Veal Scaloppine with Lemon & Capers Recipe | Yummly

Veal Scaloppine With Lemon & Capers

barbara f.: "great recipe...I'm making it again tonight. any t…" Read More
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  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 8 veal
  • 4 tablespoons i can't believe it's not butter! spread
  • 3/4 cup chicken broth
  • 2 tablespoons lemon juice
  • 2 tablespoons capers (drained small)
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    1. Combine flour, salt and pepper in shallow dish. Dip veal in flour mixture, coating well.
    2. Melt 2 tablespoons I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and cook 1/2 of the veal until done, turning once. Remove to serving platter and keep warm. Repeat with remaining 2 tablespoons Spread and veal.
    3. Add broth in same skillet. Bring to a boil over high heat, scraping browned bits from bottom of pan. Continue boiling until sauce is slightly thickened, about 1 minute. Stir in lemon juice and capers; heat through. Serve sauce over veal.
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    Byerley 2 years ago
    tasted great, but sauce didnt turn out as pictured. I can admit that I may have made a mistake somehow.
    barbara f. 4 years ago
    great recipe...I'm making it again tonight. any thoughts about side dishes? If I were to make any changes I would use less lemon juice and the smaller capers. my husband loved it and no leftovers