Veal Scallopini

Ingredients & Substitutions

Here I explain the best ingredients for my veal scallopini recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Veal Cutlets – Look for thin veal cutlets, usually near the beef at the butcher counter or meat section. I still pound them to 1/8 inch thick, because even pieces cook at the same speed and stay more tender. You can use thin chicken breast instead, but then it’ll be closer to my chicken piccata recipe.
• Capers – For that classic piccata flavor. Drain them first, so the sauce doesn’t turn out too salty.
• Garlic – Fresh garlic tastes best. I’ve swapped in 2 teaspoons of jarred minced garlic in a pinch, but you have to watch it closely because it can brown faster.
• Broth – I love the richness of bone broth here, but regular chicken broth works if you prefer the sauce a little lighter.
• White Cooking Wine – Adds depth and helps lift the browned bits from the pan. You can substitute chicken broth with a small splash of white wine vinegar, but it’s not quite the same.
• Lemon Juice – Fresh lemon juice makes the sauce taste bright. I recommend freshly squeezed if you can.
• Butter – For a rich, silky texture, plus you’ll saute the garlic in it. I recommend unsalted, as several other ingredients are already salty. For a dairy-free alternative, I’ve had good results using this butter-flavored coconut oil in other sauces.
• Fresh Parsley – Optional, but I like the fresh finish and color. Curly parsley, Italian parsley, or a little thyme all work.
• Olive Oil – For searing the veal. Avocado oil works, too.
• Sea Salt & Black Pepper

How To Make Veal Scallopini

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Pound the cutlets. Use a meat mallet to pound the veal to 1/8-inch thickness. I aim for an even thickness all over, so the veal cooks at the same rate. Season both sides with salt and pepper.
2. Brown the veal. Heat the oil in a large skillet over medium-high heat, until shimmering. Cook the veal in a single layer, working in batches, until the edges are lightly browned and the juices run clear. (I can usually fit 2 in the pan at once.) Transfer to a plate and top with foil to keep warm.

3. Start the sauce. Reduce the heat to medium, then add the butter and minced garlic. Saute just until fragrant. Don’t let the garlic burn, because this can make the whole sauce taste bitter!
4. Reduce the sauce. Add the white wine, bone broth, and lemon juice, scraping up the browned bits from the pan with a wooden spoon. Add the capers, bring to a boil, then simmer until the sauce reduces by half. It should look a little glossier and taste more concentrated.
5. Bring it all together. Stir in more butter, and adjust salt and pepper if needed. Add the cooked veal scallopini back to the pan, turning the pieces in sauce to coat them. Finish with parsley and lemon slices.

Sauce Variations

This veal scallopini is my favorite simple version with lemon, capers, and butter, but you can change the sauce a little depending on how you want to serve it. Here are my favorite ways to do that:

• Thicker – I don’t use white flour, don’t like most thickeners, and think the (thin) sauce tastes great as is. But if you want it thicker and don’t want to use white flour like me, you can lightly dust the veal cutlets with cornstarch or one of my cornstarch substitutes before cooking.
• Creamy – Stir in a splash of heavy cream when the sauce is done, and simmer for a few minutes to reduce it before you add the veal back to the pan. This version tastes richer and softens the lemon flavor.
• Marsala – I opted to make my veal scallopini similar to chicken piccata, but you can make these thin veal slices with a flavor similar to chicken marsala, too. Follow my chicken marsala recipe, and just use veal cutlets instead.
• Extra Sauce – My version has just enough sauce to coat the meat, but if you want extra for drizzling on top, double it. And if you want to serve your veal over noodles or rice, triple (or even 4X) the sauce to have some for your base!

Serving Ideas

This veal scallopini has a bright, buttery sauce, so I like to serve it with something that can catch every drop. Try your favorite pasta or rice, or for lighter options, cauliflower rice (like I did above) or zucchini noodles.

I also recommend something lighter on the side to balance the rich sauce:

• Salads – Try my artichoke salad, Caprese salad, or my chicken Caesar salad without the chicken.
• Vegetables – I usually start roasted zucchini, roasted broccoli, or roasted vegetables before I cook the veal piccata. For a faster option, make my sauteed green beans or sauteed asparagus.