Description
Making baked veal scallopini is easier than you think. Just coat the veal in herby parmesan flour, bake until golden, and finish with a creamy lemon piccata sauce. Here’s exactly how to do it, no restaurant skills required!
Ingredients
Scale
- 4 thin veal scallopini slices (about 1 lb), patted dry
- 1 cup all-purpose flour
- 1/4 cup grated parmesan cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon chili flakes (optional)
- 2 tablespoons chopped fresh herbs (thyme, rosemary, oregano)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons melted butter (or olive oil)
- 3 tablespoons butter (for sauce)
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 2 tablespoons lemon juice
- 2 tablespoons capers, drained
- Lemon slices (for topping)
- 1/2 cup chopped fresh parsley and oregano
- Salt, pepper, and extra chili flakes to taste
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
- Pat dry veal slices and season with salt and pepper.
- In a dish, mix flour, parmesan, garlic powder, onion powder, chili flakes, herbs, salt, and pepper.
- Dredge veal in flour mix, shake off excess, and arrange on baking sheet. Drizzle with melted butter.
- Bake for 8–10 minutes, flip, and bake 4–6 minutes more until golden and cooked through.
- Meanwhile, melt butter in a saucepan. Add garlic and cook 30 seconds. Stir in cream, lemon juice, capers, salt, pepper, and chili flakes. Simmer for 2–3 minutes. Add half the chopped herbs.
- Transfer veal to a baking dish, pour sauce over, add lemon slices and remaining herbs.
- Return to oven for 3–4 minutes until bubbly.
- Serve hot with plenty of sauce and lemon wedges.
Notes
Use thin-sliced veal or chicken cutlets. Don’t overbake—thin meat cooks quickly. Letting it finish in the sauce keeps it tender and juicy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 2g
- Sodium: 580mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 125mg