Veal Scallopini with Piccata Sauce

If you’ve never made Veal Scallopini with Piccata sauce, you’re in for a real treat! Tender slices of seasoned thinly sliced veal, lightly pan-seared and topped with a light lemon sauce with butter, capers and parsley.

And the beauty of this veal recipe is that it’s ready in minutes – literally, each slice of veal takes minimal prep and cook time – about 3 minutes to cook per side!

Why this recipe works

This is one of the easiest veal cutlet recipes you’ll come across! 

  • 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. 

Often, the terms scallopini, schnitzel and cutlet often used interchangeably. Scallopini refers to thinly sliced meats and Piccata refers to the lemon sauce.

It’s hard to find veal cutlets in the grocery store, so I usually have to go to my local butcher shop. Before you head out, you might Google “where to buy veal scallopini near me” first.


For this easy and delicious veal picatta recipe, you’ll need:

Thinly sliced veal, (the cutlets are usually 2.5 – 3.0 ounces each), oil (just a little vegetable, canola or olive oil),  fresh lemon juice, all-purpose flour, butter, garlic powder, oregano, salt, black pepper, capers (optional) and dry white wine (optional) or chicken broth. Sometimes, I sprinkle a teaspoon garlic powder and / or onion powder and oregano on my this slices of veal… It’s really up to you!

Ingredients labeled on countertop.

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 scallopini with piccata sauce

In a large skillet over medium heat, a few tablespoons butter and oil on medium heat. Lightly season thin veal slices with salt and pepper, (onion powder and garlic powder are optional). Dust the veal lightly with all-purpose flour mixture, then place in a single layer into the skillet with the  oil/butter mixture. Cook 3 minutes per side on medium heat. Once the veal cutlets or veal scallopini is done, transfer to a plate and make the piccata sauce.

Three steps showing how to make it.

How to make Piccata sauce

  • The lemon piccata sauce is made in the same pan as the veal scallopini. Just add a little more butter to the skillet you cooked the veal in and turn the heat to low or medium-low heat.
  • Add a splash of dry white wine or chicken broth, capers (or sliced olives) and a teaspoon or so of fresh lemon juice to the pan. Use a wooden spoon to scrape up any brown bits.
  • Cook on low to medium-low heat until sauce is warm and well-blended throughout. See the recipe card below for details.
  • Add capers and return veal scallopini cutlets back to cooking pan; drizzle each piece of veal with the piccata sauce and plate.
Three steps showing how to make the sauce.

Recipe Tips and Notes

  • This isn’t a “deep-fried” breaded cutlet like Chicken Fried Steak, so some of the flour will fall off and that’s what you want!
  • The dusting of flour serves as a slight thickening agent to the piccata sauce, so don’t freak out if it falls off your veal and into the pan
  • Use a little more canola, vegetable or olive oil than butter. Butter burns more easily than oil. 
  • 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

Veal Piccata is best when served immediately right after it’s made. If you must 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 crisp green salad, a side of fresh green beans, Brussels sprouts, asparagus or broccoli and you’ve got a delicious, quick and easy, well-balanced meal!

Veal Scallopini with a side of pasta on a blue plate.

Veal Scallopini with piccata sauce 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!

Veal Scallopini with a side of pasta on a blue plate.

Veal Scallopini with Lemon piccata sauce

Thinly sliced and seasoned veal cutlets nestled in a light lemon sauce
5 from 11 votes
Print Rate
Course: Dinner, Lunch, Main Course
Cuisine: International, Italian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 4
Author: Anecia Hero


  • Wooden spoon


Veal Scallopini Ingredients

  • 4 veal cutlets, ¼" inch thick
  • ¼ cup oil canola, vegetable or 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 or chicken stock (wine is optional)
  • 2-3 tablespoons lemon juice , fresh
  • 2 tablespoos capers
  • salt and pepper to taste


Cook the Veal

  • Combine salt, flour, garlic powder, oregano and flour in a bowl; set aside
    1 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 butter
    4 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 (or chicken broth) 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 minutes
    ½ cup dry white wine or chicken stock, pan renderings from cooked veal cutlets
  • Turn heat to medium, add butter and continue to cook and stir until butter is melted and combined
    2 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
    2-3 tablespoons lemon juice, 2 tablespoos capers, salt and pepper to taste
  • Drizzle sauce over veal and enjoy


Read the Tips and Notes in the post first.
If you’re making more than 4 veal scallopini, you may want to change out the butter and oil after you’ve cooked the first four veal cutlets because the oil/butter mixture turns the second batch a little darker color
Use about 1/2 cup of the pan renderings for the sauce. 
If you don’t have white wine, use chicken stock or chicken broth.

Nutrition Estimate

Serving: 1cupCalories: 521kcalCarbohydrates: 26gProtein: 39gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 133mgSodium: 489mgPotassium: 710mgFiber: 1gSugar: 1gVitamin A: 273IUVitamin C: 3mgCalcium: 23mgIron: 3mg
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5 from 11 votes (6 ratings without comment)

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  1. 5 stars
    Hello just made this tonight for our dinner, followed the recipe to the letter and I used milk fed veal scallopini. Thank you, such a simple, great tasting recipe. Better than any restaurant could do!!

  2. 5 stars
    I’ve never made veal before today. I’m 61 and I appreciate your presice directions. My husband loved it. Thank you so much. PS: my Mom never cooked veal, so I never had it growing up.