Veal piccata

Mark Sargeant makes a quick and piquant herb and caper sauce for juicy veal chops
By Mark Sargeant
Veal piccata
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 5 minutes
  • Effort: medium


  • 3 tbsp olive oil
  • 4 x 270-300 g British veal chops, about 2.5-3cm thick
  • 1 shallot, sliced into half-moon discs
  • 1 clove garlic, finely sliced
  • 3 sprigs thyme
  • 1 sprigs rosemary
  • 200 ml dry white wine
  • 2 tbsp capers, drained
  • 100 ml single cream
  • 1 handfuls chopped chives
  • 1 handfuls watercress


1. Heat the olive oil in a wide, heavy-based pan. Season the veal chops very well with sea salt and freshly ground black pepper and add to the pan. Cook for 2 minutes on each side until browned slightly but still pink in the middle.

2. Remove the veal from the pan and leave to rest on a warm plate for 5 minutes.

3. Put the shallot, garlic, thyme and rosemary into the veal pan. Season with salt and pepper and cook until the shallot is lightly caramelised.

4. Add the wine to the pan, scraping the bottom to deglaze. Bring the mixture to the boil and let it bubble and reduce, adding any juices that have come out of the veal chops while resting.

5. Once the wine has reduced by half, add the capers and mix well.

6. Stir in the cream and simmer for 1-2 minutes until the sauce has thickened to a coating consistency. Put the veal chops back in the pan and turn them in the sauce so they are well coated.

7. To serve, put the chops onto a large serving plate with the sprigs of herbs on top. Stir the chives into the remaining sauce then spoon the sauce over the veal and decorate the plate with watercress.

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