Veal Scallopini Recipes

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Veal Cutlet Piccata
Veal Martini

Veal Cutlet Piccata

Recipe & photo courtesy of the
veal check off and NCBA

1 pound veal leg cutlets, cut 1/8 to 14 inch thick
1/4 c all-purpose flour
1/2 Tsp salt
1/8 Tsp sweet paprika
1/8 Tsp ground white pepper
1 Tbs unsalted butter

2/3 c dry white wine
1 Tbs fresh lemon juice
1 Tbs unsalted butter; at room temperature
2 Tsp capers

Pound veal cutlets to 1/8-inch thickness, if necessary.  Combine flour, 1/2 Tsp salt, paprika and white pepper in shallow dish.  Lightly coat cutlets with seasoned flour.

Heat 1/2 Tbs butter in large nonstick skillet over medium heat until melted.  Place 2 or 3 cutlets in skillet; cook 2 to 3 minutes or until veal is cooked through, turning once.  Remove cutlets; keep warm.  Repeat with 1/2 Tbs butter and remaining cutlets.

Add wine and lemon juice to skillet; increase heat to medium-high.  Cook and stir until browned bits attached to skillet are dissolved and liquid is reduced by half.  Remove from heat.  Stir in 1 Tbs room temperature butter and capers.  Season with salt, as desired.  Spoon sauce over cutlets.  Serve immediately. 

Cooking with
Celebrity Chefs
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