Veal Scallopini with capers and sage

recipe - Ingredients

  • 2 veal cutlets
  • 1 egg
  • 1/2 cup all-purpose flour
  • 1 cup seasoned dry breadcrumbs
  • 4 tablespoons unsalted butter
  • 3 tablespoons mined fresh sage
  • 1/3 red wine
  • 1 teaspoon capers
  • lemon wedges, optional


  1. In a large shallow bowl, beat egg lightly.  Place flour and breadcrumbs in separate bowls.
  2. Place a twelve inch skillet over medium-high heat: heat 3 tablespoons of butter and oil until sizzling.  
  3. Quickly dredge both sides of the veal cutlets in flour, shaking off excess: dip both sides in egg.
  4. Then dredge both sides in breadcrumbs: gently shake off excess.
  5. Place veal in skillet without letting them touch.
  6. Cook without moving until golden brown, about 1 1/2 minutes.
  7. Turn; cook until golden and firm to touch, about 1 1/2 minutes.
  8. Transfer to paper towels; turn gently to blot away excess oil.
  9. Transfer to plates.
  10. Saute sage and capers until wilted and deglaze with wine.
  11. Take off fire and incorporate butter until smooth.
  12. Pour over veal and serve.
Serve over corn grits and accompanied by sauteed snow peas and carrots.