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
- Chicken Breast
- Venison Tenderloin
- Boneless Lamb
- Boneless Pork Tenderloin
- Additional Ingredients can be added: grape tomatoes, sundried tomatoes, mushrooms, shallots, Marsala wine instead of white wine
Side Dishes To Make
- any favorite boiled pasta (spaghetti, vermicelli, angel hair, linguine)
- white or brown rice
- grilled or roasted asparagus
- roasted vegetables
- roasted red-skinned potatoes
- twice baked potatoes
Pin for later
Yield: 6

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
Ingredients
- 3 tablespoons of lemon and 1 tablespoon of them zested.
- 1/4 cup flat-leaf Italian parsley, minced
- 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)
- 3 tablespoons of capers
- Optional: 8 ounces of sliced mushrooms
- more salt and pepper to taste
Instructions
- Grate the lemon zest add to a bowl and place the squeezed juice in another container and set aside.
- Add the zest, parsley, and garlic to a small dish and set it aside.
- Combine the flour and seasoning in a plastic bag or pie plate.
- Pound the veal to 1/4 inch thick.
- Shake the veal in a ziplock bag to coat with flour mixture or use a pie plate.
- In a large frying pan add half the butter, and place this on medium heat, then sear the veal browning on both sides.
- Place the veal on a plate to keep warm.
- 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 and simmer for 2 more minutes on medium-low heat.
- Add the veal back into the pan adding lemon juice, and simmer for 3 more minutes then just stir in the capers.
Notes
Other Meats To Use
- Chicken Breast
- Venison Tenderloin
- Boneless Lamb
- Boneless Pork Tenderloin
- Additional Ingredients can be added (1 cup): grape tomatoes, sundried tomatoes, mushrooms, shallots, Marsala wine instead of white wine
Pin for later
More Recipes to Try
Slow Cooker Guinness Corned Beef
Tuscan Grilled Steaks
Salisbury Steak Marsala
Grilled Steak in Chianti Butter
Cabbage Steak Skillet
This is an affiliate link and I do make a small commission See Disclosure Policy
I love scaloppine, here in Rome they're very popular! I'm following you from Rome! Great recipes on your blog!
ReplyDeleteThis pasta is very tasty and rich. I love mushrooms. Bye, have a good day
ReplyDeleteI 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.
ReplyDeleteLovely recipe Claudia.
ReplyDeleteThis looks packed full of flavor...yum!
ReplyDeletesounds and looks delicious!
ReplyDeleteYou know, it's been so long since I've eaten veal. I might just have to give this one a try.
ReplyDeleteOh MY! There's some serious deliciousness going on here!
ReplyDeleteDELISH!!!!!
ReplyDeleteLooks wonderful! I love the addition of the cream in there and I love veal :)
ReplyDeleteBuone e saporite!! Splendide ricette come sempre!! Un abbraccio e buonissima serata
ReplyDeletethis looks colourful wonderfully done
ReplyDeleteOh I so adore this dish and haven't made it in ages. That creamy Marsala mushroom sauce just sings and you did it beautfully!
ReplyDeleteThis 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.
ReplyDeleteI've never been a marsala wine person, but this may just change my mind!
ReplyDeleteWow, 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.
ReplyDeleteLovely post, Thank You.
Just the name has my mouth watering! This is beyond delicious Claudia! I love it. xoxo
ReplyDeleteI love pasta dishes. That looks so good!
ReplyDeleteI 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.
ReplyDeleteThe veal scaloppine looks so tempting! A really mouthwatering click!
ReplyDeleteYou said pasta with heavy cream and Marsala wine - wow I love it! Great combination of flavors :)
ReplyDeleteCheers,
Gera
Scallopine sounds amazing, especially when you put the mushroom with marsala! I really appreciate your blog.
ReplyDeleteHi Claudia, Wonderful twist here that beckons me to give it a run in my kitchen. Thank you for sharing the recipe!
ReplyDeleteMushroom 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!
ReplyDeleteThis is my kind of food!!! Love it. Have a wonderful and blessed weekend my friend. Blessings, Catherine xo
ReplyDeleteI haven't had veal scallopene in ages, marsala wine, and the baby bellas must really give it an amazing flavor.
ReplyDeleteThanks for sharing, Claudia!
xoxo
Veal marsala is one of my husband's favorites, I love your recipe with the mushrooms!
ReplyDeleteWow, what a meal!! I do love veal with a side of some great pasta... this looks amazing!
ReplyDeleteHere in Italy we often cook scallopines with marsala, your recipe seems very tasty!
ReplyDeleteAnd it's original to serve them on a "bed" of linguine!
Brava!!! :-)
I love marsala! Mushroom and marsala go so well together. This looks like a fabulous dinner!
ReplyDeleteOh my goodness, Claudia. Marsala and mushrooms...so incredibly drool-worthy! A keeper in my recipes files!
ReplyDeleteThis recipe looks terrific! Restaurant worthy!! Can't wait to give it a try.
ReplyDeleteThe recipe is delicious! Pounding the veal made it so tender.
ReplyDeleteThe recipe is delicious. Pounding the veal made it so tender!
ReplyDeleteThis recipe is so delicious. Thanks so much for sharing.
ReplyDeleteThis looks so hearty and delicious! Looking forward to trying it!
ReplyDeleteNever 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 :)
ReplyDeleteI 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!
ReplyDelete