Veal Scaloppine with Lemoncaper Sauce

Veal Scaloppine My GoTo Veal Dishes Recipe

By Kendra ThompsonJuly 15, 2025

Table of Contents

Let's Cook Some Veal!

Ever wondered what makes veal dishes so special? Well, let's dive in! I’m sharing my Veal Scaloppine with Lemon Caper Sauce recipe. It’s got that classic Italian zing!

What is Veal Scaloppine?

This is where simple ingredients meet culinary magic. Veal Scaloppine Recipes come straight from Italy. It’s quick, elegant, and packed with flavor.

It requires medium cooking skills. Prep takes about 20 minutes, and cooking, 15. This recipe makes 4 servings.

Why You'll Love This Dish

One of the best things about this dish? It's relatively lean, so you can enjoy a flavour packed meal without the guilt! It is perfect for a special occasion or an upgraded weeknight dinner.

The lemon caper sauce brightens the veal cutlet , so it tastes even better. Now, let's get ready to cook! Time to make some amazing Veal Cutlet Recipes

Ingredients You'll Need

Here is what you will need to cook Easy veal dinner recipes . We'll need 1.5 lbs veal scallops. You will also need 1/4 cup of flour, salt, pepper, 4 tablespoons of butter, and 2 tablespoons of olive oil.

And for the awesome Lemon Caper Sauce you need white wine, chicken broth, lemon juice, capers and chopped fresh parsley and 1 tablespoon of butter.

Alright, let's dive into what you'll need to make some amazing veal dishes , especially some delightful Veal Scallopini Recipes .

Honestly, having the right stuff makes all the difference. It is crucial when you start to prepare these Veal Cutlet Recipes .

Ingredients & Equipment: Setting the Stage for Veal Magic

These ingredients are the heart and soul of amazing Veal Recipes . I'll break it down so even a newbie chef can follow along.

Main Ingredients: The Veal Starters

Here's the line-up:

Veal scallops: 1.5 lbs (680g) , about 1/4 inch thick. Quality is key here! Look for pale pink veal. Avoid anything that looks grey or bruised.
All-purpose flour: 1/4 cup (30g) , plus extra for dusting.
Salt: 1/2 teaspoon .
Black pepper: 1/4 teaspoon .
Unsalted butter: 4 tablespoons (57g) , divided.
Olive oil: 2 tablespoons (30ml) .
Dry white wine: 1/4 cup (59ml) , like Pinot Grigio.
Chicken broth: 1/4 cup (59ml) , low sodium is best.
Fresh lemon juice: 1/4 cup (59ml) , from about 2 lemons. The bottled stuff just ain't the same.
Capers: 2 tablespoons (30g) , drained. These little guys pack a punch!
Chopped fresh parsley: 2 tablespoons (10g) .
Unsalted butter: 1 tablespoon (14g) , cold, cut into small pieces. Keep it cold.

Seasoning Notes: Flavour Town, Population: Us!

Garlic and fresh thyme also enhance the flavour greatly. You want to try the amazing Veal Saltimbocca . Don't underestimate the power of fresh herbs.

They make a world of difference! The fresh aroma is amazing!. Italian veal recipes call for fresh ingredients.

A quick sub? Dried thyme for fresh, but use less.

Equipment Needed: Keep it Simple, Stupid!

Meat mallet or rolling pin.
Large skillet. The larger, the better when working with pan-fried veal recipes .
Shallow dishes for flouring. I use pie plates.
If you don't have a meat mallet, a heavy rolling pin works just fine for pounding those Veal Cutlet .

That's all, quick veal recipes can be this easy.

Honestly? Making veal with lemon sauce isn't rocket science. Having these ingredients and the right stuff makes this dish easy!. Now, let's get cooking, shall we?

Let's Cook Veal Scaloppine!

Oh my gosh, are you ready for some deliciousness? Today, we're tackling Veal Scalloppine. It’s an Italian veal recipes dream! Think tender veal in a bright, lemony sauce.

Honestly, it’s easier than you think!

Prep Steps: Get Your Mise On!

First, mise en place! That means get everything ready. Pound your veal until it's thin. Aim for about 1/8 inch. Season those veal cutlet beauties with salt and pepper.

Then, measure out your flour, wine, lemon juice. This step is absolutely crucial for efficiency.

The step-by-step, Easy Peasy Process

Alright, here's the magic:

Pound veal to 1/8 inch thickness.
Lightly dredge in flour.
Sear in butter and oil, 2- 3 minutes per side. Don't overcrowd!
Deglaze pan with wine. Simmer until reduced.
Add broth, lemon juice, capers, parsley. Simmer.
Whisk in cold butter for glossy sauce.
Return veal to pan, coat with sauce. Serve immediately.

Pro Tips from Your Kitchen Buddy

Want to take your veal dishes to the next level? Use cold butter. It makes the sauce velvety. Also, don't overcrowd the pan .

It lowers the heat, and your pan-fried veal recipes will become a soggy mess. Another tip is using fresh lemon juice! This Veal with lemon sauce is way better with fresh lemons.

You know?

For a quick veal recipes solution, you can prep the sauce ahead. Then, just sear the veal and combine. Making veal cutlet recipes is easier than you think.

This meal will surely be one of your easy veal dinner recipes . Also, you might like Veal Saltimbocca when you are looking for a rich flavor.

Let's explore more Veal Recipes later, shall we?

Alright, let's talk about the nitty gritty of this Veal Scallopini Recipes . Honestly, the recipe is only half the story! These notes will seriously up your game.

Recipe Notes

Serving Up Some Inspiration

This Veal Scaloppine looks amazing on a plate, doesn't it? Think simple elegance. Place two or three Veal Cutlet Recipes on each plate.

Spoon plenty of that gorgeous lemon caper sauce over the top. A sprig of fresh parsley adds a pop of colour.

On the side? Mashed potatoes are always a winner. Asparagus is another great choice. How about a simple green salad with a light vinaigrette? Don't forget a crisp white wine.

It really brings out the best flavours in these veal dishes .

Keeping it Fresh (and Safe!)

Got leftovers? Lucky you! Store those Veal Recipes in an airtight container in the fridge. They'll be good for about 3 days.

When you're ready to reheat, gently warm them in a skillet. Low heat is key here! You don't want to dry out the Veal Cutlet .

Freezing isn't ideal. The sauce can get a bit weird. Honestly, it's best to eat it fresh. But if you absolutely have to, freeze the veal separately.

Then make a fresh sauce when you reheat.

Twists and Turns

Want to mix things up? You got it. For a gluten-free version of these Italian veal recipes , use gluten-free flour. Cornstarch works too!

You can easily swap out the veal for chicken. Thinly sliced chicken breasts work great. If you aren't a caper fan, use chopped green olives instead! Mushroom Variation works too!

Goodness Inside!

This Veal Saltimbocca is more than just delicious. It's also packed with protein. A serving has around 35g of protein! It's also a good source of vitamins and minerals.

It will give you lasting energy!

The lemon juice adds a boost of Vitamin C. Remember, this Veal with lemon sauce estimate is based on averages. Always check the labels for your specific ingredients.

And here's my take.

Seriously, try these pan-fried veal recipes out. Even if you mess up a little, it'll still taste amazing. Cooking is all about experimenting and learning.

Don't be scared to have a go at this Quick veal recipes , it's a great Easy veal dinner recipes .

You might just surprise yourself!

Frequently Asked Questions

What's the best way to tenderize veal for veal dishes like scaloppine?

Pounding the veal is key! Place the veal scallops between two sheets of plastic wrap and use a meat mallet or rolling pin to gently pound them to about 1/8 inch thickness. This not only tenderizes the meat but also ensures it cooks evenly and quickly.

Think of it like giving your veal a relaxing massage before its big performance on the plate!

Can I make this Veal Scaloppine recipe ahead of time?

Ideally, Veal Scaloppine is best served immediately after cooking. However, you can prep some components ahead. You can pound the veal and prepare the lemon caper sauce in advance (store separately). When ready to eat, quickly sear the veal and toss it with the reheated sauce.

Just be aware the sauce might lose a little of its fresh vibrancy after reheating.

I don't have white wine, what can I substitute in the lemon caper sauce?

No worries, a good substitute for the white wine is more chicken broth with a splash of white wine vinegar or lemon juice. This will provide the acidity needed to balance the richness of the butter in the sauce.

Just remember to start with a smaller amount of vinegar or lemon juice and adjust to taste you don't want it to overpower the dish!

What can I serve with Veal Scaloppine to make it a complete meal?

Veal Scaloppine is versatile! Classic pairings include creamy mashed potatoes and steamed asparagus or a simple green salad with a light vinaigrette. For a more Italian inspired meal, serve it with buttered noodles or risotto.

A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio also complements the dish beautifully, making you feel like you're dining in a trattoria.

How do I store leftover Veal Scaloppine, and how long will it last?

Store leftover Veal Scaloppine in an airtight container in the refrigerator. It's best consumed within 1-2 days. Keep in mind that the sauce may thicken slightly upon refrigeration. Gently reheat in a skillet over low heat, adding a splash of chicken broth or water if needed to loosen the sauce.

Be careful not to overcook the veal when reheating.

Is veal a healthy option? What are the nutritional considerations for veal dishes?

Veal can be a lean source of protein, but it's important to be mindful of the preparation methods. This Veal Scaloppine recipe, while delicious, does use butter. To make it healthier, you could use less butter or substitute some with olive oil.

Also, consider the sodium content, especially from the broth and capers, and opt for low-sodium options where possible for a more balanced meal.