Veal Scallopini Recipe With The Best Buttery Lemon Caper Sauce Foodess

Sep 19, 2023, Updated Apr 16, 2024 This is a great recipe that is both quick and SO tasty. I especially love the tender meat served with a side of pasta – especially a pile of spaghetti to soak up the buttery, bright sauce. It’s a simple recipe perfect for a busy weeknight but an elegant dish that’s special enough to serve guests. Once you discover how fast and delicious cooking veal cutlets is, I’m sure they’ll make it into your regular rotation.

What is Veal Scallopini?

Veal Scallopini is a favorite dish in Italian cuisine that features thinly sliced veal that is dredged in flour, and then sautéed in a mixture of butter and olive oil. Once the veal is cooked, it’s typically removed from the pan, and a sauce is made using ingredients like white wine, fresh lemon juice, capers, and sometimes chicken broth or cream. The sauce is then poured over the cooked pieces of veal before serving. These cuts cook quickly, making Veal Scallopini a dish that’s both elegant and convenient for weeknight dinners or special occasions. The key to a great Scallopini is using high-quality veal and making sure not to overcook the thin slices, so they remain tender.

What does Scallopini mean in Italian?

“Scaloppine” in Italian means “small scallops,” but in culinary terms, it refers to thinly sliced meat cutlets, usually veal, although chicken and pork can also be used.

What’s the difference between scallopini and veal piccata?

The term “Scallopini” is generally more broad and refers to the thin, pounded cutlets that can be sautéed with a variety of sauces and ingredients. So, while a Scallopini could have a lemon-caper sauce like this piccata sauce, it could also have other types of sauces.

Gather Your Ingredients to Make Veal Scallopini with Piccata sauce

Before you start, it’s good to know why each ingredient is crucial for this flavorful dish.

Veal Cutlets: The star of the show, these tender, thin slices of veal provide a juicy base for all the other flavors to shine. Kosher Salt and Pepper: Basic seasonings to enhance the natural flavor of the veal. All-Purpose Flour: A quarter cup flour is used for coating the veal, it helps in creating a slight crust when seared. Butter: Adds richness to the sauce and helps in sautéing the veal. Olive Oil: A healthier fat that’s used alongside butter for searing the veal. Dry White Wine: Adds acidity and depth to the sauce while also acting as a deglazing agent for those tasty brown bits. Lemon Juice: Provides a tangy kick that brightens up the whole dish. (See 7+ Simple Lemon Juice Substitutes That Actually Work) Capers: Adds a burst of briny flavor to the sauce. Fresh Parsley: Provides a fresh, herbal note and also brightens up the dish visually.

Variations and Substitutions

Feel like switching things up a bit? Here are some ideas to make this recipe your own.

Chicken Cutlets: Or thinly pounded chicken breast can replace veal for a lighter option. White Wine Substitute: If you don’t have it on hand, swap out the white wine for chicken stock with a splash of additional lemon juice. Cornstarch: If you’re gluten-free, use cornstarch instead of all-purpose flour. Additional flavorings: Add a teaspoon garlic powder, a quarter teaspoon pepper, and/or a teaspoon onion powder to make a stronger-flavored flour mixture for dredging. I kept it simple (and it’s delicious as is) but you can always amp it up more if you like. Fresh Herbs: Use rosemary, oregano or thyme instead of parsley for a different herbal note.

Grab These Tools

Don’t start cooking without making sure you have these kitchen essentials.

Large frying pan: You’ll want your biggest skillet for searing the veal slices and making the sauce. A nonstick skillet also works. Wooden Spoon: Handy for stirring and for scraping up those tasty bits at the bottom of the pan. Meat Mallet: To tenderize the veal cutlets for optimal texture. Whisk: For mixing and incorporating the sauce ingredients smoothly. Tongs: For flipping the veal cutlets easily during searing. Measuring Cups and Spoons: Essential for getting all your ingredient quantities right.

How to Make the Best Veal Scallopini Recipe: Easy Step-by-Step Directions

Here’s a quick rundown of each step so you can have this delicious veal dish on the table in no time. No oven needed!

Flatten and Season: Pound the veal cutlets for tenderness and season well to start building the flavor foundation. Dry it off and dredge in Flour: Use paper towel to pat the surface dry on both sides. Place flour in a shallow dish. Coat the veal lightly in flour for a slight crust and to help thicken the sauce later. Shake off the excess flour. Sear the Meat: Quickly cook the veal in a hot skillet for that irresistible golden-brown sear. Tent and Set Aside: Keep your seared veal warm and juicy while you make the sauce. Sauté and Deglaze: Cook the aromatics and use wine to lift those flavorful bits stuck to the skillet. Build the Sauce: Incorporate two tablespoons lemon juice and two tablespoons capers for a tangy, bright taste that’s simply mouthwatering. Whisk in a couple tablespoons butter and it emulsifies to make a slightly creamy sauce. Combine and Simmer: Return the veal to the pan and let it soak up all those amazing flavors. Garnish and Serve: Sprinkle some fresh parsley for a pop of color and freshness right before serving.

Make Ahead and Storage

Keep the good times rolling with these tips for prepping ahead and storing leftovers.

Pre-flatten Veal: You can pound the veal cutlets ahead of time and store them in the fridge, saving you a step on the day of cooking. Freeze Sauce: If you love the sauce, make a double batch and freeze some for a quick meal another day. Leftovers Shine: Believe it or not, this dish is even better the next day. Store in an airtight container in the fridge for up to 3 days. Reheat Gently: Use low heat if you’re reheating on the stove, or give it a quick zap in the microwave. Repurpose: Got too much veal? Slice it thin and use it in a tasty sandwich with some of the sauce and a fresh salad.

Notes, Pro Tips, and Science-Based Secrets

Maximize tenderness of the veal cutlets with these tips:

Pounding Matters: Flattening the veal not only tenderizes the meat but also allows for quicker cooking, making this a perfect weeknight dish. Watch the time: Veal scallopini is usually very thin, which means it cooks quickly. It’s generally done in just a couple of minutes per side. Use a hot pan: Cooking over medium-high heat ensures that the veal sears quickly, locking in the juices without spending too much time in the pan. Visual Cues: Look for a golden-brown crust to form on the meat. This usually indicates that the veal is cooked but still tender. Batch Cooking: If your pan isn’t big enough to fit all the cutlets without touching, it might be best to cook them in batches to ensure even cooking and prevent overcrowding, which can lead to steaming rather than searing. Resting: After removing it from the pan, let the meat rest under a foil tent for a few minutes. The residual heat will finish the cooking process without drying out the veal. Use a Meat Thermometer: If you want to be very precise, you can use a meat thermometer. The internal temperature should reach about 145°F (63°C) for medium-rare and 160°F (71°C) for medium.

How to Serve This Veal Scallopini Recipe

Now that you’ve whipped up this stunning dish, here are some ideas to make the whole meal a hit.

Pasta Perfection: Serve over a bed of linguini or fettuccine to soak up all that luscious sauce. Go Green: A simple vegetable like broccoli, pan-fried asparagus or mushrooms, or steamed green beans balances out the richness of the veal. Crusty Bread: Who can resist mopping up that delicious sauce with a piece of good-quality, crusty bread? I still make this No-Knead Bread recipe once a week. Wine Pairing: A glass of the same dry white wine used in the recipe makes for an elegant pairing. Simple Sides: Buttered spaghetti or mashed potatoes both make great companions to this veal dish. Couscous with lemon dressing is less traditional but very tasty.

I personally love to serve it with a pile of pasta and additional fresh lemon slices. It’s a real treat!