Veal scallopini exemplifies Italian-American elegance—tender cutlets in a bright lemon-caper pan sauce that comes together in 20 minutes. This recipe captures Ina Garten’s signature approach: simple techniques yielding restaurant-quality results. The key lies in properly pounding the veal to uniform thickness and searing it just until golden, ensuring each bite remains juicy and delicate.
The sauce transforms the dish from good to extraordinary. Deglazing the pan with white wine lifts the caramelized fond, while butter, lemon, and capers create a balanced, velvety finish. Ina’s method guarantees a sauce that’s rich yet bright—perfect for spooning over the crisp cutlets. Serve with crusty bread to soak up every drop.
Ingredients for Ina Garten Veal Scallopini
This refined yet approachable dish requires quality ingredients for Ina Garten’s signature balance of richness and brightness.
| 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 ½ tsp | Diamond Crystal preferred |
| Freshly Ground Black Pepper 🌶️ | 1 tsp | Coarse grind recommended |
| Unsalted Butter 🧈 | 6 tbsp | Divided for cooking and sauce |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For searing cutlets |
| Dry White Wine 🍷 | ½ cup | Pinot Grigio or Sauvignon Blanc |
| Fresh Lemon Juice 🍋 | 3 tbsp | From 1 large lemon |
| Nonpareil Capers 🌿 | 3 tbsp | Drained and rinsed |
| Fresh Flat-Leaf Parsley 🌿 | 2 tbsp | Chopped, for garnish |
| Garlic Cloves 🧄 | 2 cloves | Minced for sauce |
| Chicken Stock 🍲 | ¼ cup | Low-sodium preferred |
The veal scallopini cutlets are paramount—opt for milk-fed veal from reputable butchers like Whole Foods or specialty markets. Uniform thickness ensures even cooking; aim for 1/4-inch post-pounding. For the capers, nonpareil variety offers the ideal balance of brininess without overpowering. The white wine should be dry and crisp—Pinot Grigio or Sauvignon Blanc are optimal choices that complement the lemon-caper profile without residual sweetness.
Substitutions must preserve the dish’s delicate equilibrium. Chicken cutlets may replace veal, though texture will differ. For alcohol-free preparation, substitute 0.25 cup chicken stock plus 1 tsp white wine vinegar. Fresh parsley is non-negotiable for garnish, but in emergencies, 1 tsp dried parsley can suffice. The butter must remain unsalted to control sodium levels precisely—European-style butter like Plugrá yields superior sauce emulsification.
Prepare all ingredients before cooking—this dish moves quickly. Pounded veal keeps refrigerated for 12 hours; capers and parsley should be rinsed/chopped just before use. The completed sauce holds at room temperature for 1 hour but is best served immediately. Leftover sauce (without veal) freezes for 3 months—reheat gently to prevent separation.
Why You’ll Love This Recipe
- One-Pan Magic: Honestly, I love that this comes together with just a skillet, a bowl for the flour, and a spatula. No piles of dishes—just tender veal, golden butter, and a sprinkle of salt and pepper doing all the work.
- That Butter-Browned Crust: Here’s what sold me—the way the flour-dusted cutlets hit the hot butter and turn this gorgeous, crisp-edged golden. It’s like a fancy restaurant bite, but you’re the one flipping them in your kitchen.
- Date Night or Tuesday: I’ve served this with a crisp white wine for company and also slapped it between bread for my kid’s lunch. The veal cooks in minutes, so it’s as unfussy as it is impressive.
- Leftovers? Still Wins: Between us, the cutlets reheat surprisingly well—just a quick sear in the same pan with a pat of fresh butter. No sad microwaved meat here, just another excuse to eat it twice.
Step-by-Step Instructions for Veal Scallopini
Master this elegant dish with precise technique for tender cutlets and vibrant lemon-caper sauce.
Step 1: Prepare and Dredge the Veal Scallopini Cutlets
Begin by patting the 1.5 lb veal scallopini cutlets completely dry with paper towels. This crucial step ensures proper browning and prevents the flour from becoming gummy. Season both sides generously with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper.
Spread the 0.5 cup all-purpose flour on a shallow plate. Dredge each cutlet lightly in the flour, shaking off any excess. The flour should create a thin, even coating that will form a delicate crust when seared. Arrange the dredged cutlets on a clean plate and let them rest while you prepare the pan.
Step 2: Sear the Cutlets to Golden Perfection
Heat 2 tbsp extra-virgin olive oil and 2 tbsp unsalted butter in a large skillet over medium-high heat until the butter stops foaming. Add the cutlets in a single layer, working in batches if necessary to avoid crowding the pan. Cook for 2-3 minutes per side until golden brown and just cooked through.
The cutlets are done when they feel firm to the touch and the edges appear slightly crisp. Transfer them to a warm plate and tent loosely with foil to keep warm. The residual heat will continue cooking them gently while you prepare the sauce.
Step 3: Build the Lemon-Caper Pan Sauce
In the same skillet, reduce heat to medium and add the 2 cloves minced garlic cloves. Sauté for 30 seconds until fragrant but not browned. Pour in the 0.5 cup dry white wine and 3 tbsp fresh lemon juice, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Simmer for 3-4 minutes until the liquid reduces by about half. Add the 3 tbsp nonpareil capers (drained and rinsed) and 0.25 cup chicken stock, then simmer for another 2 minutes. Remove the pan from heat and whisk in the remaining 4 tbsp unsalted butter, one tablespoon at a time, until the sauce becomes glossy and emulsified.
Step 4: Finish and Serve with Fresh Herbs
Return the veal cutlets to the skillet and spoon the sauce over them. Simmer gently for 1-2 minutes to reheat the cutlets and allow them to absorb some of the sauce’s flavor. The sauce should coat the back of a spoon and have a balanced acidity from the lemon and capers.
Transfer the cutlets to serving plates and spoon the remaining sauce over the top. Garnish with 2 tbsp chopped fresh flat-leaf parsley for a bright, fresh finish. Serve immediately with crusty bread or over pasta to soak up the delicious pan sauce.
Pro Tips For Making Ina Garten Veal Scallopini
- Pound Evenly, No Tears: Place veal cutlets between two sheets of parchment and pound to ¼-inch thickness—no thinner, or they’ll dry out. I learned this the hard way after my first batch turned into chewy leather. Use a rolling pin if you lack a mallet, but go gentle.
- Salt the Flour: Mix 1 teaspoon kosher salt into the flour before dredging—this is the only chance to season the crust properly. Ina’s recipe relies on this step for flavor; skip it, and you’ll taste the difference in every bite.
- Butter Last, Not First: Sear the veal in oil first, then add 2 tablespoons unsalted butter at the very end for basting. Sounds weird, but it works: the butter browns without burning, and the cutlets stay crisp, not soggy.
- Rest Before Serving: Transfer cooked scallopini to a warm plate, tent loosely with foil, and give it 3 minutes. This isn’t optional—it lets the juices redistribute, so the first bite isn’t a dry disappointment. (I skip this when rushed, and always regret it.)
Serving Suggestions for This ina garten veal scallopini
Classic Italian Pairings
This dish shines alongside creamy polenta—the soft texture contrasts beautifully with the crisp veal. I prepare it with 2 cups whole milk and ½ cup grated Parmesan for extra richness. The polenta soaks up that glorious lemon-caper sauce like a dream. 💛
Simple Green Salad
A frisée and radicchio salad with lemon vinaigrette cuts through the richness. Toss 4 cups mixed greens with 1 tbsp Dijon mustard and 3 tbsp olive oil. The bitterness of radicchio balances the buttery sauce perfectly.
Crusty Bread Essential
Ina always serves this with warm ciabatta to mop up every drop of sauce. Toast slices with 1 garlic clove rubbed on top while still hot. I buy Rustic Bakery ciabatta from Whole Foods—it has the perfect chewy crust.
Wine Recommendations
A crisp Italian Pinot Grigio like Santa Margherita complements the lemon notes. For red lovers, try a light Chianti Classico—its cherry notes won’t overpower the delicate veal. Serve slightly chilled at 55°F for best results. 🍷
Roasted Vegetables
Tender asparagus spears roasted with 1 tbsp olive oil at 425°F for 12 minutes add freshness. Sprinkle with zest from ½ lemon before serving to echo the sauce’s brightness.
Pasta Alternative
For a heartier meal, serve over pappardelle—the wide noodles cradle the cutlets beautifully. Cook 8 oz pasta al dente, then toss with 1 tbsp reserved sauce before plating. Garnish with extra parsley for color.
Nutrition Facts
Frequently Asked Questions
What’s the best way to pound the veal cutlets evenly?
Place each cutlet between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound to 1/4-inch thickness, working from the center outward. This prevents tearing while ensuring even cooking.
Can I make this recipe without wine?
Yes! Substitute 0.25 cup chicken stock plus 1 tsp white wine vinegar for the wine. The vinegar mimics the acidity while the stock builds flavor. Deglaze the pan the same way, simmering for 3-4 minutes before adding capers.
Why did my sauce separate after adding butter?
This happens if the sauce is too hot or butter is added too quickly. Remove the pan from heat and whisk in butter 1 tbsp at a time, waiting until each fully incorporates. If separation occurs, a quick blitz with an immersion blender can re-emulsify it.
What’s the ideal internal temperature for veal scallopini?
Veal should reach 145°F internally for medium doneness. Use an instant-read thermometer inserted sideways into the thinnest part. The cutlets will continue cooking off-heat, so remove them at 140°F for perfect tenderness.
Can I prepare components ahead of time?
Pound and dredge cutlets up to 12 hours ahead—store refrigerated between parchment. The sauce base (without butter) can be made 1 day ahead and reheated gently. Add butter and herbs just before serving to maintain freshness.
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