• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Bake It With Love

  • Easter
  • Recipe Index
  • About
  • Cookbooks
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Easter
  • Recipe Index
  • About
  • Cookbooks
  • Subscribe
×
Home » Recipes » Main Dish

Last Updated: May 2, 2022 by Angela Latimer · 3 Comments

Veal Scallopini

Jump to Recipe
Pin image with text of veal scallopini on a bed of pasta.

Veal scallopini is a tasty Italian-American dinner that cooks in a flash due to the thinly sliced veal cutlets and use of simple ingredients! In my recipe, the tender portions of fried veal are nestled in a bed of angel hair pasta, then covered with a delicious piccata sauce that consists of white wine, lemon juice, and capers!

Veal Scallopini & Piccata Sauce

One of my favorite last-minute dinners, veal scallopini is always a hit! The term 'scallopini' refers to thinly sliced meat cutlets (in this case veal), that are pan-fried until tender.

Because the meat is so thin, it only takes 2-3 minutes per side for them to be cooked to tender perfection. I serve mine with a simple piccata sauce and angel hair pasta, both of which take almost no time at all!

Square image of veal scallopini on a bed of pasta.
Veal scallopini is a wonderful recipe for date night and special occasions!
Jump to:
  • Veal Scallopini & Piccata Sauce
  • 🥘 Ingredients
  • 🔪 Instructions
  • 💭 Angela's Pro Tips & Recipe Notes
  • 🍝 More Italian-Inspired Recipes!
  • 📖 Recipe Card
  • 💬 Comments & Reviews

🥘 Ingredients

Jot down this grocery list to take to the store. Although I use angel hair pasta here, any pasta would be delicious!

Wide image showing ingredients needed for veal scallopini.

Veal Scallopini

  • ¼ cup Cooking Oil - Canola oil, avocado oil, or peanut oil are all good choices, but you can use whatever your preferred oil for frying is.
  • 4 tablespoons Butter - Divided into 2 portions of 2 tablespoons each.
  • 16 ounces Veal Cutlets - Roughly 4 ounces each and approximately ¼-inch thick.
  • ½ cup All-purpose Flour - This is what makes your veal crispy!
  • ½ tsp each, Salt & Pepper - Plus more, to taste, for seasoning the cutlets before dredging and for the piccata sauce as needed.
  • Seasoning - ¼ teaspoon garlic powder, ¼ teaspoon dried oregano, ¼ teaspoon onion powder, and ¼ teaspoon paprika.

Piccata Sauce & Pasta

  • 1 tablespoon Olive Oil - Extra virgin.
  • ½ cup Dry White Wine - Sauvignon blanc, pinot grigio, or pinot blanc have citrus notes that would pair well with this sauce.
  • 2 tablespoons Chicken Broth (optional) - Just for flavor (*see note).
  • 2 tablespoons Lemon Juice - Lemon juice and white wine are what give piccata sauce its signature flavor.
  • 2 tablespoons Capers - Capers are salty and somewhat tart, so add salt once the sauce is complete only if desired.
  • 8 ounces Angel Hair Pasta - Cooked to al dente texture per package instructions.

*Be sure to see the recipe card below for ingredients, amounts & instructions!*

🔪 Instructions

To make it easier, I broke this recipe up into 2 sections- making the veal scallopini and making the piccata sauce. I usually cook my pasta as I'm making the piccata sauce so the noodles don't clump together while they sit.

Veal Scallopini

  1. Prep. Heat ¼ cup of your preferred cooking oil and the first 2 tablespoon portion of butter in a large pan or skillet over medium heat.
  2. Season. Season your veal with ½ teaspoon each of salt & pepper. Then, grab a shallow bowl or dish that you will be able to fit your 16 ounces of veal into. In the dish combine ½ cup all-purpose flour, ¼ teaspoon garlic powder, ¼ teaspoon dried oregano, ¼ teaspoon onion powder, and ¼ teaspoon paprika.
  3. Dredge. Individually dredge each veal cutlet in the seasoned flour blend, then place it carefully in your hot pan with the oil and butter. Do not crowd your pan, work in batches if necessary.
  4. Cook. Let each veal cutlet cook for 2-3 minutes per side. Just enough for them to develop a golden, crispy exterior. Once done, remove from the pan and transfer to a wire rack over paper towels to drain and begin making your sauce.

Piccata Sauce

  1. Wipe pan and add oil. Wipe any brown bits and crumbs from the pan with a paper towel, some oil residue is OK. Then, add 1 tablespoon of olive oil and bring it back to medium-high heat. Stir the oil as it warms, then stir in ½ cup dry white wine. Scrape any remaining brown bits from the pan and bring the sauce to a boil and let it cook for 3-4 minutes.
  2. Melt and stir. Turn the heat down to medium and add the remaining 2 tablespoons of butter. Let it melt, then remove your pan from heat and stir in 2 tablespoons of lemon juice and 2 tablespoons of capers.
  3. Serve. If desired, you may toss your prepared 8 ounces of angel hair pasta with the piccata sauce. Otherwise, serve your veal scallopini on top of the pasta and pour the sauce over it. Serve right away.

If you really want a meal that is restaurant-worthy, serve your veal scallopini with some crispy garlic bread! A glass of white wine wouldn't hurt, either. Enjoy!

💭 Angela's Pro Tips & Recipe Notes

  • Plan ahead for extra tender veal! Soaking the veal overnight in milk really helps boost the tenderness. Just place your veal in a shallow dish, add milk until the veal is fully submerged, and cover it with plastic wrap. Keep it in the fridge until 30 minutes before cooking.
  • Add lemon zest for some extra flavor! Use the juice from a zested lemon and add the zest to your piccata sauce to make it extra citrussy.
  • Chicken broth is optional. However, adding it to the piccata sauce adds a wonderful depth of flavor!
  • Use a wire rack. Rather than setting the veal cutlets on paper towels once they are done cooking, place them on a wire rack. Setting hot meat on greasy or wet paper towels will steam the meat and make your veal less crispy.
  • Storage: Leftover veal piccata should be wrapped tightly or placed in an airtight container and refrigerated for up to 3 days. To reheat, place them on a baking sheet in the oven at 300°F (150°C) for 15-20 minutes.
  • Freezing: Ideally, veal scallopini would be separated from any sauce before freezing. Wrap the veal in foil or plastic wrap and place it in a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge and reheat as normal.
Tall image of veal scallopini on a bed of pasta.

🍝 More Italian-Inspired Recipes!

  • Baked Italian Meatballs
  • Chicken and Peppers
  • Margherita Sheet Pan Pizza
  • Lasagna
  • Spaghetti Bolognese
  • Frutti di Mare

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!

📖 Recipe Card

Square image of veal scallopini on a bed of pasta.
Print Recipe Leave A Comment
Love This Recipe?Click On A Star To Rate It!
5 from 16 reviews

Veal Scallopini with Piccata Sauce & Angel Hair Pasta

Veal scallopini is a tasty Italian-American dinner that cooks in a flash due to the thinly sliced veal cutlets and use of simple ingredients! In my recipe, the tender veal cutlets are nestled in a bed of angel hair pasta, then covered with a delicious piccata sauce that consists of white wine, lemon juice, and capers!
Author | Angela Latimer
Servings: 4 servings
Calories: 561kcal
Prep 5 minutes minutes
Cooking 20 minutes minutes
Total Time 25 minutes minutes
Pin Recipe Share on Facebook

Ingredients
 

Veal Scallopini

  • ¼ cup cooking oil (for frying the veal
  • 4 tablespoon butter (divided - 2 portions of 2 tablespoons each)
  • 16 oz veal cutlets (4 ounces each, approximately ¼-inch thick)
  • ½ cup all-purpose flour
  • ½ teaspoon each, salt & pepper (plus more, to taste, for seasoning the cutlets before dredging and for the piccata sauce)
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • ¼ teaspoon onion powder
  • ¼ teaspoon paprika

Piccata Sauce & Pasta

  • 1 tablespoon olive oil
  • ½ cup dry white wine
  • 2 tablespoon chicken broth (optional)
  • 2 tablespoon lemon juice
  • 2 tablespoon capers
  • 8 oz angel hair pasta (cooked to al dente texture per package instructions)

(Note: 2x or 3x only changes the ingredient list)

Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

Instructions
 

Veal Scallopini

  • Heat the cooking oil with the first portion of 2 tablespoons of butter in a large pan or skillet over medium-high heat.
  • Season your veal with salt and pepper, then combine the all-purpose flour and seasoning: salt, pepper, garlic powder, dried oregano, onion powder, and paprika in a shallow bowl or dish your veal will fit into.
  • Dredge the veal lightly with the seasoned flour mixture then carefully place each veal cutlet into the heated oil and butter combination (work in batches if needed).
  • Cook for 2-3 minutes on each side, just enough to get a golden, crispy exterior. Remove from the pan when done and set aside onto a wire rack over paper towels to drain.

Piccata Sauce

  • Wipe the bits and pieces from the pan, leaving oil residue is OK. Add olive oil and bring back to medium-high heat. Stir as you warm the the oil, then stir in the dry white wine. Scrape any bits from the pan or skillet and bring to a boil, cooking the sauce for 3-4 minutes.
  • Reduce heat to medium and melt the butter, then remove from heat and stir in the lemon juice and capers.
  • Toss cooked pasta with about half of the piccata sauce if desired, or serve the cooked veal over pasta and top with sauce.

Notes

  • If you have the time and are great at planning ahead, this recipe really gets a tenderizing boost from soaking the veal overnight in milk. Place veal cuts in a shallow dish and cover with milk, then cover the dish with plastic cling film and refrigerate until about 30 minutes before cooking up your scallopini.
  • Use the juice from a zested lemon and add the zest to your sauce for a wonderfully tangy piccata sauce.
  • The chicken broth is optional for your piccata sauce, but adds a rich depth of flavor.
  • Setting your cooked veal on a wire rack will keep them crisp, rather than getting soggy from being placed directly onto paper towels (which steams the fried meat).

Nutrition

Calories: 561kcal (28%) | Carbohydrates: 56g (19%) | Protein: 33g (66%) | Fat: 19g (29%) | Saturated Fat: 9g (56%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 119mg (40%) | Sodium: 596mg (26%) | Potassium: 603mg (17%) | Fiber: 3g (13%) | Sugar: 2g (2%) | Vitamin A: 420IU (8%) | Vitamin C: 3mg (4%) | Calcium: 31mg (3%) | Iron: 3mg (17%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Beef Dishes, Dinner Recipes, Main Dish
Cuisine Italian

« Bisquick Waffles
Cinco De Mayo Recipes »

Share This Recipe!

  • Share
  • X
  • Flipboard
  • Threads
  • WhatsApp
  • Email

Reader Interactions

Comments

    5 from 16 votes (13 ratings without comment)

    Thanks for coming! Ask anything - or let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Bill says

    August 28, 2024 at 1:49 pm

    5 stars
    This worked exactly as written, thanks! I replaced the all purpose flower with almond flower and used Pete’s keto pasta !

    Reply
  2. Anonymous says

    August 24, 2023 at 9:53 am

    5 stars
    Amazingly yummy! Had this for dinner last night the sauce and veal are incredible.

    Reply
  3. Nancy says

    March 07, 2023 at 11:59 am

    5 stars
    Will increase the amount of sauce for next time. The lemon juice gives a nice kick to the sauce and the capers too.

    Reply

Primary Sidebar

Pin image with text of veal scallopini on a bed of pasta.
Author bio photo with cake.

Hi there, I'm Angela

I am an avid vintage cookbook collector, cook, baker, and total foodie. I love sharing new, fun, creative recipes and great classic recipes, just like my Grandma used to make! Every recipe on BIWL is tested to ensure that cooks of any experience level can succeed.

Welcome to Bake It With Love. Enjoy!

More About Me ->

Cinco De Mayo Recipes

  • Best homemade CRUMBL churro cookies baked and decorated and served on a plate with some cinnamon sticks next to them.
    CRUMBL Churro Cookies
  • Flavorful guacamole seasoning is best when homemade like this easy DIY spice blend in white bowl.
    Guacamole Seasoning
  • Square image of prime rib quesaritos.
    Prime Rib Quesaritos
  • Best albondigas tacos recipe using hearty Mexican meatballs in a savory tomato and chipotle chili sauce.
    Albondigas Tacos
  • Square image of sliced Arrachera steak on a cutting board.
    Arrachera (Mexican Steak for Tacos)
  • Square split image showing different Mexican casserole recipes to make.
    Mexican Casseroles
See more Cinco De Mayo →

Tasty Dinner Ideas

  • A square collage of four images showing easy summer crockpot meals including tender London broil pot roast, green beans and potatoes, grape jelly meatballs, and pork carnitas tacos.
    Summer Crockpot Meal Ideas
  • Panda Express honey sesame chicken copycat recipe plated with rice and garnished with more white sesame seeds.
    Panda Express Honey Sesame Chicken
  • A square image showing a bowl of tender wok fried marinated chicken with celery, onions, and black pepper sauce.
    Panda Express Black Pepper Chicken
  • Best leftover lobster recipes page image featuring four favorite dishes in a square collage.
    Leftover Lobster Recipes
  • Square collage image featuring 4 tasty recipes using leftover hard boiled eggs.
    Leftover Hard Boiled Eggs Recipes
  • Spider taco ring on baking sheet with taco toppings in the body and sliced olives for eyes.
    Spider Taco Crescent Ring
See more Main Dish →

Footer

Pin image with text of veal scallopini on a bed of pasta.

As Seen On

As seen on these popular sites: Mashed, Tasting Table, Parade, MSN, Yahoo, Delish, The Pioneer Woman, Today, Taste of Home, and more.

↑ back to top

About

  • Meet The Team
  • Photo Sharing
  • Privacy Policy
  • Work With Me
  • Accessibility Statement

Recipes

  • Dinners
  • Desserts
  • Breakfasts
  • Cookies & Bars
  • Videos
  • Articles

AI-Free

Everything on Bake It With Love is created by me, where I share my experiences, with help from my team members and family.

I promise that BIWL is 100% free of AI content.

Get Social

Visit us on your favorite social media platforms!

Copyright © 2016-2025 Bake It With Love

Rate This Recipe

Your vote:




Let us know what you thought of this recipe:

This worked exactly as written, thanks!
My family loved this!
Thank you for sharing this recipe

Or write in your own words:

A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.