Sunday, 27 November 2016

Veal Scallopini Piccata

Carole's Chatter: Veal Scallopini Piccata

We don't eat much veal in our house, but when I saw some delicate little white veal pieces at the butcher's I was inspired to give it a go.

So here is a simple Italian inspired (but not authentic) dish – Veal Scallopini Piccata


White veal scallopini (prepared by the butcher)
Salt & Pepper
Olive Oil
White wine
Slices of lemon
Lemon juice
Cream (optional)
Some green herbs like parsley or cress


Season the meat and dredge each slice in flour.
Fry the meat in batches in a mix of butter and oil
Take the meat out and set it aside covered in foil to keep warm
Add a good splosh of white wine to the pan and stir it in so that all the bits stuck on the bottom come off
Add your stock (I used a light chicken stock) and lemon slices
Fry until the liquid has thickened up a bit (the flour on the meat helps with this)
Add a good knob of butter, the capers and the herbs.
Turn off the heat and add a splash of cream after the sauce has stopped boiling – you don't need the cream but when I tasted the sauce it was very lemony indeed and I just needed to tone the lemon down a bit.

From whoa to go, this takes about 10 minutes maximum.


  1. I love veal and this sounds really good! Thanks for sharing the recipe with us.

  2. I love it too, unfortunately even with our big cattle ranches here, they do not produce veal. Don't see it in restaurants either.

  3. I never cook with veal either, but this looks lovely!

  4. Haven't had veal in ages. Drooling.

  5. Good for you-I like veal-but never cook it.

  6. I love veal -- and anything with capers and lemon has to be good. :)

  7. A quick meal that is this good is a real keeper. After getting off work I want food in the table fast! Nice one.

  8. My husband loves a good veal piccata.

  9. Capers and lemon are two of my most favorite ingredients! ;-)

  10. So many blogs this weekend are featuring classic dishes, and not just Thanksgiving classics. This is definitely one of them -- so delicious! Good to go back to veal -- usually these days you see chicken piccata instead.

    best... mae at


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