Veal Cutlet in Caper Sauce (Scaloppine di Vitello ai Capperi)
Recipe type: Veal
Serves: 4
  • 1 pound thinly-sliced veal (8 slices) (or chicken or pork)
  • 1/3 Cup flour
  • 3 Tablespoons extra-virgin olive oil
  • 2/3 Cup Montefalco Bianco (or other dry white wine)
  • juice of 1 large lemon
  • 1 Tablespoon capers; finely minced
  • 2 Tablespoons finely-minced parsley
  • fine sea salt, to taste
  • grinding of black pepper
  1. Dry the meat slices well with paper towels; put the slices in a plastic bag with the flour and shake the bag to evenly coat the slices. Shake off the excess flour. Set the meat aside.
  2. Heat the olive oil in a saute pan and, when it begins to shimmer, brown the meat slices in batches. Do this quickly and do not over cook them or they will toughen. As you cook them, transfer them to a heatproof dish and keep them warm in the oven.
  3. Pour the wine and lemon juice into the pan and cook, scraping up the browned bits in the pan. Stir in the capers and parsley and cook 1 minute. Season with salt and pepper. Pour the sauce over the veal and serve immediately.
This recipe yields 4 servings.

Comments: Montefalco Bianco is used to make this quick veal scaloppine dish. You can also substitute chicken or boneless pork; just make sure you are buying thinly sliced and pounded slices of meat no more than one-quarter inch thick. Buy good capers in salt, and rinse them well before using. These little power-packed buds are harvested from bushes that grow on craggy rocks around the Mediterranean and are used to flavor many Italian dishes.

Source: Ciao Italia at

Per Serving (excluding unknown items): 128 Calories; 10g Fat (71.8% calories from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 20mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Fat; 0 Other Carbohydrates.

NOTES : Recipe from "Ciao Italia In Umbria" by Mary A. Esposito, (St. Martin's Press, 2002)
Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.