Back to Recipe Menu

Veal Piccata with a simple pan sauce


  • Individually flour and season the veal. Then brown the veal on both sides in a layer of hot oil, in batches, seasoning as you do so. Remove.
  • Add more oil to the pan, if needed, with the onion and garlic. Mix well and gently sauté until tender, regularly stirring as you do so.
  • Then add the wine and reduce quite heavily, before adding the stock, lemon juice and seasonings. Briefly cook and return the veal to the pan in one layer, with any juices, the butter and parsley. Cook to just dissolve the butter and taste the sauce for seasoning.
  • At the same time, cook the broccoli in a large pot of salted, boiling water until crisp-tender. Drain well.
  • To serve, place the veal on individual plates, spoon plenty of sauce on top and arrange the broccoli neatly alongside.
  • nb.  Chicken works just as well with this recipe and any green vegies can be served.



  • 4 scallopini of veal, battened out & cut into 3
  • plain flour
  • sea salt & freshly ground pepper
  • olive oil
  • ½ small onion, chopped
  • 1 garlic clove, crushed
  • ½ cup dry white wine
  • 1 cup chicken stock
  • juice of 1 lemon
  • a good knob of butter (optional)
  • 2 tbsp chopped fresh parsley
  • 1 small head of broccoli, cut in florets

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm