Scaloppine di Vitello ai Capperi -- Veal Cutlets with Capers




2 lbs. veal cutlets, sliced thin (1/4-inch thick) and pounded lightly
1 cup dry white wine
2 lg. lemons, juice of
Olive oil
2 tbsp. capers, finely minced
4 tbsp. fine minced parsley
Salt and pepper, to taste


Have the cutlets cut thin (ΒΌ inch), and pound them lightly yourself at home. Pat dry with paper towels. Add flour to a plastic bag, then place the cutlets in the bag and shake it vigorously to coat the cutlets. Shake off the excess flour. Set the meat aside.

Heat the olive oil in a saute pan; when it begins to shimmer, brown the cutlets, in batches. Do this quickly and do not over cook the cutlets or they will toughen. As you brown them transfer them to a heatproof dish and keep them warm in the oven.

Pour the wine and lemon juice into the pan and cook, scraping up the browned bits in the pan. Stir in the capers and parsley and cook for about 1-2 minutes. Season with salt and pepper to taste. Pour the sauce over the veal and serve immediately.

Author's Comments

Veal in caper sauce is a straight forward, simple dish, that is made in just a few minutes. Again, the ingredients in this dish are those that would be found in most Italian households and can be made on the spur of the moment for an elegant yet quick and simple meal. Enjoy.

From my cookbook: The "Old Country" Italian Cookbook, by Donald J.P. La Marca

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