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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.

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

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

Find it online: https://thefamilycooking.com/rose-veal-scallopini-recipe-with-lemon-and-capers/