15-Minute Veal Piccata and Asparagus Recipe

By Staff
4 servings SERVINGS


  • 1 1⁄2 pounds veal cutlets, about 8
  • Salt and freshly ground black pepper
  • 1⁄2 cup all-purpose flour
  • 2 tablespoons unsalted butter
  • 1⁄2 cup dry white wine
  • 1 cup chicken stock
  • 1 tablespoon freshly squeezed lemon juice
  • 1 bunch of asparagus, cut into 1-inch pieces
  • 2 tablespoons capers, drained
  • Lemon slices, for garnish
  • Fresh parsley, for garnish


  • Season veal cutlets with salt and pepper on both sides. Place flour in shallow dish, and dredge cutlets in flour, shaking off any excess.
  • In large skillet, melt butter over medium-high heat. Add cutlets, and working quickly, cook veal until golden brown on both sides, about 1 minute per side. Transfer cutlets to a plate and set aside.
  • Deglaze skillet with white wine and bring to boil, scraping up browned bits from bottom of pan, for about 3 minutes until wine has reduced by about half. Add chicken stock, lemon juice, asparagus, and capers. Cook for about 5 minutes; sauce will thicken slightly. Season with salt and pepper.
  • Add cutlets back into skillet and cook until heated through, about 1 minute, then garnish with lemon slices and parsley. Serve immediately.

    More from 30 Minute One-Pot Meals:

    Sausage, Mushrooms, and Spinach RiceCinnamon Spice Apple Crisp
    Reprinted with permission from 30-Minute One-Pot Meals: Feed Your Family Incredible Food in Less Time and With Less Cleanup by Joanna Cismaru and published by Page Street Publishing © 2016.

 30 Minute One-Pot Meals ( Page Street Publishing, 2016) by Joanna Cismaru shows you that half an hour and one pot is all it takes to create a delicious, minimal-mess meal. The following excerpt is Cismaru’s 15-Minute Veal Piccata and Asparagus Recipe.

Veal piccata is one of the easiest dishes you can make, and you can easily substitute chicken or flank steaks for the veal. Piccata is simply a method of preparing food, usually involving thin slices of meat, coated in flour, sautéed and served in a sauce. Normally the veal cutlets are pounded until they’re very thin. My version here can be served over rice or pasta.

  • Published on Feb 5, 2018
© Copyright 2022. All Rights Reserved - Ogden Publications, Inc.