Veal Scallopini

Here’s a classic Italian American veal scallopini that’s so easy and delicious to enjoy at home. It’s a beautifully rich dish bursting with bright lemon flavor in a creamy sauce. Make this restaurant worthy dish in the comfort of your own home with this easy and fool proof veal scallopini recipe.

If you’re new to veal, this veal scallopini recipe will be on your make list every week! You would also LOVE  Veal Chops and Veal Parmesan. That one is a slight adaptation of our Grilled Chicken Parmesan.

While scallopini can be made with chicken, pork and even meat, we LOVE veal scallopini the most! It’s a tender, flavor packed choice that you and your guests will love! Also because of how thin veal cutlets are, they need 1-2 minutes of searing. So what a weeknight dinner dream!

What is Veal Scallopini?

Veal scallopini is a classic American  Italian dish based around thin slices of veal, fried in butter, with a piccata sauce that makes this dish oh so rich and saucy. Because the veal is sliced so thinly this dish cooks super quickly so it really is no fuss.

Why You’ll Love Veal Scallopini

• Restaurant quality at home in under 30 minutes
• Extremely tender thanks to the veal cutlets and thin slicing
• Light but flavorful, never heavy or greasy
• Versatile!  works with lemon, Marsala, mushrooms, or wine sauces
• Elegant but simple, perfect for weeknights or entertaining
• High protein and low carb friendly depending on sides

Ingredients You’ll Need

• Veal Cutlets. thinly sliced veal is the only way to make it a true scallopini recipe!
• Seasoning. A simple salt and black pepper if enough, however add in some garlic or onion flakes.
• Flour. All purpose flour that’s also seasoned ideally.
• Fresh Herbs. A blend of fresh thyme and oregano and parsley.
• Butter. You can use olive oil, but butter truly is BEST for flavor and to create a thick sauce.
• Capers. tangy and salty.
• Lemon. you can use lemon juice, lemon zest and slices of lemon for maximum flavor.
• Stock or broth. Any type! We used chicken broth.

How to Make Veal Scallopini 

Start by making sure you buy quality veal scallopini that’s pre sliced like the one I have here. I got mine from Sealand.

Prepare the Veal

You can see how perfectly sliced they are, this is the key to the recipe. 

Then make sure you pat them dry with a paper towel so they cook nicely with the light batter you will coat them in.

Start by seasoning the veal with just salt and pepper on both sides.

To coat the veal, mix the flour, spices, and herbs together in a shallow dish. I love a blend of fresh herbs and dry spice for ultimate flavor and fresh taste. 

Finally add in some parmesan to the flour. This adds more flavor and ensures the flour sticks to the veal while searing.

Coat and Sear the Veal

Now coat the veal fillets on both sides. Make sure the veal is dredged in flour.

Also make sure you remove excess flour.

To cook the veal use a large frying pan or large skillet on medium-high heat, and working in batches pan fry the veal fillets in the butter. For even better tasting dishes, try this Garlic Butter Sauce (video) to add more flavor!

Make sure you fry them in a single layer and they should cook very quickly on each side.

Once you have cooked all the veal scallopini in this way, take them out of the skillet, heat and place them to one side while you make the piccata sauce.

Make the Piccata Sauce

The Piccata in veal scallopini refers to the sauce you have with this dish. 

To make the Piccata sauce, start by adding extra butter to the skillet you have been using to fry the veal, along with garlic and the white wine (or stock or water). 

You can use a little bit of olive oil to add a little extra flavor. Keep the skillet at medium heat when cooking the sauce. The lemon juice goes in next. 

Cook for a minute or so before adding in veal and the capers and simmer for a further minute or so. 

Finish The veal Scallopini

Now add the cream, herbs, and chili flakes and stir throughout the skillet. Stir all the way to the bottom of the pan so the sauce really combines well and you get the flavorsome browned bits that get stuck there. Let simmer on a lower heat for another minute.

Let the veal simmer for a bit that they can soak up all the flavors. You can add lemon slices to the dish to give it an extra zingy flavor.

When the dish is done, season with salt and pepper to taste.

Veal Scallopini Recipe Tips

1. Start with quality veal cutlets.
2.  Make sure you really dredge the veal in the flour mix you have made. This will make sure they get the right texture when cooking.
3. Use a thick-bottomed skillet if possible. This will help to cook the dish evenly throughout and reduce any possibility of burning.
4. When making the piccata, allow the ingredients to simmer for enough time that all the flavors really combine nicely.
5. Let the veal sit in the sauce for a few minutes before serving so the veal scallopini can really soak up the piccata sauce for the best flavor and enjoyment.

This veal scallopini is a real treat to make and much easier than it looks. It’s a great recipe to make when you want something but special but doesn’t take all that long to cook. 15 minutes tops really. Give it ago, I’m sure you’ll love it.

How to store Leftover veal scallopini ?

Yes, you can keep it in the fridge for up to three days, though it is best served fresh. You can also freeze it however, fresh is still better.

Can you use another meat to replace veal?

Yes, you could use our Chicken Scallopini in the recipe.

What do you serve with veal scallopini?

• Best Mashed Potatoes Recipe
• Coconut Rice
• Air Fryer Asparagus, Sautéed Green Beans, Honey Glazed Carrots

How long does it take to cook Veal scallopini?

This is a really quick dish to make. The meat cooks super quick as it’s so thin and the sauce is quick too. It shouldn’t take you longer than about 15 or 20 minutes to make.

What cut of veal is used for scallopini?

Veal scallopini is typically made from the veal top round, leg, or loin, sliced very thin. These cuts are lean, tender, and ideal for quick cooking.

Is veal scallopini the same as veal piccata?

No. Scallopini describes the cut and cooking method, while piccata refers to the lemon caper sauce. Veal scallopini can be prepared piccata style, Marsala style, or with wine and mushrooms.

Why is veal scallopini so tender?

Veal comes from young cattle, which means less developed muscle fibers. When sliced thin and cooked quickly, it remains exceptionally soft and delicate.

How do you keep veal scallopini from drying out?

Cook it very quickly over medium high heat, avoid overcrowding the pan, and remove it as soon as it turns opaque. Overcooking is the most common mistake when cooking veal.

Should veal scallopini be floured?

Yes, lightly dredging in flour creates a golden crust, helps thicken the sauce and protects the meat from drying out. That being said, any excess flour should always be shaken off.

What is the best sauce for veal scallopini?

• Lemon and capers (piccata)
• White wine and butter
• Creamy mushroom sauce

Can I make veal scallopini ahead of time?

It’s best served immediately, but you can always prep the veal slices in advance. Then make the sauce separately.

Is veal scallopini healthy?

Yes, in moderation. Veal is high in protein, iron, zinc, and B vitamins plus it’s lower in fat than many beef cuts.

Why does veal scallopini sometimes taste tough?

It becomes tough if cooked too long, or you pan temperature is too low. Also can be tough if the meat is too thick.

Is veal scallopini Italian or Italian-American?

It’s Italian in origin, but extremely popular in Italian American cuisine, especially in restaurants across North America.

Can veal scallopini be made without wine?

Yes. Substitute with chicken stock and lemon juice as we did here.

How thin should scallopini be?

About ⅛ inch thick. Often the veal is pounded thin between parchment or plastic wrap.

Easy Dinner Recipes

• Baked Mahi Mahi
• Veal Parmesan
• Lemon Caper Artichoke Chicken Piccata
• Korean Fried Chicken Strips
• Fish Fry
• Pan Seared Chicken Breast with Walnut Sauce
• Grilled Veal Chops
• Beef Tips And Rice

3.67 from 56 votes

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Veal scallopini

Here’s a classic Italian-American veal scallopini that’s so easy and delicious to enjoy at home. It's a beautifully rich dish bursting with bright lemon flavor in a creamy sauce. Make this restaurant-worthy dish in the comfort of your own home with this easy and fool proof veal scallopini recipe.

Course Comfort Meals, dinner, Main Course, Main Dish

Cuisine American, Italian, Mediterranean

Keyword easy dinner, piccata, scallopini, veal, veal recipe, veal scallopini

Prep Time 5 minutes

Cook Time 20 minutes

Servings 4 people

Calories 403 kcal

Author Mahy

Ingredients

Veal :

• 4 pieces veal scallopini
• 1/4 teaspoon each salt and pepper
• 2 tablespoons butter

Flour Mixture:

• 1 cup All-purpose flour
• 1/4 teaspoon each salt and pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon chilli flakes
• 1/4 teaspoon onion powder
• 2 tablespoons fresh herbs fresh thyme, rosemary or oregano is best
• 1/4 cup parmesan cheese freshly grated

Piccata sauce:

• 3 tablespoons butter
• 2 cloves garlic minced
• 2 tablespoons lemon juice
• 2 tablespoons capers
• Lemon slices
• 1/2 cup herbs minced : parsley and fresh oregano
• 1/2 cup cream
• Salt and pepper and chilli flakes to taste
• Parmesan cheese optional

Instructions

1. Use a paper towel and pat dry the veal scallopini on both sides.
   
2. Season the veal scallopini with salt and pepper.
   
3. Make the flour mixture in a large bowl add in all the ingredients and toss well to mix.
   
4. Take the veal scallopini one at a time and dredge int he flour mixture on both sides.
   
5. Shake off excess flour.
6. Preheat a cast iron or heavy skillet on medium high heat with butter. Add in the veal scallopini but avoid over crowding the pan.
   
7. Make sure the veal is in a single layer at all times. Cook the veal for 3 minutes until golden and crisp and then flip each piece. Cook for an extra 3-4 minutes until golden crisp.
   
8. Remove the veal form the skillet onto a plate.
   
9. Add the other 3 tablespoons of butter to make the sauce and add in the garlic.
   
10. Cook the garlic for a few minutes and add the lemon juice and some fresh herbs (half the amount).
11. Add in the lemon slices, capers and cream.
    
12. Let the sauce simmer for a minute or two before adding in the veal to the skillet.
    
13. Add the veal and let is simmer in the sauce for 2-3 to soak up all the flavors.
14. Finish off with seasoning, chilli flakes (if you want a kick), the remaining fresh herbs and some freshly grated parmesan cheese.
    
15. Serve right away and enjoy!
    

Recipe Video

Recipe Notes

Veal Scallopini Cooking Tips

• Start with quality veal cutlets.
• Make sure you really dredge the veal in the flour mix you have made. This will make sure they get the right texture when cooking.
• Use a thick-bottomed skillet if possible. This will help to cook the dish evenly throughout and reduce any possibility of burning.
• When making the piccata, allow the ingredients to simmer for enough time that all the flavors really combine nicely.
• Let the veal sit in the sauce for a few minutes before serving so the veal scallopini can really soak up the piccata sauce for the best flavor and enjoyment.
• This veal scallopini is a real treat to make and much easier than it looks. It's a great recipe to make when you want something but special but doesn't take all that long to cook. 15 minutes tops really. Give it ago, I'm sure you'll love it.

How to store Leftover veal scallopini ?

Yes, you can keep it in the fridge for up to three days, though it is best served fresh. You can also freeze it however, fresh is still better.

Can you use another meat to replace veal?

Yes, you could use our Chicken Scallopini in the recipe.

What do you serve with veal scallopini?

• Best Mashed Potatoes Recipe
• Coconut Rice
• Air Fryer Asparagus, Sautéed Green Beans, Honey Glazed Carrots

How long does it take to cook Veal scallopini?

This is a really quick dish to make. The meat cooks super quick as it's so thin and the sauce is quick too. It shouldn't take you longer than about 15 or 20 minutes to make.

What cut of veal is used for scallopini?

Veal scallopini is typically made from the veal top round, leg, or loin, sliced very thin. These cuts are lean, tender, and ideal for quick cooking.

Is veal scallopini the same as veal piccata?

No. Scallopini describes the cut and cooking method, while piccata refers to the lemon caper sauce. Veal scallopini can be prepared piccata style, Marsala style, or with wine and mushrooms.

Why is veal scallopini so tender?

Veal comes from young cattle, which means less developed muscle fibers. When sliced thin and cooked quickly, it remains exceptionally soft and delicate.

How do you keep veal scallopini from drying out?

Cook it very quickly over medium high heat, avoid overcrowding the pan, and remove it as soon as it turns opaque. Overcooking is the most common mistake when cooking veal.

Should veal scallopini be floured?

Yes, lightly dredging in flour creates a golden crust, helps thicken the sauce and protects the meat from drying out. That being said, any excess flour should always be shaken off.

What is the best sauce for veal scallopini?

• Lemon and capers (piccata)
• White wine and butter
• Creamy mushroom sauce

Can I make veal scallopini ahead of time?

It’s best served immediately, but you can always prep the veal slices in advance. Then make the sauce separately.

Is veal scallopini healthy?

Yes, in moderation. Veal is high in protein, iron, zinc, and B vitamins plus it's lower in fat than many beef cuts.

Why does veal scallopini sometimes taste tough?

It becomes tough if cooked too long, or you pan temperature is too low. Also can be tough if the meat is too thick.

Is veal scallopini Italian or Italian-American?

It’s Italian in origin, but extremely popular in Italian American cuisine, especially in restaurants across North America.

Can veal scallopini be made without wine?

Yes. Substitute with chicken stock and lemon juice as we did here.

How thin should scallopini be?

About ⅛ inch thick. Often the veal is pounded thin between parchment or plastic wrap.

Nutrition Facts

Veal scallopini

Amount Per Serving

Calories 403 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 17g106%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 9g

Cholesterol 83mg28%

Sodium 643mg28%

Potassium 142mg4%

Carbohydrates 28g9%

Fiber 2g8%

Sugar 1g1%

Protein 8g16%

Vitamin A 1127IU23%

Vitamin C 5mg6%

Calcium 128mg13%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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