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. Source: EatingWell Magazine, October/November 2005

Victoria Abbott Riccardi


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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 Facts

344 calories; 19.8 g total fat; 5.9 g saturated fat; 86 mg cholesterol; 544 mg sodium. 379 mg potassium; 16 g carbohydrates; 1.5 g fiber; 2 g sugar; 24.8 g protein; 1076 IU vitamin a iu; 12 mg vitamin c; 80 mcg folate; 59 mg calcium; 3 mg iron; 38 mg magnesium;

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Rating: 5 stars
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 Read More