Veal Scallopini Recipe2014-03-06
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- Servings : 4 to 6
- Prep Time : 10m
- Cook Time : 45m
- Ready In : 55m
This information is per serving.
Veal scallopini is an elegant dish that is perfect for entertaining. You will be surprised at how absolutely easy it is to make.
This veal scallopini recipe is one of my favorite Italian veal recipes, in fact one of my favorite Italian recipes period.
Look below for some great serving suggestions.
Italian Veal Scallopini
- 2 pounds veal cutlets, pounded thin (see notes below)
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon paprika
- 1/8 teaspoon garlic powder (optional)
- 1/4 cup oil
- 1 clove garlic, minced
- 1/2 cup white wine
- 1/2 cup water
- 2 tablespoons lemon juice
- 1 tablespoon flour
Combine the flour, salt, pepper, paprika and garlic powder in a wide bowl or on a plate. Heat the oil in a skillet to medium high.
To make the scallopini, roll the meat in the seasoned flour, then brown in hot oil with garlic. Add the wine, water and lemon juice. Cover tightly and simmer for about 45 minutes.
Remove the meat to a platter. Thicken the gravy with the additional tablespoon of flour before serving.
Makes 4 to 6 servings.
- Sautéed mushrooms may be added 5 minutes before serving. You can also add thin strips of sautéed ham and a few pieces of finely diced tomatoes as in the image above.
- For an elegant gourmet style meal, serve this veal scallopini with fettucine topped with our creamy Alfredo sauce recipe. You will find the full recipe here. Add a large salad, topped with a luscious Balsamic vinaigrette and dinner is guaranteed to delight everyone who tastes it.
The word “scallopini” just means very thin slices. The dish tastes best if the veal is pounded quite thin. Then the meat is melt in your mouth tender, plus a small amount of meat will go a long way.
Pounding the meat:
Pound the veal slices until they are quite thin. To do that, place a slice of veal between two layers of plastic wrap and pound with a meat pounder or mallet. Pound the meat until you reach the desired thickness. Pound the meat before you place it in the seasoned flour mixture.
I urge you to only purchase humanely raised veal. Milk fed veal, no matter how tender and delicious it may be, is produced by keeping the animals in very inhumane conditions. I would suggest buying non-milk fed veal that has been raised using humane practices.
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