Description
Bright, buttery, briny—and totally restaurant-worthy in just 35 minutes. This veal scallopini piccata is pure Italian comfort with a lemony twist, perfect for a midweek dinner or an elegant weekend meal.
Ingredients
Scale
- 12 veal top round cutlets (about 2–3 oz each, pounded to ¼-inch thick)
- Kosher salt and freshly ground black pepper
- ½ cup all-purpose flour (for dredging)
- 4 tablespoons unsalted butter (plus more as needed)
- 2 tablespoons olive oil (plus more as needed)
- ½ cup dry white wine
- 1¼ cups chicken stock
- 1 lemon (thinly sliced, seeds removed) + 1 tablespoon fresh lemon juice
- ¼ cup capers, drained
- 2 tablespoons fresh parsley, chopped
Instructions
- Sprinkle veal cutlets with salt and pepper. Dredge in flour, shaking off excess.
- Heat 2 tbsp butter and 1 tbsp oil in a skillet over medium-high. Sear veal in batches (don’t crowd), 1½ minutes per side. Transfer to a plate, cover loosely. Add more butter/oil as needed.
- Pour wine into the hot skillet, scraping up brown bits. Add lemon slices and simmer 3 minutes to reduce by half.
- Add chicken stock, bring to a boil, and reduce by half, about 8 minutes.
- Add remaining 2 tbsp butter, lemon juice, capers, and parsley. Swirl until butter melts and sauce looks glossy.
- Add veal cutlets back to skillet, spoon sauce over, and let warm through. Serve right away, with sauce poured over and extra parsley for good measure.
Notes
For best results, serve immediately so the coating stays crisp. Chicken or turkey cutlets are great substitutes. Store veal and sauce separately for leftovers. Double the wine, stock, lemon, and capers if you love extra sauce!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 1g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 115mg