Veal Scallopini with Lemon Caper Piccata Sauce

Veal Scallopini: tender veal cutlets dredged in flour, seared to golden and bathed in a buttery veal piccata sauce with lemon juice and capers.

Prep Time10

Cook Time10

Course: Dinner

Cuisine: Italian

Keyword: Veal Piccata, Veal Scallopini

Servings:

Season and Dredge Veal: Flatten cutlets with a meat mallet for optimal tenderness. Use paper towel to pat the surface dry on both sides.Season the veal cutlets on both sides with salt and pepper. Dredge the veal in flour, shaking off the excess.
Sear the Veal: Heat 2 tablespoons of the butter and the olive oil in a large skillet over medium-high heat. Add the veal in a single layer and cook until golden brown, about 2 minutes per side. You may have to work in 2 batches to avoid overcrowding the pan. Transfer the cooked veal to a plate and tent with foil to keep warm.
Deglaze the Pan: Pour the white wine into the skillet, scraping up any browned bits on the bottom with a wooden spoon. Allow the wine to simmer and reduce by half, about 2 minutes.
Make the Sauce: Add the lemon juice and capers to the skillet. Simmer for another minute until the sauce has slightly thickened. Stir in the remaining butter until it melts into the sauce, creating a silky texture.
Return Veal to Pan: Return the veal to the skillet, spooning the sauce over the cutlets. Cook for 1-2 minutes until the veal is heated through. The internal temperature should reach about 145°F (63°C) for medium-rare and 160°F (71°C) for medium.
Serve: Transfer the veal to a serving platter. Pour any remaining sauce from the skillet over the top. Garnish with the chopped fresh parsley and serve immediately.

Meat Mallet: Using a meat mallet not only tenderizes the veal but also helps it cook more evenly. Just don't go too crazy; you want it tender, not mushy.
Batch Cooking: If your skillet isn't large enough to fit all the cutlets at once, it's better to cook them in batches. Crowding the pan can cause the meat to steam instead of sear, affecting the texture and flavor.
Wine Choice: Opt for a dry white wine you'd actually drink. Something like a Sauvignon Blanc or Pinot Grigio works well. The wine will reduce, intensifying the flavor, so make it a good one.
Capers: Make sure to rinse and drain the capers. This helps to remove excess saltiness, allowing the caper flavor to shine without overwhelming the dish.
Internal Temperature: Keep an eye on the internal temperature of the veal for your desired doneness. Veal can dry out quickly, so keep that meat thermometer handy.
Sauce: The sauce may look a bit thin initially, but it will thicken upon standing. Plus, the butter will give it a rich, velvety finish, making it the perfect complement to the veal.

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