Lemon Butter Beef Piccata
Thin-pounded beef cutlets seared golden, finished with a bright lemon-caper pan sauce. Restaurant-quality weeknight dinner in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 380
- Protein
- 32g
Ingredients
- 4 pieces beef thin-cut steaks or cutlets (about 4 oz each)
- ¼ cup all-purpose flour
- 1 whole lemon (juiced + zested)
- 3 tbsp capers, drained
- 3 tbsp butter
- ½ cup dry white wine or chicken stock
Instructions
- 1
Place each beef cutlet between plastic wrap and pound to 1/4-inch thickness with a meat mallet.
- 2
Season beef with salt and pepper. Dredge lightly in flour, shaking off excess.
- 3
Heat 1 tbsp butter and 1 tbsp olive oil in a 12-inch skillet over medium-high until foaming.
- 4
Sear beef 90 seconds per side without moving until golden. Transfer to a plate.
- 5
Pour wine into the pan, scraping up browned bits. Add lemon juice, capers, and remaining 2 tbsp butter.
- 6
Simmer 1 minute until sauce thickens slightly. Return beef to pan, coat with sauce, and serve immediately.
Tools you’ll need
- 12-inch skillet
- meat mallet
- plastic wrap
- wooden spoon
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