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!
I hope you love this recipe!
Step by Step Instructions
Veal Scallopini Piccata
Ingredients
=====cutlets=====
- 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
=====sauce=====
- 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
Instructions
- 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.
=====sauce=====
- 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.
Nutrition
More Recipes
Halibut en Papillote
Take me to the lesson... Halibut en Papillote with Lemon Leek Rice and Herbs A delightful way to prepare fish in beautiful, table-ready, packages. parchment paper 2 tablespoons unsalted butter1 1/4 cups thinly sliced leek -- white and light green parts onlyKosher salt...
Braised Artichoke
Take me to the lesson... Braised Artichokes This is my favorite way to prepare artichokes. The recipe uses all of the edible parts of the artichoke, and you can skip the butter! 6 large artichokes4 cloves garlic -- sliced thin1 lemon -- sliced thin1 bunch mint leaves...
Chocolate Pavlova with Chocolate Mousse and Berries
Take me to the lesson... Chocolate Pavlova with Chocolate Mousse and Berries A light and airy chocolate dessert with a show-stopping presentation. =====MERINGUE HEART=====6 large egg whites -- room temperature (reserve the yolks)1/8 teaspoon cream of tartar1 pinch...
Recent Comments