Veal scaloppine al limone

By DNA Dinners
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  • 1 ¼ pounds (570 g) veal striploin, pounded
  • 1 tablespoon (15 ml) salt, plus more for final seasoning
  • 1 tablespoon (15 ml) black pepper, plus more for final seasoning
  • ½ cup (120 ml) flour
  • ½ cup (120 ml) olive oil
  • 2 tablespoons (30 ml) capers
  • 3 ounces (90 ml) white wine
  • Juice from 2 lemons
  • ¼ cup (60 ml) butter


  1. Season pounded veal with the salt and pepper, then dust with flour. 
  2. Add olive oil to a pan and heat over medium-high. Add veal and sear on both sides. Once seared, add capers and white wine to pan, then squeeze in lemon juice. When the liquid starts to boil, add the butter, then swirl the pan so the butter melts and integrates with the sauce.
  3. Add more salt and pepper to taste, then plate and serve. 

This recipe is used with permission and is owned by Tutto Pronto restaurant. 


DNA Dinners

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