Veal Scallopini with Tomato Caper Sauce
Elevate your dinner with this elegant yet approachable Veal Scallopini with Tomato Caper Sauce, a dish that masterfully balances tender veal cutlets with a vibrant, tangy sauce. The cutlets are lightly dredged in seasoned flour and quickly pan-fried to golden perfection, creating a delicately crisp exterior while remaining juicy and flavorful inside. They’re then bathed in a luxurious sauce made from sweet, bursting cherry tomatoes, briny capers, white wine, and savory chicken stock, all enhanced with fragrant garlic and fresh parsley. Ready in just 35 minutes, this restaurant-quality dish is perfect for a quick weeknight meal or an impressive dinner party centerpiece. Serve with a squeeze of lemon for a bright finish, alongside crusty bread or creamy mashed potatoes to soak up the luscious sauce. Whether you're craving Italian flavors or looking to impress with minimal effort, this veal scallopini recipe is a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 8 pieces (about 4 ounces each) Veal cutlets
- 0.5 cups All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 Garlic cloves, minced
- 2 cups Cherry tomatoes, halved
- 2 tablespoons Capers, drained
- 0.5 cups White wine
- 0.5 cups Chicken stock
- 2 tablespoons Fresh parsley, chopped
- 4 Lemon wedges (optional, for serving)
Instructions
Place each veal cutlet between two sheets of plastic wrap. Gently pound the cutlets with a meat mallet until they are about 1/4 inch thick.
On a large plate, mix the flour, salt, and black pepper. Dredge each veal cutlet in the flour mixture, shaking off any excess.
In a large skillet over medium-high heat, heat 1 tablespoon of olive oil and 1 tablespoon of butter. Once hot, add half of the veal cutlets to the skillet in a single layer. Cook for 2-3 minutes on each side, or until golden brown and cooked through. Remove from the skillet and place on a plate. Repeat with the remaining olive oil, butter, and veal cutlets.
In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
Add the halved cherry tomatoes to the skillet. Cook for 3-4 minutes, or until they start to soften and release some juices.
Stir in the capers, white wine, and chicken stock. Bring the sauce to a simmer, scraping up any browned bits from the bottom of the skillet. Allow the sauce to reduce slightly, about 5 minutes.
Return the cooked veal cutlets to the skillet, spooning the sauce over them. Let them warm through for 2-3 minutes.
Sprinkle the dish with freshly chopped parsley. Serve immediately with lemon wedges on the side, if desired.
Nutrition Facts
Calories |
902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.2 g | 71% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 2456 mg | 107% | |
| Total Carbohydrate | 69.4 g | 25% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 11.2 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1051 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
