Description
This veal scallopini with white wine is quick, easy, and tastes like a dish you’d order in a cozy Italian restaurant. Bright, buttery pan sauce and perfectly tender veal in just 20 minutes.
Ingredients
Scale
- 1 lb veal cutlets, pounded to 1/8-inch
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 3 tbsp unsalted butter (divided)
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup chicken bone broth or stock
- 1/4 cup lemon juice
- 1/4 cup capers, drained
- Chopped fresh parsley, for garnish
- Lemon slices, for serving
Instructions
- Pound veal to 1/8-inch thick. Season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high. Sear veal 30–45 seconds per side. Transfer to a plate, cover with foil.
- Reduce heat to medium. Add 1 tbsp butter and garlic; sauté 1 minute.
- Add wine, broth, lemon juice, and capers. Scrape pan and bring to a boil. Simmer 7–10 minutes to reduce by half.
- Stir in remaining 2 tbsp butter. Taste and adjust seasoning.
- Return veal to pan, coat in sauce. Serve hot, garnished with parsley and lemon.
Notes
For more sauce, double all ingredients. Serve with pasta, rice, or steamed veggies. Best enjoyed fresh, but leftovers keep well for 3 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 370
- Sugar: 1g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 110mg