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.

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.

Veal Scallopini in Lemon Sauce

Description

Fast, fancy, and absolutely foolproof—this veal scallopini is all about golden, pan-fried cutlets swimming in a tangy, buttery lemon-caper sauce. It feels restaurant-level special but comes together in under 30 minutes, making it perfect for date night or a midweek dinner treat.

Ingredients

Scale

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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Instructions

Pat veal cutlets dry. Pound to 1/8-inch thickness between sheets of plastic wrap or in a zip bag. Season both sides with salt and pepper.
Spread flour on a plate. Lightly coat each cutlet in flour, shaking off excess.
In a large skillet, heat canola oil and butter over medium heat. Working in batches, cook the cutlets in a single layer for about 1½ minutes per side, until golden brown. Remove to a plate. Add extra oil and butter to the pan if needed for each batch.
Reduce heat to medium low. Add white wine to the pan and scrape up the browned bits. Let it cook down for about 1 minute. Stir in lemon juice and white pepper. Add the salted butter and stir until melted and glossy. Add capers and salt to taste.
Return veal cutlets to the pan, turning to coat in the sauce. Serve immediately, spooning sauce and capers over the top.

Notes

For best results, use thin, evenly pounded veal cutlets. Don’t crowd the pan—batch cooking helps achieve that perfect golden crust. Leftovers can be stored in an airtight container for up to 4 days or frozen for up to 4 months.

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

Nutrition

Serving Size: 1 plate
Calories: 420
Sugar: 1g
Sodium: 580mg
Fat: 29g
Saturated Fat: 13g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 0g
Protein: 36g
Cholesterol: 115mg