This elegant dish delivers tender veal cutlets with a bright lemon-caper sauce that elevates any dinner. The thin cutlets cook quickly, while the sauce develops rich, tangy depth in minutes.
Ina’s method ensures each bite is perfectly tender and flavorful, with a silky sauce that clings beautifully. Simple ingredients come together for a restaurant-worthy result at home.
Ingredients for Ina Garten Veal Scallopini
Elegant yet approachable ingredients for restaurant-quality veal with bright lemon-caper sauce at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Veal Scallopini Cutlets 🥩 | 1 ½ lb | Pounded to 1/4-inch thickness |
| All-Purpose Flour 🌾 | ½ cup | For dredging cutlets |
| Kosher Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Coarsely ground for texture |
| Unsalted Butter 🧈 | 4 tbsp | Divided for cooking and sauce |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for richness |
| Shallots 🧅 | 2 whole | Finely minced for sauce |
| Garlic Cloves 🧄 | 2 cloves | Minced for aromatic base |
| Dry White Wine 🍷 | ½ cup | Sauvignon Blanc or Pinot Grigio |
| Chicken Stock 🥣 | ½ cup | Low-sodium preferred |
| Fresh Lemon Juice 🍋 | 3 tbsp | From 1-2 fresh lemons |
| Capers 🌿 | 2 tbsp | Drained and rinsed |
| Fresh Flat-Leaf Parsley 🍃 | 2 tbsp | Chopped for garnish |
The veal is non-negotiable here—opt for scallopini cutlets from a trusted butcher like Whole Foods or Local Butcher Shop. Pounding to 1/4-inch thickness ensures even cooking and that signature tenderness. Look for pale pink, finely grained meat with minimal fat. If your butcher doesn’t carry pre-cut, ask for veal top round and slice it thin yourself (freeze for 20 minutes first for easier slicing).
No white wine? Dry vermouth works in a pinch, or substitute extra chicken stock with a splash of lemon juice. Out of capers? Chopped green olives add a similar briny note. Fresh parsley can be swapped for chives or tarragon—both complement the lemon beautifully. For a richer finish, a pat of cold butter swirled in at the end elevates the sauce.
Veal is best cooked immediately—don’t let it sit dredged in flour for more than 10 minutes. The sauce can be made ahead and gently reheated, but add the capers and parsley fresh. Leftovers keep for 2-3 days in the fridge, though the cutlets are best served fresh. Freezing isn’t recommended for this dish.
Why You’ll Love This Recipe
- 20-Minute Dinner: I can have this on the table faster than it takes to decide what to order for takeout.
- Buttery Crisp: The flour-dredged veal in browned butter is the kind of simple luxury that feels like a restaurant meal at home.
- Date Night Ready: Honestly, it’s impressive enough for guests but unfussy enough for a Tuesday.
- Leftovers Reimagined: Thin-cut veal reheats beautifully—toss it into sandwiches or salads the next day.
Step-by-Step Instructions for Veal Scallopini with Lemon-Caper Sauce
Master this elegant dish with perfectly tender cutlets and a bright, tangy pan sauce.
Step 1: Prepare and Dredge the Veal Scallopini Cutlets
Begin by patting the 1.5 lb Veal Scallopini Cutlets dry with paper towels to ensure proper browning. Season both sides lightly with 1 tsp Kosher Salt and 0.5 tsp Freshly Ground Black Pepper. The cutlets should already be pounded to 1/4-inch thickness as specified.
Spread the 0.5 cup All-Purpose Flour on a wide, shallow plate. Dredge each cutlet in the flour, pressing gently to adhere, then shake off any excess. This thin coating will create a delicate crust while keeping the veal tender. Set the dredged cutlets aside on a clean plate.
Step 2: Sear the Cutlets to Golden Perfection
Heat 2 tbsp Olive Oil and 2 tbsp Unsalted Butter in a large skillet over medium-high heat until the butter foams and subsides. Add the cutlets in a single layer, working in batches if necessary to avoid overcrowding. Cook for 2-3 minutes per side until golden brown and just cooked through.
The veal is done when it feels slightly firm to the touch and the edges appear opaque. Transfer the cooked cutlets to a warm plate and tent loosely with foil to keep them warm. Reserve the skillet with its browned bits—this fond is essential for building flavor in the sauce.
Step 3: Build the Lemon-Caper Pan Sauce
In the same skillet, reduce heat to medium. Add the remaining 2 tbsp Unsalted Butter, then sauté the 2 whole Shallots (finely minced) for 2-3 minutes until softened and translucent. Add the 2 cloves Garlic Cloves (minced) and cook for 30 seconds until fragrant but not browned.
Pour in the 0.5 cup Dry White Wine and scrape up all the browned bits from the bottom of the pan with a wooden spoon. Simmer for 2-3 minutes until the liquid reduces by half. Add the 0.5 cup Chicken Stock, 3 tbsp Fresh Lemon Juice, and 2 tbsp Capers (drained and rinsed). Simmer for another 3-4 minutes until the sauce thickens slightly.
Step 4: Finish and Serve with Fresh Herbs
Taste the sauce and adjust seasoning if needed, though the capers and lemon juice should provide sufficient saltiness and acidity. Return the veal cutlets to the skillet and spoon the sauce over them. Simmer for 1 minute to heat the cutlets through and allow the flavors to meld.
Transfer the veal to serving plates, spooning the sauce generously over each portion. Garnish with the 2 tbsp Fresh Flat-Leaf Parsley (chopped) for a pop of color and freshness. Serve immediately while the sauce is still glossy and the veal is at its most tender.
Pro Tips For Making Ina Garten Veal Scallopini
- Pound the Cutlets: Use a meat mallet or rolling pin to pound the veal to an even 1/4-inch thickness—I learned this the hard way after my first batch cooked unevenly.
- Season the Flour: Mix a teaspoon of kosher salt and half teaspoon of pepper into the flour before dredging; it sticks better than seasoning the meat directly.
- Skip the Crowding: Cook only 2-3 cutlets at a time in the butter so they brown instead of steam—after burning three batches, I finally figured out the pan was too full.
- Use Room-Temp Butter: Take the unsalted butter out 30 minutes before cooking; it melts evenly and gives that golden crust Ina’s recipe is known for.
Make-Ahead Tips for This ina garten veal scallopini
Prep the Cutlets
Pound and dredge the veal up to 10 minutes before cooking—any longer in flour makes them gummy. I keep my cutlets on a wire rack to prevent soggy bottoms while waiting. 💡
Make the Sauce
Prepare the lemon-caper sauce completely up to 1 hour ahead. Store it in a small saucepan at room temperature, then gently reheat over low heat before serving.
Hold the Cooked Veal
After searing, transfer cutlets to a 200°F oven on a wire rack over a sheet pan. They’ll stay warm and crisp for up to 30 minutes without overcooking.
Reheat Gently
For leftovers, warm in a skillet over medium-low heat with a splash of chicken stock for 2-3 minutes. Avoid microwaving—it turns the sauce oily.
Sauce Finishing
Always stir in the capers and parsley fresh when reheating. This keeps their bright flavors vibrant. A pat of cold butter swirled in at the end restores silkiness.
This method preserves the dish’s restaurant-quality texture and flavor. ⚡
Nutrition Facts
Frequently Asked Questions
What thickness should the veal cutlets be?
Pound them to 1/4-inch thickness for even cooking and tenderness. This ensures they cook quickly without drying out. Use a meat mallet for consistent results.
Can I use chicken instead of veal?
Yes, substitute thin chicken cutlets. Cook for 3-4 minutes per side at medium-high heat since chicken needs slightly longer. The sauce pairs perfectly with poultry too.
Why did my sauce turn out thin?
Simmer the wine and stock for 3-4 minutes to reduce properly. If still thin, mix 1 tsp cornstarch with water and stir in. Avoid boiling after adding butter.
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