As important as having simple yet delicious weeknight meals in your repertoire, is having a slightly elevated, dinner-party-appropriate meal in your repertoire! I love cooking for dinner parties just as much as I love cooking for my family. This Veal Scallopini recipe is one I’ve made for many dinner parties, and even just for Kyle and I when we want to have a nice meal at home. It’s really simple, delicious, and doesn’t take too long to prep or cook– which means more time to hang with your guests!
We have yet to enjoy our first official adults-only dinner party in our new home, but sharing this recipe (and cooking it) has totally reminded me how I need to get back on the party train ASAP. There is really nothing more enjoyable to me than sitting around my table with great friends, sharing a meal, and laughing. Oh and having wine of course but hold on that for now! LOL.
This recipe serves 4-6 people, but can be easily doubled. I like to serve it next to Orzo, made with a squeeze of 1 lemon, zest of 1 lemon, and a lump of butter– plus a generous grind of salt and pepper.
- 3 tbsp Lemons
- 1.5 tbsp Lemon Zest
- 1/4 cup Italian Parsley minced
- 6 cloves Garlic minced
- 1 1/2 lb Veal Scallops Should amount to around 8 scallops, pounded to 1/4" thick
- Salt and Pepper
- 5 tbsp Unsalted Butter
- 3/4 cup Dry White Wine
- 3 tbsp Capers
- Grate 1 tbsp zest from the lemons. Set aside.
- Juice the lemons until you have 3 tbsp of juice.
- In a small bowl, stir together zest, parsley, and garlic and set aside.
- Season veal with salt and pepper.
- Heat a large frying pan over a medium-high flame and melt 2 tbsp of butter.
- Add half the veal and cook on one side until browned for 1 minute, flip over and brown the other side for another minute, and transfer to a plate.
- Repeat the same process with another 2 tbsp of butter and the other half of the veal, transferring the second round of veal to the same plate.
- Melt the last tbsp of butter in the same frying pan over medium-high heat and and add half of the zest/parsley/garlic mix, stirring constantly for 60 seconds.
- Add the wine and stir, scraping up the brown bits at the bottom of the pan.
- Cook the sauce until it's reduced by about half (2 minutes).
- Stir in the lemon juice and season with salt and pepper.
- Return the veal and its juices to the pan and simmer for 1-2 minutes.
- Sprinkle with the remaining zest/parsley/garlic mixture, and serve.
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Photographs by Julia Dags