veal scaloppini

Categories: Meat, Posted by Sandy Bergsten - Comments (0)


2 Tbsp vegetable oil

¼ cup butter (divided)

1 pound veal scaloppini, thinly sliced and pounded flat

¾ cup flour

1 ½ tsp salt

½ tsp freshly ground pepper

1 cup white wine

2 Tbsp fresh lemon juice

2 Tbsp capers, drained

2 Tbsp finely chopped parsley

8 thin lemon slices



Combine the flour, salt and pepper in a shallow bowl or pie plate.

Heat oil and 2 Tbsp butter in a skillet over medium-high heat.

Quickly dredge each piece of veal into flour and shake off excess. Slip the scaloppini into the hot oil, taking care not to crowd the meat. Cook until lightly browned on each side, turning once about one minute total. Transfer scaloppini to a warm platter, repeat with remaining meat.

Over medium heat deglaze the pan with the white wine, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the lemon juice and capers. Whisk in the remaining 2 Tbsp butter. Add the parsley. Briefly return the meat to the pan, turning to coat in sauce.

Transfer the meat to a platter, pour remaining sauce over the veal and garnish with lemon slices. Serve immediately.


Serves 4


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