Classic Veal Cutlets with Lemon and Capers

Golden, breaded veal cutlets served with a lemon wedge and a light side salad in the background.

Veal cutlets are thin, tender, and perfect for quick dinners that still feel special. This recipe is similar to veal piccata, featuring a simple lemon-caper sauce that adds brightness and flavor without overpowering the meat. It’s a great way to shake up your usual chicken dinner routine.

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Serving Size: 4
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Ingredients

  • 1 lb veal cutlets from Joe’s
  • Salt and pepper
  • ½ cup flour for dredging
  • 2 tbsp olive oil
  • 2 tbsp butter
  • Juice of 1 lemon
  • 1 tbsp capers
  • ¼ cup chicken broth

Instructions

  1. Lightly pound cutlets and season with salt and pepper.
  2. Dredge in flour and shake off excess.
  3. Heat oil and butter in a skillet over medium-high heat. Cook cutlets 2–3 minutes per side. Remove and set aside.
  4. Add lemon juice, broth, and capers to the pan and simmer for 2 minutes.
  5. Return cutlets to the pan for another minute. Serve with sauce spooned over top.

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