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Veal Scallopini

A delicate yet savory slice of veal, lightly sautéed and coated in a luscious sauce, this restaurant-quality Veal Scallopini is quick and impresses every time.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound veal cutlets
  • 1/2 cup all-purpose flour
  • 1/4 cup unsalted butter
  • 2 tablespoons olive oil
  • 1/2 cup white wine
  • 2 tablespoons capers
  • Juice of 1 lemon
  • Salt and pepper to taste
  • Fresh parsley for garnish

Equipment

  • Large skillet
  • Meat mallet or rolling pin
  • Sharp knife
  • Cutting board
  • Measuring spoons
  • Serving platter

Method
 

  1. Place veal cutlets between two sheets of plastic wrap and pound with a meat mallet to 1/4-inch thickness.
  2. Season all-purpose flour with salt and pepper, spread on a plate, and dredge veal cutlets on both sides.
  3. Heat a large skillet over medium-high heat, melt butter with olive oil until shimmering without smoking.
  4. Add veal cutlets in a single layer and sauté for 3 minutes per side or until golden brown, cooking in batches if needed.
  5. Remove cooked veal and keep warm, then add white wine to the skillet, scraping up browned bits and cooking for 2 minutes.
  6. Stir in capers and lemon juice, simmering sauce for 2 minutes to slightly reduce and concentrate flavors.
  7. Return veal to the skillet, coat with sauce, and cook for 1 minute to heat through.
  8. Transfer veal to a serving platter, spoon sauce over the top, garnish with fresh parsley, and serve immediately.

Notes

Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in a skillet with a splash of broth.