Veal Scaloppine for Two
Elevate your dinner-for-two experience with this elegant *Veal Scaloppine* recipe, a classic Italian dish featuring tender veal cutlets simmered in a vibrant lemon-caper sauce. Perfectly seared in a buttery olive oil blend, the veal is infused with the rich flavors of dry white wine, chicken stock, and fresh lemon juice, creating a sauce that’s both tangy and savory. Garnished with fresh parsley and optional lemon slices, this simple yet sophisticated recipe comes together in just 25 minutes, making it ideal for a romantic weekday meal or a special occasion. Serve this melt-in-your-mouth veal dish alongside creamy mashed potatoes or a crisp side salad for a restaurant-worthy dinner that’s sure to impress. Keywords: veal scaloppine, Italian veal recipe, dinner for two, lemon-caper sauce, quick and elegant meals.
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Recipe Information
Ingredients
- 8 ounces Veal cutlets (scaloppine)
- 0.25 cups All-purpose flour
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Unsalted butter
- 1 tablespoons Olive oil
- 0.25 cups Dry white wine
- 0.25 cups Chicken stock
- 2 tablespoons Fresh lemon juice
- 1 tablespoons Capers (rinsed and drained)
- 1 tablespoons Fresh parsley (chopped)
- 2 slices Lemon slices (optional for garnish)
Instructions
Place the veal cutlets between two sheets of plastic wrap and gently pound them with a meat mallet until they are about 1/8 inch thick.
In a shallow dish, combine the all-purpose 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, melt 1 tablespoon of butter with the olive oil.
Once the butter is melted and bubbling, add the veal cutlets to the skillet in a single layer (cook in batches if necessary). Sear for about 1-2 minutes per side, or until lightly golden brown. Remove the cutlets from the skillet and set aside on a plate.
Deglaze the skillet by adding the white wine and scraping up any browned bits from the bottom of the pan. Allow the wine to simmer for 1-2 minutes to reduce slightly.
Add the chicken stock, lemon juice, and capers to the skillet. Stir to combine and bring the mixture to a simmer.
Reduce the heat to low and return the veal cutlets to the skillet, along with any juices that have accumulated on the plate. Allow the cutlets to simmer in the sauce for 3-4 minutes, spooning the sauce over them occasionally.
Stir in the remaining 1 tablespoon of butter and sprinkle the chopped parsley over the dish. Continue to cook for 1 minute to slightly thicken the sauce.
Transfer the veal scaloppine to plates, spoon the sauce over the top, and garnish with lemon slices if desired. Serve immediately.
Nutrition Facts
Calories |
788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 1585 mg | 69% | |
| Total Carbohydrate | 28.7 g | 10% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 2.0 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 931 mg | 20% | |
*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.
