Jump to Recipe

Print - members only.  Please log in or JOIN HERE!

Want more foolproof and delicious recipes?
Sign up for our newsletter and get recipes and inspiration into your inbox.

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. .

Buy your ingredients at your favorite Farmers Market! 


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!

don’t forget

Make sure you sign up for our newsletter to get more recipes and take a look at joining the Bonicelli Cooking Club! We’d love to have you!

bowl of lemons
bowl of capers
Veal Scallopini Piccata

I hope you love this recipe! 

If you want more recipes, Join The Club!!!


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

Print - members only.  Please log in or JOIN HERE!

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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.

Print - members only.  Please log in or JOIN HERE!


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
Tried this recipe?Let us know how it was!

More Recipes

Zucchini Eggplant Involtini

Zucchini Eggplant Involtini

By: Chef Laura Bonicelli Involtini is a classic and traditional Italian dish that has been enjoyed by many for generations. The combination of thinly sliced eggplant (and in this recipe, zucchini) rolled around a delicious homemade ricotta filling with a rich tomato...

Garden Focaccia

Garden Focaccia

Garden Focaccia This is an adaptation of a focaccia recipe that I wrote over 20 years ago. It is fluffy on the inside, yet sturdy enough to support your veggie art on top. stand-mixersheet pan 1 package active-dry yeast (2 1/4 teaspoons)1 cup water (115-120ºF)=====1...

Red Pepper Hummus

Red Pepper Hummus

Charred Red Pepper Hummus A rich smoky version of hummus. 2 red bell peppers======3/4 cup charred peppers (-- from charred peppers)3 1/4 cups canned or cooked chickpeas1/2 cup tahini1/2 cup extra-virgin olive oil1 lemon (juiced)3 cloves garlic (minced)1 teaspoon...

Want more fool-proof and delicious recipes?
Get recipes and culinary inspiration in your inbox every week!

Pin It on Pinterest