Veal scallopini
User Reviews
3.7
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Prep Time
5 mins
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Cook Time
20 mins
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Servings
4 people
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Calories
403 kcal
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Course
Main Course, Dinner
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Cuisine
Mediterranean, Italian, American
Veal scallopini
Description
This Veal scallopini recipe starts with quality thin-cut veal pieces seasoned and coated in a mixture of all-purpose flour, garlic powder, chili flakes, onion powder, fresh herbs, and Parmesan cheese. Pan-fried in butter over medium-high heat, the veal develops a crisp, golden exterior while remaining tender inside.
The piccata sauce is prepared in the same pan by melting butter and briefly sautéing garlic before adding lemon juice, capers, fresh oregano, parsley, and cream. Simmering the sauce briefly allows the flavors to meld, balancing the rich cream with bright citrus and savory capers. The veal is returned to the sauce to absorb the flavors before serving.
Veal scallopini pairs well with starches like rice or potatoes that soak up the luscious sauce, as well as steamed vegetables such as broccoli, carrots, or green beans for a complete meal. The dish is relatively quick to prepare, making it suitable for a special yet efficient home-cooked meal.
Use a heavy-bottom skillet for even cooking and avoid overcrowding the pan to ensure a crisp texture. Let the veal rest in the sauce for a few minutes to enhance flavor absorption. Leftovers can be refrigerated up to three days or frozen, though it is best enjoyed fresh.
Ingredients
Veal :
- 4 pieces veal scallopini
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
Flour Mixture:
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili 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 parsley herbs, minced, fresh
- 1/2 cup oregano herbs, minced, fresh
- 1/2 cup cream
- salt to taste
- black pepper
- chilli flakes
- Parmesan Cheese optional
Notes
- Choose good-quality veal scallopini, such as individually flash-frozen pieces, for consistent thickness.
- Thoroughly dredge the veal in the seasoned flour mixture to achieve the right crispness when pan-fried.
- Use a thick-bottomed or cast iron skillet to cook evenly and prevent burning.
- Allow the piccata sauce to simmer briefly so flavors fully combine and intensify.
- Rest the veal in the sauce a few minutes before serving to soak up the piccata flavors.
- This dish cooks quickly, generally within 15-20 minutes total.
- Store leftovers in the refrigerator for up to 3 days or freeze; fresh servings are preferable.
- Chicken can be used as an alternative to veal if desired.
- Rice, potatoes, or steamed vegetables such as broccoli, carrots, or green beans make suitable side dishes.
User Reviews
Overall Rating
3.7
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