Veal Scallopini with Lemon, Garlic and Pine Nuts

Total Time
28 min
18 min
10 min
This quick and elegant dinner is a snap to make: Simply brown the veal and toss it together with the tasty pan sauce.


all-purpose flour

2 Tbsp

table salt

tsp, or to taste

black pepper

tsp, or to taste

uncooked lean veal leg

16 oz, four 4 oz scaloppini cuts

olive oil cooking spray

1 spray(s)

light butter

2 tsp

pine nuts

1 Tbsp, chopped

garlic clove(s)

1 medium clove(s), minced

fat free chicken broth

¼ cup(s)

fresh lemon juice

3 Tbsp

fresh parsley

1 Tbsp, fresh, chopped


  1. Mix together flour, salt and pepper on a large plate. Dredge veal in flour, coating both sides and patting off any excess.
  2. Coat a large, nonstick skillet with cooking spray; set over high heat. Sauté veal on both sides until nicely browned and firm, about 2 minutes per side (sauté in batches, if necessary, recoating the pan with cooking spray between each batch); remove and set aside.
  3. Add butter, pine nuts and garlic to pan and toss over medium heat until fragrant, about 2 minutes. Whisk in lemon juice and broth; bring to a simmer.
  4. Return veal to pan, along with any accumulated juices, just long enough to reheat, about 2 to 3 minutes. Place veal on dinner plates, top each with 1/4 of sauce, sprinkle with parsley and serve.

A happier, healthier you starts here