Veal Scaloppine
Tender, flavorful, and irresistibly elegant, Veal Scaloppine is a classic Italian dish that brings restaurant-quality dining to your kitchen. Thinly pounded veal cutlets are lightly dredged in seasoned flour, pan-seared to golden perfection, and bathed in a luscious lemon-caper sauce infused with dry white wine and buttery richness. This quick and sophisticated recipe comes together in just 35 minutes, making it perfect for busy weeknights or special gatherings. Garnished with fresh parsley for a burst of vibrant color and flavor, this dish pairs beautifully with pasta, roasted vegetables, or crusty bread to soak up every drop of the tangy, savory sauce. Impress your guests and savor the taste of Italy with this easy, crowd-pleasing Veal Scaloppine recipe!
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Recipe Information
Ingredients
- 4 pieces (about 5 oz each) Veal cutlets
- 0.5 cups All-purpose flour
- 1 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 0.5 cups Dry white wine
- 0.5 cups Chicken broth
- 3 tablespoons Fresh lemon juice
- 2 tablespoons Capers (drained)
- 2 tablespoons Fresh parsley (chopped)
Instructions
Place the veal cutlets between two sheets of plastic wrap or parchment paper and use a meat mallet to pound them to 1/4-inch thickness.
In a shallow dish, mix together the flour, salt, and black pepper. Dredge each veal cutlet in the flour mixture, shaking off the excess.
In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat until the butter is melted and sizzling.
Work in batches to avoid overcrowding: Add the veal cutlets to the skillet and cook for 2-3 minutes per side, or until golden brown and just cooked through. Remove and set aside on a plate.
Deglaze the skillet by pouring in the white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes until slightly reduced.
Stir in the chicken broth and bring to a gentle simmer. Cook for 3-4 minutes to allow the flavors to combine.
Lower the heat to medium and stir in the lemon juice, capers, and the remaining tablespoon of butter. Let the sauce simmer for 2 more minutes.
Return the veal cutlets to the skillet, turning them in the sauce to ensure they are well-coated. Cook for an additional 2 minutes to reheat the veal.
Sprinkle with fresh parsley just before serving and transfer the veal scaloppine to a platter. Pour the sauce over the top and serve immediately.
Nutrition Facts
Calories |
507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 697 mg | 30% | |
| Total Carbohydrate | 14.0 g | 5% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 0.7 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 31 mg | 2% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 592 mg | 13% | |
*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.
