Veal Scallopini With Lemon And Capers
Tender veal scallopini coated in seasoned flour, cooked with lemon, capers, and butter for a bright, flavorful dish perfect for quick, elegant meals.
Ingredients
Instructions
- Combine flour and black pepper on a plate.
- Press veal scallops into the flour mixture, coating all sides and shaking off excess.
- In a skillet, melt butter over medium heat.
- Add coated veal scallops and cook until browned on both sides, about 2-3 minutes per side.
- Pour in chicken broth and lemon juice.
- Add capers and simmer for a few minutes until sauce thickens slightly.
- Serve hot, spooning the lemon-capery sauce over the veal.
Tips & Substitutions
For a lighter version, you can substitute the veal with chicken or turkey scallops. If you don't have capers, chopped green olives can provide a similar briny flavor. For extra flavor, add minced garlic to the skillet when melting the butter. Make sure to coat the veal evenly in the flour mixture to achieve a nice crust. This recipe pairs beautifully with Italian recipes that include a light salad.
Serving Suggestions
Serve the veal scallopini over a bed of buttered noodles or alongside roasted vegetables for a complete meal. A simple arugula salad with lemon vinaigrette complements the dish well. For a heartier option, consider pairing it with garlic mashed potatoes. This dish also goes well with a light white wine to enhance the lemon and caper flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the veal in a skillet over low heat, adding a splash of chicken broth to prevent drying out. Cover with a lid until warmed through, ensuring the sauce remains flavorful and moist.
Nutrition & Diet Analysis (per serving)
Each serving of Veal Scallopini With Lemon And Capers contains roughly 552 calories, with 42g protein, 21g carbohydrates, and 34g fat. It is an excellent source of protein (85% of the Daily Value) and iron (28% of the Daily Value), and a good source of dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare veal scallopini in advance?
Yes, you can prepare the veal scallopini in advance. Cook it as directed, then cool and store it in the refrigerator. When ready to serve, gently reheat it on the stove with a little extra chicken broth to keep the meat moist.
What can I use instead of veal?
If you're looking for a substitute for veal, boneless chicken breast or pork tenderloin can work well. Both options will cook quickly and absorb the flavors of the lemon and capers beautifully, making them excellent alternatives.
How do I know when the veal is cooked properly?
Veal is cooked properly when it reaches an internal temperature of 145°F (63°C) and is no longer pink in the center. It should be tender and juicy. Cooking for about 2-3 minutes per side usually achieves the perfect doneness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).