Recipe

Veal Scallopini

Quick-seared veal cutlets with crisp edges and a bright lemon caper pan sauce.

By Matt Campbell

•

4.8

A plated veal scallopini cutlet topped with lemon slices and capers, with glossy pan sauce pooled on the plate, set on a neutral linen tablecloth with a fork and simple napkin

Veal scallopini is one of those restaurant classics that feels fancy until you actually make it and realize it is basically: thin cutlets, hot pan, fast sauce, done. It is quick, it is cozy, and it has that bright, briny, lemony finish that makes you take another bite even though you are already full.

My version keeps things accessible and low-drama. We do a light flour dredge for crisp edges, a quick sear so the veal stays tender, then we build a pan sauce with white wine (or broth), lemon, capers, and a little butter to make it silky. You will want something to drag through the sauce. Pasta, mashed potatoes, crusty bread, your call.

Raw veal cutlets, lemons, capers, garlic, flour, butter, parsley, and a small bowl of chicken broth arranged on a tidy kitchen counter in warm natural light

Why It Works

Tender meat, not tough: Thin cutlets plus a quick sear keeps veal delicate.
Crisp edges: A light flour coating browns fast and thickens the sauce just enough.
Bright, balanced pan sauce: Lemon for zip, capers for brine, butter for gloss, and a splash of wine or broth to pull up all the good browned bits.
Weeknight timing: From fridge to plate in about 25 minutes, and most of that is you sipping something while the skillet does its thing.

Pairs Well With

Storage Tips

Scallopini is at its absolute best right after cooking, but leftovers can still be great if you reheat gently.

Refrigerator

Store veal and sauce together in an airtight container for up to 3 days.

Reheating (best method)

Warm in a skillet over low heat with a small splash of broth or water to loosen the sauce.
Flip once, just until heated through. Overcooking will make it firm.

Freezing

You can freeze it, but the texture is not my favorite. If you do, freeze up to 2 months and thaw overnight in the fridge.

Common Questions

What cut of veal should I buy for scallopini?

Look for veal cutlets (often labeled scallopini cutlets). If you see veal top round cut thin, that works too. The goal is thin and even so it cooks fast.

Do I have to pound the veal?

If your cutlets are already about 1/8 to 1/4 inch thick, you can skip it. If they are thicker or uneven, a quick pound between plastic wrap makes the cooking foolproof.

Can I make this without wine?

Yes. Swap the wine for extra chicken broth (or veal stock if you have it). Add an extra squeeze of lemon at the end to keep the sauce lively.

How do I keep scallopini from getting tough?

Two rules: (1) hot pan, short cook, and (2) do not stack cutlets in the skillet. Sear quickly, then let them finish warming in the sauce for a minute, not ten. The veal should look opaque throughout and feel springy, not stiff.

Is veal scallopini the same as piccata?

They are close cousins. Scallopini refers to thinly sliced meat cooked quickly, usually with a pan sauce. Piccata is a specific preparation, typically floured and sautéed, then finished with a lemon, caper, butter sauce (often with white wine). This recipe lives right in that overlap, which is exactly where I want to live.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (12-inch is ideal, stainless steel or cast iron browns best)
Meat mallet or rolling pin (optional, for pounding)
Tongs
Microplane or fine grater (for lemon zest, optional but great)
Cutting board and chef’s knife
Measuring cups and spoons

The first time I tried making scallopini at home, I treated it like a long-braise situation. Big mistake. Veal is polite. It wants a quick hello from a hot pan, a glossy sauce, and then it wants to be left alone. Once I learned that, scallopini became one of my favorite “I want restaurant food but I also want to be in sweatpants” dinners. Now it is my go-to when I need a win, plus an excuse to keep bread on the table strictly for sauce-related reasons.

Veal Scallopini

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4

Ingredients

1 1/2 lb veal cutlets (8 to 10 thin cutlets, about 1/8 to 1/4 inch thick)
1 tsp kosher salt, plus more to taste (go light at first because capers are salty)
1/2 tsp black pepper
1/2 cup all-purpose flour (for dredging)
3 tbsp olive oil (or avocado oil), divided
3 tbsp unsalted butter, divided
3 cloves garlic, finely minced
1/2 cup dry white wine (or extra chicken broth)
3/4 cup chicken broth (or veal stock), more as needed
1 large lemon (zest optional), juiced (about 3 tbsp)
2 tbsp capers, drained (rinse if very salty)
2 tbsp chopped fresh parsley
Lemon slices, for serving (optional)

Thin veal cutlets being lightly dredged in flour on a plate beside a skillet on a home kitchen counter

Instructions

Prep the veal. Pat the cutlets dry. Season both sides with salt and pepper. If any pieces are thicker than the rest, place them between plastic wrap and pound to an even thickness.
Dredge lightly. Put flour on a plate. Dredge each cutlet, shaking off excess. You want a thin veil of flour, not a winter coat.
Sear in batches. Heat a large skillet over medium-high heat. Add 2 tablespoons oil and 1 tablespoon butter. When the butter foams, add veal in a single layer. Sear 60 to 90 seconds per side for very thin cutlets, or up to about 2 minutes per side for thicker 1/4-inch cutlets, just until golden and mostly opaque. Transfer to a plate. Repeat with remaining cutlets, adding a little more oil and or a small knob of butter if the pan looks dry to keep browning consistent.
Build the sauce. Reduce heat to medium. Add the garlic and cook 15 to 30 seconds, stirring, just until fragrant. Pour in the wine (or use extra broth), scraping up the browned bits. Let it simmer for 1 to 2 minutes.
Finish it bright. Add chicken broth, lemon juice (and zest if using), and capers. Simmer 2 to 3 minutes until the sauce looks slightly reduced. If it gets too reduced or thick, splash in a bit more broth.
Return veal to the pan. Nestle the cutlets back into the sauce and spoon sauce over top. Simmer gently for 1 to 2 minutes, just to warm through. The veal should be opaque throughout and tender. If you like numbers, aim for about 145°F at the thickest part.
Make it glossy. Turn off the heat. Swirl in the remaining 2 tablespoons butter until melted and the sauce looks silky. Taste and adjust. If it tastes too sharp, add a touch more butter. If it tastes too salty, add a splash more broth and hold back on additional salt.
Serve. Sprinkle with parsley and add lemon slices if you like. Serve immediately with pasta, mashed potatoes, or crusty bread for maximum sauce-mopping potential.

Nutrition information is estimated.

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Veal Scallopini

Why It Works

Pairs Well With

Recommended

Bistro Chicken Cutlets With Lemon-Caper Pan Sauce

Crispy Chicken Cutlets With Lemon-Caper Pan Sauce

Epicurious-Style Chicken Cutlets With Lemony Caper Pan Sauce

Crispy Pork Cutlets With Lemon-Caper Pan Sauce

Storage Tips

Refrigerator

Reheating (best method)

Freezing

Common Questions

What cut of veal should I buy for scallopini?

Do I have to pound the veal?

Can I make this without wine?

How do I keep scallopini from getting tough?

Is veal scallopini the same as piccata?

Veal Scallopini

Ingredients

Instructions