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Best Veal Scaloppine Recipes

Best Veal Scaloppine Recipes

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Veal Scaloppine Shopping Tips

There are 5 different kinds of veal depending on age and how it has been fed.

Veal Scaloppine Cooking Tips

Veal may require placement of an additional layer of fat around the meat to prevent it from drying out.

Veal Scaloppine Marsala

This is the quintessential Italian American dish: from the 1950s through the 1980s, every Italian restaurant had it on the menu. It is still one of America’s favorite dishes and is easy to make. The important part of the recipe is to begin cooking the meat and mushrooms separately, then combine them at the end so the flavors blend. Marsala is the special ingredient in this dish. Around the city of Marsala, Malvasia, a varietal of a very aromatic grape, grew in abundance. Wine has been made from this varietal for centuries, and the English took note of it and began importing it. The history of England and the New World needs no retelling, and this is most likely how Marsala made it across the pond. When the Sicilian immigrants settled in America, and rediscovered it, it was a natural reunion.

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Veal Scallopini

As important as having simple yet delicious weeknight meals in your repertoire, is having a slightly elevated, dinner-party-appropriate meal in your repertoire! I love cooking for dinner parties just as much as I love cooking for my family. This Veal Scallopini recipe is one I’ve made for many dinner parties, and even just for Kyle and I when we want to have a nice meal at home. It’s really simple, delicious, and doesn’t take too long to prep or cook– which means more time to hang with your guests!

We have yet to enjoy our first official adults-only dinner party in our new home, but sharing this recipe (and cooking it) has totally reminded me how I need to get back on the party train ASAP. There is really nothing more enjoyable to me than sitting around my table with great friends, sharing a meal, and laughing. Oh and having wine of course but hold on that for now! LOL.

This recipe serves 4-6 people, but can be easily doubled. I like to serve it next to Orzo, made with a squeeze of 1 lemon, zest of 1 lemon, and a lump of butter– plus a generous grind of salt and pepper.

  • Ingredients for the scaloppine:
  • 2 small lemons
  • 12 ounces veal scaloppine (6 pieces)
  • Kosher salt and freshly ground black pepper
  • All-purpose flour, for dredging
  • 4 tablespoons extra-virgin olive oil
  • 3 tablespoons unsalted butter
  • 2 garlic cloves, crushed and peeled
  • 10 large green olives (preferably Cerignola), cut away from the pit in wide strips (about ½ cup)
  • ¼ cup capers in brine, drained
  • ½ cup dry white wine
  • 1 cup reduced-sodium chicken broth
  • 2 tablespoons chopped fresh Italian parsley
  • Ingredients for the spinach:
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 2 garlic cloves, crushed and peeled
  • 1 small bunch spinach, stemmed (about 8 packed cups)
  • Kosher salt
  • Peperoncino

Squeeze the juice from 1 ½ of the lemons and reserve. Lay the remaining lemon half flat side down and cut into very thin slices with a paring knife. Remove the pits and set the lemon slices aside.

Season the scaloppine with salt and pepper. Spread the flour on a plate. Dredge the scaloppini in flour to coat both sides lightly and tap off the excess flour. Heat 2 tablespoons of the olive oil and 2 tablespoons of the butter in a large skillet over medium heat until the butter is foaming.

Add as many of the scaloppine as will fit without touching and cook until golden brown on the underside, about 3 minutes. Flip and cook until the second side is lightly browned, about 2 minutes. Remove and drain on paper towels. Repeat with the remaining scaloppine, adding a little more olive oil and butter if the pan is dry.

Remove all scaloppine from the pan. Pour off the fat and carefully wipe out the skillet with paper of towels. Pour in the remaining 2 tablespoons of olive oil and add the remaining 1 tablespoon butter, the garlic and lemon slices. Cook, scraping the bottom of the skillet, until the garlic is golden brown, about 3 minutes. Scoop out the lemon slices and set aside. Scatter the olives and capers into the skillet and cook, stirring gently, until they begin to sizzle, about 2 minutes. Pour in the wine and lemon juice, bring to a vigorous boil and cook until the wine is reduced by half. Pour in the chicken stock, bring to a boil and cook until slightly syrupy, about 2 minutes.

Return the scaloppine to the skillet, turning the cutlets in the sauce until they are warmed through and coated with sauce. Let sit, off the heat, for a moment while you prepare the spinach.

Heat a second large skillet over medium heat. Add the butter and olive oil and cook until the butter is foaming. Add the garlic cloves and cook until they begin to sizzle, about 1 minute. Add the spinach, season with salt and peperoncino and toss to coat the spinach in the oil. Cover and cook until the spinach is wilted, 2 to 3 minutes. Uncover the spinach, increase the heat to high and cook until the liquid from the pan is gone and the spinach is tender, 2 to 3 minutes more. Discard the garlic.

Return the scaloppine to a brief simmer, swirl in the parsley and divide the scaloppine among warm plates. Spoon the sauce over them, discarding the garlic and including some of the capers and olives in each spoonful. Decorate the tops of the scaloppini with the reserved lemon slices. Plate the spinach alongside the scaloppine.


    • 2 ounces prosciutto, roughly chopped
    • 4 plump garlic cloves, peeled
    • 3 small anchovy fillets
    • 1/4 cup extra-virgin olive oil
    • 12 veal scallops (2 to 3 ounces each)
    • 3/4 teaspoon kosher salt
    • 2 tablespoons butter
    • 8 fresh sage leaves
    • 1 cup white wine
    • 2 tablespoons freshly squeezed lemon juice
    • 1/2 cup light stock (chicken, turkey, or vegetable) or water
    • 2 tablespoons small capers, drained
    • 2 tablespoons chopped fresh Italian parsley
    • A food processor a meat mallet a heavy-bottomed skillet or sauté pan, 12-inch diameter or larger

Veal Piccata Storage Instructions

Can you make it ahead?

This recipe takes less than 30 minutes, so I would recommend just making it right before serving for the best veal scallopini.

How to store veal piccata:

Store any leftovers in the refrigerator for 3-5 days.

Can you freeze veal piccata?

You can freeze leftover veal, but know that the texture of the sauce may not be as silky smooth when you reheat it.

How to reheat healthy veal scallopini:

Reheat veal gently in a hot skillet or in the microwave, just until hot.

What To Serve With Veal Saltimbocca

Veal saltimbocca is great with a green vegetable side, such as piselli alla romana, or Roman-style peas. A side of fresh or sautéed greens also complements this entrée nicely. Some more modern versions of the recipe even recommend serving veal scaloppine with pasta and marinara sauce. The ideal wine pairing is a red, fruity wine such as pinot noir, barbera, or rioja. If you prefer white wine, pinot grigio and orvieto bianco are also excellent options.


Whisk together the eggs and milk in a shallow bowl. Place the flour in another shallow dish.

Heat the oil in a skillet over medium-high heat.

Lightly season the veal with salt and pepper. Dredge the veal in the flour and then coat in the egg mixture letting any excess drain off.

Add the veal to the skillet and cook, turning once, until brown on both sides. Remove to paper toweling to drain.

Wipe out the skillet. Add the butter and lemon slices and cook, stirring constantly, until golden brown.

Add the wine and capers to the skillet. Return the veal to the skillet. Bring the liquid to a boil and let cook for 3 minutes. Add the chicken stock and lemon juice to the skillet and reduce the heat to a simmer. Let cook until the sauce thickens and the veal is cooked through.

Place the veal on individual serving dishes. Spoon the sauce over the veal and sprinkle with the parsley. Serve hot.

List of Ingredients

  • 1 LB. of veal eye of round, thinly sliced (8 pieces)
  • 5 OZ. of scamorza cheese
  • 4 of prosciutto slices (or ham) fine cornmeal
  • rosemary
  • mustard
  • sunflower seed
  • oil
  • salt


Coat the veal slices in flour. Heat 2 Tbsp. sunflower seed oil in a pan and cook the veal for 1 minute on each side. Remove the scaloppine from the pan, discard the oil and add 1/2 cup water and 2 Tbsp. mustard. Stir for 4-5 minutes to make the sauce.

Preheat the oven to 375°F. Place a slice of scamorza and a slice of prosciutto on top of each scaloppine, then arrange them, overlapping slightly, in an oven-safe dish. Bake for 4-5 minutes. Serve with the mustard sauce and rosemary to taste.

Veal Scaloppine with Wilted Parsley, Lemon and Sesame

In a medium skillet, heat the olive oil. Add the shallots and cook over moderate heat until softened, 3 minutes. Add the garlic and anchovies and cook over moderately low heat until fragrant, 4 minutes. Add the parsley and cook over moderate heat, tossing, until wilted, 2 minutes. Add the lemon juice and the butter and stir until melted. Remove the parsley from the heat and season with salt and pepper.

Set a rimmed baking sheet near the stove. Season the veal with salt and pepper and dust with flour, shaking off the excess. In a large skillet, heat 1/8 inch of vegetable oil until shimmering. Add 3 of the veal scaloppine and cook over high heat until browned, 1 minute. Turn and cook for 30 seconds longer, until browned. Transfer to the baking sheet. Repeat with the remaining veal, adding more oil and adjusting the heat as necessary. Discard the oil.

Pour any accumulated veal juices into the parsley and reheat. Transfer the veal to plates and spoon the parsley and sauce on top sprinkle with the sesame seeds and serve.

Watch the video: Kako Ispeći Teleći Vrat. How to Cook Perfect Veal Neck (August 2022).