Veal Scallopini with Lemon and Capers

Veal Scallopini is placed on a cream colored ceramic plate, on a wooden table. The veal cutlets are coated in the buttery sauce and it is served with a side of parmesan risotto, some salad leaves and a lemon ring.

Veal Scallopini with Lemon and Capers

Fork tender bites of flour dusted veal cutlets coated with buttery lemon sauce and sprinkled with capers. Veal scallopini is a delicious way to enjoy your favorite classic Italian restaurant meal!

Course Main Course

Cuisine Italian

Keyword veal piccata, veal scalllopini with lemon and capers, veal scallopini

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 473kcal

Ingredients

8 thinly sliced veal cutlets about 1 to 1.25 pounds
3 tablespoons canola oil see notes
3 tablepssons unsalted butter see notes
⅓ cup all purpose flour for dredging
salt and black pepper

Lemon and Caper Sauce

⅓ cup white wine
¼ cup lemon juice
6 tablespoons salted butter cut in pieces
⅛ teaspoon white pepper
2 tablespoons nonpareil capers

Instructions

Prepare the veal cutlets. Pat the veal dry with paper towels. Pound with a meat mallet or rolling pin to ¼-inch to ⅛-inch thickness. (See notes for tips on prepping the cutlets). Once the veal is prepped, season with salt and pepper
Spread the ⅓ cup flour on a large flat surface, like a dinner plate or a shallow storage container. Place each veal cutlet in the flour, pressing lightly into the flour on each side. Once the entire cutlet is coated in flour, lightly shake off excess, and place on a clean plate or cutting board. Repeat until all the veal is coated with flour.
In a large skillet, heat the 3 tablespoons canola oil and 3 tablespoons unsalted butter over medium heat. Cook the veal in batches - place as many veal cutlets will fit in the pan in a single layer without crowding the pan. Cook about until golden brown on each side, about 1 ½ minutes per side. Place the cooked cutlets on a clean plate and repeat until all the cutlets are cooked. Depending on the size of your pan you may need additional oil and butter (see notes).
Reduce the heat to medium low. Add ⅓ cup white wine to the pan and light scrape the bottom of the pan with a wooden spoon or spatula to incorporate any of the drippings on the bottom of the pan, cook for about 1 minute to reduce the wine and cook off the alcohol.
Stir in ¼ cup lemon juice and ⅛ teaspoon white pepper and cook for about 1 minute. Add 6 tablespoons of salted butter to the pan and stir continuously until melted and incorporated. Add 2 tablespoons capers the to sauce and season with salt to taste.
Return the veal cutlets to the pan and coat with the sauce. Serve immediately.

Notes

When pound the veal cutlets, lay over a piece of plastic wrap and top with another piece of plastic wrap, alternatively you can place a cutlet inside a plastic zip bag. This will allow the cutlet to spread as you pound it thin and makes the whole process much easier and faster.
Depending on the size of your pan and how many batches you have to do to cook the veal cutlets, you may need additional canola oil and unsalted butter. After using the quantities in the recipe, just add 1 tablespoon of each oil and butter at a time.
The flour left in the pan from the cutlets will help thicken the sauce and keep the lemon juice and butter from 'breaking'. If there is an excess of oil and butter in the pan after cooking the cutlets you can drain some, but don't drain off all the drippings.

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