Learn how to make quick and easy veal scallopini using this simple recipe. This dish is a perfect weeknight meal, served with a lemony, creamy sauce and pasta. Watch the video below to see how I make them in my kitchen!
If the veal fillets are too thick, pound them until they are around 1/2 an inch in thickness.
Season veal fillets with salt and pepper. Add flour into a bowl, and coat the veal with the flour.
Heat butter and olive oil in a skillet. Once melted, add the veal. Cook the veal for 5 minutes per side. Remove the veal from the skillet and set aside.
Add broth into the skillet and scrape any browned bits. Add heavy cream, lemon juice, and capers. Simmer the sauce for 3-5 minutes.
Place the veal back to the skillet. Serve warm, over cooked pasta.
Video
Notes
TO STORE. This dish keeps well in an airtight container in the refrigerator for three days. TO FREEZE. If you want to keep scallopini longer, freeze the leftovers in airtight containers for 2-3 months.TO REHEAT. Heat it in the pan or the oven until hot.