Veal Scallopini

Veal With Tomatoes and Capers

The Spruce / Diana Rattray

Prep: 20 mins
Cook: 35 mins
Total: 55 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
1020 Calories
32g Fat
125g Carbs
56g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 1020
% Daily Value*
Total Fat 32g 41%
Saturated Fat 7g 35%
Cholesterol 129mg 43%
Sodium 521mg 23%
Total Carbohydrate 125g 45%
Dietary Fiber 9g 30%
Protein 56g
Calcium 176mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This veal recipe is made with thin sliced veal (scallopini) and tomatoes, along with capers, mushrooms, and seasonings. It is a fabulous dish to serve with hot cooked pasta. Add a salad and some garlic bread and you will have a wonderful meal.


  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1 dash pepper
  • 4 veal cutlets (about 1 pound)
  • 1/4 cup vegetable oil
  • 1 small onion (thinly sliced)
  • 1 clove garlic (minced)
  • 1 can/15 ounces tomatoes (cut up)
  • 1 can/4 ounces mushrooms (sliced, with liquid)
  • 1 teaspoon parsley
  • 1 tablespoon capers (drained)
  • 1/4 teaspoon oregano (dried leaf, crushed)
  • 4 servings hot cooked pasta (buttered)

Steps to Make It

  1. Combine flour, salt, and pepper in a bowl; dredge veal with flour mixture.

  2. Put the vegetable oil in a large skillet and place it over medium heat. Brown the veal in the hot vegetable oil, turning to brown both sides.

  3. Remove meat; add onion to skillet and cook until tender.

  4. Add garlic, cooked veal, tomatoes, mushrooms with liquid, parsley, capers, and oregano.

  5. Cover and simmer for 15 to 20 minutes, or until veal is tender.

  6. Arrange veal scaloppini over hot buttered pasta and top with sauce.

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