The Best Veal Scallopini Recipe With Lemon Juice 

Looking for a quick but tasty meal for a family dinner? Veal cutlets are definitely one of your best options if you are looking for tasty but easy dinner recipes. 

In case you were not aware, veal cutlets are the meat of calves and are renowned for their delicate flavor and tenderness. 

Its tender texture makes it an excellent choice for scallopini – and that is exactly what we will be doing in this recipe. With that in mind, here is how you can cook veal scallopini with lemon juice easily! 

How to make veal scallopini 

This delicious veal scallopini dish will make you keep coming back for more! And the best part is that you do not need a whole lot of ingredients to make this tasty meal.

So, if you can’t wait to make a nice dinner that is ready to be served in a fancy restaurant, then let’s start with the recipe! 

Ingredients:

• 1 pound of veal cutlets
• 2 teaspoons vegetable oil
• 2 tablespoons lemon juice
• 1/4 cup white wine
• 3 tablespoons butter, cut into 4 to 8 pieces
• 4 cups loosely packed arugula, for serving
• salt and pepper to taste

Instructions: 

Pat the veal cutlets dry with paper towels and sprinkle the cutlets lightly with salt.

Heat the vegetable oil in a large frying pan or skillet over medium-high heat. Make sure that your frying pan is large enough to hold the veal cutlets in a single layer. 

Add the veal cutlets in a single layer in the pan – make sure to not overlap each cutlet as much as possible. Cook the veal cutlets for about 2 minutes until it has started to brown.

Turn the cutlets and continue cooking them for about 2 more minutes until they are thoroughly cooked through and browned. Transfer the cooked veal cutlets to a plate. 

Add the white wine to the same frying pan and use a spatula to scrape up any brown bits from the bottom of the pan. 

Cook for about 2 minutes or until the wine is reduced by at least half. Add the lemon juice and then stir to combine.

Add in the pieces of butter to start making the sauce. And salt if needed. 

Return all of the veal cutlets to the pan and coat them in the sauce.

Place the arugula on different plates and drizzle a bit of sauce over each serving. Place the veal cutlets on top of the salad. 

Drizzle any remaining sauce over the veal cutlets.

Serve and enjoy!

More notes and tips for the best veal scallopini recipe

What makes this veal scallopini a great recipe is that with just a few simple ingredients and easy steps, you can already make an ultimately delicious meal that feels like it is straight out of a 5-star meal! 

But if you feel like you still need more notes or guidance to get the best results out of this recipe, then I have here some tips for you: 

• You can add in some caper to this recipe and make a delicious piccata sauce to pair with your veal scallopinis. 
• You can also add in mushrooms to this recipe. Just simply sauté about 4 to 6 ounces of mushrooms in butter or oil before cooking the veal cutlets. 
• You can pound your veal cutlets if they are too thick. Ideally, you would want your meat thinly sliced – around 1/8 inch thickness so that you can easily and quickly cook them into golden brown. 
• It is important to cook your veal scallopini cutlets in a single layer. Cook them in batches if necessary. 
• If you do not prefer white wine in your meals, you can substitute it with chicken stock. 
• You can lightly coat your veal with a flour mixture to thicken them and make them crispy. 
• Do not overcook your veal cutlets or the meat will be too tough if cooked for too long. 
• Add fresh parsley if you want some additional garnish to your dish. 

How to make Veal Scallopini with Piccata Sauce

Since we already have the lemon in the recipe, let us just make a lemon piccata sauce which is another perfect sauce that complements veal scallopini well. 

To make the piccata sauce, add a little more butter to the skillet in that you cooked your veal meat in and turn the heat to low or low medium heat. 

Then, add your white wine or chicken broth, capers, or sliced olives as alternatives, and a teaspoon of fresh lemon juice to your skillet. 

Cook on low or medium-low heat until the sauce is blended thoroughly. Add some more capers and transfer the veal scallopini cutlets back into the skillet, and drizzle the top with some more lemon piccata sauce and you are good to go! 

What to serve with veal scallopini

Packed with protein and bursting with flavor, this veal scallopini meal is already a whole dining experience on its own. But, if you are curious about what side dishes would go best with this delicious meal, then I have some recommendations for you: 

• Roasted potatoes
• Roasted vegetables
• Air fried green beans 
• Risotto
• Air fried zucchini fries
• And more! 

How to store veal scallopini leftovers

If you have any veal scallopini leftovers, you can store them in the fridge for up to 3 days in an airtight container. For the sauce, you can store them separately in the fridge as well. 

To reheat, place your veal scallopini pieces in a single layer on a baking sheet, then cover them with foil and reheat in the oven at about 300 degrees F for around 15 minutes or until hot.

Reheat your sauce in the microwave and you are ready to eat this delicious meal once again! 

Veal Scallopini With Lemon Juice 

Prep Time: 7 minutes

Cook Time: 13 minutes

Total Time: 20 minutes

Veal Scallopini is a classic last minute dinner meal that everyone in the family will definitely love! And the best part? You can make this easy veal scallopini recipe in under 30 minutes of cooking time! 

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Ingredients

• 1 pound of veal cutlets
• 2 teaspoons vegetable oil
• 2 tablespoons lemon juice
• 1/4 cup white wine
• 3 tablespoons butter, cut into 4 to 8 pieces
• 4 cups loosely packed arugula, for serving
• salt and pepper to taste

Instructions

1. Pat the veal cutlets dry with paper towels and sprinkle the cutlets lightly with salt.
2. Heat the vegetable oil in a large frying pan or large skillet over medium-high heat. Make sure that your frying pan is large enough to hold the veal cutlets in a single layer. 
3. Add the veal cutlets in a single layer in the pan - make sure to not overlap each cutlet as much as possible. Cook the veal cutlets for about 2 minutes until it has started to brown.
4. Turn the cutlets and continue cooking them for about 2 more minutes until they are thoroughly cooked through and browned. Transfer the cooked veal cutlets to a plate. 
5. Add the white wine to the same frying pan and use a spatula to scrape up any brown bits from the bottom of the pan. 
6. Cook for about 2 minutes or until the wine is reduced by at least half. Add lemon juice and then stir to combine.
7. Add in the pieces of butter to start making the sauce. And salt if needed. 
8. Return all of the veal cutlets to the pan and coat them in the sauce.
9. Place the arugula on different plates and drizzle a bit of sauce over each serving. Place the veal cutlets on top of the salad. 
10. Drizzle any remaining sauce over the veal cutlets.
11. Serve and enjoy!

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