Veal Piccata is a wonderful dish. It is easy to cook, anyone can master the recipe. Use veal scallopini from your grocer and ingredients from your pantry.  The Brown Butter Miso Sauce is also an easy recipe and what a wonderful addition to an already delicious dinner.

Veal Piccata with Brown Butter Miso Sauce

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Course: Dinner
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Degree of Difficulty : Easy
Servings: 2 people


  • 2 slices veal scallopini
  • kosher salt
  • 1/2 cup all-purpose flour for dredging veal
  • 2 tbsp canola oil
  • 1 clove garlic smashed
  • 1/2 lemon juiced
  • 1/2 cup dry white wine

Brown Butter Miso Sauce

  • 1/4 cup unsalted butter
  • 6 cloves garlic thinly sliced
  • 3/4 cup chicken stock unsalted
  • 1 tbsp white miso
  • 1/2 lemon juiced
  • 1 whole lemon thinly sliced
  • 2-3 sprigs fresh chopped parsley leaves
  • 1 tbsp drained capers optional
  • 1 tbsp garlic powder


Gather all ingredients before starting recipe.

    Brown Butter Miso Sauce

    • Melt 1/4 cup unsalted butter in a medium sauce pan over medium high heat and continue swirling and stirring until the butter turns a rich golden brown. The butter will foam throughout, about 5 minutes.
    • Peel and slice 6 gloves of garlic into very thin slices.
    • Stir in 6 cloves garlic and cook for about 1 minute. Remove from heat and add 3/4 cup chicken stock and 1 tbsp white miso off the heat. Continue to stir and return to the heat. Reduce heat to medium low and continue to cook until reduced to about a 1/2 cup.
    • Transfer to a blender or use an immersion blender and mix until the sauce is smooth and silky, 1-2 minutes.


    • Season veal on both sides with kosher salt.
    • Spread 1/2 cup all-purpose flour on a sheet of parchment paper and dredge veal, shaking off excess flour.
    • Heat 2 tbsp canola oil in a medium skillet over high heat, when hot (1-2 minutes) add slices of veal and cook until the veal turns a nice brown, about 3 minutes.
    • Turn and cook the second side, another 3 minutes. Remove veal from pan, and keep warm.


    • Drain all but about 1 tablespoon of oil from the pan add 1 clove garlic, smashed and deglaze with 1/2 cup dry white wine and 1/2 lemon juiced. Stir, scraping up all the bits from the bottom of the pan and cook for 2-3 minutes.
    • Return the veal to the pan to heat through.


    • Spoon Brown Butter Miso Sauce on the bottom of a plate, top with veal, spoon over pan juices, garnish with lemon slices and fresh parsley.

    Author Notes

    You don't have to make brown butter miso sauce with this recipe, but it is oh so good! The pan juices are lovely on their own, but the silky-smooth brown butter sauce just elevates the dish. 

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