Veal Scallopini

Here’s a classic Italian-American veal scallopini that’s so easy and delicious to enjoy at home. It’s a beautifully rich dish bursting with bright lemon flavor in a creamy sauce. Make this restaurant-worthy dish in the comfort of your own home with this easy and fool proof veal scallopini recipe.

Today’s tasty gourmet and easy dinner recipe is in partnership with my friends at Sealand Quality Foods. Suppliers of premium meats delivered right to your door!

What is Veal Scallopini?

Veal scallopini is a classic American – Italian dish based around thin slices of veal, fried in butter, with a piccata sauce that makes this dish oh so rich and saucy. Because the veal is sliced so thinly this dish cooks super quickly so it really is no fuss.

Make Veal Scallopini Recipe

Start by making sure you buy quality veal scallopini that’s pre sliced like the one I have here. I got mine from Sealand.

You can see how perfectly sliced they are, this is the key to the recipe. 

Then make sure you pat them dry with a paper towel so they cook nicely with the light batter you will coat them in.

Start by seasoning the veal with just salt and pepper on both sides. 

To coat the veal, mix the flour, spices, and herbs together in a bowl. I love a blend of fresh herbs and dry spice for ultimate flavor and fresh taste. 

Finally add in some parmesan to the flour. This adds more flavor and ensures the flour sticks to the veal while searing.

Now coat the veal fillets on both sides. Make sure the veal is dredged in flour.

Also make sure you remove excess flour.

To cook the veal use a large frying pan on medium-high heat, and working in batches pan fry the veal fillets in the butter. For even better tasting dishes, try this Garlic Butter Sauce (video) to add more flavor!

Make sure you fry them in a single layer and they should cook very quickly on each side.

Once you have cooked all the veal scallopini in this way, take them out of the skillet, heat and place them to one side while you make the piccata sauce.

Veal Scallopini Piccata

The Piccata in veal scallopini refers to the sauce you have with this dish. 

To make the Piccata sauce, start by adding extra butter to the skillet you have been using to fry the veal, along with garlic and the white wine (or stock or water). 

You can use a little bit of olive oil to add a little extra flavor. Keep the skillet at medium heat when cooking the sauce. The lemon juice goes in next. 

Cook for a minute or so before adding in veal and the capers and simmer for a further minute or so. 

Now add the cream, herbs, and chili flakes and stir throughout the skillet. Stir all the way to the bottom of the pan so the sauce really combines well and you get the flavorsome browned bits that get stuck there. Let simmer on a lower heat for another minute.

Let the veal simmer for a bit that they can soak up all the flavors. You can add lemon slices to the dish to give it an extra zingy flavor.

When the dish is done, season with salt and pepper to taste.

Veal Scallopini Cooking Tips

1. Start with quality veal scallopini such as the one I use from Sealand Quality Foods. It’s perfectly cut and flash frozen in individual packs. 
2.  Make sure you really dredge the veal in the flour mix you have made. This will make sure they get the right texture when cooking.
3. Use a thick-bottomed skillet if possible. This will help to cook the dish evenly throughout and reduce any possibility of burning.
4. When making the piccata, allow the ingredients to simmer for enough time that all the flavors really combine nicely.
5. Let the veal sit in the sauce for a few minutes before serving so the veal scallopini can really soak up the piccata sauce for the best flavor and enjoyment.

This veal scallopini is a real treat to make and much easier than it looks. It’s a great recipe to make when you want something but special but doesn’t take all that long to cook. 15 minutes tops really. Give it ago, I’m sure you’ll love it.

Veal scallopini FAQ’s

Can I store veal scallopini for later use?

Yes, you can keep it in the fridge for up to three days, though it is best served fresh. You can also freeze it however, fresh is still better.

Can you use another meat to replace veal?

Yes, you could use chicken if you would like to use another meat in the recipe.

What do you serve with veal scallopini?

There are lots of things you can serve as a side dish with veal scallopini. 

Rice and potatoes go really nicely with this dish and can soak up the sauce beautifully. 

You can also choose to serve it with fresh steamed vegetables like broccoli and carrots or fresh green beans. 

It’s really up to you what kind of side you want to go with your veal scallopini but the sides described above are great options.

How long does it take to cook Veal scallopini?

This is a really quick dish to make. The meat cooks super quick as it’s so thin and the sauce is quick too. It shouldn’t take you longer than about 15 or 20 minutes to make.

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Veal scallopini

Here’s a classic Italian-American veal scallopini that’s so easy and delicious to enjoy at home. It's a beautifully rich dish bursting with bright lemon flavor in a creamy sauce. Make this restaurant-worthy dish in the comfort of your own home with this easy and fool proof veal scallopini recipe.

Course Comfort Meals, dinner, Main Course, Main Dish

Cuisine American, Italian, Mediterranean

Keyword easy dinner, piccata, scallopini, veal, veal recipe, veal scallopini

Prep Time 5 minutes

Cook Time 20 minutes

Servings 4 people

Calories 403 kcal

Author Mahy

Ingredients

Veal :

• 4 pieces veal scallopini
• 1/4 teaspoon each salt and pepper
• 2 tablespoons butter

Flour Mixture:

• 1 cup All-purpose flour
• 1/4 teaspoon each salt and pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon chilli flakes
• 1/4 teaspoon onion powder
• 2 tablespoons fresh herbs fresh thyme, rosemary or oregano is best
• 1/4 cup parmesan cheese freshly grated

Piccata sauce:

• 3 tablespoons butter
• 2 cloves garlic minced
• 2 tablespoons lemon juice
• 2 tablespoons capers
• Lemon slices
• 1/2 cup herbs minced : parsley and fresh oregano
• 1/2 cup cream
• Salt and pepper and chilli flakes to taste
• Parmesan cheese optional

Instructions

1. Use a paper towel and pat dry the veal scallopini on both sides.
   
2. Season the veal scallopini with salt and pepper.
   
3. Make the flour mixture in a large bowl add in all the ingredients and toss well to mix.
   
4. Take the veal scallopini one at a time and dredge int he flour mixture on both sides.
   
5. Shake off excess flour.
6. Preheat a cast iron or heavy skillet on medium high heat with butter. Add in the veal scallopini but avoid over crowding the pan.
   
7. Make sure the veal is in a single layer at all times. Cook the veal for 3 minutes until golden and crisp and then flip each piece. Cook for an extra 3-4 minutes until golden crisp.
   
8. Remove the veal form the skillet onto a plate.
   
9. Add the other 3 tablespoons of butter to make the sauce and add in the garlic.
   
10. Cook the garlic for a few minutes and add the lemon juice and some fresh herbs (half the amount).
11. Add in the lemon slices, capers and cream.
    
12. Let the sauce simmer for a minute or two before adding in the veal to the skillet.
    
13. Add the veal and let is simmer in the sauce for 2-3 to soak up all the flavors.
14. Finish off with seasoning, chilli flakes (if you want a kick), the remaining fresh herbs and some freshly grated parmesan cheese.
    
15. Serve right away and enjoy!
    

Recipe Video

Recipe Notes

Veal Scallopini Cooking Tips

• Start with quality veal scallopini such as the one I use from Sealand Quality Foods. It’s perfectly cut and flash frozen in individual packs.
• Make sure you really dredge the veal in the flour mix you have made. This will make sure they get the right texture when cooking.
• Use a thick-bottomed skillet if possible. This will help to cook the dish evenly throughout and reduce any possibility of burning.
• When making the piccata, allow the ingredients to simmer for enough time that all the flavors really combine nicely.
• Let the veal sit in the sauce for a few minutes before serving so the veal scallopini can really soak up the piccata sauce for the best flavor and enjoyment.
• This veal scallopini is a real treat to make and much easier than it looks. It's a great recipe to make when you want something but special but doesn't take all that long to cook. 15 minutes tops really. Give it ago, I'm sure you'll love it.

Veal scallopini FAQ's

Can I store veal scallopini for later use?

Yes, you can keep it in the fridge for up to three days, though it is best served fresh. You can also freeze it however, fresh is still better.

Can you use another meat to replace veal?

Yes, you could use chicken if you would like to use another meat in the recipe.

What do you serve with veal scallopini?

There are lots of things you can serve as a side dish with veal scallopini.
Rice and potatoes go really nicely with this dish and can soak up the sauce beautifully.
You can also choose to serve it with fresh steamed vegetables like broccoli and carrots or fresh green beans.

It's really up to you what kind of side you want to go with your veal scallopini but the sides described above are great options.

How long does it take to cook Veal scallopini?

This is a really quick dish to make. The meat cooks super quick as it's so thin and the sauce is quick too. It shouldn't take you longer than about 15 or 20 minutes to make.

Nutrition Facts

Veal scallopini

Amount Per Serving

Calories 403 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 17g106%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 9g

Cholesterol 83mg28%

Sodium 643mg28%

Potassium 142mg4%

Carbohydrates 28g9%

Fiber 2g8%

Sugar 1g1%

Protein 8g16%

Vitamin A 1127IU23%

Vitamin C 5mg6%

Calcium 128mg13%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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