Name: Veal Scallopini
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 pound veal cutlets; 1/2 cup all-purpose flour; Salt, to taste; Black pepper, to taste; 2 tablespoons olive oil; 3 tablespoons unsalted butter; 2 garlic cloves, minced; 1/2 cup white wine; 1/2 cup chicken broth; 2 tablespoons fresh lemon juice; 2 tablespoons chopped parsley; Lemon slices for garnish

Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

Tender and flavorful veal
Quick cooking time for an elegant meal
Light yet rich buttery sauce
Perfect for special dinners or entertaining
Pairs beautifully with pasta or vegetables
Classic Italian-inspired comfort food
Simple ingredients with impressive results

Ingredients

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

1 pound veal cutlets
1/2 cup all-purpose flour
Salt, to taste
Black pepper, to taste
2 tablespoons olive oil
3 tablespoons unsalted butter
2 garlic cloves, minced
1/2 cup white wine
1/2 cup chicken broth
2 tablespoons fresh lemon juice
2 tablespoons chopped parsley
Lemon slices for garnish

Directions

Place the veal cutlets between sheets of plastic wrap and pound gently until thin.
Season the veal with salt and black pepper.
Lightly dredge the cutlets in flour, shaking off any excess.
Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
Cook the veal cutlets for about 2 minutes per side until lightly golden. Remove and set aside.
In the same skillet, add minced garlic and cook briefly until fragrant.
Pour in the white wine and chicken broth, scraping up any browned bits from the pan.
Simmer for a few minutes until slightly reduced.
Stir in lemon juice and the remaining tablespoon of butter.
Return the veal to the skillet and spoon the sauce over the cutlets for about 1 minute.
Garnish with chopped parsley and lemon slices before serving.

Servings and timing

Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

Mushroom Scallopini: Add sliced mushrooms to the sauce.
Creamy Version: Stir in a splash of heavy cream for a richer sauce.
Marsala Style: Replace white wine with Marsala wine.
Chicken Scallopini: Substitute chicken cutlets for veal.
Herb Variation: Add thyme or rosemary for extra flavor.

Storage/Reheating

Store leftover veal scallopini in an airtight container in the refrigerator for up to 3 days.

To reheat, warm gently in a skillet over low heat with a splash of broth to keep the meat tender. Avoid overheating, as veal can become tough.

Freezing is possible, though the texture of the sauce may slightly change after thawing.

FAQs

What is veal scallopini?

Veal scallopini is a dish made with thin veal cutlets cooked quickly in a flavorful sauce.

Why is the veal pounded thin?

Thin cutlets cook quickly and remain tender.

What does veal taste like?

Veal has a mild, delicate flavor and tender texture.

Can I use chicken instead of veal?

Yes, chicken cutlets are a popular substitute.

What wine works best?

Dry white wines such as Sauvignon Blanc or Pinot Grigio work well.

What sides pair with veal scallopini?

Pasta, mashed potatoes, rice, or roasted vegetables pair beautifully.

Can I make this dish without wine?

Yes, substitute additional chicken broth if preferred.

How do I keep veal tender?

Avoid overcooking and use thin cutlets for the best texture.

Is veal scallopini Italian?

Yes, it is inspired by traditional Italian cooking techniques.

Can I make the sauce creamier?

Yes, adding cream or extra butter creates a richer sauce.

Conclusion

Veal Scallopini is a simple yet elegant dish that combines tender veal with a bright and flavorful sauce. Quick to prepare and full of classic Italian-inspired flavor, it’s perfect for both weeknight dinners and special occasions. Served with pasta, vegetables, or crusty bread, this timeless recipe delivers a delicious and sophisticated meal every time.

Veal Scallopini

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Veal Scallopini is a classic Italian-inspired dish featuring tender veal cutlets cooked in a buttery lemon and white wine sauce. Quick to prepare yet elegant enough for entertaining, this flavorful meal pairs beautifully with pasta, vegetables, or crusty bread.

Author: Laura
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Main Course
Method: Pan Fry
Cuisine: Italian
Diet: Halal

Instructions

Place the veal cutlets between sheets of plastic wrap and pound gently until thin.
Season the veal with salt and black pepper.
Lightly dredge the cutlets in flour, shaking off any excess.
Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
Cook the veal cutlets for about 2 minutes per side until lightly golden. Remove and set aside.
In the same skillet, add minced garlic and cook briefly until fragrant.
Pour in the white wine and chicken broth, scraping up any browned bits from the pan.
Simmer for a few minutes until slightly reduced.
Stir in lemon juice and the remaining tablespoon of butter.
Return the veal to the skillet and spoon the sauce over the cutlets for about 1 minute.
Garnish with chopped parsley and lemon slices before serving.

Notes

Use chicken cutlets as a substitute if veal is unavailable.
Add mushrooms for extra depth and texture.
For a creamier sauce, stir in a splash of heavy cream.
Serve with pasta, mashed potatoes, or roasted vegetables.
Store leftovers refrigerated for up to 3 days.
Reheat gently with a splash of broth to keep the veal tender.

Nutrition

Serving Size: 1 serving
Calories: 410 kcal
Sugar: 1 g
Sodium: 540 mg
Fat: 22 g
Saturated Fat: 9 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 1 g
Protein: 34 g
Cholesterol: 120 mg