Veal Scallops with Lemon and Capers
Elevate your weeknight dinner with this elegant and flavorful recipe for Veal Scallops with Lemon and Capers. Tender veal cutlets are lightly floured and pan-seared to golden perfection before being bathed in a luscious sauce of dry white wine, tangy lemon juice, and briny capers. A final touch of silky butter and fresh parsley enhances the sauce, while a sprinkle of bright lemon zest ties it all together. This dish comes together in just 30 minutes, making it perfect for both busy evenings and special occasions. Pair it with sautéed vegetables, creamy mashed potatoes, or a crisp side salad for a restaurant-quality meal that’s sure to impress.
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Recipe Information
Ingredients
- 500 grams Veal scallops
- 50 grams All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 100 milliliters Dry white wine
- 150 milliliters Chicken stock
- 2 tablespoons Lemon juice, freshly squeezed
- 2 tablespoons Capers, rinsed and drained
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Lemon zest
Instructions
Place the veal scallops between two sheets of plastic wrap and gently pound them 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 scallop in the seasoned flour, shaking off the excess.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. When the butter is melted and bubbling, add half the veal scallops and cook for about 2 minutes per side, or until golden brown. Transfer to a plate and cover loosely with foil to keep warm.
Repeat the process with the remaining veal scallops, using an additional tablespoon of olive oil and butter. Once cooked, set those aside as well.
Reduce the heat to medium and add the white wine to the skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer for 1-2 minutes to reduce slightly.
Add the chicken stock, lemon juice, and capers. Let the sauce simmer for 3-4 minutes, or until it begins to thicken slightly.
Whisk in the remaining 1 tablespoon of butter to give the sauce a silky texture.
Return the veal scallops to the skillet, spooning the sauce over the top. Cook for an additional 1-2 minutes, just enough to warm the veal through.
Transfer the veal scallops to a serving platter, pour the sauce over them, and garnish with chopped parsley and lemon zest.
Serve immediately with your favorite side dishes such as sautéed vegetables, mashed potatoes, or a light salad.
Nutrition Facts
Calories |
1555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.8 g | 136% | |
| Saturated Fat | 40.4 g | 202% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 3178 mg | 138% | |
| Total Carbohydrate | 7.7 g | 3% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.3 g | ||
| Protein | 126.8 g | 254% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1706 mg | 36% | |
*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.
