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Veal chop piccata

A traditional Italian recipe that is savoury and takes a few minutes to prepare, this veal chop piccata is the definition of simplicity at its best.  With a few ingredients like white wine, capers and parsley, you will have a fantastic dinner served at the table.



Veal Chop Piccata

  • 4 5 oz. (142 g) bone-in veal chops
  • Salt and pepper
  • 1/2 cup (120 ml) all-purpose flour
  • 2 shallots, finely diced
  • 2 teaspoons (10 ml) olive oil
  • 1 lemon, juice and zest
  • 2 cloves garlic, minced
  • 1/2 cup (120 ml) white wine
  • 1 cup (240 ml) chicken or white veal stock
  • 1/3 cup (80 ml) capers, drained
  • 4 tablespoons (60 ml) butter, cold, cubed
  • 1/4 cup (60 ml) parsley, chopped plus extra for garnish
  • Lemon wedges, to serve


  1. Preheat oven to 375 F (190 C).
  2. Layer one chop at a time between layers of plastic wrap and use a mallet to pound thin, avoiding the bone, about 1/4-inch (six mm).
  3. Season with salt and pepper and dredge in flour.
  4. Heat half of the butter in a skillet over high heat until foaming subsides and is quite hot but not yet brown.
  5. Sear the veal, in batches if needed, until brown and just cooked through. About one to two minutes per side. Set aside and keep warm.
  6. Add the shallots and garlic to the hot pan and sizzle for 30 seconds or so, until fragrant.
  7. Add the capers and lemon zest, toss to heat through.
  8. Deglaze with the white wine, scraping up any bits that may be stuck. Reduce by half.
  9. Add the chicken stock or white veal stock and reduce by half, until starting to thicken slightly.
  10. Remove from the heat and swirl in the cold butter to thicken the sauce, squeeze in the lemon juice, and season with salt and pepper.
  11. Stir in the chopped parsley, then pour the sauce over the veal.
  12. Garnish with parsley and serve immediately with lemon wedges alongside. Enjoy!

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