Veal Scallopini Piccata
Italian

Veal Scallopini Piccata

I love the elegance of this quick-skillet Italian classic. The cooked lemon slices in this Veal Scallopini Piccata give the dish a tart and delicious finish.

By Chef Laura Bonicelli

caperslemons

Prep Time

20 min

Cook Time

20 min

Total Time

40 min

Servings

6 servings

Ingredients

cutlets

  • 2 poundsveal cutlets (about 12)
  • Kosher salt and freshly ground pepper
  • 1/2 cupflour
  • 2 tablespoonsunsalted butter
  • 2 tablespoonsextra-virgin olive oil

sauce

  • 1/3 cupdry white wine
  • 1 1/4 cupschicken stock
  • 1 lemon (thinly slices)
  • 2 tablespoonsunsalted butter
  • 1/4 cuplemon juice
  • 1/4 cupcapers (drained)
  • 1/4 cupchopped Italian parsley
  • Kosher salt and freshly ground black pepper

Instructions

  1. 1

    Place the cutlets, one by one, in a ziplock bag and pound evenly to 1/4-inch thick. Season the cutlets with salt and pepper and dredge in the flour, shaking off the excess flour.

  2. 2

    Melt the butter in the olive oil in a large skillet over medium-high heat. Working in batches, add the cutlets to the pan. Cook, turning once, until golden brown on each side; about a total cooking time of 3 minutes. Remove the cutlets to a serving platter; keep the platter warm in an oven set to 200º F.

  3. 3

  4. 4

    Add the wine into the skillet and deglaze the panóCook the wine down by half, 2 to 3 minutes. Add the chicken stock and lemon slices. Bring to a boil; cook until reduced by half, about 6 minutes.

  5. 5

    Add the butter, lemon juice, capers, and Italian parsley. Season with salt and pepper and serve.

Nutrition (per serving)

361

Calories

35g

Protein

13g

Carbs

18g

Fat

1g

Fiber

371mg

Sodium