Best Italian Veal Scallopini Recipe

Name: Best Italian Veal Scallopini Recipe
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: Italian
Ingredients: 4 veal cutlets (4–6 oz each, pounded ¼-inch thick if needed); ½ teaspoon salt; ½ teaspoon black pepper; ¼ cup all-purpose flour (or gluten-free); 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1 cup chicken broth (low sodium); 2 lemons, juiced; ½ cup heavy cream; ¼ cup capers (rinsed and drained)

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Okay, let’s set the scene. It’s Tuesday, you’re halfway through your week, and you want something special—but you’re also not about to destroy your kitchen or spend all night doing dishes. Enter: the best Italian veal scallopini recipe you’ll ever make.

Top-down photo collage showing classic Italian veal scallopini in a skillet with lemon slices and capers, and a serving of veal scallopini on pasta with creamy lemon caper sauce. Perfect quick weeknight dinner, family favorite, and easy Italian recipe.

We’re talking melt-in-your-mouth tender veal, a creamy lemon butter sauce that basically begs to be mopped up with bread, and a dinner so impressive you’ll have people thinking you studied in Italy (no passport required).

Why You’ll Love This Veal Scallopini

Total weeknight hero: Ready in under 20 minutes. That’s less time than it takes to scroll Pinterest for dinner ideas.
Tender, juicy veal: No fancy skills required—just a quick pan-sear and you’re a pro.
Lemony, creamy sauce: Rich, bright, and loaded with flavor. It hugs every bite.
Restaurant vibes, home comfort: This is the kind of meal that makes you want to light a candle and call everyone to the table.

Key Ingredients & Easy Swaps

Veal Cutlets: Thin and tender. Swap in chicken or pork if you like.
Flour: Light dusting for a golden crust. Use gluten-free if needed.
Olive Oil & Butter: Oil for searing, butter for flavor.
Chicken Stock: Low-sodium preferred; veggie stock works too.
Lemons: Fresh juice is best (limes in a pinch).
Heavy Cream: For a rich, velvety sauce—don’t use low-fat.
Capers: Salty and briny. Optional, but add great flavor!

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

Ingredient Swaps & Add-Ins

Chicken or Pork: No veal? Thinly sliced chicken or pork cutlets totally work.
Gluten-Free: Swap in your favorite gluten-free flour for dredging.
Dairy-Free: Try coconut cream or a rich unsweetened oat cream in place of dairy, but know the flavor will change a bit.
Extra Veggies: Sauté some mushrooms, peppers, or onions in the pan after searing the veal for a heartier dish.

Step-by-Step: How to Make the Best Italian Veal Scallopini

Prep the Veal:
Pound cutlets to ¼ inch if needed. Pat dry, season with salt and pepper, and dredge lightly in flour.
Sear the Veal:
Heat olive oil and butter in a skillet over medium-high. Sear veal (don’t crowd) for about 2 minutes per side until golden. Set aside, covered.

Veal cutlets simmering in creamy lemon sauce with capers and lemon slices. Classic Italian recipe for quick family meals.

Make the Sauce:
In the same pan, add chicken broth and scrape up the browned bits. Stir in heavy cream, lemon juice, and capers. Simmer to thicken, 3–5 minutes.

Creamy lemon caper sauce bubbling in a skillet. Perfect topping for Italian veal scallopini, full of fresh flavor and easy to make.

Finish:
Return veal to pan, coating in sauce. Simmer until just warmed through and cooked (about 145°F).

Golden brown veal cutlets sizzling in olive oil, ready to become creamy veal scallopini. Step-by-step for authentic Italian cooking.

Serve:
Serve veal with sauce over pasta, potatoes, or rice. Top with parsley or lemon zest if you like.

Tender veal scallopini served on spaghetti, topped with creamy lemon caper sauce and fresh lemon wedges. Easy Italian dinner idea for busy nights.

Tips for Next-Level Veal Scallopini

Dry the veal before dredging. Moisture is the enemy of browning! Grab a paper towel and pat it dry for max crispiness.
Cook it hot and fast. Veal is lean and delicate. Sear quickly and don’t walk away.
Let it rest. Once the veal is back in the sauce, give it a minute or two off the heat. This soaks up all those flavors and keeps it super juicy.
Don’t skip the scrape! When making the sauce, scrape up all those browned bits in the pan. That’s pure flavor.
Switch up the sauce. Want to add a few sautéed mushrooms or a handful of spinach? Go for it! This recipe is your playground.

Golden veal cutlets simmering in a bright lemon and caper sauce. Simple, quick, and perfect for homemade Italian comfort food.

Storage, Freezing & Reheating

Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze cooled veal and sauce in a sealed container for up to 2–3 months. Thaw in the fridge overnight.
Reheat: Warm gently in a skillet or covered in the oven, adding a splash of broth or cream if the sauce seems too thick.

Serving Ideas

Serve over al dente pasta for a classic Italian feast.
Pair with creamy mashed potatoes (my family’s favorite).
Sautéed green beans or broccolini make a killer veggie side.
Don’t forget a hunk of crusty bread for soaking up the sauce!

FAQ

How do I keep veal scallopini tender (not tough)?

Pound the veal thin and cook it quickly—just 2 minutes per side. Overcooking is what makes veal tough. Always let it rest in the sauce for a few minutes to soak up flavor and stay juicy.

Can I make this recipe ahead of time?

Absolutely! Make the veal and sauce, then cool and store. Reheat gently in a skillet, adding a splash of broth or cream if the sauce thickens up.

What can I use instead of veal?

Thin chicken or pork cutlets are perfect substitutes. The same method and sauce work for both, so you can use what you have on hand.

What should I serve with veal scallopini?

Classic pasta (like linguine or spaghetti), creamy mashed potatoes, or even a fluffy risotto are all amazing. Add a green veggie and a slice of lemon for the full trattoria experience.