Pan-Seared Beef Piccata
Thin beef cutlets seared until golden, finished with a bright lemon-caper pan sauce. Ready in 20 minutes—the Italian weeknight dinner that tastes like a restaurant.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 32g
Ingredients
- ½ lb beef cutlets (or thin-sliced beef tenderloin)
- ¼ cup all-purpose flour
- 1 whole lemon
- 3 tbsp capers in brine
- ½ cup dry white wine
- 2 tbsp butter
- 2 tbsp fresh parsley, chopped
Instructions
- 1
Pat beef cutlets dry. Place between plastic wrap and pound to 1/8-inch thickness with a meat mallet.
- 2
Season both sides generously with salt and pepper. Dust lightly with flour, shaking off excess.
- 3
Heat 1 tbsp olive oil in a 12-inch skillet over medium-high until shimmering. Sear beef 60–90 seconds per side until golden—don't move it. Transfer to a plate.
- 4
Pour wine into the same skillet, scraping up browned bits. Add capers and lemon juice. Simmer 2 minutes until slightly reduced.
- 5
Remove from heat. Whisk in butter until the sauce turns glossy. Return beef to the pan and coat.
- 6
Slide onto a plate, spoon sauce over the top, and scatter parsley. Serve immediately.
Tools you’ll need
- 12-inch stainless steel or nonstick skillet
- meat mallet
- plastic wrap
- cutting board
- microplane or box grater (for zest, optional)
- whisk
- measuring spoons
- tongs
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