Description
Tender veal scallopini in a zesty, buttery lemon-caper sauce—this quick one-pan dinner is big on flavor and ready in 20 minutes.
Ingredients
Scale
- 1 lb veal scallopini or cutlets (thin-sliced)
- 1/4 tsp fine sea salt
- 2 tsp vegetable oil (or olive oil)
- 2 tbsp capers, drained
- 1/4 cup dry white wine (or chicken stock)
- 2 tbsp fresh lemon juice
- 3 tbsp butter, cut in pieces
- 4 cups arugula (optional, for serving)
- Black pepper, to taste
Instructions
- Pat veal dry and sprinkle with salt.
- Heat oil in a skillet over medium-high. Add veal in a single layer (work in batches if needed). Sear 2 min per side until golden. Transfer to a plate.
- Add capers to skillet and sizzle 30 sec. Pour in wine and scrape up browned bits; reduce by half (about 2 min).
- Stir in lemon juice and butter, swirling to form a sauce. Season with black pepper and extra salt if needed.
- Return veal to skillet and coat in sauce. Serve over arugula or with sides, drizzling with remaining sauce.
Notes
Use thin veal cutlets for best texture. Don’t overcook. Add lemon zest for extra zing or a splash of cream for a velvety sauce. Chicken can be used as a substitute.
- Prep Time: 7 minutes
- Cook Time: 13 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 1g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg