Veal Scallopini

This popular classic Italian-American veal scallopini is one simplified recipe any one can make in their own home and it's so tasty.

Perfect for any weekend meal but elegant to serve to guests when hosting a party.

It’s a beautifully rich dish bursting with citrusy lemon flavor in a wine sauce with garlic and capers, and we also love the addition of mushrooms.

This 5-star dish in a restaurant is very pricey, but making this in the comfort of your own home with this easy, foolproof veal scallopini recipe is a cinch, I promise.

The result will be a fork-tender veal, tender, melts in your mouth in every bite, and very flavorful.

This easy step-by-step instructions printable recipe card is at the bottom of this post, hit the print bottom for ease and reduction of ads.

Veal Scallopini and Why Should You Try This Recipe:

1. Around the world, similar kinds of this dish are called Schnitzel and a Bavarian phrase, while Scallopini is an Italian term taken from the French term Escalope, and is a tender Italian mouth-watering dish and gourmet flavors.
2. This super tender veal is bursting with lemon capers, wine, and butter, plus easy to make in your own kitchen
3. Veal lovers will think this came from a 5-star restaurant, and perfect for hosting a dinner party
4. Veal can be substituted with chicken or pork medallion-style cuts

Other MeatSubstitutes To Use For Veal

1. Chicken Breast: boneless, thinly sliced
2. Venison Tenderloin: thinly sliced
3. Boneless Lamb: preferably boneless off the leg and pounded thinly
4. Boneless Pork Tenderloin: thinly sliced and pounded
5. Additional Ingredients can be added: grape tomatoes, sundried tomatoes, mushrooms, shallots, Marsala wine instead of white wine

Side Dishes To Make with Veal  Scallopini

1. any favorite boiled pasta (spaghetti, vermicelli, angel hair, linguine)
2. white or brown rice
3. grilled or roasted asparagus
4. roasted vegetables
5. roasted red-skinned potatoes
6. twice baked potatoes

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Italian

Yield: 6

Author: Claudia Lamascolo

Veal Scallopini

This is a simple Italian Veal Scallopini made with a light lemon wine sauce with butter, garlic and capers.

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

• 3 tablespoons of lemon and 1 tablespoon of the zest.
• 6 cloves garlic, minced
• 1 1/2 lb veal pounded thin cutlet style ( around 1/4 inch thick)
• 1 cup of flour seasoned (season with 1 teaspoon granulated garlic powder, 1/2 teaspoon salt, 1/2 teaspoon pepper
• 6 tablespoons of unsalted butter
• 3/4 cup dry white wine (Pinot Grigio is what I use), use lemon juice around 1/4 cup, and chicken broth for alcohol-free
• 3 tablespoons of capers
• Optional: 8 ounces of sliced mushrooms
• more salt and pepper to taste
• Garnish: 1/4 cup flat-leaf Italian parsley, minced

Instructions

1. For non- alcohol, mix the chicken broth with lemon juice, 1 teaspoon grated lemon zest add to a bowl.
2. Place the squeezed juice in another bowl and set aside.
3. Add the parsley and garlic to a small dish and set it aside.
4. Combine the flour with the seasoning in a plastic bag or pie plate.
5. Pound the veal to 1/4 inch thick.
6. Shake the veal in a ziplock bag to coat with flour mixture or use a pie plate.
7. In a large frying pan add half the butter, and place this on medium heat, then sear the veal browning on both sides add the garlic for the last 2 minutes.
8. Place the veal on a plate to keep warm.
9. Add the rest of the butter with the ingredients in the small bowl and saute the garlic with mushrooms if using for around 3 minutes then add the wine or chicken broth mixture and simmer for 2 more minutes on medium-low heat.
10. Add the veal back into the pan and simmer for 3 more minutes (in the wine or the broth mixture) then just stir in the capers. Garnish with fresh parsley

Notes

Other Meats To Use

1. Chicken Breast
2. Venison Tenderloin
3. Boneless Lamb
4. Boneless Pork Tenderloin
5. Additional Ingredients can be added (1 cup): grape tomatoes, sundried tomatoes, mushrooms, shallots, Marsala wine instead of white wine

Nutrition Facts

Calories

420.73

Fat (grams)

19.63 g

Sat. Fat (grams)

10.51 g

Carbs (grams)

34.75 g

Fiber (grams)

4.84 g

Net carbs

29.9 g

Sugar (grams)

3.05 g

Protein (grams)

30.46 g

Sodium (milligrams)

265.03 mg

Cholesterol (grams)

123.09 mg

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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