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.

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)

Description

Melt-in-your-mouth veal cutlets in a creamy lemon butter sauce with capers—this Italian classic is surprisingly easy, comforting, and ready in just 20 minutes.

Ingredients

Scale

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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Instructions

Prep the veal: If needed, pound veal cutlets between plastic wrap until about ¼-inch thick. Pat dry with a paper towel. Sprinkle both sides with salt and pepper.
Dredge: Pour flour into a shallow bowl. Dredge each cutlet, shaking off excess.
Sear: Heat olive oil and butter in a large skillet over medium-high. When hot, add veal and sear for 2 minutes per side, until just golden. Transfer to a plate.
Sauce: In the same skillet, pour in chicken broth and scrape up any browned bits. Add cream, lemon juice, and capers. Simmer 3–5 minutes until slightly thickened.
Finish: Return veal to skillet, turning to coat in sauce. Warm through until veal hits 145°F. Taste and adjust seasoning.
Serve: Plate over pasta, potatoes, or rice. Spoon sauce generously over the top. Garnish with extra lemon zest or parsley if desired.

Notes

Always dry veal cutlets before flouring for better browning. Cook quickly to keep the meat tender. Store leftovers up to 3 days in the fridge or 2–3 months in the freezer.

Prep Time: 5 minutes
Cook Time: 12 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 portion
Calories: 420
Sugar: 2g
Sodium: 550mg
Fat: 26g
Saturated Fat: 12g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 0g
Protein: 36g
Cholesterol: 105mg