Veal scallopini
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
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Use a paper towel and pat dry the veal scallopini on both sides.
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Season the veal scallopini with salt and pepper.
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Make the flour mixture in a large bowl add in all the ingredients and toss well to mix.
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Take the veal scallopini one at a time and dredge int he flour mixture on both sides.
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Shake off excess flour.
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Preheat a cast iron or heavy skillet on medium high heat with butter. Add in the veal scallopini but avoid over crowding the pan.
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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.
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Remove the veal form the skillet onto a plate.
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Add the other 3 tablespoons of butter to make the sauce and add in the garlic.
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Cook the garlic for a few minutes and add the lemon juice and some fresh herbs (half the amount).
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Add in the lemon slices, capers and cream.
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Let the sauce simmer for a minute or two before adding in the veal to the skillet.
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Add the veal and let is simmer in the sauce for 2-3 to soak up all the flavors.
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Finish off with seasoning, chilli flakes (if you want a kick), the remaining fresh herbs and some freshly grated parmesan cheese.
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Serve right away and enjoy!
Recipe Video
Recipe Notes
Veal Scallopini Cooking Tips
- Start with quality veal cutlets.
- 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.
How to store Leftover veal scallopini ?
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 our Chicken Scallopini in the recipe.
What do you serve with veal scallopini?
- Best Mashed Potatoes Recipe
- Coconut Rice
- Air Fryer Asparagus, Sautéed Green Beans, Honey Glazed Carrots
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.
What cut of veal is used for scallopini?
Veal scallopini is typically made from the veal top round, leg, or loin, sliced very thin. These cuts are lean, tender, and ideal for quick cooking.
Is veal scallopini the same as veal piccata?
No. Scallopini describes the cut and cooking method, while piccata refers to the lemon caper sauce. Veal scallopini can be prepared piccata style, Marsala style, or with wine and mushrooms.
Why is veal scallopini so tender?
Veal comes from young cattle, which means less developed muscle fibers. When sliced thin and cooked quickly, it remains exceptionally soft and delicate.
How do you keep veal scallopini from drying out?
Cook it very quickly over medium high heat, avoid overcrowding the pan, and remove it as soon as it turns opaque. Overcooking is the most common mistake when cooking veal.
Should veal scallopini be floured?
Yes, lightly dredging in flour creates a golden crust, helps thicken the sauce and protects the meat from drying out. That being said, any excess flour should always be shaken off.
What is the best sauce for veal scallopini?
- Lemon and capers (piccata)
- White wine and butter
- Creamy mushroom sauce
Can I make veal scallopini ahead of time?
It’s best served immediately, but you can always prep the veal slices in advance. Then make the sauce separately.
Is veal scallopini healthy?
Yes, in moderation. Veal is high in protein, iron, zinc, and B vitamins plus it's lower in fat than many beef cuts.
Why does veal scallopini sometimes taste tough?
It becomes tough if cooked too long, or you pan temperature is too low. Also can be tough if the meat is too thick.
Is veal scallopini Italian or Italian-American?
It’s Italian in origin, but extremely popular in Italian American cuisine, especially in restaurants across North America.
Can veal scallopini be made without wine?
Yes. Substitute with chicken stock and lemon juice as we did here.
How thin should scallopini be?
About ⅛ inch thick. Often the veal is pounded thin between parchment or plastic wrap.