How to Make Classic Veal Piccata

Gather the ingredients. The Spruce Combine the flour, salt, and pepper on a plate or in a shallow baking dish. The Spruce Heat a heavy-bottomed sauté pan over medium-high heat for 2 minutes and let your pan get nice and hot. Once it is, add the oil and heat for another 30 seconds or so. The Spruce Now dredge both sides of the veal cutlets in the flour mixture. The Spruce Shake off any excess flour and cook them in batches, rather than overcrowding the pan. The Spruce Cook 2 to 3 minutes per side or until the cutlets are nicely browned. The Spruce Remove them from the pan and set aside on a plate, covered with foil, while you make the sauce. (You can hold them in a very low-temperature oven if you like.) The Spruce Add the stock, sherry, lemon juice, and capers to the pan and scrape off any flavorful bits from the bottom of the pan. The Spruce Bring the liquid to a boil, then lower it to a simmer and cook for about 3 minutes or until the mixture has reduced by about a third. The Spruce Swirl in the butter and chopped parsley just at the end of the cooking. Adjust seasoning with kosher salt and more lemon juice if needed. The Spruce Plate the cutlets, 2 per person, and garnish with lemon slices. Sauce generously and serve immediately. Enjoy. The Spruce