What is the name of the Italian veal dish?

This classic Italian veal dish is most commonly known as Veal Piccata. It is also called Veal Limone or veal scallopini with lemon sauce. 'Scallopini' refers to the thin cut of meat, while 'Piccata' and 'Limone' refer to the lemon-based sauce.

What's the difference between veal scallopini and veal piccata?

Veal scallopini refers to the thinly sliced, tender cutlet of veal, typically from the leg. Veal Piccata is a specific dish made using veal scallopini and a sauce made from lemon, butter, and capers.

Veal Limone means 'veal with lemon' in Italian. It's essentially another name for Veal Piccata. Some cooks differentiate them by saying Limone excludes capers, while Piccata includes them, but the terms are often used interchangeably.

What sauce goes well with veal?

Veal pairs beautifully with a lemon butter sauce, as used in this recipe. Other great options include Marsala wine and mushroom sauce (Veal Marsala), tomato-based sauces, and creamy white wine or Dijon mustard sauces.

Italian veal with lemon sauce 2025

Description

A classic Italian-American dish featuring tender, pan-seared veal cutlets in a bright, tangy lemon-butter and caper sauce. Restaurant-quality in under 20 minutes.

Ingredients

Scale

1 lb veal scallopini, pounded ¼-inch thick
½ cup all-purpose flour
Salt and black pepper to taste
4 tbsp unsalted butter, divided
1 tbsp olive oil
½ cup low-sodium chicken broth
¼ cup fresh lemon juice
2 tbsp capers, drained
2 tbsp fresh parsley, chopped

Cook Mode Prevent your screen from going dark

Instructions

Pat veal dry and season with salt and pepper. Dredge each cutlet in flour, shaking off excess.
Heat 2 tbsp butter and 1 tbsp olive oil in a large skillet over medium-high heat.
Sear veal in batches for 1–2 minutes per side until golden brown. Remove to a plate.
Reduce heat to medium. Deglaze the pan with white chicken broth, scraping up any browned bits. Cook until reduced by half.
Stir in chicken broth, lemon juice, and capers. Simmer for 2–3 minutes.
Remove pan from heat and swirl in the remaining 2 tbsp of butter until melted and the sauce is glossy.
Return veal to the pan, coating with the sauce.
Garnish with fresh parsley and serve immediately.

Notes

Pound veal evenly for fast, uniform cooking.
Use fresh lemon juice for best flavor.
Deglazing lifts all the flavor from the skillet into the sauce.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Pan-seared
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 0g
Sodium: 0
Fat: 20g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 0g
Protein: 35g
Cholesterol: 0mg