Veal Scallopini

Thursday, August 4, 2011
Our classic Italian-American veal scallopini is one simplified recipe any one can make in their own home and it's so tasty.

Perfect for any weekend meal but elegant to serve to guests when hosting a party.

It’s a beautifully rich dish bursting with citrusy lemon flavor in a wine sauce with garlic and capers, and we also love the addition of mushrooms.

This 5-star dish in a restaurant is very pricey so making this in the comfort of your own home with this easy and foolproof veal scallopini recipe is a cinch.

This fork-tender veal is so tender and melts in your mouth in every bite.

Just scroll down to our easy step-by-step instructions and printable recipe guide below at the bottom of this post.

Some Veal Scallopini History

Around the world, similar kinds of this dish are called Schnitzel and a Bavarian phrase, while Scallopini is an Italian meaning taken from the French term Escalope.

We usually used the term cutlet for this style cut of veal in our home however that term was first used in Britain and then spread to the United States.

Since the veal cooks quickly and easily because the meat is sliced so thin it's a great dish when you want something special in a hurry.

The classic American Italian dish can be made with thinly sliced chicken breast, pork, or steak as well as changing the ingredients to the sauce just by adding Marsala wine.

Depending on regional classic versions of this dish you may have had it with a tomato/wine reduction, scallopine al limone or piccata (which means a caper-and-lemon sauce), scaloppine ai funghi (mushroom-wine reduction which is the version we make), or even a pizzaiola (pizza-style tomato sauce which is a family favorite we make also)that are all popular versions.

Feel free to change the wine to Marsala, add tomatoes or mushrooms, and make any additions to create your own scallopini dish.

Other Meats To Use

  1. Chicken Breast
  2. Venison Tenderloin
  3. Boneless Lamb
  4. Boneless Pork Tenderloin
  5. Additional Ingredients can be added: grape tomatoes, sundried tomatoes, mushrooms, shallots, Marsala wine instead of white wine

Side Dishes To Make

  1. any favorite boiled pasta (spaghetti, vermicelli, angel hair, linguine)
  2. white or brown rice
  3. grilled or roasted asparagus
  4. roasted vegetables
  5. roasted red-skinned potatoes
  6. twice baked potatoes

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Yield: 6
Author: Claudia Lamascolo
Veal Scallopini

Veal Scallopini

This is a simple Italian Veal Scallopini made with a light lemon wine sauce with butter, garlic and capers.
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min


  • 3 tablespoons of lemon and 1 tablespoon of them zested.
  • 6 cloves garlic, minced
  • 1 1/2 lb veal pounded thin cutlet style ( around 1/4 inch thick)
  • 1 cup of flour seasoned (season with 1 teaspoon granulated garlic powder, 1/2 teaspoon salt, 1/2 teaspoon pepper
  • 6 tablespoons of unsalted butter
  • 3/4 cup dry white wine (Pinot Grigio is what I use) use lemon juice around 1/4 cup and chicken broth for alcohol-free
  • 3 tablespoons of capers
  • Optional: 8 ounces of sliced mushrooms
  • more salt and pepper to taste
  • Garnish: 1/4 cup flat-leaf Italian parsley, minced


  1. For alcohol mix the chicken broth with lemon juice 1 teaspoon grated lemon zest add to a bowl place the squeezed juice in another container and set aside.
  2. Add the parsley, and garlic to a small dish and set it aside.
  3. Combine the flour, with the seasoning in a plastic bag or pie plate.
  4. Pound the veal to 1/4 inch thick.
  5. Shake the veal in a ziplock bag to coat with flour mixture or use a pie plate.
  6. In a large frying pan add half the butter, and place this on medium heat, then sear the veal browning on both sides add the garlic for the last 2 minutes.
  7. Place the veal on a plate to keep warm.
  8. Add the rest of the butter with the ingredients in the small bowl and saute the garlic with mushrooms if using for around 3 minutes then add the wine or chicken broth mixture and simmer for 2 more minutes on medium-low heat.
  9. Add the veal back into the pan and simmer for 3 more minutes (in the wine or the broth mixture) then just stir in the capers. Garnish with fresh parsley


Other Meats To Use

  1. Chicken Breast
  2. Venison Tenderloin
  3. Boneless Lamb
  4. Boneless Pork Tenderloin
  5. Additional Ingredients can be added (1 cup): grape tomatoes, sundried tomatoes, mushrooms, shallots, Marsala wine instead of white wine

Nutrition Facts



Fat (grams)

19.63 g

Sat. Fat (grams)

10.51 g

Carbs (grams)

34.75 g

Fiber (grams)

4.84 g

Net carbs

29.9 g

Sugar (grams)

3.05 g

Protein (grams)

30.46 g

Sodium (milligrams)

265.03 mg

Cholesterol (grams)

123.09 mg

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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More Recipes to Try

Slow Cooker Guinness Corned Beef

Tuscan Grilled Steaks

Salisbury Steak Marsala

Grilled Steak in Chianti Butter

Cabbage Steak Skillet


  1. I love scaloppine, here in Rome they're very popular! I'm following you from Rome! Great recipes on your blog!

  2. This pasta is very tasty and rich. I love mushrooms. Bye, have a good day

  3. I never find veal where I shop; chicken has to sub. But I'm sure the mushrooms and marsala would perk up even plain ol' chicken! WOnderful combination.

  4. This looks packed full of flavor...yum!

  5. You know, it's been so long since I've eaten veal. I might just have to give this one a try.

  6. Oh MY! There's some serious deliciousness going on here!

  7. Looks wonderful! I love the addition of the cream in there and I love veal :)

  8. Buone e saporite!! Splendide ricette come sempre!! Un abbraccio e buonissima serata

  9. this looks colourful wonderfully done

  10. Oh I so adore this dish and haven't made it in ages. That creamy Marsala mushroom sauce just sings and you did it beautfully!

  11. This looks delicious! I don't usually add tomato paste or cream to mine, but will definitely do so next time I make this dish. I'm sure it makes a wonderful sauce.

  12. I've never been a marsala wine person, but this may just change my mind!

  13. Wow, this recipe looks terrific. Only problem, veal is never available around here. I know you can substitute chicken or turkey but it is not the same. But it is better than nothing.
    Lovely post, Thank You.

  14. Just the name has my mouth watering! This is beyond delicious Claudia! I love it. xoxo

  15. I love pasta dishes. That looks so good!

  16. I have ordered veal scallopine several times at restaurants, but have always viewed this as difficult to make. However, your recipe has proved that to be a myth. Thanks for sharing a more simplified version of this great italian dish.

  17. The veal scaloppine looks so tempting! A really mouthwatering click!

  18. You said pasta with heavy cream and Marsala wine - wow I love it! Great combination of flavors :)



  19. Scallopine sounds amazing, especially when you put the mushroom with marsala! I really appreciate your blog.

  20. Hi Claudia, Wonderful twist here that beckons me to give it a run in my kitchen. Thank you for sharing the recipe!

  21. Mushroom Marsala Linguine is one of my favorites. I usally make a Chicken Mushroom Marsala Linguine, but this Veal Mushroom Marsala Linguine sounds wonderful! I'll have to save it!

  22. This is my kind of food!!! Love it. Have a wonderful and blessed weekend my friend. Blessings, Catherine xo

  23. I haven't had veal scallopene in ages, marsala wine, and the baby bellas must really give it an amazing flavor.
    Thanks for sharing, Claudia!

  24. Veal marsala is one of my husband's favorites, I love your recipe with the mushrooms!

  25. Wow, what a meal!! I do love veal with a side of some great pasta... this looks amazing!

  26. Here in Italy we often cook scallopines with marsala, your recipe seems very tasty!
    And it's original to serve them on a "bed" of linguine!
    Brava!!! :-)

  27. I love marsala! Mushroom and marsala go so well together. This looks like a fabulous dinner!

  28. Oh my goodness, Claudia. Marsala and incredibly drool-worthy! A keeper in my recipes files!

  29. This recipe looks terrific! Restaurant worthy!! Can't wait to give it a try.

  30. The recipe is delicious! Pounding the veal made it so tender.

  31. The recipe is delicious. Pounding the veal made it so tender!

  32. This recipe is so delicious. Thanks so much for sharing.

  33. This looks so hearty and delicious! Looking forward to trying it!

  34. Never had citrus flavour with veal before but was surprised how well it goes. We used a very zingy citrucy white wine too, so the dish was beuatiful and fresh, bursting with the flavours of lemon! Thanks for the recipe :)

  35. I love veal, and I never thought it would be so simple to prepare. Thanks for all the tips can't wait to try this lovely dish out!


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