scallopini picatta

scallopini picatta

yield: 4 servings

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scallopini picatta

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  • 1 tspvegetable oil
  • 2 piecesgardein chick'n scallopini
  • 1/2 cupwhite wine
  • 1/2 cupvegetable stock
  • 2 tblspcapers
  • 1 tblspbutter (vegan option available
  • 1 tblsplemon juice

scallopini picatta


Prepare medium high heat nonstick pan with 1 tsp of vegetable oil.

Sauté scallopini from frozen in a non stick pan over medium heat for 1 minute on each side. Add 3 Tbsp of water (per 2 pieces) cover for 2 minutes. Uncover, turn and cook for an additional minute.

Add white wine, stock, and capers to pan. Reduce by half. Turn off heat, whisk in butter, and add lemon juice.

Return scallopini to pan and coat with sauce.

comments (7)

  1. stephanie |

    Thanks for your support!

  2. Vegan Prius |

    I make these meals whenever I have no time to cook, and try to stay away from processed foods. I would like to see a product that is minimally processed coming from Gardein (organic would be really nice, too). On the other hand, this recipe is delicious.

    1. stephanie |

      Thanks for your support!

  3. Rosalie |

    I am obsessed with this recipe! Please check out my first experience making this and the great photos of prep and finished product. We are new vegetarians and my family LOVED this meal. This may just be a Wednesday staple in our home from now on! I will be blogging weekly, using many of your products and recipes featured on your site. Thanks so much for such a great product!

  4. Kemper |

    Hi – I made this recipe last week but used the mandarin crispy chick’n (without the sauce) instead of the scallopini. I quickly browned it until crisp and when mixed with the sauce, it stayed nicely crisp and crunchy. Really Excellent!!! Thank You

  5. Aretha |

    How can I live, these delicious non-chicken now have vinegar, HELP!!!

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