🥩 Scaloppine al Burro – Italian Veal Cutlets in Butter Sauce

When it comes to classic Italian comfort food with elegance and flavor, Scaloppine al Burro stands out as a timeless favorite. This dish features thin slices of veal (or chicken) sautéed in golden butter until tender and infused with delicate, rich flavor. Simple yet refined, it’s a staple in many Italian homes and trattorias.

Whether you’re cooking for guests or indulging in a solo gourmet meal, this dish is quick, easy, and impressive.

What is Scaloppine al Burro?

“Scaloppine” refers to thin slices of meat (usually veal, but chicken or pork can be used), while “al burro” means “with butter.” So, Scaloppine al Burro literally means cutlets cooked in butter — a dish that embodies Italian cooking philosophy: quality ingredients, minimal fuss, maximum flavor.

The meat is lightly floured and then pan-seared in butter, creating a delicate crust and a flavorful pan sauce from the browned butter.

📝 Ingredients (Serves 2)

300g veal scaloppine (or thin-sliced chicken breast)

3 tbsp unsalted butter

3 tbsp all-purpose flour

1 tbsp olive oil

Salt, to taste

Freshly ground black pepper

Fresh lemon juice, optional for serving

Chopped parsley, optional for garnish

👨‍🍳 Instructions

🔹 Step 1: Prep the Scaloppine

Pat the veal dry with paper towels.

Place each slice between two pieces of plastic wrap and gently pound with a meat mallet until about 1/4 inch thick.

Season both sides with salt and pepper.

Lightly dredge in flour, shaking off the excess.

🔹 Step 2: Cook the Cutlets

In a large skillet, heat 2 tbsp of butter and 1 tbsp olive oil over medium heat until foamy.

Add the veal slices and cook for about 2–3 minutes per side, until golden and cooked through. Do this in batches if needed — don’t crowd the pan.

Transfer the cooked cutlets to a warm plate and cover loosely with foil.

🔹 Step 3: Make the Butter Sauce

Lower the heat and add the remaining 1 tbsp of butter to the pan.

Let it melt and turn a light golden color, stirring gently to incorporate the browned bits from the pan — this is flavor gold!

Optional: Add a squeeze of fresh lemon juice to brighten the sauce.

🔹 Step 4: Serve

Spoon the butter sauce over the scaloppine.

Garnish with chopped parsley and a lemon wedge on the side, if desired.

Serve immediately with crusty bread, roasted potatoes, or a light salad.

🍷 Wine Pairing

White wine: Pinot Grigio, Verdicchio, or Chardonnay

Red wine: A light red like Dolcetto or Pinot Noir

These wines complement the buttery flavor without overpowering the delicate veal.

💡 Tips for Perfect Scaloppine al Burro

Use thin, even cuts of meat to ensure quick, uniform cooking.

Don’t skip the flour — it helps form a delicate crust and thickens the butter sauce.

Butter should be foamy, not burnt. If it starts browning too fast, lower the heat.

🥄 Variations

Add a splash of white wine to the pan after searing the meat for a quick deglaze.

Swap veal for chicken breast or pork loin.

Finish with capers or a sprinkle of grated Parmesan for extra flavor.

📌 Final Thoughts

Scaloppine al Burro is proof that Italian cuisine doesn’t need a long list of ingredients to impress. With just butter, flour, and quality meat, this dish delivers a satisfying, restaurant-quality experience in under 30 minutes.

Delicate, buttery, and utterly comforting — it’s an Italian classic you’ll make again and again.

Buon Appetito!