Rose Veal Scallopini Recipe with Lemon and Capers

Why You’ll Love This Recipe

I love this recipe because it delivers restaurant-quality flavor with simple ingredients and minimal preparation. The veal cooks in just a few minutes, remaining tender and juicy, while the lemon and capers create a fresh, tangy sauce that perfectly complements the delicate meat. I also appreciate how beautifully this dish pairs with pasta, mashed potatoes, rice, or roasted vegetables.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• rose veal scallopini (thin veal cutlets)
• all-purpose flour
• salt
• black pepper
• garlic powder
• olive oil
• unsalted butter
• garlic, minced
• chicken broth
• fresh lemon juice
• lemon zest
• capers, drained
• fresh parsley, chopped
• lemon slices, for garnish

Directions

1. I pat the veal cutlets dry and season them with salt, black pepper, and garlic powder.
2. I lightly coat each cutlet with flour, shaking off any excess.
3. I heat the olive oil and a little butter in a large skillet over medium-high heat.
4. I cook the veal for about 2 to 3 minutes per side until lightly golden, then transfer it to a plate.
5. I reduce the heat slightly and sauté the garlic until fragrant.
6. I pour in the chicken broth and fresh lemon juice, scraping up any browned bits from the bottom of the skillet.
7. I stir in the lemon zest, capers, and the remaining butter, allowing the sauce to simmer until slightly thickened.
8. I return the veal to the skillet and spoon the sauce over the cutlets for a minute or two until heated through.
9. I garnish with fresh parsley and lemon slices before serving immediately.

Servings and Timing

I usually prepare this recipe in about 25 minutes.

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Variations

I sometimes replace the veal with thinly sliced chicken breasts or turkey cutlets for a different version. When I want a richer sauce, I stir in a splash of heavy cream at the end of cooking. I also enjoy adding white wine along with the chicken broth for extra depth of flavor. For a fresh herbal twist, I mix in chopped thyme or oregano before serving.

Storage/Reheating

I store leftover Rose Veal Scallopini in an airtight container in the refrigerator for up to 3 days. When I reheat it, I warm it gently in a skillet over low heat with a splash of chicken broth to keep the meat tender and the sauce smooth. I avoid overheating because veal can become tough. Freezing is possible for up to 2 months, although the texture is best when enjoyed fresh.

FAQs

What is rose veal?

Rose veal comes from young calves raised on a natural diet, giving the meat a light pink color, tender texture, and delicate flavor that works beautifully in quick-cooking dishes like scallopini.

Can I substitute chicken for veal?

Yes. I often use thin chicken cutlets when veal is unavailable. The lemon and caper sauce pairs just as well with chicken.

Why do I dredge the veal in flour?

I lightly coat the veal with flour because it helps create a golden crust while also slightly thickening the sauce as it cooks.

What can I serve with Rose Veal Scallopini?

I enjoy serving it with angel hair pasta, mashed potatoes, buttered rice, roasted asparagus, green beans, or a crisp green salad.

Can I make this recipe ahead of time?

Yes. I prepare the sauce ahead of time if needed, but I prefer cooking the veal just before serving to keep it tender and juicy.

Conclusion

I always enjoy making Rose Veal Scallopini with Lemon and Capers because it is elegant, flavorful, and surprisingly quick to prepare. The tender veal, bright citrus, and briny capers create a perfectly balanced dish that feels both comforting and refined. Whether I serve it for a family dinner or a special occasion, it always leaves a lasting impression.

Rose Veal Scallopini Recipe with Lemon and Capers

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Rose Veal Scallopini with Lemon and Capers is a classic Italian-inspired dish featuring tender veal cutlets in a bright, buttery lemon sauce with briny capers. Elegant yet quick to prepare, it’s perfect for both weeknight dinners and special occasions.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Pan Fry
• Cuisine: Italian
• Diet: Halal

Ingredients

• 1 1/2 lbs rose veal scallopini (thin veal cutlets)
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 2 tbsp olive oil
• 4 tbsp unsalted butter, divided
• 2 garlic cloves, minced
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 1 tsp lemon zest
• 2 tbsp capers, drained
• 2 tbsp fresh parsley, chopped
• Lemon slices, for garnish

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Instructions

1. Pat the veal cutlets dry and season with salt, black pepper, and garlic powder.
2. Lightly dredge each cutlet in the flour, shaking off any excess.
3. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
4. Cook the veal for 2 to 3 minutes per side until lightly golden, then transfer to a plate.
5. Reduce the heat slightly and sauté the minced garlic until fragrant, about 1 minute.
6. Add the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet.
7. Stir in the lemon zest, capers, and the remaining butter. Simmer until the sauce thickens slightly.
8. Return the veal to the skillet and spoon the sauce over the cutlets for 1 to 2 minutes until heated through.
9. Garnish with fresh parsley and lemon slices before serving immediately.

Notes

• Substitute thin chicken breasts or turkey cutlets for the veal if desired.
• Add a splash of dry white wine with the chicken broth for extra depth of flavor.
• Stir in a little heavy cream at the end for a richer sauce.
• Fresh thyme or oregano makes a flavorful herbal addition.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently with a splash of chicken broth to keep the veal tender.
• Freeze for up to 2 months, though the texture is best when served fresh.

Nutrition

• Serving Size: 1 serving
• Calories: 410 kcal
• Sugar: 1 g
• Sodium: 670 mg
• Fat: 24 g
• Saturated Fat: 10 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 0 g
• Protein: 34 g
• Cholesterol: 135 mg