What’s the trick to tender, juicy veal every time?

Pound the cutlets evenly (but not paper-thin), and don’t overcook—1–2 minutes per side is usually perfect.

Can I make this gluten-free or dairy-free?

Absolutely! Swap in your favorite gluten-free flour and use olive oil or vegan butter instead of dairy. You’ll still get a great crust and a delicious sauce.

What sides work best with classic veal scallopini?

Pasta, risotto, or creamy polenta are all top picks. For veggies, try roasted asparagus or a crisp arugula salad with lemon.

Can I use chicken or pork if I don’t have veal?

Definitely. Just pound thin, and adjust the cook time (chicken and pork might need a minute more). The sauce works with all three!

Classic Veal Scallopini Recipe

Description

If you’ve ever wanted to serve up something that *looks* like it took all afternoon—but is secretly easy enough for a Tuesday night—this classic veal scallopini recipe is about to become your new secret weapon. Bright lemon, buttery capers, and tender veal cutlets bring restaurant vibes home—no reservations required.

Ingredients

Scale

1 to 1.5 lbs veal cutlets, pounded thin (about 8 slices)
1 cup all-purpose or gluten-free flour (for dredging)
2 large eggs, beaten (optional, for crispier crust)
Salt and black pepper, to taste
3 tbsp olive oil
3 tbsp unsalted butter
2 garlic cloves or 1 small shallot, minced
8 oz mushrooms, sliced (optional)
1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
1 cup chicken stock (low-sodium)
3 tbsp fresh lemon juice
2 tbsp capers, rinsed
2 tbsp fresh chopped parsley
Optional: 1/4 cup heavy cream

Cook Mode Prevent your screen from going dark

Instructions

Trim and pound veal cutlets to about 1/8–1/4 inch thick. Season both sides with salt and pepper.
Set up a dredging station: flour in one shallow bowl, beaten eggs in another (if using).
Dredge each cutlet in flour (or dip in egg, then flour for a thicker crust). Shake off excess.
Heat 1½ tbsp olive oil and 1 tbsp butter in a large skillet over medium-high. Sear veal 1–2 minutes per side until golden. Transfer to a plate and keep warm.
In the same pan, add another 1 tbsp butter and the garlic/shallot. Sauté until fragrant. Add mushrooms and cook until browned.
Pour in wine, scraping the pan, and let reduce by half. Stir in chicken stock and lemon juice; simmer to thicken slightly.
Off heat, stir in capers and remaining butter. For a creamy sauce, swirl in heavy cream.
Return veal cutlets to the pan and coat with sauce. Sprinkle with parsley and serve immediately with pasta, risotto, or polenta.

Notes

For extra brightness, add more lemon juice just before serving. If you want the sauce thicker, let it simmer a bit longer. Mushrooms give the sauce extra depth; leave them out if you want a lighter, classic piccata feel. This recipe is easy to double for a crowd—just sear cutlets in batches and hold in a warm oven.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 portion
Calories: 410
Sugar: 2g
Sodium: 580mg
Fat: 26g
Saturated Fat: 11g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 36g
Cholesterol: 115mg