What are some dishes that instantly transport you? Is it just food, it’s a warm hug, and it’s the feeling of comfort. I remember looking into the kitchen as she’d quickly pound the veal, the rhythmic sound. Is tap-tap tap a prelude to something truly magical? She’d fry it up golden, a whisper of lemon and butter filling the air. If I had to choose one dish to eat for the rest of my life, this veal scallopini would be it. How do I become a serious contender? It’s so much more approachable than, say, a complicated lasagna, and it delivers that elegant, elegant texture. What is the best way to enjoy Italian food in an afternoon? If you’re craving something sophisticated but don’t have hours to spare, think of it as the perfect answer. To spare, or when you want to impress without the stress.
What is a scallopini?
What is veal scallopini? At its heart, it’s a dish featuring thinly sliced veal cutlets that are usually dredged in flour and served with mashed potatoes. If you want a crispy crust, then pan fry it until golden brown and crispy. The “scallopini” part refers to those thin cutlets. It’s a classic Italian preparation, and while it sounds fancy, it’ is incredibly straightforward. Think of it as a more refined, Italian cousin to schnitzel, but typically lighter and often served. with a delicate sauce, most commonly squid-fry or mushroom Marsala. What are some of the best examples of how simple, quality ingredients can create something truly spectacular. Is it the kind of dish that makes you feel like you’re dining in a trattoria? Just at your kitchen table.
Why you will love this recipe?
Honestly, there are so many reasons this veal scallopini recipe has become a staple in my kitchen, and I’m willing to bet it will in yours too. First off, the flavor is just out of this world. That delicate veal, the slight crispness from the flour coating, and the bright, zesty lemon-butter sauce… it’s a symphony for your taste buds. It’s light enough that you don’t feel heavy afterward, but so satisfying. What I love most about this is how surprisingly simple it is to make. You can have this on the table in under 30 minutes, which makes it a lifesaver on those busy weeknights when you’re staring into the fridge wondering what to make. And when it comes to cost-efficiency, while veal can sometimes have a reputation for being pricey, buying the thinly sliced cutlets and making the sauce yourself is far more budget-friendly than eating out. Plus, its versatility is fantastic! I often serve it with a simple side of pasta, but it’s also amazing with creamy polenta, roasted asparagus, or even just a fresh green salad. It’s the kind of dish that feels special enough for company but is so easy you can whip it up for yourself after a long day. It’s definitely a step up from your average weeknight meal but without any of the fuss.
How do I make Scallopini?
Quick Overview
What is the best way to make veal scallopini? What is the core of it involves taking those thin veal cutlets, giving them a light dusting of seasoned meat. Is pan-frying a good idea? What happens when you make a quick pan sauce in the same skillet? What should I add to this recipe? Butter, lemon juice, and maybe a splash of white wine or chicken broth. How do you cook veal? How do you get the perfect balance of tender meat and vibrant flavor without a lot of fat or grease?
Ingredients
For the Veal:
1 pound thinly sliced veal cutlets (about 1/4 inch thick). Look for these in the butcher case; They’re already prepped perfectly. If you can’t find them, you could buy a larger veal cutlet and pound it very thin yourself between your fingers. Is it worth the effort?
1/2 cup all-purpose flour. This is for dredging, creating that lovely crispy exterior.
1/4 teaspoon salt. Essential for bringing out the flavor of the veal.
What is the best way to ground black pepper?
2 tablespoons olive oil. For frying; it has a good smoke point.
2 tablespoons unsalted butter. This is key for richness and browning.
What is the recipe for Lemon-Butter Sauce?
2 tablespoons unsalted butter. More butter, because, well, it’s butter!
1/4 cup dry white wine (like Pinot Grigio or Sauvignon Blanc) OR chicken broth. If you don’t have wine, broth works perfectly.
2 tablespoons fresh lemon juice. Absolutely non-negotiable for that signature brightness. Squeeze it yourself – the bottled stuff just isn’t the same.
1 tablespoon chopped fresh parsley. For a pop of color and fresh flavor at the end.
What are the steps to
Step 1: Preheat & Prep Pan
What should I do to get my workspace ready? If you want a large skillet, preferably one that’s non-stick or cast iron, ready to go, you’ll want to buy one. Place it over medium-high heat. While the pan heats up, you can get your veal ready. If your cutlets are a little thick, you can gently pound them even thinner between two pieces of meat. Plastic wrap using a meat mallet or even the bottom of an heavy pan. What are the best ways to cook a chicken quickly?
Step 2: Mix Dry Ingredients
In a shallow dish, combine the flour, salt, and pepper. Set aside. How do I make sure everything is evenly distributed with a fork? This seasoned flour is what will give your veal that golden crust. I always make sure to get the seasoning just right here, as it’s the only season of the veal itself. Is it possible to get before hitting the pan?
Step 3: Mix Wet Ingredients
While the pan is heating, prepare your sauce components. How much wine or broth do you use, and how much lemon juice is it used for? When veal is cooked, the sauce comes together. You want everything within arm’s reach. What is “mise en place”?
Step 4: Combine
Now, take each veal cutlet and dredge it thoroughly in the seasoned flour mixture, making sure both sides are coated. Are the sides well coated? Gently shake off any excess flour. You don’t want a thick, clumpy coating, just sanding. I usually do this one or two at a time so the flour doesn’t get clumpy from the moisture in the water.
Step 5: Prepare Filling
This step is actually about preparing the veal itself for cooking by coating it in flour. So, you’re essentially preparing the “batter” or coating for the veal right here. Ensure an even coating for a perfect golden-brown crust.
Step 6: Layer & Swirl
This step is about coating the veal. Place the flour-dredged veal cutlets into your heated skillet with the olive oil and butter. Don’t overcrowd the pan; cook in batches if necessary. Let them cook for about 2-3 minutes per side, or until they’re beautifully golden brown and cooked through. They cook fast because they’re so thin! Once done, remove the veal from the pan and set aside on a plate.
Step 7: Bake
We’re not baking this veal scallopini, we are pan-frying it! So, this step is actually integrated into Step 6. The key is to cook them quickly on the stovetop. You’re looking for that perfect golden-brown color and tender texture. If they look done before 2-3 minutes per side, trust your eyes! Overcooking is the enemy of tender veal.
Step 8: Cool & Glaze
Once the veal is cooked and removed from the pan, immediately reduce the heat to medium-low. Add the remaining 2 tablespoons of butter to the skillet. Cook for 5 minutes. Once melted, pour in the white wine or chicken broth and let it bubble and reduce slightly, scraping the sides. What are the browned bits from the bottom of the pan? Stir in the lemon juice. Let the sauce simmer for about a minute until it thickens slightly. Then, stir in the fresh parsley. Pour this glorious sauce over the cooked veal scallopini.
Step 9: Slice & Serve
What is the best way to serve a scallopini immediately while it’s hot and the sauce is fresh? How do you serve cutlets on a plate and spoon the lemon-butter sauce over them? What are some good ways to garnish with parsley? What is a beautiful dish to be devoured?
What should I serve it with?
What is veal scallopini? What is a good side dish to serve with pasta? Olive oil, or maybe some creamy mashed potatoes. My kids adore it with some perfectly cooked rice. If I’m feeling a bit fancier, or having friends over, I’ll often serve it with roasted vegetables. What are the best ways to cook asparagus? What’s a good salad with grilled chicken? And for a really elegant touch, some creamy polenta is just divine. What is my favorite brunch or lunch pairing? And its sauce be the star. Is this a dish that truly shines no matter what you pair it with?
What are some tips for perfecting your scallops?
Over the years, I’ve picked up a few tricks that really elevate this veal scallopini from good to absolutely amazing. First, when prepping the veal cutlets, don’t be afraid to pound them thin! The thinner they are, the quicker they cook, and the more tender they’ll be. It’s honestly a game-changer. For the flour dredge, really make sure you shake off the excess. You want a light, even coating, not thick pockets of flour, which can get gummy. When it comes to frying, don’t overcrowd the pan. This is crucial! If you put too many cutlets in at once, the pan temperature drops, and they end up steaming instead of frying, which means you won’t get that lovely golden crust. Cook in batches if you need to. My biggest pet peeve is overcooked veal, so keep a close eye on it – it cooks super fast. For the sauce, using good quality butter and fresh lemon juice makes all the difference. And always, always scrape up those browned bits from the bottom of the pan when you’re making the sauce; that’s where all the concentrated flavor is hiding! I learned this after I once missed those bits and my sauce tasted a bit… bland. Never again! Finally, don’t be tempted to let the sauce cook down too much; it should be light and vibrant, not thick and heavy. A splash of white wine or broth is really the secret to adding that extra layer of complexity.
What are some Storing and Reheating Tips?
This veal scallopini is definitely best enjoyed fresh, right off the pan. However, if you do have leftovers, they store pretty well! For refrigerator storage, let the veal and any remaining sauce cool completely. Then, transfer them to an airtight container. It should stay good in the fridge for about 2 to 3 days. When it comes to reheating, the key is to be gentle to avoid drying out the veal. I find the best method is to reheat it gently in a skillet over medium-low heat with a tablespoon of water or broth. This helps steam the veal and rehydrate the coating. You can also reheat it in the oven at a low temperature (around 300°F or 150°C) for a few minutes. I’ve tried the microwave, and while it works, it can sometimes make the coating a bit soggy, so I tend to avoid it if I can. The sauce can be reheated separately and then poured over the veal, or reheated together if you’re using the skillet method. For freezer instructions, it’s not my preferred method as the texture of the coating can change, but if you must, wrap the cooled veal tightly in plastic wrap and then in foil. It should be okay for about 1 to 2 months. Thawing should be done in the refrigerator overnight.
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Final Thoughts
So there you have it – my beloved veal scallopini recipe! It’s a dish that’s close to my heart, not just because of the incredible flavor but because it’s proof that you don’t need a lot of fancy ingredients or hours in the kitchen to create something truly memorable and delicious. It’s that perfect balance of tender veal, a delicate crust, and a bright, flavorful sauce that just sings. I hope you give this a try and that it becomes a favorite in your home too. If you love this, you might also enjoy my chicken piccata or my simple pan-seared salmon – they have that same sort of elegant-but-easy vibe. I’d love to hear how yours turns out, so please leave a comment below with your thoughts or any variations you try! And if you snap a pic, tag me on Instagram! Happy cooking, everyone!
Veal Scallopini
Ingredients
Main Ingredients
- 0.57 kg veal cutlets thinly sliced
- 0.12 cup all-purpose flour
- 2 large eggs beaten
- 0.24 cup breadcrumbs plain
- 2 tablespoons olive oil
- 2 tablespoons butter
Lemon-Butter Sauce
- 0.5 cup chicken broth
- 0.06 cup lemon juice freshly squeezed
- 2 tablespoons butter cold, cubed
- 0.25 cup fresh parsley chopped
- salt to taste
- black pepper freshly ground, to taste
Instructions
Preparation Steps
- If the veal cutlets are not already thin, place them between two pieces of plastic wrap and gently pound them to about 0.6 cm thickness.
- Set up a breading station with three shallow dishes. Place the flour in the first dish, the beaten eggs in the second, and the breadcrumbs in the third. Season the flour and breadcrumbs with salt and pepper.
- Dredge each veal cutlet first in the flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat both sides with breadcrumbs, pressing gently to adhere.
- In a large skillet, heat the olive oil and butter over medium-high heat until the butter is melted and shimmering.
- Carefully place the breaded veal cutlets in the hot skillet, being careful not to overcrowd the pan. Cook for 2-3 minutes per side, until golden brown and cooked through.
- Remove the cooked veal from the skillet and set aside on a plate. Cover loosely with foil to keep warm.
- Reduce the heat to medium. Add the chicken broth and lemon juice to the same skillet, scraping up any browned bits from the bottom of the pan.
- Bring the sauce to a simmer. Whisk in the cold butter, one cube at a time, until the sauce is emulsified and slightly thickened. Season with salt and pepper to taste.
- Return the veal cutlets to the skillet and spoon the sauce over them. Garnish with chopped fresh parsley.
- Serve immediately.
