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close up of one Veal Scallopini cooked in Piccata sauce in a black pot with lemon slices

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


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


  1. Use a paper towel and pat dry the veal scallopini on both sides.
    Thin slices of veal scallopini on a plate and a hand patting dry the veal using a paper towel
  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.
    A hand sprinkling some spice on the flour bowl to coat the veal before searing
  4. Take the veal scallopini one at a time and dredge int he flour mixture on both sides.
    A hand holding a slice of veal scallopini using a tong and dredging it in the flour bowl
  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.
    The veal scallopini placed in a large cast iron pan with melted butter
  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.
    seared until golden veal that's flipped in the cast iron pan
  8. Remove the veal form the skillet onto a plate.
    The veal pieces are removed on to a white plate as tthe pan will be used to make the sauce now
  9. Add the other 3 tablespoons of butter to make the sauce and add in the garlic.
    melted butter and garlic cooking in the same cast iron pan and a hand pouring some lemon juice to make the sauce
  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.
    A hand adding in some capers to the piccata sauce
  12. Let the sauce simmer for a minute or two before adding in the veal to the skillet.
    A hand finishing off the piccata sauce with a touch of cream in a small cup and the veal being added back to the pan
  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.
    The finished veal scallopini in piccata sauce is ready and garnished with herbs and lemon slices
  15. Serve right away and enjoy!
    A piece of veal scallopini cur in half on a plate showing the inside of it served with spinach salad

Recipe Video

Recipe Notes

Veal Scallopini Cooking Tips

  • Start with quality veal scallopini such as the one I use from Sealand Quality Foods. It’s perfectly cut and flash frozen in individual packs.
  • 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.

Veal scallopini FAQ's

Can I store veal scallopini for later use?

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 chicken if you would like to use another meat in the recipe.

What do you serve with veal scallopini?

There are lots of things you can serve as a side dish with veal scallopini.
Rice and potatoes go really nicely with this dish and can soak up the sauce beautifully.
You can also choose to serve it with fresh steamed vegetables like broccoli and carrots or fresh green beans.

It's really up to you what kind of side you want to go with your veal scallopini but the sides described above are great options.

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.

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.