Veal Scallopini Piccata Recipe

Name: Veal Scallopini Piccata Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 12 veal top round cutlets (about 2–3 oz each, pounded to ¼-inch thick); Kosher salt and freshly ground black pepper; ½ cup all-purpose flour (for dredging); 4 tablespoons unsalted butter (plus more as needed); 2 tablespoons olive oil (plus more as needed); ½ cup dry white wine; 1¼ cups chicken stock; 1 lemon (thinly sliced, seeds removed) + 1 tablespoon fresh lemon juice; ¼ cup capers, drained; 2 tablespoons fresh parsley, chopped

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Ever wanted to whip up something that looks super impressive but is secretly easy enough for a Wednesday night? Let me introduce you to my all-time favorite veal scallopini piccata recipe—where zesty lemon, briny capers, and tender veal join forces to make you look like an absolute kitchen wizard.

Collage of veal scallopini with golden crust, lemon slices, capers, and parsley. Bright, buttery, and easy Italian piccata recipe to impress.

This is that “how did you do this?!” dinner, minus any chef-y stress. If you’re after a bright, buttery, Italian classic that disappears before you get seconds, keep reading (and keep your fork handy).

Why This Veal Scallopini Piccata Recipe Wins Hearts (and Taste Buds)

Okay, real talk: this is pure comfort food in a fancy outfit. Thin veal cutlets (that’s scallopini!) get a golden, barely-crisp coating and then dive into the most addictive pan sauce you’ve ever tasted. There’s lemon for zip, capers for salty pop, butter for silkiness, and just enough wine to make you feel a little “ciao bella.” It’s elegant, but not fussy. Fast, but feels slow-cooked. And if you can’t find veal, chicken or turkey cutlets totally work (I promise, Italian grandmas everywhere will approve).

Ingredient Lineup (Nothing Weird, Promise!)

Veal cutlets: Thin, tender, about ¼-inch thick (pound ’em if needed!)
Flour: For a delicate, golden crust.
Butter & olive oil: Butter brings the richness, oil stops it from burning.
Dry white wine: Pinot Grigio, Sauvignon Blanc, or even Chardonnay. Just avoid anything sweet.
Lemon: You’ll use slices, juice, and zest—hello, flavor!
Chicken stock: For extra saucy goodness.
Capers: Briny, salty, tiny flavor bombs.
Fresh parsley: For that “I’m a pro” finish.
Salt & pepper: Of course.

For precise amounts, check the recipe card at the end of the post.

Flat lay of ingredients: veal cutlets, lemon, flour, parsley, capers, butter, olive oil, salt, and chicken stock. Everything for homemade piccata.

Let’s Cook! (Here’s What’s Going Down)

This is the kind of recipe you can make with one hand stirring and the other holding a glass of wine. Everything happens in one pan, and you don’t need fancy skills—just a little patience and a willingness to use extra butter.

Step 1: Pound, Season & Dredge

If your veal cutlets aren’t already thin, lay them between sheets of plastic wrap and gently pound to about ¼-inch thick. Season both sides generously with salt and pepper, then dredge in flour. Shake off any extra—you want a whisper of flour, not a winter coat.

Raw veal cutlets on a plate, with flour, salt, pepper, and dredging ingredients. Simple pantry staples for veal piccata.

Step 2: Sear for the Golden Win

Heat a mix of butter and olive oil in a big skillet over medium-high. When it’s sizzling (not smoking), lay in the veal—don’t crowd the pan! Cook 1½ minutes per side, just until golden. Move the cutlets to a platter and loosely cover with foil. Repeat as needed.

Cubed butter melting in a pan, the first step for rich lemon butter sauce in veal scallopini piccata.

Veal cutlets frying in a skillet with sizzling butter and oil. Classic step for Italian veal scallopini piccata with a golden crust.

Four veal cutlets searing in a skillet with a golden crust. Essential step for classic Italian veal scallopini piccata recipe.

Step 3: Wine, Lemon, & Fond Magic

Pour white wine into your hot skillet (watch for sizzle!) and use a wooden spoon to scrape up those tasty brown bits (aka “fond”—chef speak for flavor jackpot). Toss in thin lemon slices and simmer 3 minutes, letting the wine reduce by half.

Step 4: Sauce It Up

Add chicken stock, let it bubble for 8-ish minutes to reduce by half again. This is when things get glossy.

Sizzling browned bits in a hot skillet, the flavorful base for veal scallopini piccata pan sauce. Adds rich taste to Italian lemon butter sauce.

Pouring tangy pan sauce over lemon slices in a skillet. This step brings all the flavor to veal scallopini piccata.

Step 5: The Finishing Touches

Add a handful of drained capers, chopped parsley, and the juice of half a lemon. Drop in a little more butter, then swirl (or jiggle) the pan so the butter melts right into the sauce. Taste and adjust salt, pepper, and lemon as you like.

Lemon slices, capers, and fresh parsley simmering in a bright pan sauce. Classic flavors for veal scallopini piccata.

Step 6: Bring It All Together

Nestle the veal cutlets back in the skillet, spoon sauce over, and let them warm through—just a minute or two. Serve immediately with extra sauce and plenty of love.

Tips, Swaps & Serving Ideas

Pound your cutlets thin for fast, tender results—veal, chicken, or turkey all work!
Heat your pan well for the perfect sizzle; don’t crowd it, cook in batches for crispy edges.
Pair with mashed potatoes, veggies, or polenta, and always serve bread for the sauce.
Store veal and sauce separately for best texture; reheat gently and enjoy leftovers up to 4 days.

Golden veal scallopini served on a white platter with bright lemon slices, capers, and chopped parsley. Italian comfort food for family dinners.

This Is The Kind of Dinner You’ll Make Again (and Again)

Whether you’re out to impress or just want to treat yourself to something fresh and zingy, this veal scallopini piccata recipe always delivers. It’s the perfect blend of bright, buttery, and briny—comfort food that still feels a little fancy. Trust me, once you see those golden cutlets swimming in lemony sauce, you’ll be planning when to make it again (hint: very soon).

Veal cutlets simmered in lemon butter sauce with capers and fresh herbs. Overhead shot in skillet, perfect for easy Italian weeknight meals.

FAQ

1. Can I make this without wine?

Absolutely. Swap in more chicken stock and a little extra lemon juice. You’ll miss a tiny bit of depth, but it’s still delicious.

2. Can I prep this ahead?

Yes! Sear the veal, make the sauce, and keep them separate. Warm the sauce, then add the veal just before serving.

3. What other meats work for piccata?

Chicken, turkey, or even thin pork cutlets! Same steps, just watch your cooking times.

4. How do I keep the crust crispy?

Don’t let the cutlets sit in the sauce too long—add them back just to warm up, then serve ASAP.