5 from 1 vote
Veal Piccata Recipe plated and ready to eat with asparagus
Grilled Veal Chop with White Wine Piccata Sauce Recipe
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Course: Main Course
Cuisine: Italian
Servings: 2
  • 2 large bone-in veal chops
  • 1 tbsp olive oil
  • 1 pinch salt
  • 1/2 stick butter
  • 3 cloves garlic minced
  • 1 shallot minced
  • 2/3 cup white wine
  • 1 tbsp olive oil
  • 3 tbsp all-purpose flour
  • 14 oz low sodium chicken broth
  • 1 lemon cut in half
  • 2 tbsp capers in brine
  • 1 tsp salt (optional)
  • 1 tsp pepper
  • 3 tbsp Italian parsley chopped
  1. Rub veal chops with olive oil and pinch of salt on each side.

  2. Heat a frying pan on the grill over medium heat, sautéing garlic and shallots in the butter until translucent.

  3. Add white wine. Bring mixture to a boil and stir occasionally until the wine has almost evaporated.

  4. Place veal and lemons (cut side down) on the grill directly over high heat. Grill lemons about 5 minutes.

  5. Grill veal chops until they reach the internal temp of 140° F, about 5 minutes per side.

  6. Add olive oil and flour to wine reduction mixture—whisking together to make a golden brown paste.

  7. Whisk chicken broth into the roux, and then squeeze the charred lemons into the pan.

  8. Whisk the mixture over medium heat, adding capers with brine. Add salt and pepper to taste.

  9. Serve mixture over grilled veal chops and top with chopped parsley.