Name: Veal Scallopini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 lb veal cutlets or scallopini, see notes 1; 1/2 cup(s) all-purpose flour; salt and pepper, to taste; 4 tblsp unsalted butter, divided; 1 tblsp vegetable oil; 1/2 lb cremini mushrooms, sliced; 2 tblsp capers, drained; 1/4 cup(s) dry white wine; 3/4 cup(s) chicken stock; 1 tblsp lemon juice; 2 tblsp finely chopped parsley, plus more for garnish; lemon slices, for garnish; arugula, for serving; buttered pasta, for serving

Ingredients

Servings:

1 lb

veal cutlets or scallopini, see notes 1

1/2 cup(s)

all-purpose flour

salt and pepper, to taste

4 tblsp

unsalted butter, divided

1 tblsp

vegetable oil

1/2 lb

cremini mushrooms, sliced

2 tblsp

capers, drained

1/4 cup(s)

dry white wine

3/4 cup(s)

chicken stock

1 tblsp

lemon juice

2 tblsp

finely chopped parsley, plus more for garnish

lemon slices, for garnish

arugula, for serving

buttered pasta, for serving

Directions 8 steps | 30 Minutes

Step 1

Prepare the veal. In a bowl, place the flour and season with salt and pepper. Mix until well combined. Lightly coat each piece of veal with seasoned flour.

Step 2

Cook the veal scallopini. In a large skillet over medium-high heat, heat two tablespoons of butter and one tablespoon of vegetable oil. Once the butter has melted, add the veal cutlets and cook on both sides for 1-2 minutes. Do not overlap the veal and work in batches if necessary. Set the cooked veal aside.