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5 from 1 vote

Vincent’s Veal from Vincent’s Restaurant

– Make an Italian Classic at home.
Course Main Course
Cuisine American
Keyword Veal Roast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 482kcal
Author Stephanie Manley


  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup freshly grated Parmesan cheese (such as Grano)
  • 1 cup all-purpose flour divided use
  • 12 thin slices good-quality veal scaloppini ( veal scallops pounded flat with meat mallet, and seasoned with salt and pepper)
  • 6 tablespoons olive oil

Lemon Butter Sauce

  • 2 ounces dry white wine
  • 1 tablespoon fresh lemon juice
  • 4 ounces unsalted butter cold
  • 14 ounces artichoke hearts drained and cut in half


  • Mix eggs and milk in a bowl. Mix cheese and half the flour in a flat pan. Place remaining flour in another small, flat pan. Dust each piece of veal first in plain flour, then in milk-egg wash, then in cheese mixture. Coat each piece evenly on both sides. 
  • Heat oil in skillet and add veal without overlapping pieces. Brown evenly. Place on platter and drizzle with Lemon Butter Sauce. Lemon Butter Sauce Combine wine and lemon juice in small skillet. Cook over medium to low heat until liquid is reduced by half. Whisk in butter, a little at a time, until sauce thickens to medium consistency. Add artichoke hearts


Calories: 482kcal | Carbohydrates: 20g | Protein: 8g | Fat: 39g | Saturated Fat: 14g | Cholesterol: 102mg | Sodium: 417mg | Potassium: 83mg | Fiber: 1g | Sugar: 2g | Vitamin A: 26.2% | Vitamin C: 18% | Calcium: 15.1% | Iron: 10.3%
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