Piccata Sauce for Pork, Chicken or Shrimp

Servings: 4

Prep Time: 10 minutes

Total Cook Time: 20 minutes

Source: The Grateful Chef with Eric Eisenbud


  • 2 Tbsp Olive Oil

  • 1/2 lemon Sliced

  • ¼ cup dry White Wine

  • ¼ cup fresh Lemon Juice

  • 1 1/2 Tbls Capers, rinsed

  • 1 1/2 cups Beef Stock

  • 3 oz unsalted butter, Sliced

  • 1/4 Cup flour

  • Salt and pepper to taste

  • 1 Tbls Chopped Parsley for garnish


  1. Over medium high heat, warm olive oil till hot

  2. Add Lemon Slices and sauté until they begin to caramelize around the edges, turning once

  3. Add Capers to the pan

  4. Deglaze the pan with white wine and reduce by 1/3

  5. Add Lemon juice and beef stock, bring to a simmer (at this point you would add your protein back into the pan) and allow to reduce by 1\3

  6. Lower heat to medium

  7. Roll butter slices in flour and whisk into the sauce until completely incorporated. The sauce should thicken slightly and have a nice sheen

  8. Season with salt and pepper

  9. Garnish with chopped parsley


Dredge protein in seasoned flour and pan fry in Olive oil and butter Just to sear and add color, do not cook through as you will return the protein to the pan later, then set aside and keep warm. Begin making this sauce in the same pan, making sure to scrape up the food left fry frying.