Veal Scaloppine with Lemon, Capers & Leeks

Veal Scaloppine with Lemon, Capers & Leeks

1 Review
From: EatingWell Magazine October/November 2005

This dish is elegant enough for company, yet easy enough to serve on a weeknight. Chicken or turkey cutlets could easily substitute for the veal, if you like.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 pound veal cutlets, (4-6 cutlets), 1/8-1/4 inch thick
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 1/3 cup all-purpose flour
  • 6 teaspoons extra-virgin olive oil, divided
  • 2 large leeks, trimmed, washed and thinly sliced
  • 1 cup reduced-sodium chicken broth
  • 3 cloves garlic, minced
  • 2 tablespoons capers, rinsed
  • 1 teaspoon freshly grated lemon zest
  • 1 tablespoon lemon juice
  • 3 tablespoons chopped flat-leaf parsley


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  • Ready In

  1. Season cutlets on both sides with 1/4 teaspoon each salt and pepper. Place flour on a large plate; dredge the cutlets, shaking off excess.
  2. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add half the cutlets and cook until golden brown and just cooked through, 1 to 3 minutes per side. Transfer to a platter; tent with foil to keep warm. Add 2 more teaspoons oil to the pan and cook the remaining cutlets. Transfer to the platter.
  3. Add the remaining 2 teaspoons oil to the pan. Add leeks and cook, stirring occasionally, until soft and light brown, 6 to 8 minutes. Stir in broth and garlic; bring to a boil, scraping up any brown bits, and simmer for 2 minutes. Stir in capers, lemon zest, lemon juice, parsley and the remaining 1/4 teaspoon each salt and pepper. Return the veal and any accumulated juices to the pan. Cook, turning the veal to coat with the sauce, until heated through, 1 to 2 minutes. To serve, divide veal among 4 plates and top with the leek mixture.

Nutrition information

  • Per serving: 344 calories; 20 g fat(6 g sat); 2 g fiber; 16 g carbohydrates; 25 g protein; 80 mcg folate; 86 mg cholesterol; 2 g sugars; 1076 IU vitamin A; 12 mg vitamin C; 59 mg calcium; 3 mg iron; 544 mg sodium; 379 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 other carb, 1 vegetable, 3.5 lean meat | 1 Carbohydrate Serving

Reviews 1

September 23, 2010
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By: EatingWell User
I have made plenty of different scallopine's in my time, but never one like this. I pounded my veal very thin and place it in a container with milk and allowed to sit in refrigerator for at least 6 hours. The veal was so tender that it melted in your mouth. This is a wonderful dish to make for a special dinner or when entertaining. The sauce was awesome and complimented the veal very much. I doubled the sauce to serve over the pasta, (which was delish), I also thickened the sauce slightly with some cornstarch. For those who haven't tried this recipe, I strongly suggest you give it a try, you won't be disappointed