Veal Scaloppine Recipe

Prepare veal

Pat the veal escalopes dry with paper towels. If any pieces are thicker than 1/4 inch, cover with plastic wrap and pound gently with a meat mallet to about 1/8–1/4 inch thickness for even cooking.

Season both sides of the veal with the sea salt and freshly ground black pepper.

Place the 3 tablespoons of flour on a shallow plate. Lightly dredge each veal piece in the flour, shaking off any excess. Set the dredged escalopes on a wire rack or plate ready for cooking.

Heat a large skillet over medium-high heat. Add 1 tablespoon of butter and 1 tablespoon of olive oil (reserve remaining fats for additional batches). When the butter stops foaming and the pan is hot but not smoking, add 2–3 veal escalopes in a single layer without crowding.

Cook the escalopes 1½ to 2 minutes per side until golden brown. Use tongs to flip once. Transfer cooked veal to a warm plate and tent loosely with foil. Repeat with remaining veal, adding the remaining butter and oil in increments so the pan stays hot and the fat doesn't burn.

After the last batch of veal is removed, lower heat to medium. Pour off any excess fat so about 1 tablespoon remains in the pan, leaving brown fond (the browned bits) on the bottom.

Increase heat to medium-high and add the white wine to the skillet. Use a wooden spoon to scrape up the browned bits from the bottom (deglaze). Simmer the wine for 2–3 minutes until it reduces by about half.

Add the chicken or veal stock and the lemon juice to the pan. Bring to a gentle simmer and cook 1–2 minutes to meld flavors.

Stir in the drained capers and reduce heat to low.

Whisk in the 2 tablespoons of cold cubed butter piece by piece (monter au beurre) into the sauce off the direct heat to create a glossy, slightly thickened emulsion. Taste and adjust seasoning with salt and pepper if needed.

Return the veal to the pan for 30–45 seconds per side just to warm through and coat with the sauce. Spoon sauce over the escalopes.

Sprinkle chopped fresh parsley over the veal. Garnish with thin lemon slices if using.

Serve immediately with remaining sauce spooned over. Recommended accompaniments: simple pasta, creamy polenta, or sautéed spinach.