FREE 5-Ingredient Recipe EBook

• Why You’ll Love My Veal Scallopini Recipe
• Ingredients & Substitutions
• How To Cook Veal Scallopini
• My Recipe Tips
• Sauce Variations
• Storage Instructions
• Serving Suggestions
• My Favorite Tool For This Recipe
• Veal Scallopini Recipe card
• Recipe Reviews

When you can’t decide between chicken or beef , try my veal scallopini recipe! I made this as a twist on my chicken piccata . It’s coated with lemony white wine and caper sauce just the same, but this time with thinly sliced veal cutlets. Think classic bright and buttery vibes like the chicken version, except more flavorful. And even though it takes just 20 minutes, this dish always works for a fancy occasion — or even a special weeknight.

Why You’ll Love My Veal Scallopini Recipe

• Melt-in-your-mouth tender veal – If you’ve never cooked veal before, this is an easy starter recipe. It’s tender and juicy, and more flavorful than chicken but more delicate than beef.
• Zesty lemon caper sauce – That balance of tart lemon and briny capers against the backdrop of melty butter… so luxurious!
• Simple pantry ingredients – I wanted impressive results without multiple store trips, so my recipe keeps the ingredient list simple. And you don’t need flour.
• Fast, yet elegant – This dish takes on big flavors in well under half an hour! If you have a date night planned, it’s a great way to spend more time with your date than in the kitchen.

Ingredients & Substitutions

Here I explain the best ingredients for my veal scallopini recipe, what each one does, and substitution options. For measurements, see the recipe card .

Veal:

• Veal Cutlets – Veal is the meat from a baby cow, with a tender texture and delicate flavor. I can usually find it at my local butcher shop, or sometimes in the meat section at the grocery store, near the beef. You can also make this recipe with thinly pounded chicken breast (see my chicken piccata recipe ).
• Olive Oil – For searing. I like the flavor of olive oil here, but avocado oil works just as well.
• Sea Salt & Black Pepper

Piccata Sauce:

• Garlic – Use fresh garlic for the best taste, but if you don’t have it, 2 teaspoons of jarred minced garlic will do the trick. Feel free to also throw in some diced onions, though they’ll take a bit longer to cook.
• White Cooking Wine – Adds a wonderful depth to veal piccata, and also helps to tenderize the meat. You can substitute chicken broth and a splash of white wine vinegar, though it’s not quite the same.
• Broth – I love the deep flavor using my homemade bone broth , but have made this dish using store-bought and it’s still amazing. Although I prefer the bone broth over regular chicken broth here, feel free to use regular.
• Lemon Juice – Adds a fresh, zippy kick. I recommend freshly squeezed if you can.
• Butter – Makes the sauce more rich, plus you’ll saute the garlic in it. I recommend unsalted , as several other ingredients are already salty. For a dairy-free alternative, I’ve had good results using this butter-flavored coconut oil in other recipes.
• Capers – For that classic salty, briny flavor of piccata! Drain them first.
• Fresh Parsley – Just an optional sprinkle at the end for a pop of color! I used curly parsley, but feel free to swap in Italian parsley or thyme.

How To Cook Veal Scallopini

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Pound the cutlets. Use a meat mallet to pound the veal to 1/8-inch thickness. Season both sides with salt and pepper.
2. Brown the veal. Heat the oil in a large skillet over medium-high heat, until shimmering. Cook the veal slices in one layer, working in batches, until the juices run clear. (I can usually fit 2 in the pan at once.) Transfer to a plate and top with foil to keep warm.

1. Make the piccata sauce. Reduce to medium heat, add the butter and minced garlic, and saute until fragrant. Add the white wine, bone broth, and lemon juice. Deglaze the pan by scraping up any cooked bits from the pan up into the sauce. (Use a wooden spoon, so you don’t scratch your pan.)
2. Simmer. Add the capers and bring the sauce to a boil, then simmer until it reduces by half. Stir in more butter, and adjust salt and pepper if necessary.

1. Combine. Add the cooked veal scallopini back into the pan and turn the pieces to coat in sauce. Don’t forget that sprinkle of fresh parsley, and maybe a few lemon slices for good measure.

My Recipe Tips

• Pound the veal cutlets very thin. Scallopini (spelled scaloppine in Italian) literally means thinly sliced meat, so it’s a key aspect of this recipe. I recommend 1/8 inch thick. This allows the pieces to cook quickly and evenly, tenderizes the meat, and helps it take on the flavors of the sauce.
• Grab the largest skillet you have. Veal cutlets take up a lot of space once you pound them thin, so the larger your skillet, the better. And while I love my cast iron, I actually prefer nonstick or stainless skillets for my veal scallopini recipe, because they are more gentle on the delicate sauce.

Sauce Variations

• Thicker – I don’t use white flour, don’t like most thickeners, and think the (thin) sauce tastes great as is. But if you want it thicker and don’t want to use white flour like me, you can lightly dust the veal cutlets with cornstarch or one of my cornstarch substitutes before cooking.
• Creamy – Stir in a splash of heavy cream when the sauce is done, and simmer for a few minutes to reduce it before you add the veal back to the pan.
• Marsala – I opted to make my veal scallopini similar to chicken piccata, but you can make these thin veal slices with a flavor similar to chicken marsala, too. Follow my chicken marsala recipe , and just use veal cutlets instead.
• Double or Triple – My version has just enough sauce to coat the meat, but if you want extra for drizzling on top, double it. And if you want to serve your veal over noodles or rice, triple (or even 4X) the sauce to have some for your base!

Storage Instructions

Keep leftovers in an airtight container in the refrigerator for up to 3-5 days. You can reheat them in a hot skillet again, or simply in the microwave. I don’t recommend freezing this dish.

Serving Suggestions

Wondering what to pair with your veal scallopini for a complete meal? Try one of my sides that complement this unique dish:

• Noodles Or Rice – I like to serve this on a bed of something to soak up any extra sauce. You can use your favorite pasta (the classic Italian option), rice, cauliflower rice (shown above), or even zucchini noodles .
• Salads – I recommend Italian-inspired ones to go with the flavors of this dish. Try my artichoke salad , classic Caprese salad , or just skip the chicken in my chicken Caesar salad .
• Vegetables – Veal scallopini will go with just about any veggie! I usually just start some roasted zucchini , broccoli , or mixed roasted vegetables before I begin the main dish. But you can also just make some quick sauteed green beans or sauteed asparagus in the same skillet.

My Favorite Tool For This Recipe

My meat tenderizer makes it so easy to make quick cutlets! Use the flat side to pound thin slices of veal (or any meat), and the textured side for tenderizing tougher cuts.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 lb Veal cutlets ▢
• 1/2 tsp Sea salt (plus more to taste at the end) ▢
• 1/4 tsp Black pepper (plus more to taste at the end) ▢
• 1 tbsp Olive oil ▢
• 3 tbsp Unsalted butter (divided into 1 tbsp and 2 tbsp) ▢
• 4 cloves Garlic (minced) ▢
• 1/2 cup White cooking wine ▢
• 1/2 cup Chicken bone broth ▢
• 1/4 cup Lemon juice ▢
• 1/4 cup Capers (drained) ▢
• 2 tbsp Fresh parsley (optional, for serving) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Pound the veal cutlets using the flat side of a meat tenderizer to 1/8-inch thickness. Season both sides with salt and pepper.
2. In a 12-inch skillet , heat the olive oil over medium-high heat, until shimmering. Working in batches, add the veal cutlets in a single layer. Sear for 30-45 seconds per side, until the juices run clear. Transfer to a plate and cover with foil to keep warm. Repeat with all the veal cutlets, adding more olive oil halfway through if needed.
3. Reduce the heat to medium. Add a tablespoon of butter to the pan. Add the minced garlic and saute for about 1 minute , until fragrant.
4. Add the white wine, broth, and lemon juice. Scrape the bottom of the pan with a wooden spoon or spatula to release any browned bits (this is called deglazing). Add the capers. Increase the heat to bring to a boil, then simmer for 7-10 minutes , until volume is reduced by half and slightly thickened.
5. Stir in the remaining 2 tablespoons of butter, until melted. Simmer for another 3-4 minutes , until the volume reduces by half. Taste and adjust salt and pepper to taste, if desired.
6. Return the veal to the pan and coat in sauce. Serve with fresh parsley, if desired.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 veal cutlet (~3 oz)

📖 Want more recipes like this? Find this one and many more in my Spring Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Veal Scallopini

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Veal Scallopini

This piccata-style veal scallopini recipe is coated in a light, buttery lemon caper sauce. It may look fancy, but it takes just 20 minutes!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/veal-scallopini-piccata-recipe/

Ingredients

• 1 lb Veal cutlets
• 1/2 tsp Sea salt (plus more to taste at the end)
• 1/4 tsp Black pepper (plus more to taste at the end)
• 1 tbsp Olive oil
• 3 tbsp Unsalted butter (divided into 1 tbsp and 2 tbsp)
• 4 cloves Garlic (minced)
• 1/2 cup White cooking wine
• 1/2 cup Chicken bone broth
• 1/4 cup Lemon juice
• 1/4 cup Capers (drained)
• 2 tbsp Fresh parsley (optional, for serving)

Instructions

1. Pound the veal cutlets using the flat side of a meat tenderizer to 1/8-inch thickness. Season both sides with salt and pepper.
2. In a 12-inch skillet , heat the olive oil over medium-high heat, until shimmering. Working in batches, add the veal cutlets in a single layer. Sear for 30-45 seconds per side, until the juices run clear. Transfer to a plate and cover with foil to keep warm. Repeat with all the veal cutlets, adding more olive oil halfway through if needed.
3. Reduce the heat to medium. Add a tablespoon of butter to the pan. Add the minced garlic and saute for about 1 minute , until fragrant.
4. Add the white wine, broth, and lemon juice. Scrape the bottom of the pan with a wooden spoon or spatula to release any browned bits (this is called deglazing). Add the capers. Increase the heat to bring to a boil, then simmer for 7-10 minutes , until volume is reduced by half and slightly thickened.
5. Stir in the remaining 2 tablespoons of butter, until melted. Simmer for another 3-4 minutes , until the volume reduces by half. Taste and adjust salt and pepper to taste, if desired.
6. Return the veal to the pan and coat in sauce. Serve with fresh parsley, if desired.

Maya’s Recipe Notes

Serving size: 1 veal cutlet (~3 oz)

📖 Want more recipes like this? Find this one and many more in my Spring Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)