Okay, friends, let’s talk about comfort food that feels a little fancy but is secretly SO easy to make. I’m talking about something.Is scallopiniWhat makes chicken piccata so popular? What’s the kind of dish that makes you feel like you’re in a movie? In Rome, you can dine in a cozy trattoria even if you’re in your pajamas. Is this one of those recipes that people think is complicated? I’ve been making this for years, and it’s always a hit. What’s the magic of pan-fried veal served in a simple, flavorful sauce that somehow always always works?
What is a scallopini?
What exactly is it?What are some good recipesWhat is a veal pan-fried? What really happens with sauce? Typically, it’s a lemon-butter sauce, sometimes with white wine, capers, or mushrooms. What is the best way to transform simple ingredients into something truly elegant? What’s essentially a quick pan-fry of tenderized veal cutlets followed by an aromatic sauce that is flavorful. Is it possible to build in the same pan? What are some of the best examples of how simple ingredients can be transformed into a delicious Italian dish? What makes a meal special?
Why you’ll love this recipe?
What are some of the reasons to love this movie?What are the best scallopWhat are the highlights of this recipe? What are the qualities of the delicate veal, the bright acidity of lemon, and the richness of butter? What is a symphony of flavors that works? What is the aroma of cooking? Second, it’s surprisingly easy to make. Is it possible to make a whole movie in 30 minutes? What are some of the best things to do when you don’t have a ton of time? Third, it’s cost-effective While veal can be a bit pricier than chicken, you don’t need to make sucking up on it. What are some pantry staples? What I love most about this is that it feels fancy enough for a special occasion, but it’s also very comfortable. What’s a good weeknight dinner? Is it good to eat my grandmother’s food? It’s similar to Chicken Francese in its simplicity and bright flavors, but the veal adds a different flavor. What is the level of tenderness?
How do I make Scallopini?
Quick Overview
Making What are some of theIs it easier to pound veal? What are some ways of dredge flour into a pan-fry? How do you make a white wine sauce in the same pan? If you’re feeling fancy, why What is the best way to make a caper? Even if you’re a beginner cook, you can nail this. How do I keep a close eye on my veal so it doesn’t overcook? What’s a quick saute that makes for delicious, tender meal in minutes?
Ingredients
For the Veal:
- 1 pound veal scallops, thinly sliced.
- 1/2 cup all-purpose flour.
- Salt and freshly ground black pepper.
- 2 tablespoons olive oil. 1 tablespoon of salt.
- 2 tablespoons butter. 1 tablespoon water
For the Sauce:
- 1/4 cup dry white wine (optional, but adds a nice depth of flavor)
- 1/4 cup lemon juice, freshly squeezed is best.
- 2 tablespoons butter. 1 teaspoon salt
- 2 tablespoons capers, drained. 2
- 2 tablespoons chopped fresh parsley, for garnish.
What are the steps for
Step 1: Prepare the Veal
Place the veal scallops between two sheets of plastic wrap and gently pound them with a meat mallet. If you are rolling pin to about 1/4 inch thickness, you can use a hammer to cut it. This tenderizes the veal and helps it cook evenly. Season the flour with salt and pepper in a shallow dish.
Step 2: Dredge the Veal
Dredge each veal scallop in the seasoned flour, shaking off any excess. Make sure the veal is evenly coated, as this will help it brown nicely in the pan. This creates a light crust that adds texture and flavor.
Step 3: Sauté the Veal
In a large skillet over medium heat, heat the olive oil and butter. Add the chopped parsley and stir to combine. Once the butter is melted and the pan is hot, add the veal scallops in a single layer, being careful not to overcook. How do I not overcrowd the pan? Cook for about 2-3 minutes per side, or until golden brown and cooked through. Overcrowding the pan will lower the temperature and cause the veal to steam instead of browning, so be careful not to overcook it. Work in batches if necessary.
Step 4: Make the Sauce
Remove the veal from the skillet and set aside. Add the white wine to the skillet and scrape up any browned bits from the bottom of the pan. What is the flavor of wine? Let it reduce for a minute or two.
Step 5: Finish the Sauce
Stir in the lemon juice, butter, and capers. Add to the mix. Cook for another minute or two, until the sauce has slightly thickened. Taste and adjust seasoning as needed. I always add a pinch of salt and pepper at this stage, but be careful not to over-salt it!
Step 6: Combine and Serve
Return the veal to the skillet and spoon the sauce over the top. Garnish with fresh parsley and serve immediately. I like to let the veal simmer in the sauce for just a minute to soak up all that flavor!
What should I serve it with?
This What are some of theIs incredibly versatile!
What is a classic Italian meal?Serve with a side of polenta or risotto. The richness of the polenta complements the bright sauce perfectly.
For a lighter option:Pair it with a green salad or asparagus. The lightness of the vegetables balances the richness.
What is a hearty meal?What is the best sauce to serve over pasta?
My Family Tradition: What is your familyMy family always has this with roasted garlic potatoes and a side of sauteed spinach. What are some of the best potatoes to eat, and the spinach adds a healthy touch. This combination is a guaranteed winner!
How do I make Scallopini?
Okay, now for my insider tips to really take your veal scallopini to the next level!
Veal Selection: Choose veal scallops that are thin and evenly cut. If they’re too thick, they won’t cook evenly. Ask your butcher to slice them thinly for you.
Pounding Technique: Don’t over-pound the veal! You want to tenderize it, not turn it into mush. Use gentle, even strokes.
Flour Dredging: Make sure the veal is evenly coated in flour, but shake off any excess. Too much flour will result in a gummy texture.
Pan Temperature: The pan needs to be hot before you add the veal. This will ensure a nice golden-brown crust. But be careful not to let the butter burn!
Sauce Consistency: The sauce should be slightly thickened, but not too thick. If it’s too thin, let it simmer for a few more minutes. If it’s too thick, add a splash of white wine or chicken broth.
Caper Choice: I prefer to use non-pareil capers, which are the smallest and most flavorful. But any kind of capers will work!
I learned the hard way that overcrowding the pan is a big no-no. It lowers the temperature and results in steamed, not seared, veal. Also, don’t be afraid to experiment with different herbs in the sauce! A little thyme or oregano can add a lovely earthy note.
Storing and Reheating Tips
If you happen to have any leftover veal scallopini (which is rare at my house!), here’s how to store and reheat it:
Refrigerator Storage: Store the veal in an airtight container in the refrigerator for up to 3 days. The lemon sauce will help to keep the meat moist.
Freezer Instructions: I don’t recommend freezing the veal, as the texture can change when thawed. The sauce can also become watery.
Reheating Instructions: To reheat, gently warm the veal in a skillet over medium-low heat. Add a splash of chicken broth or white wine to keep it moist. You can also reheat it in the microwave, but be careful not to overcook it.
Glaze Timing Advice: If you know you’ll have leftovers, consider holding back some of the sauce and adding it fresh when reheating. This will brighten the dish up.
Frequently Asked Questions
Final Thoughts
So, there you have it! My go-to recipe for veal scallopini. It’s a dish that’s both elegant and comforting, perfect for a special occasion or a cozy weeknight dinner. I promise, once you try it, you’ll be hooked! And the best part? It’s so easy to make, even if you’re a beginner cook. If you love this recipe, be sure to check out my other Italian-inspired dishes. And I’d love to hear how yours turns out! Leave a comment below and let me know what you think. Did you add any special twists? What did you serve it with? Happy cooking!
Veal Scallopini
Ingredients
Main Ingredients
- 0.5 lb veal cutlets
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 2 tbsp olive oil
- 1 cup dry white wine
- 2 tbsp lemon juice
- 2 tbsp capers drained
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Preparation Steps
- Pound veal cutlets to 1/4-inch thickness. Dredge in flour.
- Melt butter with olive oil in a large skillet over medium-high heat.
- Cook veal for 2-3 minutes per side, until golden brown.
- Remove veal from skillet and set aside.
- Add white wine and lemon juice to skillet; scrape up browned bits.
- Stir in capers, salt, and pepper.
- Return veal to skillet and cook for 1 minute, spooning sauce over cutlets.
- Serve immediately.
