Easiest Veal Scallopini

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!

Course Main Course

Cuisine Italian

Prep Time 5

Cook Time 12

Total Time 17

Servings servings

Calories 362kcal

Author Arman Liew

Ingredients

4 veal cutlets 4-6 ounces each
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
2 tablespoons olive oil
2 tablespoons unsalted butter
1 cup chicken broth
2 lemons juiced
1/2 cup heavy cream
1/4 cup capers rinsed and drained

Instructions

If the veal fillets are too thick, pound them until they are around 1/4 of an inch in thickness. Pat each piece of veal completely dry using a paper towel.
Season veal fillets with salt and pepper. Add flour to 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 to the skillet and scrape any browned bits. Add heavy cream, lemon juice, and capers. Simmer the sauce for 3-5 minutes, until it thickens.
Place the veal back in the skillet and simmer until the veal reaches around 145°F. Serve warm over cooked pasta, rice, or mashed potatoes.

Video

Notes

Leftovers. This dish keeps well in an airtight container in the refrigerator for three days.
Freezing. If you want to keep scallopini longer, freeze the leftovers in airtight containers for 2-3 months.
Reheating. Heat it in the pan or the oven until hot.

Nutrition