Here’s a classic Italian-American veal scallopini that’s so easy and delicious to enjoy at home. It's a beautifully rich dish bursting with bright lemon flavor in a creamy sauce.
Because the veal is sliced so thinly this dish cooks super quickly so it really is no fuss.
Veal Scallopini Piccata
Rated 3.8 stars by 4 users
Category
Dinner
Cuisine
Italian
Servings
4
Prep Time
10 minutes
Cook Time
10
Here’s a classic Italian-American veal scallopini that’s so easy and delicious to enjoy at home. It's a beautifully rich dish bursting with bright lemon flavor in a creamy sauce. Make this restaurant-worthy dish in the comfort of your own home with this easy and fool proof veal scallopini recipe.
Because the veal is sliced so thinly this dish cooks super quickly so it really is no fuss.
Ingredients
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4 pieces Veal Scallopini
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1/4 teaspoon each salt and pepper
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2 tablespoons butter
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1 cup All purpose flour
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1/4 teaspoon each salt and pepper
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1/2 teaspoon garlic powder
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1/4 teaspoon chilli flakes
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1/4 teaspoon onion powder
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2 tablespoons fresh herbs (fresh thyme, rosemary or oregano is best)
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1/4 cup parmesan cheese freshly grated
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3 tablespoons butter
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2 cloves garlic, minced
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2 tablespoons lemon juice
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2 tablespoons capers
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Lemon slices
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1/2 cup herbs minced : parsley and fresh oregano
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1/2 cup cream
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Salt and pepper and chilli flakes to taste
Parmesan cheese optional
Flour Mixture
Piccata Sauce
Directions
Use a paper towel and pat dry the veal scallopini on both sides. Season the veal scallopini with salt and pepper.
Make the flour mixture in a large bowl add in all the ingredients and toss well to mix. Take the veal scallopini one at a time and dredge in the flour mixture on both sides. Shake off excess flour.
Preheat a cast iron or heavy skillet on medium high heat with butter. Add in the veal scallopini but avoid over crowding the pan.
Make sure the veal is in a single layer at all times. Cook the veal for 3 minutes until golden and crisp and then flip each piece. Cook for an extra 3-4 minutes until golden crisp.
Remove the veal form the skillet onto a plate.
Add the other 3 tablespoons of butter to make the sauce and add in the garlic.
Cook the garlic for a few minutes and add the lemon juice and some fresh herbs (half the amount).
Add in the lemon slices, capers and cream.
Let the sauce simmer for a minute or two before adding in the veal to the skillet.
Add the veal and let it simmer in the sauce for 2-3 to soak up all the flavors.
Finish off with seasoning, chilli flakes (if you want a kick), the remaining fresh herbs and some freshly grated parmesan cheese.
