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Veal Cutlet in Caper Sauce

Scaloppine di Vitello ai Capperi


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.


1 pound (8 slices) thinly sliced veal, chicken, or pork

1/3 cup flour

3 tablespoons Filippo Berio 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


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.

Heat the olive oil in a sauté 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.

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 is from CIAO ITALIA IN UMBRIA by Mary Ann Esposito, published by St. Martin's Press in 2002.


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