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 cutlets (scaloppine), pounded 1/8-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
Instructions
- Place veal cutlets between parchment paper and pound to 1/8-inch thickness. 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 2 minutes per side. Remove and set aside.
- Reduce heat to medium. Add white chicken broth to deglaze the pan, scraping up any browned bits. Simmer for 30 seconds.
- Add chicken broth, lemon juice, and capers. Simmer for 3–4 minutes.
- Turn heat to low and swirl in remaining 2 tbsp of cold butter until sauce is glossy and emulsified.
- Return veal to the pan to coat with sauce. Garnish with parsley and serve immediately.
Notes
Use cold butter at the end for a glossy sauce.
Do not overcook veal sear quickly for tender results.
This dish pairs beautifully with angel hair pasta or creamy polenta.
- 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