If you've never made Veal Scallopini with Piccata sauce, you're in for a real treat! Tender slices of seasoned veal, lightly pan-seared and topped with a lemony sauce!
And the beauty of this veal recipe is that it's ready in minutes - literally, each slice of veal takes about 3 minutes to cook per side!
What is Scallopini?
Scallopini refers to thinly cut meats - typically veal, chicken, pork, beef, lamb or turkey- that's about ¼ " inch thick. It is pan-seared in a little oil and butter, cooks quickly and is fork-tender.
You'll find scallopini, schnitzel and cutlet often used interchangeably. This is not a "fried meat" dish like chicken fried steak, which consists of an egg/flour coating. In that recipe, the egg binds the flour to the meat.
In this recipe, the flour serves as a vehicle for the piccata sauce so your veal scallopini will be golden brown and fork-tender, not crunchy like chicken fried steak.
What is Piccata?
Piccata is a lemon sauce and often includes shallots, garlic, capers, butter, flour and of course, lemon.
Why this recipe works
- Simple ingredients - no preservatives or artifical anything - just stuff you probably already have in your pantry
- A light dusting of flour creates just enough texture to support a light lemon sauce
- The thin veal cutlet cooks quickly so dinner is on the table in minutes!
- The hardest thing about this recipe is finding veal. I have to go to a nearby butcher and order it in advance.
Here's what you'll need
Note: Capers add a nice salty flair to the dish, but if you don't like capers, just leave 'em out!
How to cook veal
Lightly season thin veal slices with salt and pepper. Dust lightly with seasoned flour, then place in a hot mixture of oil and butter. Cook 3 minutes per side.
The piccata sauce is made in the same pan as the veal scallopini. Just add a little butter, wine and lemon to the pan and you're done! See the recipe card below for details.
Tips and Notes
This isn't a "deep-fried" cutlet like Chicken Fried Steak, so some of the flour will fall off and that's what you want!
The flour serves as a slight thickener to the piccata sauce, so don't freak out if it falls off your veal and into the pan
Use a little more canola or vegetable oil than butter. Butter burns more easily than oil.
Don't use olive oil. It can't tolerate the high heat.
If you're making several pieces of veal, you may want to change the oil and butter in between batches.
If you're cooking in batches, keep the cooked veal scallopini on a rack in a warm oven while you prepare the remainder
Use an accurate meat thermometer to determine doneness.
Don't overcook it! Your veal scallopini will be tough as a boot if you cook it too long. The internal temperature should be between 145° - 160° F
Make ahead and reheating
This recipe is best when served immediately after it's made. If you have to reheat, I recommend placing the veal in a baking dish covered with foil and reheat at about 300°F for a few minutes.
This pairs beautifully with starches like pasta, rice or potatoes. Add a side of fresh green beans, Brussels sprouts, asparagus or broccoli and you've got a delicious, well-balanced meal.
Veal Scallopini is an easy, yet elegant dish suitable for a busy weeknight or special occasion!
If you make this recipe, please scroll down and leave a rating and comment! I love to hear from you!
- Wooden spoon
Veal Scallopini Ingredients
- 4 veal cutlets, ¼" inch thick
- ¼ cup oil canola or vegetable; not olive oil
- 2-3 tablespoons butter , salted
- 1 cup flour , all purpose
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon oregano , dried
Piccata Sauce Ingredients
- pan renderings from cooked veal cutlets
- 2 tablespons butter , salted
- ½ cup dry white wine
- 2-3 tablespoons lemon juice , fresh
- 2 tablespoos capers
- salt and pepper to taste
- ¼ cup chicken broth , (optional)
Cook the Veal
- Combine salt, flour, garlic powder, oregano and flour in a bowl; set aside1 cup flour, ½ teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon garlic powder, ¼ teaspoon oregano
- Lightly salt and pepper veal cutlets on both sides
- Add oil and butter to large pan; heat to medium high (about 300°F)¼ cup oil, 2-3 tablespoons butter
- Lightly dust both sides of veal with flour mixture and place cutlet into pan with the hot oil and butter4 veal cutlets, ¼" inch thick
- Cook veal for 3 minutes; use tongs to flip and cook another 3 minutes; remove from heat and keep warm on a rack in the oven; repeat until all cutlets are done
Make the Sauce
- Add wine to the pan renderings (the same pan you cooked the veal); use a wooden spoon to scrape up any remnants; bring to boil and cook 3-5 minutes½ cup dry white wine, pan renderings from cooked veal cutlets
- Turn heat to medium, add butter and continue to cook and stir until butter is melted and combined2 tablespons butter
- Remove pan from heat; add lemon juice and capers; return to heat, stirring constantly (sauce will be thin); taste for salt and pepper; add chicken broth now if you want2-3 tablespoons lemon juice, 2 tablespoos capers, salt and pepper to taste, ¼ cup chicken broth
- Drizzle sauce over veal and enjoy