Transport yourself to Italy with this delicious Veal Scallopini recipe! With tender slices of veal, a golden crispy coating and a tangy vibrant sauce loaded with fresh lemon, briny capers and a splash of white wine, it’s no wonder that this tasty Italian dish is as classic as it gets.
Coming from a very Italian background, it almost goes without saying that I was (and still am) no stranger to eating veal cutlets. My family pretty much always, without fail and for as long as I can remember, coats them in a flavourful homemade breading, smothers them with fresh homemade tomato sauce and loads ’em up with mushrooms, peppers, onions and cheese. We sometimes eat them as is as a meal on their own just like that or as part of a bigger meal, especially on holidays. And other times we pile a few slices high on a nice panino or kaiser bun and have it that way. To this day, I still think that veal on a bun is like THE best lunch on the history of the planet.
While I would never in a million years complain about a veal cutlet covered in cheese and tomato sauce whether on a bun or not, my family just never made it any other way. Which is surprising, of course, considering how Italian we are and how much we collectively love veal. Fast forward a decade or so til now, when I’m still a lover of veal but happen to be my very own cook and someone who deeply enjoys experimenting in the kitchen, I just knew that cooking veal up in other ways was only a matter of time.
My boyfriend and I recently discovered an Italian butcher we both instantly fell in love with. They’re stocked to the brim with anything and everything you can imagine, including the best veal cutlets, of course. Since we’ve already had our fair share of veal in tomato sauce (just like how mama used to make it), I knew that was my cue to get started in the cooking it in different ways department. Veal scallopini, something I remember eating at a few weddings and most definitely something you’d order up in a fine Italian restaurant, just haaaaad to be first on the list. And mama, I gotta ask, where has veal scallopini been all my life?!
INGREDIENTS YOU’LL NEED TO MAKE VEAL SCALLOPINI
You’ll be amazed by the burst of flavours in this dish, reminiscent of a meal from a top-notch Italian restaurant (if I do say so myself!), yet created with just a handful of simple ingredients. The real magic of a delicious veal scallopini lies in using fresh, quality ingredients as each one adds its own special touch to the irresistible and addictive taste. Let’s get into each one in a little bit more detail down below:
- Veal Cutlets: A favourite in my Italian household! Veal cutlets are thin slices of veal meat, usually taken from the leg or loin of a calf. Veal is known for its tender texture and mild flavour, making it ideal for quick-cooking dishes like scallopini. PRO TIP: Use a meat mallet to pound your veal cutlets into thinner pieces, if necessary.
- Flour: Used to coat the veal cutlets before cooking. The flour helps to create a golden brown crust on the outside of the cutlets and also helps to thicken the sauce later on. I used all-purpose flour for this recipe. However, you can use a different kind of flour (such as whole wheat or gluten free) instead if you prefer.
- Butter: Adds richness and flavour to the dish. It also helps to brown the veal cutlets and contributes to the flavour of the sauce. PRO TIP: I used unsalted butter for this recipe. However, if you use salted butter, be careful of any additional salt you’re adding to the dish.
- Chicken Broth: Used as the base for the sauce. It adds depth of flavour and richness to the dish. You can use homemade chicken broth or store-bought broth depending on your preferences or what you have available. You can also use a different broth (such as beef or vegetable) instead if you prefer. RECIPE NOTE: Using veal stock would be the most traditional choice and would enhance the veal’s flavour. However, it might not be as readily available as chicken or beef broth.
- White Wine: Adds acidity and flavour to the sauce. It helps to deglaze the skillet, lifting any browned bits from the bottom and incorporating them into the sauce. Typically, a dry white wine (such as pinot grigio, chardonnay or sauvignon blanc) work best in this recipe.
- Capers: Add a briny, tangy flavour to the dish. They pair well with veal and lemon, adding an extra layer of complexity to the sauce.
- Lemon Juice: Adds brightness and acidity to the dish, balancing the richness of the veal and sauce. It also enhances the flavour of the capers. Therefore, freshly squeezed lemon juice works best in this recipe.
- Parsley: Used as a garnish for the dish. It adds freshness and colour to the finished veal scallopini. Therefore, fresh chopped parsley works best in this recipe.
- Olive Oil: Adds flavour and helps prevent sticking when cooking the veal cutlets. It also has health benefits due to its monounsaturated fats. Traditional in Italian cooking but you can use a different kind of oil (such as vegetable or avocado) instead if you prefer.
- Salt and Pepper: Enhance the flavour of the veal. Seasoning the meat with salt and pepper before cooking helps to bring out its natural flavours.
HOW TO MAKE ITALIAN VEAL SCALLOPINI (KEY TIPS)
You can find full instructions for how to make this classic veal scallopini recipe in the recipe card down below, but here are a few quick tips to keep in mind:
- Choose quality veal. Opt for veal cutlets that are fresh and of high quality. Look for cuts that are pale pink with a fine texture and little fat. This will ensure tender and flavourful scallopini.
- Pound the cutlets evenly. Use a meat mallet or the flat side of a heavy knife to pound the veal cutlets to an even thickness. This helps tenderize the meat and ensures uniform cooking.
- Season the veal cutlets generously with salt and pepper before dredging them in flour. This helps to enhance the flavour of the meat and creates a delicious crust when cooked.
- After dredging the veal cutlets in flour, shake off any excess flour before cooking. This prevents the flour from clumping and ensures a light and crispy crust on the cutlets.
- Make sure you preheat your skillet before adding the veal cutlets. This helps to ensure even cooking and a golden brown crust on the outside of the cutlets. EXTRA TIP: Because the veal cutlets are so thin, they don’t take very long to cook. Keep a close eye on them while cooking to ensure the coating doesn’t burn.
- Don’t overcrowd the pan. Cook the veal cutlets in batches if necessary to avoid overcrowding the skillet. Overcrowding can cause the cutlets to steam rather than brown, resulting in a less crispy crust. EXTRA TIP: Flip the veal cutlets halfway through searing to ensure even cooking on both sides.
- Deglaze the pan. After cooking the veal cutlets, deglaze the skillet with chicken broth, white wine and lemon juice. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. This adds flavour to the sauce and helps to create a rich and flavourful base.
- Taste the sauce and adjust the seasoning as needed before adding the veal cutlets back to the skillet. You may need to add more salt, pepper or lemon juice to enhance or balance the flavours.
- Serve immediately. Veal scallopini is best served immediately after cooking while it’s still hot and fresh. EXTRA TIP: Garnish with chopped parsley just before serving for a pop of colour and freshness. EXTRA EXTRA TIP: Serve veal scallopini with your choice of side dishes such as pasta, mashed potatoes, or sautéed vegetables to complete the meal.
FREQUENTLY ASKED QUESTIONS
In Italian cuisine, “scallopini” refers to thinly sliced meat that has been pounded to an even thickness. The term “scallopini” is derived from the Italian word “scaloppa,” which means “escalope” or “cutlet.”
Veal scallopini is a classic Italian dish known for its elegant simplicity and delicious flavours. It consists of thinly sliced veal cutlets, typically from the leg or loin of a young calf, which are pounded to an even thickness to ensure tenderness. These delicate cutlets are then lightly dredged in flour, seasoned with salt and pepper and quickly pan-fried to golden perfection.
The hallmark of veal scallopini lies in its luscious sauce, often made with a combination of white wine, lemon juice, capers and butter, which infuses the dish with a burst of tangy and savoury flavors. This vibrant sauce not only complements the tender veal but also adds a touch of sophistication to the dish. The good news is that it’s super easy to make this 5 star Italian classic dish right in the comfort of your own kitchen!
Cooking veal to tender perfection requires attention to detail and proper technique. One of the most important factors in achieving tender veal is to start with quality meat. Look for veal that is pale pink in colour with a fine texture, as this indicates a younger animal with more tender meat. Additionally, choose cuts that are suitable for quick-cooking methods, such as veal cutlets or tenderloin, which naturally lend themselves to tenderness.
To further enhance the tenderness of veal during cooking, it’s essential to avoid overcooking. Veal is best cooked to medium-rare or medium doneness to preserve its delicate texture and juiciness. Overcooking can cause the meat to become tough and dry, so it’s important to monitor the cooking process closely and use a meat thermometer to ensure that the internal temperature reaches between 145°F to 160°F (63°C to 71°C), depending on your desired level of doneness.
Another key aspect of cooking tender veal is to use gentle cooking methods that preserve moisture and prevent the meat from drying out. Pan-frying, sautéing or grilling are all suitable techniques for cooking veal, as they allow for relatively quick cooking times and minimal handling. Be sure to preheat your cooking surface properly and use a small amount of oil or butter to prevent sticking and promote even cooking.
Finally, consider incorporating acidic ingredients such as lemon juice or vinegar into your cooking process. Acids can help to tenderize veal by breaking down connective tissues and proteins, resulting in a more tender and flavourful end result. So, whether you’re preparing this veal scallopini with a lemon caper sauce or marinating veal chops in a tangy marinade, incorporating acidic ingredients can contribute to the overall tenderness of the meat.
If your veal scallopini turns out tough, several factors could be at play. One common reason is overcooking. Veal is a delicate meat that cooks quickly, so it’s essential to monitor the cooking time carefully and avoid overcooking. Overcooked veal can become tough and dry, losing its tenderness and succulence. Additionally, using the wrong cut of veal or failing to pound it to an even thickness can contribute to toughness. Veal cutlets should be thin and evenly pounded to ensure uniform cooking and tenderness.
Another factor to consider is inadequate tenderization. Veal scallopini benefits from tenderizing techniques such as pounding or marinating in acidic ingredients to break down the muscle fibers and connective tissues, resulting in a more tender end result. Lastly, choosing lower-quality veal or improper storage and handling can also affect the tenderness of the meat. To ensure tender veal scallopini, select high-quality veal from reputable sources and handle it with care throughout the cooking process.
VEAL SCALLOPINI
Transport yourself to Italy with this delicious Veal Scallopini recipe! With tender slices of veal, a golden crispy coating and a tangy vibrant sauce loaded with fresh lemon, briny capers and a splash of white wine, it's no wonder that this Italian dish is as classic as it gets.
Ingredients
- 4 Veal Cutlets, pounded thin
- Salt and Pepper, to taste
- 1/2 cup All-Purpose Flour
- 2 tbsp Extra Virgin Olive Oil
- 2 tbsp Unsalted Butter
- 1/2 cup Chicken Broth
- 1/4 cup Dry White Wine (such as pinot grigio or chardonnay)
- 2 tbsp Fresh Lemon Juice
- 2 tbsp Capers, drained
- 2 tbsp Fresh Parsley, chopped
Instructions
- Season the veal cutlets with salt and pepper on both sides.
- Add the flour to a shallow bowl or plate. Dredge the veal cutlets in flour, shaking off any excess.
- In a large skillet, heat the olive oil and butter over medium-high heat until the butter is melted and the foam subsides.
- Add the veal cutlets to the skillet (working in batches, if necessary, so as not to overcrowd the pan) and cook until golden brown, about 2-3 minutes per side. Transfer the cooked cutlets to a plate and keep warm.
- In the same skillet, add the chicken broth, white wine, lemon juice, and capers. Bring to a simmer, scraping up any browned bits from the bottom of the skillet. Cook the sauce until it is reduced by half, about 5 minutes
- Return the veal cutlets to the skillet and cook for an additional 2-3 minutes, until heated through and coated in the sauce. Serve hot and sprinkle with fresh chopped parsley before serving.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 745Total Fat: 32gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 197mgSodium: 833mgCarbohydrates: 72gFiber: 4gSugar: 4gProtein: 37g
Nutrition is only an estimate and calculated using Nutritionix.
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