Fresh Local Exceptional

Coventry Location 821 Tiogue Ave, Coventry, RI 02816
401-826-0050 or 401-826-0051
Mon-Sat, 8am-7pm • Sun 8am-6pm

Warren Location 137 Child St, Warren, RI 02885
Mon-Sat, 8am-8pm • Sun 8am-7pm

Tiverton Location 492 Main Rd, Tiverton, RI 02878
Mon-Sat, 8am-8pm • Sun 8am-7pm

Veal Picatta with Capers

  • 1 pound veal cutlets Salt and freshly ground pepper
  • 1/4 cup all-purpose flour
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/2 cup chicken broth
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh-leaf parsley


Place the veal cutlets between two sheets of plastic wrap. With a meat pounder or mallet, pound to a 1/4-inch thickness. Sprinkle the meat with salt and pepper. Spread the flour on a plate. Dredge the cutlets in the flour and shake off the excess. Coat only enough cutlets that will fit in the pan at one time without crowding. Melt 1 tablespoon of the butter with the olive oil in a large skillet over medium heat. Add to the pan and brown the cutlets on both sides. Transfer then to a plate. Keep warm. Repeat with the remaining veal. When all the cutlets are browned, pour the chicken broth into the pan. Cook over high heat, scraping the bottom of the pan, until the liquid is slightly thickened. Stir in the capers, lemon juice, and parsley. Remove from the heat and swirl in the remaining 1 tablespoon butter. Pour the sauce over the veal and serve immediately.

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