Veal Scallops with Lemon and Capers

"a sensational dish for an easy dinner. This comes together in 5 minutes if you have all the ingredients at hand."
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  • In a shallow dish, stir together flour and salt and dredge veal, one piece at a time, shaking off excess.
  • In a large, non-stick skillet heat oil over moderately-high heat until it is hot but not smoking, and saute veal for 1 minute or until pale golden.
  • Turn veal and saute 30 seconds more, or until pale golden and just springy to touch.
  • Transfer to a platter and keep warm, covered.
  • Add wine, lemon and capers to the skillet and simmer for 1 minute.
  • Swirl in butter and parsley and pour the sauce over the veal.
  • Serve with buttered rice and steamed broccoli and carrots.

Questions & Replies

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  1. Short, sweet and easy to prepare. Fallowed the recipe as written and served it with steamed brocoli topped with parmesan cheese. The blend of olive oil,capers lemon, butter and parsley,rendered this dish a pure delight. Thanks
  2. although i had veal, i made this with chicken scallops because everyone was in a hurry to have dinner tonight, and i wasn't hungry - everyone rated this 10 stars and they liked it as much as my own personal recipe, should i be upset,:)??? start to finish, this took no time at all- i made 12 scallops in less than 20 minutes. i added white pepper to the flour mixture. i also used 6 lemon slices (1 whole lemon) and 3/4 c wine, 1 1/2 tbsp butter and fresh chopped parsley for the sauce very tasty, quick, and easy
  3. This is foolproof & amazing! I substituted approx. 3T of lemon juice for the lemon slices. I also salted the cutlets before dusting with flour. I also added more capers.
  4. Great recipe as it is but I've tweaked it successfully, too. Chicken or pork cutlets are good substitutes for veal which is hard to get where I live. I've also added 1/4 C heavy cream to the sauce & used brandy rather than wine. It's ALL good!!


<style>body { background: url(""); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
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