Season the veal on both sides with garlic salt and pepper. Dredge each cutlet in flour and shake off excess.
Heat oil in skillet over medium-high heat until shimmering.
Add cutlets to the hot oil and cook 4-5 minutes per side. Remove and keep warm.
Remove half of the oil, being careful to leave any brown bits in the pan. Add chicken broth to skillet and bring to a boil.
Add white wine, capers, lemon juice, fresh thyme, butter, and cornstarch. Stir until combined and bring to a boil. Reduce heat to low and add veal back in. Simmer for 15 minutes.
Notes
Veal Piccata is often pounded first then fried. We prefer our thicker so we don’t pound the meat. You can if you prefer. It’s not a requirement for piccata. Piccata means “pounded flat cooked in a sauce of lemon, parsley and butter”. We chose to use fresh thyme in ours as its more fragrant than parsley.
Chardonnay, Pinot Grigio, or Sauvignon Blanc are all good options for using in this recipe. Using drinking wines provides better flavor to your dish over cooking wine. If you only have cooking wine on hand feel free to use it.