Veal Scaloppini with Lemon and Capers

If you want to impress your guests, offer them this wonderful dish. Nutritious, easy to prepare and exquisite. Excellent for a special occasion.
You can also prepare the escalopes in brown sauce of your choice!


  • 4 Montpak International 115 g (4 oz.) veal scaloppinis
  • Salt and ground black pepper to season
  • ½  cup plain flour for dusting
  • ¼ cup olive oil
  • ¼ cup butter
  • Juice of 1 lemon
  • 60 ml (1/4 cup) white wine
  • ¼ cup capers, drained
  • 1 lemon, thinly sliced for garnish 
  • Parsley stems for garnish (optional)


  1. Tenderize the cutlets on each side with a kitchen hammer.
  2. Coat the veal cutlets with the flour mixture, salt and pepper on both sides and shake the excess.
  3. Heat the oil and butter in a large pan over high heat. Once the oil is very hot, add the cutlets and cook for 2 minutes on each side or until golden, then transfer them to a baking sheet and set aside.
  4. Put the fire back on low heat. Brown and add the lemon juice and wine to deglaze.
  5. Add capers to the sauce and mix well.
  6. Ready to serve with seasonal vegetables and roasted potatoes.
  7. Garnish with parsley stems. (optional)

Montpak International video recipe