Heat up your skillet over medium heat and add 2 tablespoons of canola oil and 2 tablespoons of butter.

Wait for that magic moment when the oil starts to shimmer—that’s when you know it’s hot enough.

Gently place your floured veal in the pan, giving each piece enough room to brown properly.

Cook each side just until lightly golden, about 2-3 minutes per side.

Once done, transfer the veal to a warm plate and pop it in the oven at a low temperature to keep it cozy while you make the sauce.

For that signature piccata sauce—the real star of the show—melt the remaining 6 tablespoons of butter in the same pan, capturing all those flavorful brown bits from cooking the veal.

Add the juice of 1 lemon and 2 tablespoons of capers, using your spatula to scrape up all the delicious fond from the bottom of the pan.

Let this mixture simmer for about 30 seconds until slightly thickened.

Finally, plate your veal, drizzle that luxurious sauce over top, and finish with a sprinkle of 2 tablespoons of freshly chopped parsley.