Classic Kosher Veal Scallopini With Lemon Sauce

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I discovered veal scallopini during a trip to Italy years ago, and it’s been one of my favorite elegant weeknight dinners ever since. The dish is essentially thin cutlets of veal, lightly floured and pan-fried until golden, then finished with a bright lemon sauce. It sounds fancy but takes less than 30 minutes from start to finish.

The key to perfect scallopini is getting those cutlets thin enough. I’m talking about a quarter-inch thick here, maybe even thinner. If your butcher won’t pound them for you, just place the veal between plastic wrap and give them a good whack with a meat mallet. Don’t be shy about it. The thinner they are, the more tender they’ll be and the faster they’ll cook.

Getting Your Veal Cutlets Paper-Thin

What makes this version work so well is the technique of deglazing the pan with white wine and lemon juice after cooking the veal. All those browned bits on the bottom of the pan become the foundation for an incredible sauce. I add a bit of chicken stock and fresh parsley to round it out. The whole thing comes together in one skillet, which makes cleanup a breeze.

The Perfect Pan Sauce Technique

This dish pairs beautifully with simple sides that won’t compete with the delicate veal and bright lemon flavors. I usually serve it with roasted vegetables or a light pasta tossed with olive oil and herbs. A crisp white wine like Pinot Grigio complements the meal perfectly. It’s the kind of dinner that feels special enough for company but easy enough for a Tuesday night when you want something better than takeout.

Classic Kosher Veal Scallopini With Lemon Sauce - Italian recipe
I discovered veal scallopini during a trip to Italy years ago, and it's been one of my favorite elegant weeknight dinners ever since. The dish is essentially thin cutlets of veal, lightly floured and pan-fried until golden, then finished with a bright lemon sauce. It sounds fancy but takes less than 30 minutes from start to finish. The key to perfect scallopini is getting those cutlets thin enough. I'm talking about a quarter-inch thick here, maybe even thinner. If your butcher won't pound them for you, just place the veal between plastic wrap and give them a good whack with a meat mallet. Don't be shy about it. The thinner they are, the more tender they'll be and the faster they'll cook. What makes this version work so well is the technique of deglazing the pan with white wine and lemon juice after cooking the veal. All those browned bits on the bottom of the pan become the foundation for an incredible sauce. I add a bit of chicken stock and fresh parsley to round it out. The whole thing comes together in one skillet, which makes cleanup a breeze. This dish pairs beautifully with simple sides that won't compete with the delicate veal and bright lemon flavors. I usually serve it with roasted vegetables or a light pasta tossed with olive oil and herbs. A crisp white wine like Pinot Grigio complements the meal perfectly. It's the kind of dinner that feels special enough for company but easy enough for a Tuesday night when you want something better than takeout.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1.5 pounds veal cutlets pounded to 1/4-inch thickness
  • 1/2 cup all-purpose flour for dredging
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper freshly ground
  • 3 tablespoons olive oil divided
  • 2 tablespoons vegetable oil
  • 1/3 cup dry white wine
  • 1/3 cup fresh lemon juice from 2-3 lemons
  • 1/2 cup chicken stock low-sodium
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon lemon zest freshly grated
  • 2 cloves garlic minced

Method
 

  1. Season the veal cutlets with 1/2 teaspoon salt and the black pepper. Set up a dredging station with flour on a shallow plate.
  2. Heat 2 tablespoons olive oil and the vegetable oil in a large skillet over medium-high heat until shimmering.
  3. Lightly dredge each veal cutlet in flour, shaking off excess. Working in batches if needed to avoid overcrowding, cook the cutlets for 2-3 minutes per side until golden brown. Transfer to a plate and tent with foil.
  4. Reduce heat to medium and add the remaining tablespoon of olive oil to the same skillet. Add minced garlic and cook for 30 seconds until fragrant.
  5. Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the liquid reduce by half, about 2-3 minutes.
  6. Add the chicken stock and remaining 1/2 teaspoon salt. Simmer for 2 minutes to concentrate the flavors.
  7. Return the veal cutlets to the skillet, spooning the sauce over them. Cook for 1-2 minutes to heat through.
  8. Remove from heat and stir in fresh parsley and lemon zest. Serve immediately with the pan sauce spooned over the veal.

Notes

The veal can be pounded and seasoned up to 2 hours ahead and refrigerated. If you can't find veal, chicken cutlets work well as a substitute. Make sure not to overcook the meat as it will become tough. Serve immediately for best texture and flavor.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 18g 23%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 115mg 38%
Sodium 450mg 20%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.
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