Veal Scallopini with Lemon Caper Sauce

side view of veal scallopini with capers, parsley, and lemon in a cast iron skillet.

Veal Scallopini with Lemon Caper Sauce

Veal scallopini features tender veal cutlets simmered in a bright lemon caper sauce with white wine. Elegant, flavourful, and surprisingly easy to make at home.

Prep Time 10

Cook Time 15

Total Time 25

Servings Servings

Ingredients

4 veal cutlets pounded thin
salt and black pepper to taste
½ cup all-purpose flour
2 tbsp extra virgin olive oil
2 tbsp unsalted butter
½ cup chicken broth
¼ cup dry white wine such as Pinot Grigio or Chardonnay
2 tbsp fresh lemon juice
2 tbsp capers drained
2 tbsp fresh parsley chopped

Instructions

Season the veal cutlets generously with salt and pepper on both sides.
Place the flour in a shallow bowl or plate. Lightly dredge each veal cutlet in the flour, shaking off any excess.
Heat the olive oil and butter in a large skillet over medium high heat until the butter is melted and lightly foaming.
Add the veal cutlets to the hot skillet in a single layer, working in batches if needed. Cook for 2 to 3 minutes per side, or until golden brown. Transfer to a plate and set aside.
Reduce the heat slightly if needed. Add the chicken broth, white wine, lemon juice, and capers to the skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer and cook for about 5 minutes, or until slightly reduced and concentrated in flavour.
Return the veal cutlets and any accumulated juices to the skillet. Spoon the sauce over top and cook for 1 to 2 minutes, just until the veal is heated through. Taste and adjust the seasoning if needed. Sprinkle with fresh parsley and serve immediately.

Notes

Use thin veal cutlets. If they're thicker than ¼ inch, pound them to an even thickness for the most tender results.

Use fresh lemon juice. Bottled lemon juice won't give you the same bright, fresh flavour that makes this sauce shine.

Shake off excess flour. A light coating helps the veal brown beautifully without creating a heavy or gummy sauce.

Don't overcook the veal. These cutlets cook quickly and usually need just 2 to 3 minutes per side. Overcooking can make them tough.

Taste before serving. Capers can vary in saltiness, so give the sauce a quick taste and adjust the seasoning if needed.

Store leftovers properly. Keep veal scallopini in an airtight container in the refrigerator for up to 4 days and reheat gently to prevent the veal from drying out.

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