Italian · Dinner
Lemon Caper Veal Cutlets
Piccata di Vitello con Capperi
A pan-Italian sauce of pan-fried floured veal cutlets in a vibrant butter-and-lemon emulsion sharpened with capers and white wine, served over wilted spinach to catch the buttery jus.
$$$
5 minsPrep
12 minsCook
17 minsTotal
EasyLevel
Nutrition per serving
445Calories
38gProtein
22gFat
12gCarbs
1gSugar
2gFiber
680mgSodium
95mgChol
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Instructions
1
Prep
Pat veal cutlets dry. Season with 0.5 tsp salt and 0.5 tsp pepper. Dredge in flour, shaking off excess. Mince shallots and garlic. Drain capers. Chop parsley. Have warm chicken stock, lemon juice, and wine ready.
2
Sear
Heat 2 tbsp olive oil and 20g butter in a wide skillet over medium-high heat until foaming. Working in batches if needed to avoid crowding, add veal cutlets and cook 90 seconds per side until lightly golden. Transfer to a warm plate.
3
Saute
Reduce heat to medium. Add remaining 2 tbsp olive oil and minced shallots, cook 90 seconds until soft. Add minced garlic and capers, cook 30 seconds until sizzling.
4
Build
Pour in white wine and simmer 90 seconds, scraping browned bits, until reduced by half. Add warm chicken stock, lemon juice, and 0.25 tsp salt. Simmer 90 seconds until sauce coats the back of a spoon.
5
Simmer
Return veal and resting juices to the pan. Spoon sauce over and cook 30 seconds on low heat. While sauce warms, heat remaining 2 tbsp olive oil in a separate pan over medium-high heat, add spinach and a pinch of salt, toss 90 seconds until wilted but bright green.
6
Finish
Off heat, swirl remaining 20g butter into the veal sauce to gloss it. Divide wilted spinach between two warm plates, lay veal cutlets on top, spoon sauce and capers generously over, scatter parsley, and lay a thin lemon slice alongside each plate. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) veal scaloppine
- 0.5 tsp fine sea salt
- 0.5 tsp black pepper
- 4 tbsp plain flour
- 2 small shallots
- 2 garlic cloves
- 120ml (1/2 cup) dry white wine
- 240ml (1 cup) chicken stock
- 80ml (1/3 cup) lemon juice
- 4 tbsp capers in brine
- 40g (1.4 oz) unsalted butter
- 6 tbsp olive oil
- 200g (7 oz) baby spinach leaves
- 2 tbsp flat-leaf parsley
- 2 lemon slices