Meta Description: Learn how to make the best Veal Scaloppine with thin veal cutlets, garlic, lemon butter sauce, capers, and fresh parsley. This classic Italian veal recipe is quick, elegant, and perfect for weeknight dinners or special occasions.
Veal Scaloppine (also spelled Scaloppini) is a traditional Italian dish featuring thinly sliced veal cutlets that are lightly coated in flour, quickly pan-seared, and finished in a delicate lemon butter sauce. The result is an incredibly tender and flavorful entrée that comes together in under 30 minutes.
This timeless recipe is known for its simplicity, allowing the mild flavor of veal to shine while fresh garlic, lemon juice, butter, parsley, and optional capers add brightness and depth. Whether you're preparing a quick family dinner or an elegant meal for guests, Veal Scaloppine is a delicious choice that pairs beautifully with pasta, mashed potatoes, rice, or seasonal vegetables.
Why You'll Love This Veal Scaloppine Recipe
- Ready in about 30 minutes.
- Tender, juicy veal with a light and flavorful sauce.
- Easy enough for busy weeknights.
- Elegant enough for entertaining.
- Made with simple, fresh ingredients.
- A classic Italian-inspired recipe.
Ingredients
For the Veal
- 4 veal cutlets (about 5–6 ounces/140–170 g each), pounded thin
- ½ cup all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
For the Lemon Butter Sauce
- 3 cloves garlic, minced
- ½ cup low-sodium chicken or veal broth
- ¼ cup fresh lemon juice
- 2 tablespoons capers, drained (optional)
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley
- 1 teaspoon lemon zest
- Salt and black pepper to taste
Garnish
- Fresh parsley
- Lemon slices or wedges
- Grated Parmesan cheese (optional)
Step-by-Step Veal Scaloppine Recipe
Step 1: Prepare the Veal
Place the veal cutlets between two sheets of plastic wrap and gently pound them to about ¼ inch (6 mm) thick.
In a shallow dish, combine the flour, salt, and black pepper.
Lightly dredge each cutlet in the seasoned flour, shaking off any excess.
Step 2: Cook the Veal
Heat the olive oil and butter in a large skillet over medium-high heat.
Cook the veal cutlets for 2–3 minutes per side until lightly golden and just cooked through.
Transfer the veal to a warm plate.
Step 3: Make the Lemon Butter Sauce
Reduce the heat to medium.
Add the garlic and cook for about 30 seconds until fragrant.
Pour in the broth and fresh lemon juice, scraping up any browned bits from the bottom of the pan.
Stir in the capers, if using, and simmer for 2–3 minutes.
Whisk in the butter until the sauce becomes smooth and glossy.
Add the lemon zest and chopped parsley.
Season to taste with salt and black pepper.
Step 4: Finish the Dish
Return the veal cutlets to the skillet.
Spoon the sauce over the meat and simmer gently for 1–2 minutes until heated through.
Step 5: Garnish and Serve
Transfer the veal to serving plates.
Spoon the remaining lemon butter sauce over each cutlet.
Garnish with fresh parsley and lemon slices.
Serve immediately.
Tips for the Best Veal Scaloppine
- Pound the veal evenly for quick, uniform cooking.
- Avoid overcooking, as thin veal cutlets cook very quickly.
- Fresh lemon juice provides the brightest flavor.
- Use freshly chopped parsley for the best aroma.
- Deglaze the skillet thoroughly to capture all the flavorful browned bits.
Approximate Nutrition Facts
Serving Size: 1 veal cutlet with sauce (Recipe serves 4)
| Nutrient | Amount |
|---|---|
| Calories | 410 kcal |
| Protein | 35 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Total Sugars | 1 g |
| Total Fat | 25 g |
| Saturated Fat | 9 g |
| Cholesterol | 135 mg |
| Sodium | 520 mg |
| Potassium | 610 mg |
| Calcium | 35 mg |
| Iron | 2.5 mg |
| Vitamin C | 18% DV |
| Vitamin B12 | 35% DV |
Nutrition values are approximate and may vary depending on the ingredients and preparation method.
What to Serve with Veal Scaloppine
This classic Italian dish pairs perfectly with:
- Angel hair pasta
- Buttered linguine
- Creamy mashed potatoes
- Herb rice pilaf
- Roasted asparagus
- Steamed green beans
- Garlic bread
- Mixed green salad
These side dishes complement the light lemon butter sauce while creating a balanced and satisfying meal.
Frequently Asked Questions
What is Veal Scaloppine?
Veal Scaloppine is a traditional Italian dish made with thinly sliced veal cutlets that are lightly floured, quickly pan-fried, and served with a flavorful sauce such as lemon butter, Marsala wine, or mushrooms.
Can I substitute another meat?
Yes. Thinly sliced chicken breast or pork cutlets can be used as substitutes, although the flavor and texture will differ from traditional veal.
Can I make Veal Scaloppine ahead of time?
The sauce can be prepared in advance, but the veal is best cooked just before serving to maintain its tenderness.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of broth to keep the sauce smooth.
Health Benefits of Veal Scaloppine
Veal is an excellent source of lean protein, iron, zinc, phosphorus, selenium, and vitamin B12, all of which support muscle health, immune function, and energy production. Lemon juice provides vitamin C, while fresh parsley contributes antioxidants and vitamins A, C, and K. Prepared with a light butter sauce rather than heavy cream, this dish offers rich flavor while remaining relatively light.
Final Thoughts
Veal Scaloppine is a timeless Italian classic that combines tender veal cutlets with a bright, silky lemon butter sauce. Quick to prepare yet elegant enough for entertaining, this recipe showcases how a few fresh ingredients can create an unforgettable meal. Pair it with pasta, potatoes, or seasonal vegetables for a restaurant-quality dinner that's sure to become a favorite in your home.
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