The Best Veal Scallopini Recipe Ever! - Happily Eva After (2024)

• 3 tbsp lemons
• 1.5 tbsp lemon zest
• 1/4 cup Italian parsley, minced
• 6 cloves garlic, minced
• 1 1/2 lb veal scallops, Should amount to around 8 scallops, pounded to 1/4" thick
• salt
• pepper
• 5 tbsp unsalted butter
• 3/4 cup dry white wine
• 3 tbsp capers

• Grate 1 tbsp zest from the lemons. Set aside.

• Juice the lemons until you have 3 tbsp of juice.

• In a small bowl, stir together zest, parsley, and garlic and set aside.

• Season veal with salt and pepper.

• Heat a large frying pan over a medium-high flame and melt 2 tbsp of butter.

• Add half the veal and cook on one side until browned for 1 minute, flip over and brown the other side for another minute, and transfer to a plate.

• Repeat the same process with another 2 tbsp of butter and the other half of the veal, transferring the second round of veal to the same plate.

• Melt the last tbsp of butter in the same frying pan over medium-high heat and and add half of the zest/parsley/garlic mix, stirring constantly for 60 seconds.

• Add the wine and stir, scraping up the brown bits at the bottom of the pan.

• Cook the sauce until it's reduced by about half (2 minutes).

• Stir in the lemon juice and season with salt and pepper.

• Return the veal and its juices to the pan and simmer for 1-2 minutes.

• Sprinkle with the remaining zest/parsley/garlic mixture, and serve.

Nutrition Facts

Veal Scallopini

Amount Per Serving (1 cutlet)

Calories 423Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 14g88%

Cholesterol 178mg59%

Sodium 313mg14%

Potassium 622mg18%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 1g1%

Protein 34g68%

Vitamin A 759IU15%

Vitamin C 15mg18%

Calcium 53mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.