How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Brandied Veal Scaloppine?

You need 13 ingredients. The key ingredients include: 1 lb veal cutlet, 1/2-inch thick, 2 tablespoons all-purpose flour, ½ teaspoon lemon pepper seasoning, cooking spray, and more.

Is Brandied Veal Scaloppine suitable as meat & poultry?

Yes, Brandied Veal Scaloppine falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Brandied Veal Scaloppine?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brandied Veal Scaloppine Recipe

Name: Brandied Veal Scaloppine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb veal cutlet, 1/2-inch thick; 2 tablespoons all-purpose flour; ½ teaspoon lemon pepper seasoning; cooking spray; 1 teaspoon olive oil; ½ cup frozen whole small onion, thawed; 1 ½ cups fresh mushrooms, sliced; 3 tablespoons brandy; 2 tablespoons water; 1 tablespoon lemon juice; 1 teaspoon Worcestershire sauce; ½ teaspoon hot sauce; ½ cup fresh parsley, chopped

Try this homemade Brandied Veal Scaloppine recipe the whole family will love. Made with veal cutlet, flour, lemon pepper and cooking spray. Easy step-by…

This Brandied Veal Scaloppine relies on simple, everyday ingredients such as veal cutlet, 1/2-inch thick, all-purpose flour, lemon pepper seasoning and cooking spray. It comes together quickly and makes 4 servings, at about 83 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

Brandied Veal Scaloppine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions