Name: Veal Scallopini
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 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

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

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

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Italian

Yield: 6

Author: Claudia Lamascolo

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.
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

Instructions

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.
Add the parsley, and garlic to a small dish and set it aside.
Combine the flour, with the 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 add the garlic for the last 2 minutes.
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 or chicken broth mixture and simmer for 2 more minutes on medium-low heat.
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

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

Nutrition Facts

Calories

420.73

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

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