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By: Chef Laura Bonicelli

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. .

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about Veal Scallopini Piccata

Over the years, I have written several versions of scallopini and piccata. In my Veal Scallopini Piccata, I combine the two elements of the recipes into one. The scallopini refers to the pounded thin slices of meat. If you’re not a “veal person,” by the way, chicken thighs, tenders, or breasts are a perfect substitute. Typically, in a piccata, the meat is dredged in flour, fried, and finished with a butter caper sauce. Because I cook the lemon slices in the sauce, this recipe has a bitter tinge in the background flavor.

The wonderful thing about Veal Scallopini Piccata is the cooking time is short, but the meat is always tender and flavorful. It’s perfectly paired with pasta, rice, or potatoes. The sauce is rich, so a simple salad with an acidic dressing is my first choice for a vegetable side.

putting Veal Scallopini Piccata together

Executing the recipe is easy; make sure you have all of your ingredients measured and at hand. Prepare your accompanying dishes first. Cooking the Veal Scallopini Piccata goes quickly. If you’re entertaining, make the Scallopini Piccata ahead; it reheats beautifully.

Eat well and have fun!

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bowl of lemons
bowl of capers
Veal Scallopini Piccata

I hope you love this recipe! 

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Need some ideas? Try these:

Spring Green Minestrone

Roasted Vegetable Sandwich

Spring Pea and Ricotta Salad

Buon Appetito!

Step by Step Instructions

Veal Scallopini Piccata

Veal Scallopini Piccata

© Chef Laura Bonicelli
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.
5 from 1 vote

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Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dinner, Main Dish - Meat, MM-Blue
Cuisine Italian
Servings 6
Calories 361 kcal



  • 2 pounds veal cutlets about 12
  • Kosher salt and freshly ground pepper
  • 1/2 cup flour


  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil


  • 1/3 cup dry white wine
  • 1 1/4 cups chicken stock
  • 1 lemon thinly slices


  • 2 tablespoons unsalted butter
  • 1/4 cup lemon juice
  • 1/4 cup capers drained
  • 1/4 cup chopped Italian parsley
  • Kosher salt and freshly ground black pepper


  • 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.
  • 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.


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

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Calories: 361kcalCarbohydrates: 13gProtein: 35gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 140mgSodium: 371mgPotassium: 669mgFiber: 1gSugar: 2gVitamin A: 249IUVitamin C: 14mgCalcium: 22mgIron: 2mg
Keyword capers, lemons
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