dhoha123 A delicious Italian dish called veal scallopini recipe is made with thinly sliced veal, usually from young calves. The texture of the veal is delicate and tender, making it melt in your mouth. It gets a golden, crispy coating from being perfectly sautéed after being seasoned and lightly dredged in flour. The thin slices are known as “scallopini” because they resemble scallop shells. Gourmet lovers adore this dish because of its well-known deliciousness, which combines the flavors of veal, seasonings, and sometimes a rich sauce in a harmonious way.
Veal Scallopini Recipe Ingredients
- 4 veal scallopini cutlets
- All-purpose flour for dredging
- Salt and pepper to taste
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup white wine
- 1/2 cup chicken broth
- 2 tablespoons fresh lemon juice
- 2 tablespoons capers
- 2 tablespoons chopped fresh parsley
How To Make Veal Scallopini Recipe
- First, using a meat mallet or the back of a heavy pan, carefully pound the veal cutlets to an equal thickness of about 1/4 inch.
- Add salt and pepper to the veal cutlets for seasoning. Shake off any extra flour after you’ve coated them.
- Melt the butter in a large skillet over medium-high heat, then drizzle with the olive oil. Add the veal cutlets to the heated, bubbling grease.
- Fry them for two to three minutes on each side, or until they become crispy and brown. The veal should be taken out of the skillet and placed aside.
- Pour the chicken stock and white wine into the same skillet, making sure to scrape away any browned bits from the fond. For the tastes to diminish and become more concentrated, let the liquid simmer for a few minutes.
- Cook for a few more minutes after adding the capers and lemon juice.
- Make sure the veal cutlets are well coated with the sauce by returning them to the skillet to reheat.
- Before serving, top the veal scallopini with freshly chopped parsley. The vivid green parsley offers a burst of color and a crisp taste.
- Serve the hot veal scallopini with a sprinkle of sauce on top. It is great served over spaghetti or alongside some sautéed vegetables.
Recipe Variations
- Mushroom Cream Veal Scallopini: To improve on the classic veal scallopini, use a creamy mushroom sauce. When the veal is nicely coated, remove it from the skillet and continue cooking the sliced mushrooms in the same pan until they release moisture and turn brown. Add a small amount of cream and a pinch of fresh thyme to the thickening sauce, then bring to a boil. Return the veal to the skillet, let it absorb the opulent mushroom cream, and serve it over pasta for an extraordinarily earthy and rich twist.
- Veal Marsala Scallopini: This dish will taste better with a sweet and savory Marsala wine sauce. After sautéing the veal, deglaze the pan with Marsala wine. Simmer the chicken broth over low heat. Add a pat of butter and some fresh thyme for a glossy, rich sauce. Serve your veal over buttery mashed potatoes or creamy polenta for a rich and comforting meal.
- Lemon Herb Veal Scallopini: Infuse your veal scallopini with lemon juice and herbs for a bright, new take. After sautéing the veal, set it aside. Combine garlic, lemon zest, and a mixture of fresh herbs such as basil, rosemary, and thyme in a pan. Return the veal to soak in this flavorful sauce infused with herbs after adding chicken broth and a dash of white wine. The end product is a flavorful dish that is vibrant and aromatic.
What To Pair With Veal Scallopini Recipe
- Garlic Mashed Potatoes: The savory flavor and velvety texture of creamy garlic mashed potatoes perfectly pair with veal scallopini. The tender veal and its flavorful sauce complement the rich, garlicky undertones of the potatoes to create a satisfying and cozy dish that works well for any occasion.
- Roasted Vegetable Medley: When combined with veal scallopini, a roasted vegetable medley adds a delightful range of textures and flavors. Roasted carrots’ caramelized sweetness, the earthy richness of roasted mushrooms, and the crispness of bell peppers combine to make a harmonious side dish that accentuates the tenderness of the veal and gives your dinner depth.
- Salad of spinach and Gorgonzola: Veal scallopini is a great dish to pair with this light and slightly tart salad. The sharp, pungent Gorgonzola cheese contrasts beautifully with the crisp spinach leaves. The flavors of the veal are brightly and lightened by the combination of strong cheese and crisp greens.
How To Store This Recipe?
- In The Fridge: Store cooked Veal Scallopini in an airtight container in the refrigerator for up to 3 days. Keep the veal and sauce together to maintain their flavors and moisture.
- In The Freezer: To freeze Veal Scallopini, place it in an airtight container or freezer bag, separating individual portions with parchment paper to prevent sticking. Freeze for up to 3 months. Thaw in the refrigerator before reheating.
- To Reheat: Reheat Veal Scallopini by placing it in a skillet over low heat with a lid. Warm it gently to avoid overcooking, adding a splash of broth or water to maintain moisture. This preserves the veal’s tenderness and flavor.
Recipe Nutrition Facts
Protein: About 30 grams per serving Fat: Around 20 grams per serving Saturated Fat: Approximately 8 grams per serving Carbohydrates: Roughly 5 grams per serving Fiber: About 1 gram per serving Sugars: Less than 1 gram per serving Cholesterol: Approximately 100 milligrams per serving Sodium: Around 450 milligrams per serving Vitamin A: About 6% of the daily value per serving Vitamin C: Approximately 8% of the daily value per serving Calcium: About 2% of the daily value per serving Iron: Around 10% of the daily value per serving
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Veal Scallopini Recipe
Description
A delicious Italian dish called veal scallopini recipe is made with thinly sliced veal, usually from young calves. The texture of the veal is delicate and tender, making it melt in your mouth. It gets a golden, crispy coating from being perfectly sautéed after being seasoned and lightly dredged in flour. The thin slices are known as “scallopini” because they resemble scallop shells. Gourmet lovers adore this dish because of its well-known deliciousness, which combines the flavors of veal, seasonings, and sometimes a rich sauce in a harmonious way.
Ingredients
Instructions
- First, using a meat mallet or the back of a heavy pan, carefully pound the veal cutlets to an equal thickness of about 1/4 inch.
- Add salt and pepper to the veal cutlets for seasoning. Shake off any extra flour after you’ve coated them.
- Melt the butter in a large skillet over medium-high heat, then drizzle with the olive oil. Add the veal cutlets to the heated, bubbling grease.
- Fry them for two to three minutes on each side, or until they become crispy and brown. The veal should be taken out of the skillet and placed aside.
- Pour the chicken stock and white wine into the same skillet, making sure to scrape away any browned bits from the fond. For the tastes to diminish and become more concentrated, let the liquid simmer for a few minutes.
- Cook for a few more minutes after adding the capers and lemon juice.
- Make sure the veal cutlets are well coated with the sauce by returning them to the skillet to reheat.
- Before serving, top the veal scallopini with freshly chopped parsley. The vivid green parsley offers a burst of color and a crisp taste.
- Serve the hot veal scallopini with a sprinkle of sauce on top. It is great served over spaghetti or alongside some sautéed vegetables.
Veal Scallopini Recipe, recipe, veal, veal recipe, s, v
