plus-quune-seule-cuisine\">Traditional Italian cuisine: a single cuisine with many facets<\/a><\/div><div><a href=\"#recette-de-piccata-de-veau-traditionnelle-quelle-est-son-origine\">Traditional veal piccata recipe: what is its origin?<\/a><div><div><a href=\"#et-les-capres-dans-la-sauce-piccata-citron-capres\">What about capers in lemon piccata sauce?<\/a><\/div><\/div><\/div><div><a href=\"#difference-entre-piccata-et-escalope-milanaise-ce-nest-pas-la-meme-recette\">Difference between piccata and Milanese schnitzel: it&#8217;s not the same recipe<\/a><\/div><div><a href=\"#piccata-de-veau-avec-bouillon-de-volaille-et-pommes-de-terre-dorees-les-ingredients\">Veal piccata with chicken broth and golden potatoes: the ingredients<\/a><div><div><a href=\"#pour-la-piccata\">For the piccata<\/a><\/div><div><a href=\"#pour-les-pommes-de-terre\">For the potatoes<\/a><\/div><\/div><\/div><div><a href=\"#comment-reussir-une-piccata-de-veau-tendre-en-moins-de-30-minutes\">How to make a tender veal piccata in less than 30 minutes?<\/a><\/div><div><a href=\"#mes-astuces-pour-une-cuisson-descalope-de-veau-tendre-et-une-sauce-brillante\">My tips for a tender veal cutlet and a shiny sauce<\/a><\/div><div><a href=\"#valeurs-nutritionnelles-de-la-piccata-de-veau-pour-une-portion\">Nutritional values of veal piccata for one serving<\/a><\/div><div><a href=\"#une-recette-de-veau-rapide-en-30-minutes-a-garder-sous-la-main\">A quick veal recipe in 30 minutes to keep on hand<\/a><\/div><\/div><\/nav><\/div>\n\n<h2 id=\"piccata-de-veau-au-citron-et-aux-capres-une-recette-italienne-facile-pour-la-semaine\" class=\"wp-block-heading\">Veal Piccata with Lemon and Capers: An Easy Italian Recipe for the Week<\/h2>\n\n<p class=\"wp-block-paragraph\"><strong>Veal Piccata<\/strong> is one of those dishes that gives the impression of having cooked a lot when the preparation is ultimately very simple.<\/p>\n\n<p class=\"wp-block-paragraph\">The principle is based on a few good ingredients: very thin veal cutlets, a light layer of flour, butter, lemon and a sauce prepared directly in the pan that was used to cook the meat.<\/p>\n\n<p class=\"wp-block-paragraph\">In this version of the <strong>veal piccata with lemon<\/strong>, I also add capers. They bring that little saline and tangy note that contrasts particularly well with the butter and meat juices. <\/p>\n\n<p class=\"wp-block-paragraph\">Another particularity: it is a <strong>veal piccata without white wine<\/strong>. I deglaze the pan with chicken broth. This allows us to recover the cooking juices while obtaining a fairly mild sauce, which the lemon awakens.  <\/p>\n\n<p class=\"wp-block-paragraph\">The potatoes are first steamed and then browned in butter and oil. This is probably my favorite <strong>side dish for veal piccata<\/strong> : their crispy surface and melty heart absorb just the right amount of lemon-caper sauce. <\/p>\n\n<p class=\"wp-block-paragraph\">With a handful of arugula on the side, dinner is over.<\/p>\n\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"938\" height=\"1250\" src=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2052.webp?resize=938%2C1250&#038;quality=75&#038;ssl=1\" alt=\"\" class=\"wp-image-79321\" title=\"\" srcset=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2052.webp?resize=938%2C1250&amp;quality=75&amp;ssl=1 938w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2052.webp?resize=225%2C300&amp;quality=75&amp;ssl=1 225w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2052.webp?resize=768%2C1024&amp;quality=75&amp;ssl=1 768w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2052.webp?resize=1152%2C1536&amp;quality=75&amp;ssl=1 1152w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2052.webp?resize=1536%2C2048&amp;quality=75&amp;ssl=1 1536w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2052.webp?resize=600%2C800&amp;quality=75&amp;ssl=1 600w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2052.webp?w=2000&amp;quality=75&amp;ssl=1 2000w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2052.webp?w=3000&amp;quality=75&amp;ssl=1 3000w\" sizes=\"auto, (max-width: 938px) 100vw, 938px\" \/><figcaption><\/figcaption><\/figure>\n\n<h2 id=\"cuisine-italienne-traditionnelle-bien-plus-quune-seule-cuisine\" class=\"wp-block-heading\">Traditional Italian cuisine: a single cuisine with many facets<\/h2>\n\n<p class=\"wp-block-paragraph\">To speak of &#8220;Italian cuisine&#8221; in the singular is almost misleading as culinary traditions differ from one region to another.<\/p>\n\n<p class=\"wp-block-paragraph\">Italy has a deeply territorial gastronomy. Climate, agriculture, trade and history have shaped very different cuisines between the North, Centre, South and islands. The North is historically more associated with butter, cheeses, polenta and meats, while olive oil, vegetables and Mediterranean influences occupy an increasing place as you go south.  <\/p>\n\n<p class=\"wp-block-paragraph\">This diversity is precisely what makes <strong><a href=\"https:\/\/dumplingsandmore.fr\/en\/post\/squid-ink-spaghetti-the-simple-and-intense-venetian-recipe\/\" target=\"_blank\" data-type=\"post\" data-id=\"78775\" rel=\"noreferrer noopener\">easy traditional Italian recipes<\/a><\/strong> so interesting: many rely less on the accumulation of ingredients and more on a good command of a few techniques.<\/p>\n\n<p class=\"wp-block-paragraph\">The <strong>veal piccata<\/strong> is an excellent example. Fine meat, fat, a little flour and lemon are enough to build a real dish. <\/p>\n\n<h2 id=\"recette-de-piccata-de-veau-traditionnelle-quelle-est-son-origine\" class=\"wp-block-heading\">Traditional veal piccata recipe: what is its origin?<\/h2>\n\n<p class=\"wp-block-paragraph\"><strong>The veal piccata<\/strong>, or <em>piccata di vitello<\/em>, belongs to the large Italian family of preparations of thin slices of meat cooked quickly in a pan.<\/p>\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/www.treccani.it\/vocabolario\/piccata2\/\" data-type=\"link\" data-id=\"https:\/\/www.treccani.it\/vocabolario\/piccata2\/\" target=\"_blank\" rel=\"noreferrer noopener\">Treccani&#8217;s<\/a> gastronomic definition is particularly interesting: <em>piccata<\/em> is described as a slice of floured veal, cooked in a pan with butter and then seasoned with lemon juice and parsley. <\/p>\n\n<p class=\"wp-block-paragraph\">However, you should be wary of overly precise stories that can sometimes be found online. Unlike cotoletta alla milanese, for example, the <strong>veal Piccata<\/strong> is not indisputably associated with a date, an inventor or a single region. <\/p>\n\n<p class=\"wp-block-paragraph\">The <em>Cucchiaio d&#8217;Argento<\/em> still offers an extremely stripped <strong>piccata di vitello al limone<\/strong> : veal, flour, butter, lemon and parsley. It can be prepared in less than thirty minutes. <\/p>\n\n<h3 id=\"et-les-capres-dans-la-sauce-piccata-citron-capres\" class=\"wp-block-heading\">What about capers in lemon piccata sauce?<\/h3>\n\n<p class=\"wp-block-paragraph\">They deserve a little clarification.<\/p>\n\n<p class=\"wp-block-paragraph\">The most basic Italian version doesn&#8217;t necessarily contain it. In contrast, the lemon-butter-capers combination has become so associated with <strong>veal piccata with capers<\/strong> that it appears in many contemporary interpretations. <\/p>\n\n<p class=\"wp-block-paragraph\">It is particularly present in Italian-American cuisine. Saveur describes its version with lemon, broth, wine and capers as an Italian-American classic. <\/p>\n\n<p class=\"wp-block-paragraph\">Our recipe therefore keeps the traditional principle <strong>of floured veal cutlet<\/strong> and lemon sauce, while adopting capers to give more relief to the sauce.<\/p>\n\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"938\" height=\"1250\" src=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2053.webp?resize=938%2C1250&#038;quality=75&#038;ssl=1\" alt=\"\" class=\"wp-image-79324\" title=\"\" srcset=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2053.webp?resize=938%2C1250&amp;quality=75&amp;ssl=1 938w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2053.webp?resize=225%2C300&amp;quality=75&amp;ssl=1 225w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2053.webp?resize=768%2C1024&amp;quality=75&amp;ssl=1 768w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2053.webp?resize=1152%2C1536&amp;quality=75&amp;ssl=1 1152w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2053.webp?resize=1536%2C2048&amp;quality=75&amp;ssl=1 1536w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2053.webp?resize=600%2C800&amp;quality=75&amp;ssl=1 600w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2053.webp?w=2000&amp;quality=75&amp;ssl=1 2000w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2053.webp?w=3000&amp;quality=75&amp;ssl=1 3000w\" sizes=\"auto, (max-width: 938px) 100vw, 938px\" \/><figcaption><\/figcaption><\/figure>\n\n<h2 id=\"difference-entre-piccata-et-escalope-milanaise-ce-nest-pas-la-meme-recette\" class=\"wp-block-heading\">Difference between piccata and Milanese schnitzel: it&#8217;s not the same recipe<\/h2>\n\n<p class=\"wp-block-paragraph\">Confusion is quite common, probably because both preparations use veal.<\/p>\n\n<p class=\"wp-block-paragraph\">However, the <strong>difference between piccata and Milanese schnitzel<\/strong> is important.<\/p>\n\n<p class=\"wp-block-paragraph\">The <strong>veal piccata<\/strong> is lightly floured. There are no eggs or breadcrumbs. After cooking, a sauce is made with the bottom of the pan.  <\/p>\n\n<p class=\"wp-block-paragraph\">True <em>costoletta alla milanese,<\/em> on the other hand, belongs to the family of breaded meats.  <\/p>\n\n<p class=\"wp-block-paragraph\">We are therefore looking for two totally different textures: crispy and breaded for the Milanese, thin, tender and topped with sauce for the piccata.<\/p>\n\n<h2 id=\"piccata-de-veau-avec-bouillon-de-volaille-et-pommes-de-terre-dorees-les-ingredients\" class=\"wp-block-heading\">Veal piccata with chicken broth and golden potatoes: the ingredients<\/h2>\n\n<p class=\"wp-block-paragraph\">For 3 people:<\/p>\n\n<h3 id=\"pour-la-piccata\" class=\"wp-block-heading\">For the piccata<\/h3>\n\n<ul class=\"wp-block-list\">\n<li>3 thin veal cutlets, about 450 to 500 g<\/li>\n\n\n\n<li>30 g flour<\/li>\n\n\n\n<li>1 tbsp olive oil <\/li>\n\n\n\n<li>25 g butter<\/li>\n\n\n\n<li>1 small garlic clove<\/li>\n\n\n\n<li>150 ml chicken stock<\/li>\n\n\n\n<li>1 lemon<\/li>\n\n\n\n<li>2 tbsp drained capers, about 30 g <\/li>\n\n\n\n<li>2 tbsp chopped flat-leaf parsley <\/li>\n\n\n\n<li>salt<\/li>\n\n\n\n<li>black pepper<\/li>\n<\/ul>\n\n<h3 id=\"pour-les-pommes-de-terre\" class=\"wp-block-heading\">For the potatoes<\/h3>\n\n<ul class=\"wp-block-list\">\n<li>600 to 700 g small firm-fleshed potatoes<\/li>\n\n\n\n<li>1 tbsp olive oil <\/li>\n\n\n\n<li>15 g butter<\/li>\n\n\n\n<li>salt<\/li>\n\n\n\n<li>pepper<\/li>\n\n\n\n<li>parsley, optional<\/li>\n<\/ul>\n\n<h2 id=\"comment-reussir-une-piccata-de-veau-tendre-en-moins-de-30-minutes\" class=\"wp-block-heading\">How to make a tender veal piccata in less than 30 minutes?<\/h2>\n\n<p class=\"wp-block-paragraph\">Start by steaming the potatoes for 15 to 20 minutes. Let them cool slightly before cutting. <\/p>\n\n<p class=\"wp-block-paragraph\">Meanwhile, prepare the cutlets.<\/p>\n\n<p class=\"wp-block-paragraph\">For <strong>tender veal cutlet cooking<\/strong>, thickness is essential. About 5 mm is ideal. If necessary, gently flatten the meat between two sheets of baking paper.  <\/p>\n\n<p class=\"wp-block-paragraph\">Season and then dip each piece in the flour. Remove the excess: unlike a breading, the flour should form an almost invisible film. <\/p>\n\n<p class=\"wp-block-paragraph\">Then brown the potatoes in butter and oil, cut side down against the pan.<\/p>\n\n<p class=\"wp-block-paragraph\">For the <strong>pan-fried veal recipe<\/strong>, heat the oil with 10 g of butter. Sear the cutlets for about 1 minute 30 to 2 minutes on each side, then remove immediately. <\/p>\n\n<p class=\"wp-block-paragraph\">Add the garlic for a few seconds before pouring in the chicken stock. Scrape the bottom of the pan to catch any juices. <\/p>\n\n<p class=\"wp-block-paragraph\">Add 2 to 3 tablespoons of lemon juice and the capers and reduce for a few minutes.<\/p>\n\n<p class=\"wp-block-paragraph\">Then lower the heat and stir in the remaining 15g of butter. Gently swirling the pan, the broth, butter and the small amount of flour left over from the cutlets will form a shiny and slightly bound <strong>lemon caper piccata sauce<\/strong> . <\/p>\n\n<p class=\"wp-block-paragraph\">Finally, put the <strong>veal piccata<\/strong> back in this sauce for only 30 seconds to 1 minute.<\/p>\n\n<p class=\"wp-block-paragraph\">Serve immediately.<\/p>\n\n<h2 id=\"mes-astuces-pour-une-cuisson-descalope-de-veau-tendre-et-une-sauce-brillante\" class=\"wp-block-heading\">My tips for a tender veal cutlet and a shiny sauce<\/h2>\n\n<p class=\"wp-block-paragraph\">The first rule for a successful <strong>veal Piccata is<\/strong> not to overcook the meat. A 5 mm cutlet cooks extremely quickly. <\/p>\n\n<p class=\"wp-block-paragraph\">Second point: don&#8217;t overcrowd the pan. If the three cutlets can&#8217;t be laid flat, cook twice. <\/p>\n\n<p class=\"wp-block-paragraph\">Third tip: watch the reduction. With <strong>the pan-browned steamed potatoes<\/strong>, I prefer to keep a fairly generous amount of sauce. If your broth has reduced too much, just add two or three tablespoons of the broth before the butter.  <\/p>\n\n<p class=\"wp-block-paragraph\">Finally, add the final butter over very low heat. This is the step that transforms a simple lemony juice into a bright sauce. <\/p>\n\n<p class=\"wp-block-paragraph\">A little lemon zest added just before serving can also enhance the fragrance without increasing the acidity excessively.<\/p>\n\n<h2 id=\"valeurs-nutritionnelles-de-la-piccata-de-veau-pour-une-portion\" class=\"wp-block-heading\">Nutritional values of veal piccata for one serving<\/h2>\n\n<p class=\"wp-block-paragraph\">For a portion of about one-third of <strong>the veal piccata<\/strong> and potatoes, the estimated values are:<\/p>\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><tbody><tr><th>Value<\/th><th class=\"has-text-align-right\" data-align=\"right\">Per serving<\/th><\/tr><tr><td>Energy<\/td><td class=\"has-text-align-right\" data-align=\"right\">\u2248 585 kcal<\/td><\/tr><tr><td>Protein<\/td><td class=\"has-text-align-right\" data-align=\"right\">\u2248 42 g<\/td><\/tr><tr><td>Carbohydrates<\/td><td class=\"has-text-align-right\" data-align=\"right\">\u2248 47 g<\/td><\/tr><tr><td>Fat<\/td><td class=\"has-text-align-right\" data-align=\"right\">\u2248 25 g<\/td><\/tr><tr><td>Fiber<\/td><td class=\"has-text-align-right\" data-align=\"right\">\u2248 5 g<\/td><\/tr><\/tbody><\/table><\/figure>\n\n<p class=\"wp-block-paragraph\">These values are estimates: they can vary depending on the exact amount of meat, the size of the potatoes and the amount of fat actually left in the pan.<\/p>\n\n<p class=\"wp-block-paragraph\">Thanks to the veal, this <strong>Italian veal dish for dinner<\/strong> provides a good amount of protein. To lighten the plate slightly, serve a little less potatoes and add an arugula salad seasoned with lemon and olive oil. <\/p>\n\n<h2 id=\"une-recette-de-veau-rapide-en-30-minutes-a-garder-sous-la-main\" class=\"wp-block-heading\">A quick veal recipe in 30 minutes to keep on hand<\/h2>\n\n<p class=\"wp-block-paragraph\">The <strong>veal Piccata<\/strong> ticks exactly what I&#8217;m looking for in a good weeknight recipe: little preparation, very quick cooking, but enough character not to feel like I&#8217;m eating a simple pan-fried schnitzel.<\/p>\n\n<p class=\"wp-block-paragraph\">The lemon brings freshness, the capers give relief, the butter rounds out the acidity and the potatoes above all make it possible not to lose a drop of sauce.<\/p>\n\n<p class=\"wp-block-paragraph\">It&#8217;s an <strong>easy Italian veal recipe<\/strong> that you can make just as well for a <strong>quick Italian dinner during the week<\/strong> as when you&#8217;re entertaining without wanting to spend the evening in the kitchen.<\/p>\n\n<p class=\"wp-block-paragraph\">And when a few such simple ingredients make it possible to achieve this result, it would be a shame to reserve <strong>the veal piccata<\/strong> for restaurants.<\/p>\n\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"1250\" height=\"938\" src=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2055.webp?resize=1250%2C938&#038;quality=75&#038;ssl=1\" alt=\"\" class=\"wp-image-79325\" title=\"\" srcset=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2055.webp?resize=1250%2C938&amp;quality=75&amp;ssl=1 1250w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2055.webp?resize=300%2C225&amp;quality=75&amp;ssl=1 300w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2055.webp?resize=768%2C576&amp;quality=75&amp;ssl=1 768w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2055.webp?resize=1536%2C1152&amp;quality=75&amp;ssl=1 1536w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2055.webp?resize=2048%2C1536&amp;quality=75&amp;ssl=1 2048w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2055.webp?resize=500%2C375&amp;quality=75&amp;ssl=1 500w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2055.webp?resize=600%2C450&amp;quality=75&amp;ssl=1 600w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2055.webp?w=3000&amp;quality=75&amp;ssl=1 3000w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption><\/figcaption><\/figure>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-79358\" class=\"wprm-recipe-container\" data-recipe-id=\"79358\" data-servings=\"3\"><div class=\"wprm-recipe wprm-recipe-template-compact-en\"><div class=\"wprm-container-float-right\">\n\t<div class=\"wprm-recipe-image wprm-block-image-normal\"><img loading=\"lazy\" decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;\" width=\"150\" height=\"150\" src=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2054.webp?resize=150%2C150&amp;quality=75&amp;ssl=1\" class=\"attachment-150x150 size-150x150\" alt=\"Veal Piccata\" srcset=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2054.webp?resize=150%2C150&amp;quality=75&amp;ssl=1 150w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2054.webp?resize=500%2C500&amp;quality=75&amp;ssl=1 500w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2054.webp?resize=300%2C300&amp;quality=75&amp;ssl=1 300w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2054.webp?resize=100%2C100&amp;quality=75&amp;ssl=1 100w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2054.webp?zoom=3&amp;resize=150%2C150&amp;quality=75&amp;ssl=1 450w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" data-attachment-id=\"79351\" data-permalink=\"https:\/\/dumplingsandmore.fr\/en\/post\/veal-piccata-with-lemon-the-italian-dinner-ready-in-30-minutes-that-changes-from-cutlets\/2054-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2054.webp?fit=4964%2C3723&amp;quality=75&amp;ssl=1\" data-orig-size=\"4964,3723\" data-comments-opened=\"1\" data-image-title=\"Veal Piccata\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2054.webp?fit=1250%2C938&amp;quality=75&amp;ssl=1\" title=\"\"><\/div>\n\t<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n\t<a href=\"https:\/\/dumplingsandmore.fr\/en\/wprm_print\/veal-piccata-with-lemon-and-capers-pan-fried-steamed-potatoes\" style=\"color: #444444;background-color: #ffffff;border-color: #777777;border-radius: 0px;padding: 5px 5px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-wide-button wprm-recipe-link-wide-button wprm-color-accent\" data-recipe-id=\"79358\" data-template=\"\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-icon wprm-recipe-print-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#444444\" d=\"M19,5.09V1c0-0.552-0.448-1-1-1H6C5.448,0,5,0.448,5,1v4.09C2.167,5.569,0,8.033,0,11v7c0,0.552,0.448,1,1,1h4v4c0,0.552,0.448,1,1,1h12c0.552,0,1-0.448,1-1v-4h4c0.552,0,1-0.448,1-1v-7C24,8.033,21.833,5.569,19,5.09z M7,2h10v3H7V2z M17,22H7v-9h10V22z M18,10c-0.552,0-1-0.448-1-1c0-0.552,0.448-1,1-1s1,0.448,1,1C19,9.552,18.552,10,18,10z\"\/><\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n<h2 class=\"wprm-recipe-name wprm-block-text-bold\">Veal piccata with lemon and capers, pan-fried steamed potatoes<\/h2>\n<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\">A tender, quick-seared veal Piccata served with a bright lemon, caper and chicken broth sauce, accompanied by butter-browned steamed potatoes.<\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-top-bottom wprm-recipe-table-borders-inside\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep time<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">15<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>Cooking time<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">25<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>Total time<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">40<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><\/div>\n<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-normal\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-tag-label wprm-recipe-course-label\">Type of dish: <\/span><span class=\"wprm-recipe-course wprm-block-text-normal\">Main dish<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-normal\">Italian<\/span><\/div><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-servings-label\">For: <\/span><span class=\"wprm-recipe-servings-with-unit\"><span class=\"wprm-recipe-servings wprm-recipe-details wprm-block-text-normal\">3<\/span> <span class=\"wprm-recipe-servings-unit wprm-recipe-details-unit wprm-block-text-normal\">Personnes<\/span><\/span><\/div>\n\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-author-label\">Author: <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-normal\">dumplingsandmore<\/span><\/div>\n\n\n<div id=\"recipe-79358-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-79358-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"79358\" data-servings=\"3\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">For the veal piccata<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"1\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Thin veal cutlets<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">approx. 450 to 500 g<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"2\"><span class=\"wprm-recipe-ingredient-amount\">30<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">flour<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"3\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">c.<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">tablespoon olive oil<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"4\"><span class=\"wprm-recipe-ingredient-amount\">25<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">butter<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">divided<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"5\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">small garlic clove<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">chopped<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"6\"><span class=\"wprm-recipe-ingredient-amount\">150<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">ml<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">chicken stock<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"7\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">lemon<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"8\"><span class=\"wprm-recipe-ingredient-amount\">30<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">capers, drained<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"9\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">c.<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">tablespoon chopped flat-leaf parsley<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"10\"><span class=\"wprm-recipe-ingredient-name\">salt<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"11\"><span class=\"wprm-recipe-ingredient-name\">black pepper<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">For the potatoes<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"13\"><span class=\"wprm-recipe-ingredient-amount\">600<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">to 700 g small firm-fleshed potatoes<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"14\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">c.<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">tablespoon olive oil<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"15\"><span class=\"wprm-recipe-ingredient-amount\">15<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">butter<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"16\"><span class=\"wprm-recipe-ingredient-name\">salt<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"17\"><span class=\"wprm-recipe-ingredient-name\">pepper<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"18\"><span class=\"wprm-recipe-ingredient-name\">Parsley<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">optional<\/span><\/li><\/ul><\/div><\/div>\n<div id=\"recipe-79358-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-79358-instructions-container wprm-block-text-normal\" data-recipe=\"79358\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Preparation<\/h3><div class=\"wprm-recipe-instruction-group\"><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-79358-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Cook the potatoes. Wash and steam them for 15 to 20 minutes. They should be tender but still firm. Let them cool and then cut them in half.<\/div><\/li><li id=\"wprm-recipe-79358-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Prepare the veal. Flatten the cutlets to about 5 mm if necessary. Season with salt and pepper. Dredge them very lightly in the flour and carefully remove the excess.<\/div><\/li><li id=\"wprm-recipe-79358-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Brown the potatoes. Heat 1 tablespoon of oil and 15 g of butter. Place the potatoes cut side down against the pan and brown them for 5 to 8 minutes. Season and set aside.<\/div><\/li><li id=\"wprm-recipe-79358-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Cook the veal piccata. Heat 1 tablespoon of oil and 10 g of butter over medium-high heat. Cook the cutlets for about 1 minute 30 to 2 minutes per side. Set aside.<\/div><\/li><li id=\"wprm-recipe-79358-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Prepare the sauce. Saut\u00e9 the garlic for 20 to 30 seconds. Add the broth and scrape out any cooking juices. Stir in 2 to 3 tablespoons of lemon juice and the capers. Reduce by about a third for 2 to 4 minutes.<\/div><\/li><li id=\"wprm-recipe-79358-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Whisk in butter. Reduce the heat and then stir in the remaining 15 g of butter. Add the parsley and possibly a little lemon zest.<\/div><\/li><li id=\"wprm-recipe-79358-step-0-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Finish. Place the cutlets and their juices back into the sauce. Coat them and reheat for 30 seconds to 1 minute maximum.<\/div><\/li><li id=\"wprm-recipe-79358-step-0-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Serve immediately with the golden potatoes and possibly a small arugula salad.<\/div><\/li><\/ul><\/div><\/div>\n<div id=\"recipe-video\"><\/div>\n<div id=\"recipe-79358-notes\" class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-recipe-notes\"><span style=\"display: block;\">Don&#8217;t reduce the sauce excessively: the potatoes will absorb some of it. If necessary, add 2 to 3 tablespoons of broth before whipping the butter sauce. <\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">For particularly tender meat, use thin cutlets and avoid cooking them for a long time.<\/span><\/div><\/div>\n\n<div class=\"wprm-spacer\" style=\"height: 15px;\"><\/div>\n<div class=\"wprm-template-chic-buttons wprm-container-columns-spaced-middle wprm-container-columns-gutter\">\n\t<a href=\"https:\/\/dumplingsandmore.fr\/en\/wprm_print\/veal-piccata-with-lemon-and-capers-pan-fried-steamed-potatoes\" style=\"color: #ffffff;background-color: #5A822B;border-color: #5A822B;border-radius: 3px;padding: 10px 5px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-wide-button wprm-recipe-link-wide-button wprm-color-accent\" data-recipe-id=\"79358\" data-template=\"\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-icon wprm-recipe-print-icon\"><svg width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g fill=\"#ffffff\"><g><path d=\"M17.5454,0.0005 C18.2904,0.0005 18.9004,0.6105 18.9004,1.3565 L18.9004,1.3565 L18.9004,4.9445 L21.9904,4.9445 C23.0954,4.9445 24.0004,5.8485 24.0004,6.9535 L24.0004,6.9535 L24.0004,17.2415 C24.0004,18.3465 23.0954,19.2505 21.9904,19.2505 L21.9904,19.2505 L19.8414,19.2505 L19.8414,22.2795 C19.8414,23.1725 19.1104,23.9035 18.2174,23.9035 L18.2174,23.9035 L5.7834,23.9035 C4.8894,23.9035 4.1594,23.1725 4.1594,22.2795 L4.1594,22.2795 L4.1594,19.2505 L2.0104,19.2505 C0.9044,19.2505 0.0004,18.3465 0.0004,17.2415 L0.0004,17.2415 L0.0004,6.9535 C0.0004,5.8485 0.9044,4.9445 2.0104,4.9445 L2.0104,4.9445 L5.0984,4.9445 L5.0984,1.3565 C5.0984,0.6105 5.7094,0.0005 6.4554,0.0005 L6.4554,0.0005 Z M17.8414,15.5975 L6.1594,15.5975 L6.1594,21.9035 L17.8414,21.9035 L17.8414,15.5975 Z M21.9904,6.9445 L2.0104,6.9445 L2.0004,17.2415 L4.1594,17.2425 L4.1594,15.2215 C4.1594,14.3285 4.8894,13.5975 5.7834,13.5975 L5.7834,13.5975 L18.2174,13.5975 C19.1104,13.5975 19.8414,14.3285 19.8414,15.2215 L19.8414,15.2215 L19.8414,17.2495 L21.9904,17.2505 L22.0004,6.9535 L21.9904,6.9445 Z M6.1632,9.1318 C6.7902,9.1318 7.2992,9.6408 7.2992,10.2678 C7.2992,10.8948 6.7902,11.4028 6.1632,11.4028 L6.1632,11.4028 L5.0992,11.4028 C4.4722,11.4028 3.9632,10.8948 3.9632,10.2678 C3.9632,9.6408 4.4722,9.1318 5.0992,9.1318 L5.0992,9.1318 Z M16.6304,2.2715 L7.3704,2.2715 L7.3704,4.6845 L16.6304,4.6845 L16.6304,2.2715 Z\"><\/path><\/g><\/g><\/g><\/svg><\/span> Print recipe<\/a>\n\t<a href=\"https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fdumplingsandmore.fr%2Fpost%2Fpiccata-de-veau-recette-italienne%2F&amp;media=https%3A%2F%2Fi0.wp.com%2Fdumplingsandmore.fr%2Fwp-content%2Fuploads%2F2026%2F09%2F2054.webp%3Ffit%3D4964%252C3723%26quality%3D75%26ssl%3D1&amp;description=Veal+piccata+with+lemon+and+capers%2C+pan-fried+steamed+potatoes&amp;is_video=false\" target=\"_blank\" rel=\"nofollow noopener\" data-recipe=\"79358\" data-url=\"https:\/\/dumplingsandmore.fr\/post\/piccata-de-veau-recette-italienne\/\" data-media=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2054.webp?fit=4964%2C3723&amp;quality=75&amp;ssl=1\" data-description=\"Veal piccata with lemon and capers, pan-fried steamed potatoes\" data-repin=\"\" role=\"button\" style=\"color: #616161;background-color: #ffffff;border-color: #616161;border-radius: 3px;padding: 10px 5px;\" class=\"wprm-recipe-pin wprm-recipe-link wprm-block-text-normal wprm-recipe-pin-wide-button wprm-recipe-link-wide-button wprm-color-accent\"><span class=\"wprm-recipe-icon wprm-recipe-pin-icon\"><svg width=\"17px\" height=\"20px\" viewBox=\"0 0 17 20\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g transform=\"translate(-4.000000, -2.000000)\" fill=\"#616161\"><path d=\"M10.7636728,15.2276266 C10.2077317,17.980299 9.52955405,20.6201377 7.52087891,22 C6.90029349,17.8380815 8.43177606,14.7128228 9.14286352,11.3948064 C7.93107647,9.46487979 9.28860706,5.58269488 11.8449959,6.53943073 C14.9902356,7.71595725 9.12053185,13.7114236 13.0614843,14.4612976 C17.1752134,15.2429061 18.8547902,7.71125585 16.3042782,5.26182401 C12.6183769,1.72519235 5.57332202,5.18072478 6.43955583,10.2441376 C6.65111904,11.4829577 8.00277289,11.8578948 6.98021737,13.5668554 C4.62128758,13.0720325 3.91607687,11.3125318 4.00775427,8.9665309 C4.15349781,5.12783398 7.65604429,2.43980586 11.1691689,2.06721954 C15.6119964,1.59707907 19.7821423,3.61045562 20.3580644,7.56198625 C21.0056829,12.0224439 18.3529153,16.8531372 13.6009705,16.5052333 C12.313961,16.4100298 11.7732994,15.8070747 10.7636728,15.2276266\"><\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n    <\/div><\/div>\n<h1 id=\"faq-tout-savoir-sur-la-piccata-de-veau\" class=\"wp-block-heading\">FAQ: everything you need to know about veal piccata<\/h1>\n\n<h3 id=\"quest-ce-quune-piccata-de-veau\" class=\"wp-block-heading\">What is a veal piccata?<\/h3>\n\n<p class=\"wp-block-paragraph\"><strong>Veal Piccata<\/strong> is a preparation of thin slices of veal that are lightly floured and quickly pan-fried. In its classic Italian form, they are accompanied by a butter, lemon and parsley sauce. Capers are also very common in contemporary versions.  <\/p>\n\n<h3 id=\"quelle-viande-utiliser-pour-une-piccata\" class=\"wp-block-heading\">What meat to use for a piccata?<\/h3>\n\n<p class=\"wp-block-paragraph\">Choose thin cutlets from a tender piece of veal. The main goal is to obtain meat that is about 5 mm thick so that it can be seared very quickly without becoming dry. <\/p>\n\n<h3 id=\"peut-on-preparer-une-piccata-de-veau-sans-vin-blanc\" class=\"wp-block-heading\">Can you make veal piccata without white wine?<\/h3>\n\n<p class=\"wp-block-paragraph\">Yes. This <strong>veal piccata without white wine<\/strong> is deglazed with 150 ml of chicken stock. The broth perfectly recovers the cooking juices and makes it possible to obtain a balanced sauce with the lemon.  <\/p>\n\n<h3 id=\"que-servir-avec-une-piccata-de-veau\" class=\"wp-block-heading\">What to serve with veal piccata?<\/h3>\n\n<p class=\"wp-block-paragraph\">Steamed and then browned potatoes are perfect because they absorb the sauce. Pasta, greens, mashed potatoes or arugula salad are also great <strong>accompaniments to veal piccata<\/strong>. <\/p>\n\n<h3 id=\"peut-on-preparer-la-piccata-a-lavance\" class=\"wp-block-heading\">Can you make piccata ahead of time?<\/h3>\n\n<p class=\"wp-block-paragraph\">The sauce can possibly be made slightly ahead of time, but the meat is best right after cooking. If you have to anticipate, sear the cutlets and set them aside, then finish the sauce and reheat the meat in it for less than a minute before serving. <\/p>\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Veal Piccata is an Italian recipe made of thin floured and quickly pan-fried veal cutlets, served with a butter and lemon sauce. Depending on the variation, capers and parsley are added. It is usually prepared in less than 30 minutes.  <\/p>\n","protected":false},"author":196513052,"featured_media":79351,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"rop_custom_images_group":[],"rop_custom_messages_group":[],"rop_publish_now":"initial","rop_publish_now_accounts":{"facebook_10159166825061994_336335910293819":""},"rop_publish_now_history":[],"rop_publish_now_status":"pending","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_wpcom_ai_launchpad_first_post":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[15488,12681,14591,12683],"tags":[16120],"class_list":["post-79350","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-italy","category-country","category-dish","category-recipes","tag-breadcrumbs"],"jetpack-related-posts":[{"id":71655,"url":"https:\/\/dumplingsandmore.fr\/en\/post\/tunisian-snack-the-tuna-and-harissa-sandwich\/","url_meta":{"origin":79350,"position":0},"title":"Tunisian casse cro\u00fbte: the tuna and harissa sandwich","author":"dumplingsandmore","date":"15 October 2021","format":false,"excerpt":"The Tunisian casse cro\u00fbte, or kaskrout tounsi, is a street-food sandwich filled with harissa, tuna, hard-boiled eggs, Tunisian salad, olives, chili pepper and sometimes potatoes, capers, mechouia or candied lemon. It is usually prepared in a Tunisian Italian bread, which is softer than a classic baguette. Since we had mentioned\u2026","rel":"","context":"In &quot;Breads&quot;","block_context":{"text":"Breads","link":"https:\/\/dumplingsandmore.fr\/en\/post\/category\/breads\/"},"img":{"alt_text":"Tunisian casse cro\u00fbte","src":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2021\/10\/P1022894.jpg?fit=900%2C1200&quality=75&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2021\/10\/P1022894.jpg?fit=900%2C1200&quality=75&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2021\/10\/P1022894.jpg?fit=900%2C1200&quality=75&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2021\/10\/P1022894.jpg?fit=900%2C1200&quality=75&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":72298,"url":"https:\/\/dumplingsandmore.fr\/en\/post\/salmoriglio-style-shredded-tomato-vinaigrette-roast-chicken-grilled-asparagus-yellow-tomatoes-and-burrata\/","url_meta":{"origin":79350,"position":1},"title":"Salmoriglio-style shredded tomato vinaigrette, roast chicken, grilled asparagus, yellow tomatoes and burrata","author":"dumplingsandmore","date":"11 June 2026","format":false,"excerpt":"Grated tomato dressing is a fresh sauce made with a grated ripe tomato, olive oil, lemon, garlic and oregano. Inspired by Italian salmoriglio, it flavors here a complete salad with roasted chicken, grilled asparagus, yellow tomatoes, burrata and garlic toast. A salmoriglio-style grated tomato vinaigrette transforms some leftover rotisserie chicken\u2026","rel":"","context":"In &quot;Italy&quot;","block_context":{"text":"Italy","link":"https:\/\/dumplingsandmore.fr\/en\/post\/category\/italy\/"},"img":{"alt_text":"Grated tomato vinaigrette","src":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/06\/1372.webp?fit=900%2C1200&quality=75&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/06\/1372.webp?fit=900%2C1200&quality=75&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/06\/1372.webp?fit=900%2C1200&quality=75&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/06\/1372.webp?fit=900%2C1200&quality=75&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":71277,"url":"https:\/\/dumplingsandmore.fr\/en\/post\/liege-style-meatballs-the-belgian-recipe-with-rabbit-sauce\/","url_meta":{"origin":79350,"position":2},"title":"Li\u00e8ge-style meatballs: the Belgian recipe with rabbit sauce","author":"manel tari","date":"29 January 2024","format":false,"excerpt":"Li\u00e8ge-style meatballs are one of the great classics of Belgian cuisine: large, fluffy meatballs made from beef and pork, topped with a sweet and sour rabbit sauce with Li\u00e8ge syrup, dark beer, vinegar, vergeoise and raisins. Contrary to what its name may suggest, rabbit sauce does not contain rabbit. It\u2026","rel":"","context":"In &quot;Recettes&quot;","block_context":{"text":"Recettes","link":"https:\/\/dumplingsandmore.fr\/post\/category\/recettes\/"},"img":{"alt_text":"Li\u00e8ge-style meatball with rabbit sauce","src":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/05\/dumplings-and-more-6a199817493e7.webp?fit=896%2C1195&quality=75&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/05\/dumplings-and-more-6a199817493e7.webp?fit=896%2C1195&quality=75&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/05\/dumplings-and-more-6a199817493e7.webp?fit=896%2C1195&quality=75&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/05\/dumplings-and-more-6a199817493e7.webp?fit=896%2C1195&quality=75&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":78840,"url":"https:\/\/dumplingsandmore.fr\/en\/post\/italian-biscotti-with-chickpea-flour-the-crunchy-healthy-and-protein-packed-recipe-that-changes-from-the-classic-biscuit\/","url_meta":{"origin":79350,"position":3},"title":"Italian biscotti with chickpea flour: the crunchy, healthy and protein-packed recipe that changes from the classic biscuit","author":"dumplingsandmore","date":"16 July 2026","format":false,"excerpt":"To make Italian chickpea flour biscotti, mix 180 g wheat flour, 120 g chickpea flour, 120 g sugar, 2 eggs, 70 ml sweet olive oil, yeast, salt, citrus zest and almonds. Form two logs, bake them once at 180\u00b0C for 20 to 25 minutes, slice them diagonally, then dry them\u2026","rel":"","context":"In &quot;Country&quot;","block_context":{"text":"Country","link":"https:\/\/dumplingsandmore.fr\/en\/post\/category\/country\/"},"img":{"alt_text":"Italian biscotti with chickpea flour","src":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/07\/1568.webp?fit=1200%2C900&quality=75&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/07\/1568.webp?fit=1200%2C900&quality=75&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/07\/1568.webp?fit=1200%2C900&quality=75&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/07\/1568.webp?fit=1200%2C900&quality=75&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/07\/1568.webp?fit=1200%2C900&quality=75&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":71263,"url":"https:\/\/dumplingsandmore.fr\/en\/post\/tuna-fishing-the-belgian-retro-recipe-ready-in-5-minutes\/","url_meta":{"origin":79350,"position":4},"title":"Tuna peaches: the Belgian retro recipe ready in 5 minutes","author":"manel tari","date":"6 February 2024","format":false,"excerpt":"Tuna peaches are one of the most confusing and cult Belgian recipes: half peaches in syrup, a tuna garnish, mayonnaise, a little lemon, parsley... and five minutes of preparation. On paper, the association seems unlikely. On the plate, however, it tells the story of a whole era of family cooking,\u2026","rel":"","context":"In &quot;Belgium&quot;","block_context":{"text":"Belgium","link":"https:\/\/dumplingsandmore.fr\/en\/post\/category\/belgium\/"},"img":{"alt_text":"Tuna fisheries","src":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2024\/02\/P1055176.jpg?fit=900%2C1200&quality=75&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2024\/02\/P1055176.jpg?fit=900%2C1200&quality=75&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2024\/02\/P1055176.jpg?fit=900%2C1200&quality=75&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2024\/02\/P1055176.jpg?fit=900%2C1200&quality=75&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":79154,"url":"https:\/\/dumplingsandmore.fr\/en\/post\/pomidor-yumurta-azerbaijani-style-eggs-with-tomatoes\/","url_meta":{"origin":79350,"position":5},"title":"Pomidor yumurta: Azerbaijani-style eggs with tomatoes","author":"dumplingsandmore","date":"20 September 2023","format":false,"excerpt":"Discover the pomidor yumurta, an Azerbaijani breakfast with tomatoes confit in butter and eggs. 3 ingredients, a frying pan and 15 minutes.","rel":"","context":"In &quot;Azerbaijan&quot;","block_context":{"text":"Azerbaijan","link":"https:\/\/dumplingsandmore.fr\/en\/post\/category\/azerbaijan\/"},"img":{"alt_text":"Pomidor yumurta","src":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2023\/09\/P1043580-2.jpg?fit=900%2C1200&quality=75&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2023\/09\/P1043580-2.jpg?fit=900%2C1200&quality=75&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2023\/09\/P1043580-2.jpg?fit=900%2C1200&quality=75&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2023\/09\/P1043580-2.jpg?fit=900%2C1200&quality=75&ssl=1&resize=700%2C400 2x"},"classes":[]}],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2054.webp?fit=4964%2C3723&quality=75&ssl=1","_links":{"self":[{"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/posts\/79350","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/users\/196513052"}],"replies":[{"embeddable":true,"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/comments?post=79350"}],"version-history":[{"count":3,"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/posts\/79350\/revisions"}],"predecessor-version":[{"id":79385,"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/posts\/79350\/revisions\/79385"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/media\/79351"}],"wp:attachment":[{"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/media?parent=79350"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/categories?post=79350"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/tags?post=79350"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}