Veal Scallopini – Crispy Breaded Veal Cutlets Recipe | Cooking with Maria

veal cutlets

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is leaner and more affordable than veal.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth adds flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino is often less expensive and adds a similar flavor.

Pound the veal cutlets to an even thickness, about 1/4 inch.

Dredge the veal cutlets in flour, shaking off excess.

Heat butter and olive oil in a large skillet over medium heat until sizzling.

Add the veal cutlets and cook until golden brown, about 2-3 minutes per side.

Remove the veal from the skillet and set aside on a warm plate.

Deglaze the skillet with white wine, scraping up any browned bits, for about 1 minute.

Stir in lemon juice and capers, cooking for another minute.

Add chicken broth and bring to a simmer, reducing slightly for 2-3 minutes.

Return the veal cutlets to the skillet, coating them in the sauce, for 1-2 minutes.

Sprinkle with chopped parsley and season with salt and black pepper to taste.

Serve immediately, garnished with additional capers and lemon slices if desired.

Cooking Techniques

Spice Level:

Allergens