Veal Scallopini is a classic Italian-American dish that many adore for its rich flavors and tender texture. It’s not just perfect for impressing guests at dinner parties; it’s also delightful for a cozy weekend family meal. Imagine fork-tender veal swimming in a zesty lemon and wine sauce, complemented by the savory touch of garlic and capers, and perhaps some mushrooms. This simple dish could easily grace the menu of a five-star restaurant, but with this easy-to-follow recipe, you’ll be able to whip it up right in your own kitchen!

Let’s delve into why this recipe is a must-try!

Reasons to Try Veal Scallopini

1. This dish closely resembles schnitzel, which has variations worldwide, while “scallopini” is an Italian term derived from the French “escalope,” referring to thinly sliced meats.
2. The dish bursts with flavors of lemon, capers, and butter, making it a treat for any palate.
3. Even if you’re not a professional chef, anyone can create a masterpiece that feels like it came from a fancy Italian restaurant.
4. If veal isn’t your preference, you can easily substitute it with chicken or pork, adapting the recipe to suit different tastes.

Suggested Meat Substitutes for Veal

1. Thinly sliced boneless chicken breast
2. Venison tenderloin, cut thin
3. Boneless lamb, ideally pounded thin
4. Thinly sliced boneless pork tenderloin
5. Feel free to add other ingredients like grape tomatoes, sun-dried tomatoes, various mushrooms, shallots, or even opt for Marsala wine instead of white wine for a twist!

Delicious Side Dishes to Pair with Veal Scallopini

1. Your choice of boiled pasta (spaghetti, linguine, or angel hair work wonderfully)
2. Fluffy white or brown rice
3. Grilled or roasted asparagus
4. Roasted seasonal vegetables
5. Roasted red-skinned potatoes
6. Twice-baked potatoes for extra comfort

Time to Cook: Veal Scallopini Recipe

Ingredients

• 3 tablespoons of lemon juice and zest from 1 lemon
• 6 cloves of garlic, finely minced
• 1½ pounds veal cutlets, pounded thin (about ¼ inch thick)
• 1 cup all-purpose flour, seasoned with 1 teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon pepper
• 6 tablespoons unsalted butter
• ¾ cup dry white wine (like Pinot Grigio), or substitute with a mixture of ¼ cup lemon juice and chicken broth for a non-alcoholic version
• 3 tablespoons capers
• (Optional) 8 ounces of sliced mushrooms
• Additional salt and pepper to taste
• For garnishing: ¼ cup flat-leaf Italian parsley, chopped

Instructions

1. If you prefer a non-alcoholic version, mix the chicken broth with lemon juice and 1 teaspoon of lemon zest in a bowl.
2. Set aside the squeezed lemon juice for later.
3. In a separate small dish, combine minced garlic and parsley for garnishing.
4. Combine seasoned flour in a pie plate or a plastic bag.
5. Gently pound the veal until it’s about ¼ inch thick and tender.
6. Coat the veal cutlets in the seasoned flour mixture using a ziplock bag or by employing the pie plate method.
7. In a large frying pan, melt half of the butter over medium heat and sear the floured veal cutlets, browning them on both sides. Add the minced garlic two minutes before they’re done.
8. Transfer the cooked veal to a plate to keep warm.
9. In the same pan, add the remaining butter and sauté the garlic mixture along with any mushrooms for about 3 minutes. Next, pour in the white wine (or chicken broth mixture if using) and let it simmer on medium-low heat for an additional 2 minutes.
10. Add the veal back into the pan, letting it simmer for another 3 minutes, infusing the meat with the flavors of the sauce. Stir in the capers just before serving, and finish with freshly chopped parsley.