Veal Scaloppini with Shallot-Caper Sauce

This dish is a fresh twist on the classic veal piccata. Although it has an air of elegance, this whole dish comes together in less than 15 minutes.


  • 2 teaspoons lemon zest, minced
  • 1 tablespoon parsley, minced
  • 2 tablespoons butter, divided
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup white whole wheat flour
  • sea salt and freshly ground black pepper, to taste
  • 4 veal cutlets (4 ounces each), pounded to 1/2-inch thickness
  • 1/4 cup shallots, minced
  • 1/4 cup white wine
  • 2 tablespoons lemon juice, freshly squeezed
  • 2 tablespoons capers, rinsed


  • Preheat oven to 200°F. Place an ovenproof platter on the middle rack.
  • Mix together lemon zest and parsley in a small bowl, and set aside.
  • Heat a large skillet (not nonstick) over medium-high heat. Add 1 tablespoon butter and the oil to pan.
  • While pan is heating, mix together flour, salt and pepper on a wide plate, and dredge veal cutlets. Swirl the butter and oil around the pan, shake off excess flour from cutlets, and sear for about 2 minutes per side. When nicely browned on both sides, transfer to the platter in the oven.
  • Add shallots to the pan, and saute for 3 minutes, until softened and brown. Pour in white wine, and cook for 1 minute, while scraping up the browned bits in the pan (the fond) with the flat edge of a stiff spatula.
  • Remove pan from heat, and swirl in remaining 1 tablespoon butter, lemon juice and capers. Season to taste with additional salt and pepper.
  • Serve cutlets drizzled with sauce, and sprinkled with lemon zest and parsley.
Servings: 4
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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.

I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!


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