Veal Scallopini in Lemon Sauce

Name: Veal Scallopini in Lemon Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 8 thinly sliced veal cutlets (about 1 to 1.25 pounds); 3 tablespoons canola oil (plus more as needed); 3 tablespoons unsalted butter (plus more as needed); 1/3 cup all-purpose flour (for dredging); Salt and black pepper; 1/3 cup white wine; 1/4 cup lemon juice (fresh or bottled); 6 tablespoons salted butter (cut in pieces); 1/8 teaspoon white pepper; 2 tablespoons capers

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Here’s the honest truth: if you can turn on your stove, you can absolutely nail this veal scallopini in lemon sauce. I’m talking pan-fried, golden cutlets, buttery lemon sauce with capers, and dinner on the table before anyone in the house gets hangry.

Thinly sliced raw veal placed on a white paper towel to remove moisture before cooking Veal Scallopini in Lemon Sauce

This is the kind of recipe that feels like a “fancy restaurant” move but is actually weeknight-easy. You’ll have a plate full of fork-tender veal swimming in sunshine-bright sauce—ready to impress anyone, or just yourself (no judgment).

Why You’ll Love This Veal Scallopini in Lemon Sauce

It’s FAST: From fridge to table in under 30 minutes.
You get flavor and style: Tangy, buttery sauce, a little salty pop from capers, and that golden, crispy veal—classic Italian comfort, but zero fuss.
Super versatile: Serve it with risotto, roasted veggies, pasta, or just a big green salad.
Beginner-friendly: If you can pound a cutlet and squeeze a lemon, you’ve got this in the bag.
Total crowd-pleaser: Even people who “don’t eat veal” usually ask for seconds. (Chicken works great, too.)

Ingredients & Swaps

Let’s keep this simple—here’s what you’ll need, and how you can make it your own:

Veal cutlets: Look for thin-sliced veal leg cutlets. No veal? Chicken breast, pounded thin, is a perfect swap.
Flour: Just enough to coat the cutlets and help the sauce thicken.
Butter & canola oil: For that perfect, golden sear and rich sauce.
White wine: Adds depth; you can sub chicken broth if you’re skipping alcohol.
Lemon juice: Fresh is awesome, but bottled works in a pinch.
Capers: For a little briny punch—totally optional, or swap with chopped parsley if capers aren’t your thing.
Salt & pepper: Season generously!

Feel free to play—add a sprinkle of fresh herbs, sautéed mushrooms, or even a splash of cream for a different vibe. This recipe is here for a good time, not to judge.

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

An overhead view of raw veal cutlets, flour, butter, capers, lemon juice, and olive oil prepared for making Veal Scallopini in Lemon Sauce.

How to Make Veal Scallopini in Lemon Sauce

Ready? This is about to be the easiest “fancy” dinner you’ve ever made. Here’s a quick walkthrough before you dive into the recipe card:

Pound & season your veal until it’s super thin, then dredge it in flour. Shake off the excess—no need to cake it on.

Thinly sliced raw veal cutlets being patted dry on a white paper towel to ensure a perfect sear for Veal Scallopini in Lemon Sauce

A raw veal cutlet being coated in white flour on a plate as the first step for Veal Scallopini in Lemon Sauce.

Sear in a hot pan with a combo of butter and oil, working in batches so you get a golden crust (not a steam bath). Just a couple minutes per side!

Close-up of thin veal slices beginning to sizzle in a hot pan with oil to create Veal Scallopini in Lemon Sauce.

Golden brown, pan-fried veal cutlets bubbling in oil, showing the perfect crust for Veal Scallopini in Lemon Sauce.

Make the sauce: Deglaze the pan with white wine (scrape up those golden bits for flavor), then add lemon juice, a pinch of white pepper, and plenty of butter.

A wooden spatula stirring capers and a golden buttery liquid in a pan to create the base for Veal Scallopini in Lemon Sauce.

Finish it off: Toss in your capers, slide the veal back into the sauce, and let it all bubble together for a minute.
Serve ASAP with whatever sides you love—creamy risotto, garlicky greens, or a mountain of roasted potatoes.

A gourmet serving of Veal Scallopini in Lemon Sauce paired with creamy mashed potatoes and fresh sage leaves.

This isn’t one of those recipes where you want to walk away. The magic is in the quick cooking and the hot pan, so stick close and get ready for some serious dinner table applause.

Tips for the Best Veal Scallopini

Use thin, even cutlets for fast, juicy results.
Don’t crowd the pan—brown in batches for the best sear.
Save those pan drippings; they’re flavor gold for your sauce.
Sauce should be glossy, not oily—spoon off excess fat before finishing.
Serve right away for the most tender veal and silkiest sauce.

A beautiful plate of Veal Scallopini in Lemon Sauce garnished with fresh lemon slices, capers, and parsley.

Storage, Leftovers, & Make-Ahead Tips

Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze for up to 4 months; thaw in the fridge overnight and reheat gently with a splash of broth or water.
For make-ahead: Pound and flour the veal ahead of time, keep chilled between parchment, and sear/sauce just before serving for the best texture.

What to Serve with Veal Scallopini

This lemony veal is an Italian classic that’s super versatile. Here are some of my favorite sidekicks:

Creamy Parmesan risotto (pure comfort, and so good with the lemon sauce)
Roasted brussels sprouts or any veggie you like
Butternut squash pasta with brown butter sage
Sautéed kale or simple roasted carrots and parsnips
A crusty hunk of bread to mop up every drop of that buttery sauce

Two pieces of tender veal smothered in a caper and lemon glaze, served with white rice and fresh mint.

A Little Story for the Road

I still remember the first time I made veal scallopini for a crowd. There was total silence at the table—except for the clink of forks and the “wait, is there more?” moments. It’s that kind of recipe. You’ll start making it for special occasions, then suddenly it’s a Tuesday and you’re whipping it up just because you can. The best part? You can totally pull this off, even if you’ve never cooked veal before. So grab your skillet and your sense of adventure—dinner’s about to get fancy (without all the work)tone voice.

Raw veal slices being patted dry with a paper towel on a marble board to prepare for cooking Veal Scallopini in Lemon Sauce

FAQ

Can I make this ahead for a party?

You can prep and dredge the veal in advance, but for the best texture, sear and sauce right before serving. Reheating is possible, but it’s never quite as magical as fresh.

What cut of veal is best for scallopini?

Look for veal leg cutlets—they’re the most tender and perfect for pounding thin.

I don’t have white wine. What else can I use?

Chicken or vegetable broth is a great swap. Even water with a squeeze of extra lemon will work in a pinch.

Is veal healthy?

Veal is high in protein and relatively low in calories. It’s a lean meat, so it’s a solid choice if you want something lighter but still delicious.