Veal Capellini

Indulge in the elegance of Veal Capellini, a dish that combines tender veal medallions with delicate capellini pasta, all enveloped in a luxurious lemon-caper butter sauce. Perfectly pan-seared veal brings a golden, savory richness, while the sauce, infused with garlic, white wine, and fresh lemon juice, delivers a bright and zesty balance. Capers add a punch of briny flavor, complementing the velvety pasta that’s gently tossed to absorb every drop of the flavorful sauce. Finished with fresh parsley and a sprinkling of Parmesan cheese, this recipe is a restaurant-quality meal that can be made at home in under 40 minutes. Ideal for special occasions or an indulgent weeknight dinner, Veal Capellini is sure to impress with its combination of refined taste and comforting textures.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces Veal medallions
• 8 ounces Capellini pasta
• 0.5 cups All-purpose flour
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons Olive oil
• 4 tablespoons Unsalted butter
• 2 cloves Garlic, minced
• 0.5 cups Dry white wine
• 0.75 cups Chicken stock
• 3 tablespoons Fresh lemon juice
• 2 tablespoons Capers, drained
• 2 tablespoons Fresh parsley, chopped
• 0.25 cups Parmesan cheese, grated

Directions

Step 1

Season the veal medallions with salt and pepper on both sides.

Step 2

Dredge the veal in all-purpose flour, shaking off any excess.

Step 3

In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat.

Step 4

Add the veal medallions to the skillet and cook for 2-3 minutes per side, or until golden brown. Remove the veal and set aside on a plate.

Step 5

Lower the heat to medium and add the remaining 2 tablespoons of butter to the skillet.

Step 6

Add the minced garlic and sauté for 30 seconds, stirring constantly to prevent burning.

Step 7

Deglaze the skillet with the white wine, scraping up any browned bits from the bottom.

Step 8

Stir in the chicken stock, lemon juice, and capers. Let the sauce simmer for 5-7 minutes until slightly reduced.

Step 9

Meanwhile, bring a large pot of salted water to a boil and cook the capellini pasta according to the package instructions. Drain and set aside.

Step 10

Return the veal medallions to the skillet and spoon some of the sauce over them. Simmer for another 2-3 minutes until the veal is heated through.

Step 11

Add the cooked capellini to the skillet and gently toss it in the sauce to coat evenly.

Step 12

Sprinkle the dish with fresh parsley and grated Parmesan cheese before serving.

Step 13

Serve immediately and enjoy!

Nutrition Facts

Serving size	(1203.1g)

Amount per serving	% Daily Value*
Calories	1785.2

Total Fat 71.7g	0%
Saturated Fat 20.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 376.0mg	0%
Sodium 3467.2mg	0%
Total Carbohydrate 126.4g	0%
Dietary Fiber 6.3g	0%
Total Sugars 5.0g
Protein 134.3g	0%

Vitamin D 0IU	0%
Calcium 350.8mg	0%
Iron 12.8mg	0%
Potassium 1726.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.2%

Protein: 31.8%

Carbs: 30.0%