Make This Veal Scallopini With Lemon and Capers in 15 Minutes (2024)

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Molly Watson

An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients.

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Updated on 02/22/24

Tested by

Diana Rattray

Tested byDiana Rattray

Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.

Learn about The Spruce Eats'Editorial Process

Prep: 7 mins

Cook: 13 mins

Total: 20 mins

Servings: 4 servings

Yield: 4to 8 cutlets

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Veal cutlets are one of the quickest and tastiest meals you can pull together for a last-minute dinner. And veal scallopiniis a classic (some may say "old-school") recipe. A few moments in the pan, a couple ofingredients to create a sauce, and dinner is done. This recipe is simple, delicious, and ready in 15 minutes.

These veal cutlets are cooked with butter, lemon, and capers and served overarugula; theheat from the veal and sauce gently wilt the leaves. All you need is some crusty bread or a side of roasted potatoes and you've got dinner.

Make This Veal Scallopini With Lemon and Capers in 15 Minutes (2)

What You'll Need to Make This Veal Scallopini Recipe

A Nice Big Skillet

A Snappy Pair of Tongs

A Good Spatula

"I used thin veal cutlets (8 cutlets in 1 pound) and cooked them in two batches. Thicker cutlets might cook in one batch but will take a bit longer to cook through. The veal was delicious with the buttery, lemony sauce, and the arugula balanced the flavors perfectly." —Diana Rattray

Make This Veal Scallopini With Lemon and Capers in 15 Minutes (6)

A Note From Our Recipe Tester

Ingredients

1 pound veal scallopini or cutlets
1/4 teaspoon fine sea salt, plus more to taste
2 teaspoons vegetable oil
2 tablespoons capers, drained
1/4 cup white wine
2 tablespoons lemon juice
3 tablespoons butter, cut into 4 to 8 pieces
4 cups loosely packed arugula, for serving

Steps to Make It

Gather the ingredients.
Pat the veal dry with paper towels and sprinkle it lightly with the salt.
Heat the oil in a large frying pan (preferably large enough to hold all the veal in a single layer) over medium-high heat.
Put as much of the veal as fits in a single layer in the pan (it is important you don't crowd the pan) and cook until it has started to brown and releases fromthesurface of the pan—about 2 minutes.
Turn the cutlets and cook them until they're cooked through and browned on the second side—about 2 more minutes. Transfer the veal to a plate. Repeat with any remaining veal, as necessary.
Return the frying pan to the heat. Add the capers to the pan and let them sizzle for about 30 seconds.
Add the white wine and use a spatula to help scrape up any brown bits on the bottom of the pan.
Whisk together and cook until the wine is reduced by at least half, about 2 minutes.
Add the lemon juice and stir to combine.
Swirl in thepieces ofbutter, whisking if you like, to make a sauce. Taste and add salt if needed.
Return all of the veal to the pan to coat it in the sauce.
Divide the arugula among 4 plates. Drizzle a bit of the sauce over each serving of arugula before placing the veal on top of the salad. Drizzle any remaining sauce evenly over the veal.
Serve immediately.

Tips

If your veal cutlets are thick, pound them to a 1/8-inch thickness.
If you don't eatvealfor animal welfare reasons, know that there is an alternativekind of veal on the market. The difference is that the veal comes from the calves culled from the herd, not calves raised virtually motionless in pens.You may find it labeled as "red veal," or with the Italian word "vitello."The meat isn'tmilky white but instead is a pale red color.

Recipe Variations

With Mushrooms: Sauté about 4 to 6 ounces of mushrooms in oil or butter before preparing the veal. Cook the veal as directed; add the sautéed veal to the skillet just before serving.
Omit the arugula and serve the veal with garlic spaghetti or buttered herb pasta.
For alcohol-free veal scallopini, replace the white wine with unsalted chicken stock.

How to Store

Refrigerate leftover cutlets and sauce in an airtight container for up to 3 days.
To reheat the veal scallopini, place it in a baking dish and cover with foil. Bake in a preheated 300 F oven for about 15 minutes, or until hot.

What's the Difference Between Scallopini and Piccata?

Scallopini is the name for a thin slice of meat, usually chicken or veal. When dredged in flour and pan-fried, it is called scaloppine. One type of scallopini dish is piccata, which includes a pan sauce of lemon, capers, white wine or sherry, and butter. The dish is often referred to as piccata and scallopini interchangeably.

Does Veal Need to Be Fully Cooked?

Veal can be cooked much like beef, from rare to well-done, and can actually become tough when overcooked. Rare is about 145 F, medium 160 F, and 170 F is well-done. The USDA recommends cooking veal to an internal temperature of 160 F for safe consumption. Veal cutlets are cut so thin that they cook through in just a few minutes.

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Nutrition Facts (per serving)
367	Calories
26g	Fat
15g	Carbs
15g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 4
Amount per serving
Calories	367
% Daily Value*
Total Fat 26g	33%
Saturated Fat 14g	70%
Cholesterol 94mg	31%
Sodium 632mg	27%
Total Carbohydrate 15g	5%
Dietary Fiber 1g	5%
Total Sugars 1g
Protein 15g
Vitamin C 7mg	33%
Calcium 58mg	4%
Iron 2mg	11%
Potassium 327mg	7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags:

lemon
dinner
italian
fall

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