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Veal Scallopini Recipe

veal scaloppini

Veal scallopini is an elegant dish that is perfect for entertaining. You will be surprised at how absolutely easy it is to make.

This veal scallopini recipe is one of my favorite Italian veal recipes, in fact one of my favorite Italian recipes period.

Look below for some great serving suggestions.

Veal Scallopini

Veal Scallopini Recipe

Veal scallopini is an elegant dish that is perfect for entertaining. You will be surprised at how absolutely easy it is to make.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine Italian
Servings 4 Servings
Calories 481 kcal


  • 2 pounds veal cutlets, pounded thin (see notes below)
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon paprika
  • 1/8 teaspoon garlic powder, optional
  • 1/4 cup oil
  • 1 clove garlic, minced
  • 1/2 cup white wine
  • 1/2 cup water
  • 2 tablespoons lemon juice
  • 1 tablespoon flour


  • Combine the flour, salt, pepper, paprika and garlic powder in a wide bowl or on a plate. Heat the oil in a skillet to medium high.
  • To make the scallopini, roll the meat in the seasoned flour, then brown in hot oil with garlic. Add the wine, water and lemon juice. Cover tightly and simmer for about 45 minutes.
  • Remove the meat to a platter. Thicken the gravy with the additional tablespoon of flour before serving.


Serving Suggestions:


Calories: 481kcalCarbohydrates: 15gProtein: 50gFat: 21gSaturated Fat: 4gTrans Fat: 1gCholesterol: 177mgSodium: 437mgPotassium: 885mgFiber: 1gSugar: 1gVitamin A: 6IUVitamin C: 3mgCalcium: 20mgIron: 3mg
Tried this recipe?Let us know how it was!

Makes 4 to 6 servings.

The word “scallopini” just means very thin slices. The dish tastes best if the veal is pounded quite thin. Then the meat is melt in your mouth tender, plus a small amount of meat will go a long way.

Pounding the meat:

Pound the veal slices until they are quite thin. To do that, place a slice of veal between two layers of plastic wrap and pound with a meat pounder or mallet. Pound the meat until you reach the desired thickness. Pound the meat before you place it in the seasoned flour mixture.

I urge you to only purchase humanely raised veal. Milk fed veal, no matter how tender and delicious it may be, is produced by keeping the animals in very inhumane conditions. I would suggest buying non-milk fed veal that has been raised using humane practices.

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Veal Scallopini

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