Gathering around the table for a special occasion? Veal scallopini is your secret weapon for an impressive yet approachable meal. These 20 recipes transform tender veal into elegant dishes perfect for celebrations, from classic lemon-butter to creative modern twists. Whether you’re hosting a dinner party or making a weeknight feel extraordinary, you’ll find inspiration to delight every palate. Let’s explore these delicious options together!
Classic Veal Scallopini with Lemon Butter Sauce
Venerated in Italian-American kitchens for generations, Classic Veal Scallopini with Lemon Butter Sauce offers an elegant yet approachable centerpiece for any special occasion. Tender veal cutlets, pounded thin and sautéed to golden perfection, are draped in a bright, velvety sauce that balances rich butter with the vibrant acidity of fresh lemon. This timeless dish delivers restaurant-quality sophistication with straightforward techniques that home cooks can master.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 1/2 lbs veal cutlets, pounded to 1/4-inch thickness
– 1/2 cup all-purpose flour
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 4 tbsp unsalted butter, divided
– 2 tbsp extra-virgin olive oil, or any neutral oil
– 1/2 cup dry white wine, such as Sauvignon Blanc
– 1/4 cup fresh lemon juice, from about 2 medium lemons
– 2 tbsp capers, drained
– 2 tbsp fresh parsley, finely chopped
– Lemon wedges, for serving (optional)
Instructions
1. Pat the veal cutlets completely dry with paper towels to ensure even browning.
2. On a large plate, whisk together the flour, salt, and pepper until fully combined.
3. Dredge each veal cutlet in the flour mixture, shaking off any excess to prevent clumping.
4. In a large skillet over medium-high heat, melt 2 tablespoons of butter with the olive oil until shimmering, about 1 minute.
5. Working in batches to avoid overcrowding, add the veal cutlets to the skillet and cook for 2 minutes per side, or until golden brown and cooked through. Transfer to a plate and tent with foil to keep warm.
6. Reduce the heat to medium and pour the white wine into the skillet, using a wooden spoon to scrape up any browned bits from the bottom for added flavor.
7. Simmer the wine for 2 minutes, or until reduced by half, to concentrate its flavor.
8. Stir in the lemon juice and capers, then cook for 1 minute until the sauce is slightly thickened.
9. Remove the skillet from the heat and whisk in the remaining 2 tablespoons of butter until fully melted and emulsified into a smooth sauce.
10. Return the veal cutlets to the skillet, spooning the sauce over them to coat evenly.
11. Sprinkle with fresh parsley and serve immediately with lemon wedges on the side, if desired.
Unveiling a dish of sublime contrasts, the veal remains remarkably tender beneath its crisp, golden exterior, while the lemon butter sauce provides a luxurious, tangy finish that clings beautifully to each bite. For a creative twist, serve over a bed of creamy polenta or alongside roasted asparagus to soak up every drop of the vibrant sauce.
Veal Scallopini Piccata with Capers and White Wine
Wrapped in a delicate, golden crust and bathed in a vibrant lemon-caper sauce, veal scallopini piccata is a classic Italian-American dish that transforms simple ingredients into an elegant weeknight dinner. The tender veal cutlets, pounded thin for quick cooking, are seared to perfection before being finished in a bright, buttery sauce of white wine, lemon, and briny capers. It’s a restaurant-quality meal that comes together in under 30 minutes, offering a sophisticated yet approachable centerpiece for any occasion.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs veal scallopini (or chicken cutlets, pounded to 1/4-inch thickness)
– 1/2 cup all-purpose flour
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 3 tbsp unsalted butter, divided
– 2 tbsp extra-virgin olive oil
– 1/2 cup dry white wine, such as Sauvignon Blanc
– 1/2 cup low-sodium chicken broth
– 3 tbsp fresh lemon juice (from about 1 large lemon)
– 2 tbsp capers, drained and rinsed
– 2 tbsp fresh parsley, finely chopped
– Lemon slices, for garnish (optional)
Instructions
1. Pat the veal scallopini completely dry with paper towels to ensure a crisp sear.
2. In a shallow dish, whisk together the flour, salt, and pepper.
3. Dredge each veal piece in the flour mixture, shaking off any excess.
4. Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat until the butter melts and foams.
5. Working in batches to avoid overcrowding, add the veal to the skillet and cook for 2 minutes per side, or until golden brown. Transfer to a plate and tent with foil.
6. Pour the white wine into the skillet, scraping up any browned bits with a wooden spoon, and simmer for 2 minutes to reduce by half.
7. Add the chicken broth and lemon juice, then simmer for 3 minutes until slightly thickened.
8. Stir in the capers and remaining 2 tablespoons of butter until the sauce is glossy and emulsified.
9. Return the veal and any accumulated juices to the skillet, spooning the sauce over the top to warm through for 1 minute.
10. Remove from heat, sprinkle with chopped parsley, and garnish with lemon slices if desired.
You’ll find the veal remains incredibly tender beneath its light crust, while the sauce delivers a perfect balance of tangy lemon, rich butter, and salty capers. For a creative twist, serve it over a bed of creamy polenta or alongside roasted asparagus to soak up every last drop of the vibrant sauce.
Veal Scallopini Marsala with Mushrooms
Gracefully bridging the gap between weeknight ease and dinner-party elegance, veal scallopini Marsala with mushrooms offers a comforting yet sophisticated centerpiece. This classic Italian-American dish features tender, thinly pounded veal cutlets bathed in a rich, savory sauce of Marsala wine and earthy mushrooms, creating a harmonious blend of flavors that feels both familiar and special. It’s a timeless recipe that transforms simple ingredients into a memorable meal, perfect for a cozy holiday gathering or an impressive weekend dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 pounds veal scallopini, pounded to 1/4-inch thickness (or substitute with chicken cutlets)
– 1/2 cup all-purpose flour, for dredging
– 1 teaspoon kosher salt, plus more for seasoning
– 1/2 teaspoon freshly ground black pepper, plus more for seasoning
– 3 tablespoons unsalted butter, divided
– 2 tablespoons olive oil, or any neutral oil
– 8 ounces cremini mushrooms, sliced 1/4-inch thick (or use white button mushrooms)
– 2 garlic cloves, minced
– 3/4 cup dry Marsala wine (avoid sweet Marsala for a balanced sauce)
– 1 cup low-sodium chicken broth
– 2 tablespoons fresh parsley, chopped, for garnish
Instructions
1. Pat the veal scallopini dry with paper towels to ensure even browning.
2. In a shallow dish, combine the flour, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
3. Dredge each veal cutlet in the flour mixture, shaking off any excess to prevent clumping in the pan.
4. Heat a large skillet over medium-high heat and add 1 tablespoon of butter and the olive oil until the butter melts and foams.
5. Working in batches to avoid overcrowding, cook the veal for 2–3 minutes per side until golden brown, then transfer to a plate; repeat with remaining cutlets, adding more butter if needed.
6. Reduce the heat to medium and add the remaining 2 tablespoons of butter to the same skillet.
7. Add the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until they release their moisture and turn golden brown.
8. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
9. Pour in the Marsala wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
10. Simmer the wine for 2–3 minutes until reduced by half, which concentrates the flavor.
11. Add the chicken broth and bring the mixture to a gentle simmer for 5 minutes to allow the sauce to thicken slightly.
12. Return the veal cutlets to the skillet, spooning the sauce over them, and cook for 2–3 minutes until heated through.
13. Garnish with chopped parsley before serving.
You’ll savor the tender veal, which practically melts under the velvety, umami-rich sauce infused with the subtle sweetness of Marsala. For a creative twist, serve it over creamy polenta or alongside roasted asparagus to soak up every last drop of that luxurious gravy.
Crispy Veal Scallopini with Parmesan Crust
Revered in Italian-American kitchens yet surprisingly approachable, this Crispy Veal Scallopini with Parmesan Crust transforms a classic into an elegant weeknight feast. Thin veal cutlets are enveloped in a golden, nutty crust of Parmesan and panko, pan-fried to a perfect crisp, and finished with a bright, buttery lemon pan sauce. The result is a dish that feels celebratory yet comes together with the ease of a comforting staple.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 1/2 lbs veal cutlets, pounded to 1/4-inch thickness (or substitute thin chicken cutlets)
– 1 cup all-purpose flour
– 2 large eggs, lightly beaten
– 1 cup panko breadcrumbs
– 1 cup finely grated Parmesan cheese (use a microplane for the finest texture)
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 4 tbsp unsalted butter, divided
– 2 tbsp extra-virgin olive oil (or any neutral high-heat oil)
– 1/2 cup dry white wine, such as Pinot Grigio
– 2 tbsp fresh lemon juice
– 2 tbsp chopped fresh parsley
Instructions
1. Pat the veal cutlets completely dry with paper towels to ensure the coating adheres properly.
2. Set up a breading station with three shallow dishes: place the flour in the first, the beaten eggs in the second, and combine the panko, Parmesan, salt, and pepper in the third.
3. Dredge one veal cutlet in the flour, shaking off any excess.
4. Dip the floured cutlet into the beaten eggs, allowing any excess to drip back into the dish.
5. Press the cutlet firmly into the panko-Parmesan mixture, coating both sides evenly and pressing to adhere the crumbs.
6. Place the breaded cutlet on a wire rack set over a baking sheet; repeat with the remaining cutlets.
7. Heat 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat until the butter foams and the oil shimmers, about 2 minutes.
8. Working in batches to avoid crowding, add the breaded cutlets to the skillet and cook for 2–3 minutes per side until the crust is deeply golden brown and crisp.
9. Transfer the cooked cutlets back to the wire rack to keep them crisp; tent loosely with foil if needed.
10. Pour off any excess fat from the skillet, then return it to medium heat.
11. Add the white wine to the skillet, using a wooden spoon to scrape up any browned bits from the bottom, and simmer until reduced by half, about 1–2 minutes.
12. Whisk in the remaining 2 tablespoons of butter, the lemon juice, and parsley until the butter is fully melted and the sauce is slightly thickened.
13. Spoon the warm lemon-butter sauce over the plated veal cutlets just before serving.
Zesty and rich, the sauce beautifully cuts through the savory, crunchy Parmesan crust, while the veal remains tender and juicy within. For a complete meal, serve alongside roasted asparagus or a simple arugula salad dressed with lemon vinaigrette to echo the bright notes of the pan sauce.
Veal Scallopini in Creamy Mushroom Sauce
Luxuriously tender and elegantly simple, veal scallopini in creamy mushroom sauce is a classic dish that transforms humble ingredients into a restaurant-worthy meal. This recipe features delicate veal cutlets, seared to golden perfection and draped in a velvety, herb-infused mushroom sauce, making it an ideal centerpiece for a special dinner or a comforting weeknight indulgence.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 ½ lbs veal scallopini, pounded to ¼-inch thickness
– 2 tbsp all-purpose flour, for dredging
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– 3 tbsp unsalted butter, divided
– 1 tbsp olive oil, or any neutral oil
– 8 oz cremini mushrooms, thinly sliced
– 2 cloves garlic, minced
– ½ cup dry white wine, such as Sauvignon Blanc
– 1 cup heavy cream
– 1 tsp fresh thyme leaves, plus more for garnish
– 2 tbsp fresh parsley, chopped, for garnish
Instructions
1. Pat the veal scallopini dry with paper towels to ensure a crisp sear.
2. In a shallow dish, combine the flour, salt, and pepper, then dredge each veal piece lightly, shaking off any excess.
3. Heat a large skillet over medium-high heat and add 1 tablespoon of butter and the olive oil until shimmering.
4. Working in batches to avoid overcrowding, sear the veal for 2–3 minutes per side until golden brown, then transfer to a plate and tent with foil to keep warm.
5. Reduce the heat to medium and add the remaining 2 tablespoons of butter to the same skillet.
6. Sauté the mushrooms for 5–7 minutes, stirring occasionally, until they release their moisture and turn golden brown.
7. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
8. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon, and simmer for 2–3 minutes until reduced by half.
9. Lower the heat to medium-low and slowly whisk in the heavy cream and thyme, bringing the sauce to a gentle simmer for 3–4 minutes until slightly thickened.
10. Return the veal to the skillet, spooning the sauce over it, and cook for 1–2 minutes just to warm through.
11. Garnish with fresh parsley and additional thyme before serving.
Zesty and rich, this dish offers a perfect balance of textures, with the veal remaining succulent beneath its crispy exterior and the sauce providing a luscious, earthy depth. For a creative twist, serve it over a bed of buttery mashed potatoes or alongside roasted asparagus to soak up every drop of the creamy mushroom goodness.
Garlic Herb Veal Scallopini with Roasted Potatoes
Savor the elegance of a restaurant-quality meal with this garlic herb veal scallopini, where tender, thinly pounded veal cutlets are seared to golden perfection and paired with crispy roasted potatoes. The aromatic blend of fresh herbs and garlic creates a fragrant sauce that beautifully coats each morsel, while the potatoes offer a satisfying crunch. This dish transforms simple ingredients into a sophisticated yet approachable centerpiece for any special occasion.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 1.5 lbs veal cutlets, pounded to 1/4-inch thickness (or substitute with chicken cutlets)
– 1.5 lbs Yukon Gold potatoes, cut into 1-inch cubes (or any waxy potato)
– 4 tbsp unsalted butter, divided
– 3 tbsp olive oil, divided
– 4 cloves garlic, minced
– 2 tbsp fresh parsley, chopped (plus extra for garnish)
– 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
– 1/2 cup dry white wine (such as Sauvignon Blanc)
– 1/2 cup chicken broth
– Salt and freshly ground black pepper, to season
– 1/4 cup all-purpose flour, for dredging
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss the potato cubes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on the prepared baking sheet.
3. Roast the potatoes for 25-30 minutes, flipping halfway through, until golden brown and crispy on the edges.
4. While the potatoes roast, pat the veal cutlets dry with paper towels and season both sides with salt and pepper.
5. Dredge each veal cutlet lightly in flour, shaking off any excess to ensure a thin, even coating that promotes browning.
6. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat until the butter foams.
7. Sear the veal cutlets for 2-3 minutes per side, working in batches to avoid overcrowding, until golden brown and cooked through. Transfer to a plate and tent with foil.
8. Reduce the heat to medium and add the remaining 1 tbsp olive oil to the same skillet.
9. Sauté the minced garlic for 30 seconds until fragrant, being careful not to burn it to prevent bitterness.
10. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
11. Simmer the wine for 2 minutes until reduced by half, then stir in the chicken broth, thyme, and parsley.
12. Cook the sauce for 3-4 minutes until slightly thickened, then whisk in the remaining 3 tbsp butter, one tablespoon at a time, to create a glossy, emulsified sauce.
13. Return the veal cutlets to the skillet, spooning the sauce over them to coat evenly, and heat for 1 minute.
14. Serve the veal scallopini immediately over the roasted potatoes, garnished with extra parsley.
Unveil a dish where the veal remains succulent beneath its crispy exterior, while the roasted potatoes provide a hearty contrast. The garlic-herb sauce, with its bright acidity from the wine, ties everything together without overwhelming the delicate flavors. For a creative twist, try serving it alongside sautéed spinach or with a sprinkle of lemon zest to enhance the herbal notes.
Veal Scallopini with Prosciutto and Sage
Zestfully elevating the classic Italian-American dinner table, veal scallopini with prosciutto and sage transforms tender, pounded cutlets into a savory masterpiece. The delicate veal is wrapped in salty prosciutto and aromatic sage, then pan-seared to golden perfection, creating a dish that feels both rustic and refined. This elegant yet approachable recipe delivers restaurant-quality flavor with a surprisingly straightforward technique, perfect for a special weeknight meal or an impressive dinner party centerpiece.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 ½ lbs veal cutlets, pounded to ¼-inch thickness (or substitute with thin chicken cutlets)
– 8 thin slices prosciutto
– 16 fresh sage leaves
– ½ cup all-purpose flour
– ½ tsp kosher salt
– ¼ tsp freshly ground black pepper
– 3 tbsp unsalted butter, divided
– 2 tbsp olive oil (or any neutral high-heat oil)
– ½ cup dry white wine, such as Pinot Grigio
– 1 cup low-sodium chicken broth
– 1 tbsp fresh lemon juice
Instructions
1. Pat the veal cutlets completely dry with paper towels to ensure a proper sear.
2. Season the flour with kosher salt and black pepper in a shallow dish, whisking to combine.
3. Place one sage leaf in the center of each veal cutlet, then wrap each cutlet with one slice of prosciutto, pressing gently to adhere.
4. Dredge each prosciutto-wrapped cutlet in the seasoned flour, shaking off any excess.
5. Heat 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat until the butter melts and foams, about 2 minutes.
6. Add the cutlets to the skillet in a single layer, working in batches if necessary to avoid overcrowding.
7. Cook the cutlets for 2–3 minutes per side, until the prosciutto is crisp and the veal is lightly golden brown.
8. Transfer the cooked cutlets to a plate and tent loosely with aluminum foil to keep warm.
9. Pour off any excess fat from the skillet, leaving about 1 tablespoon behind.
10. Add the dry white wine to the skillet, scraping up any browned bits from the bottom with a wooden spoon.
11. Simmer the wine over medium heat until reduced by half, about 2 minutes.
12. Stir in the chicken broth and bring the mixture to a gentle boil.
13. Continue cooking the sauce until it thickens slightly and coats the back of a spoon, about 4–5 minutes.
14. Remove the skillet from the heat and whisk in the remaining 1 tablespoon of butter and the fresh lemon juice until fully incorporated.
15. Return the veal scallopini to the skillet, spooning the sauce over the top to coat evenly.
16. Serve immediately.
Juxtaposing the crisp, salty prosciutto with the tender, mild veal creates a delightful textural contrast, while the pan sauce, brightened with lemon, ties the elements together. For a creative presentation, serve over a bed of creamy polenta or buttery mashed potatoes to soak up the savory sauce, garnished with a few extra fresh sage leaves for an aromatic finish.
Veal Scallopini with Sun-Dried Tomato Pesto
Venturing beyond the ordinary weeknight dinner, this dish transforms tender veal into a sophisticated yet approachable centerpiece. Velvety scallopini, pounded thin for delicate texture, meets a vibrant sun-dried tomato pesto that bursts with concentrated sweetness and herbal brightness. It’s a restaurant-worthy meal that feels celebratory yet comes together with surprising ease in your own kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 lbs veal scallopini, pounded to 1/4-inch thickness
– 1/2 cup all-purpose flour
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 3 tbsp unsalted butter
– 2 tbsp extra-virgin olive oil, or any neutral oil
– 1/2 cup dry white wine, such as Sauvignon Blanc
– 1/2 cup low-sodium chicken broth
– 1/3 cup sun-dried tomatoes in oil, drained and finely chopped
– 2 tbsp prepared basil pesto
– 1/4 cup heavy cream
– 2 tbsp fresh parsley, chopped
Instructions
1. Pat the veal scallopini completely dry with paper towels to ensure a crisp sear.
2. Combine the flour, salt, and pepper on a large plate, then dredge each piece of veal in the mixture, shaking off any excess.
3. Heat a large skillet over medium-high heat and add 2 tablespoons of butter and the olive oil until the butter melts and foams slightly.
4. Working in batches to avoid overcrowding, sear the veal for 1.5 to 2 minutes per side until golden brown, then transfer to a plate and tent with foil.
5. Pour off any excess fat from the skillet, then deglaze with the white wine, scraping up any browned bits with a wooden spoon for about 1 minute until reduced by half.
6. Add the chicken broth and sun-dried tomatoes, simmering for 2 minutes to soften the tomatoes and meld the flavors.
7. Whisk in the pesto and heavy cream, then reduce the heat to low and cook for 3 minutes until the sauce thickens slightly and coats the back of a spoon.
8. Stir in the remaining 1 tablespoon of butter and the chopped parsley until the butter is fully melted and incorporated.
9. Return the seared veal to the skillet, spooning the sauce over the top, and warm through for 1 minute over low heat.
Draped in its glossy, herb-flecked sauce, the veal offers a tender bite that contrasts beautifully with the pesto’s rich, tangy depth. Serve it over a bed of creamy polenta or alongside roasted asparagus to soak up every last drop of the vibrant sauce, making each forkful a harmonious blend of textures and flavors.
Veal Scallopini with White Wine and Shallots
Veal scallopini, with its delicate texture and subtle flavor, provides the perfect canvas for a rich, aromatic sauce of white wine and shallots—a classic combination that transforms a simple cut into an elegant, restaurant-worthy dish. This recipe balances the tender veal with a bright, savory sauce, creating a meal that feels both sophisticated and comforting, ideal for a special dinner or a refined weeknight treat. Its quick cooking time makes it surprisingly accessible, allowing you to bring a touch of culinary finesse to your table with minimal effort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 pounds veal scallopini, pounded to 1/4-inch thickness (or substitute with chicken cutlets if preferred)
– 1/2 cup all-purpose flour, for dredging
– 1 teaspoon kosher salt, plus more as needed
– 1/2 teaspoon freshly ground black pepper, plus more as needed
– 3 tablespoons unsalted butter, divided
– 2 tablespoons olive oil, or any neutral oil
– 3 large shallots, thinly sliced (about 1 cup)
– 2 cloves garlic, minced
– 1 cup dry white wine, such as Sauvignon Blanc
– 1 cup low-sodium chicken broth
– 2 tablespoons fresh lemon juice, from about 1 lemon
– 2 tablespoons chopped fresh parsley, for garnish
Instructions
1. Pat the veal scallopini dry with paper towels to ensure even browning.
2. In a shallow dish, combine the flour, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
3. Dredge each piece of veal in the flour mixture, shaking off any excess to prevent clumping in the pan.
4. Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat until the butter melts and sizzles, about 2 minutes.
5. Add the veal in a single layer, working in batches if necessary to avoid overcrowding, and cook until golden brown, about 2-3 minutes per side. Tip: Do not move the veal too soon; let it develop a crust for better flavor.
6. Transfer the cooked veal to a plate and cover loosely with foil to keep warm.
7. Reduce the heat to medium and add the remaining 2 tablespoons of butter to the same skillet.
8. Add the sliced shallots and cook, stirring occasionally, until softened and lightly caramelized, about 5 minutes.
9. Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it.
10. Pour in the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon to deglaze and enhance the sauce.
11. Simmer the wine until reduced by half, about 3-4 minutes, which concentrates the flavors.
12. Add the chicken broth and bring to a gentle simmer, cooking for another 5 minutes to allow the sauce to thicken slightly. Tip: If the sauce seems too thin, let it reduce a bit longer until it coats the back of a spoon.
13. Stir in the lemon juice and season the sauce with additional salt and pepper to taste, balancing the acidity and richness.
14. Return the veal to the skillet, spooning the sauce over the top, and heat through for 1-2 minutes until warmed. Tip: Avoid overcooking the veal at this stage to maintain its tenderness.
15. Garnish with chopped fresh parsley before serving.
Perfectly seared veal yields a tender, juicy bite that contrasts beautifully with the silky, aromatic sauce, where the sweetness of shallots melds with the bright acidity of white wine and lemon. Pair this dish with creamy mashed potatoes or a simple arugula salad to soak up every drop of the flavorful sauce, or serve it over buttered egg noodles for a comforting twist that highlights its elegant simplicity.
Veal Scallopini with Gorgonzola and Walnuts
Nestled among the most elegant yet approachable dishes of Italian-American cuisine, veal scallopini with Gorgonzola and walnuts offers a symphony of textures and flavors that feels both celebratory and comforting. This recipe transforms tender, thinly pounded veal into a rich, savory masterpiece, where the sharp, creamy Gorgonzola and the earthy crunch of toasted walnuts create a luxurious topping. It’s a dish that impresses with minimal fuss, perfect for a special dinner or a sophisticated weeknight indulgence.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs veal scallopini, pounded to 1/4-inch thickness (or substitute with thin chicken cutlets)
– 1/2 cup all-purpose flour
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 3 tbsp unsalted butter
– 2 tbsp olive oil, or any neutral oil
– 1/2 cup dry white wine, such as Pinot Grigio
– 1/2 cup low-sodium chicken broth
– 4 oz Gorgonzola cheese, crumbled (adjust to taste for stronger flavor)
– 1/2 cup walnuts, toasted and roughly chopped
– 2 tbsp fresh parsley, finely chopped (for garnish)
Instructions
1. Pat the veal scallopini dry with paper towels to ensure even browning.
2. In a shallow dish, combine the flour, kosher salt, and black pepper, then dredge each veal piece lightly in the mixture, shaking off any excess.
3. Heat a large skillet over medium-high heat and add the butter and olive oil, swirling until the butter melts and foams slightly.
4. Working in batches to avoid overcrowding, add the veal to the skillet and cook for 2-3 minutes per side until golden brown and cooked through, then transfer to a plate and tent with foil to keep warm.
5. Pour off any excess fat from the skillet, then deglaze with the dry white wine, scraping up any browned bits with a wooden spoon, and simmer for 2 minutes until reduced by half.
6. Add the low-sodium chicken broth to the skillet and bring to a gentle simmer, cooking for 3-4 minutes until the sauce slightly thickens.
7. Reduce the heat to low and stir in the crumbled Gorgonzola cheese until melted and smooth, creating a creamy sauce.
8. Return the veal to the skillet, spooning the sauce over each piece, and heat for 1-2 minutes until warmed through.
9. Sprinkle the toasted walnuts and fresh parsley over the veal just before serving.
10. Plate the veal scallopini immediately, drizzling with any remaining sauce from the skillet.
Perfectly balanced, this dish delights with the tender veal yielding to a velvety, tangy sauce punctuated by the walnuts’ satisfying crunch. For a creative twist, serve it over a bed of creamy polenta or alongside roasted asparagus to complement the rich flavors, making every bite a harmonious blend of elegance and heartiness.
Veal Scallopini with Artichokes and Olives
On a crisp evening, few dishes capture the essence of sophisticated comfort like veal scallopini, elegantly paired with the briny depth of artichokes and olives. This classic preparation transforms simple ingredients into a restaurant-worthy meal, perfect for a special dinner or a weekend culinary project. Its delicate flavors and tender texture make it a timeless favorite that feels both indulgent and approachable.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs veal scallopini, pounded to 1/4-inch thickness
– 1/2 cup all-purpose flour
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 3 tbsp unsalted butter
– 2 tbsp extra-virgin olive oil, or any neutral oil
– 1 cup canned artichoke hearts, drained and quartered
– 1/2 cup pitted Kalamata olives, halved
– 2 cloves garlic, minced
– 1/2 cup dry white wine
– 1 cup chicken broth, low-sodium preferred
– 2 tbsp fresh lemon juice
– 2 tbsp chopped fresh parsley, for garnish
Instructions
1. Pat the veal scallopini dry with paper towels to ensure even browning.
2. Combine the flour, salt, and pepper on a plate, then dredge each veal piece in the mixture, shaking off any excess.
3. Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat until the butter foams, about 2 minutes.
4. Add the veal in a single layer, working in batches to avoid overcrowding, and cook for 2 minutes per side until golden brown, then transfer to a plate.
5. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet.
6. Sauté the artichoke hearts and olives for 3 minutes until lightly browned, stirring occasionally.
7. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
8. Pour in the white wine to deglaze the pan, scraping up any browned bits with a wooden spoon, and simmer for 2 minutes until reduced by half.
9. Stir in the chicken broth and lemon juice, then bring to a gentle simmer for 5 minutes to allow the flavors to meld.
10. Return the veal to the skillet, spooning the sauce over it, and cook for 2 minutes until heated through.
11. Remove from heat, swirl in the remaining 1 tablespoon of butter for a glossy finish, and garnish with chopped parsley.
Just as the veal melts with tenderness, the artichokes and olives offer a delightful contrast in texture, their briny notes cutting through the rich, buttery sauce. Serve this dish over a bed of creamy polenta or alongside roasted potatoes to soak up every last drop, making each bite a harmonious blend of elegance and heartiness.
Veal Scallopini with Lemon and Capers
Savor the delicate elegance of veal scallopini, a classic dish that transforms thin, tender cutlets into a bright, sophisticated meal. With a quick pan-sear and a vibrant lemon-caper sauce, this recipe delivers restaurant-quality results in under 30 minutes, perfect for a special weeknight dinner or an impressive weekend feast.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 lb veal scallopini, pounded to 1/4-inch thickness (or substitute with chicken cutlets)
– 1/2 cup all-purpose flour, for dredging
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 3 tbsp unsalted butter, divided
– 2 tbsp extra-virgin olive oil
– 1/2 cup dry white wine, such as Sauvignon Blanc (or substitute with chicken broth)
– 1/2 cup low-sodium chicken broth
– Juice of 1 large lemon (about 3 tbsp), plus 1 tbsp zest
– 2 tbsp capers, drained and rinsed
– 2 tbsp fresh parsley, finely chopped
– 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
Instructions
1. Pat the veal scallopini completely dry with paper towels to ensure a crisp sear.
2. In a shallow dish, combine the flour, salt, and pepper, then dredge each veal cutlet lightly in the mixture, shaking off any excess.
3. Heat a large skillet over medium-high heat and add 1 tablespoon of butter and the olive oil until the butter melts and foams slightly.
4. Working in batches to avoid overcrowding, sear the veal for 1–2 minutes per side until golden brown, then transfer to a plate and tent with foil to keep warm.
5. Reduce the heat to medium and pour the white wine into the skillet, using a wooden spoon to scrape up any browned bits from the bottom for extra flavor.
6. Simmer the wine for 2–3 minutes until reduced by half, then stir in the chicken broth, lemon juice, and zest.
7. Bring the sauce to a gentle simmer and cook for 3–4 minutes until slightly thickened.
8. Whisk in the remaining 2 tablespoons of butter, one at a time, until the sauce is glossy and emulsified.
9. Stir in the capers, parsley, and thyme, then return the veal to the skillet, spooning the sauce over the cutlets to warm through for 1 minute.
10. Serve immediately, garnished with additional parsley if desired.
You’ll delight in the tender, golden veal paired with a sauce that balances bright citrus and briny capers. For a complete meal, plate it over creamy polenta or buttery mashed potatoes to soak up every drop of the vibrant sauce.
Veal Scallopini with Brown Butter and Sage
Keenly balancing delicate veal with the nutty richness of brown butter, this classic Italian-American dish transforms simple ingredients into an elegant weeknight dinner. The aromatic sage adds an earthy fragrance that perfumes the kitchen, while a quick pan sauce ties everything together in minutes. It’s a restaurant-worthy meal that feels special yet comes together with minimal fuss.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
- 1 ½ pounds veal scallopini, pounded to ¼-inch thickness (or substitute with thin chicken cutlets)
- ½ cup all-purpose flour for dredging
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil, or any neutral oil
- 12 fresh sage leaves
- 2 tablespoons fresh lemon juice (from about 1 lemon)
- ¼ cup dry white wine, such as Sauvignon Blanc (optional, for deglazing)
Instructions
- Pat the veal scallopini completely dry with paper towels to ensure a good sear.
- Combine the flour, salt, and pepper on a plate or shallow dish.
- Dredge each piece of veal in the flour mixture, shaking off any excess.
- Heat 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat until the butter melts and foams.
- Working in batches to avoid overcrowding, add the veal to the hot skillet. Cook for 1½ to 2 minutes per side until golden brown and cooked through. Transfer to a plate and tent with foil.
- Reduce the heat to medium and add the remaining 2 tablespoons of butter to the same skillet.
- Cook the butter, swirling the pan frequently, for 2 to 3 minutes until it turns a deep golden brown and smells nutty. Tip: Watch closely to prevent burning.
- Add the sage leaves to the brown butter and fry for 30 to 45 seconds until crisp but still green.
- Remove the skillet from the heat and carefully stir in the lemon juice. Tip: The sauce may bubble vigorously.
- If using, pour the white wine into the skillet and return it to medium heat. Scrape up any browned bits from the pan and simmer for 1 minute to reduce slightly.
- Return all the cooked veal and any accumulated juices to the skillet, spooning the sauce over the top to coat. Tip: Let it warm through for 30 seconds without further cooking.
What emerges is a dish of beautiful contrasts: the veal remains tender and mild, perfectly complemented by the deeply savory, toasty notes of the brown butter. Serve it immediately over a bed of creamy polenta or buttered egg noodles to soak up every drop of the fragrant pan sauce, and garnish with the crispy sage leaves for an elegant finish.
Veal Scallopini with Asparagus and Hollandaise
Picture this: a tender, golden-brown veal cutlet, draped with vibrant green asparagus spears and enveloped in a velvety, lemon-kissed hollandaise sauce. This classic dish, Veal Scallopini with Asparagus and Hollandaise, transforms simple ingredients into an elegant centerpiece perfect for a special occasion or a sophisticated weeknight dinner. Its harmonious blend of textures and rich, nuanced flavors makes it a timeless favorite that’s surprisingly approachable to prepare at home.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs veal scallopini, pounded to 1/4-inch thickness (or substitute with thin chicken cutlets)
– 1 lb fresh asparagus, woody ends trimmed
– 3 large egg yolks, at room temperature
– 1 cup (2 sticks) unsalted butter, melted and kept warm
– 2 tbsp fresh lemon juice
– 1/4 cup all-purpose flour
– 1/4 cup olive oil, or any neutral high-heat oil
– 1/2 tsp kosher salt, plus more for seasoning
– 1/4 tsp freshly ground black pepper, plus more for seasoning
– 1/8 tsp cayenne pepper (optional, for a hint of warmth in the hollandaise)
– 2 tbsp water
Instructions
1. Pat the veal scallopini completely dry with paper towels and season both sides evenly with kosher salt and black pepper.
2. Dredge each seasoned veal piece lightly in the all-purpose flour, shaking off any excess to ensure a thin, even coating that will create a delicate crust.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 350°F.
4. Cook the veal in batches for 90 seconds per side until golden brown and just cooked through, transferring to a wire rack set over a baking sheet to keep the crust crisp.
5. While the veal rests, bring 2 inches of salted water to a boil in a separate saucepan fitted with a steamer basket.
6. Place the trimmed asparagus in the steamer basket, cover, and steam for 3-4 minutes until bright green and tender-crisp, then immediately transfer to an ice bath to halt the cooking and preserve its vibrant color.
7. For the hollandaise, combine the egg yolks, lemon juice, water, 1/2 tsp kosher salt, 1/4 tsp black pepper, and optional cayenne in a blender.
8. Blend the yolk mixture on high for 30 seconds until pale and frothy.
9. With the blender running on low, very slowly drizzle in the warm melted butter in a thin, steady stream over 60-90 seconds until the sauce is thick, creamy, and emulsified.
10. Arrange the cooked veal scallopini on serving plates, top with the blanched asparagus spears, and generously spoon the warm hollandaise sauce over everything.
A buttery, luxurious hollandaise clings to each forkful of succulent veal and crisp asparagus, creating a symphony of rich and bright flavors. The tender scallopini provides a delicate base that contrasts beautifully with the sauce’s velvety texture and the vegetable’s fresh snap. For a stunning presentation, garnish with a sprinkle of chopped fresh chives or serve alongside roasted fingerling potatoes to soak up every last drop of sauce.
Veal Scallopini with Truffle Cream Sauce
Yield to the allure of a classic Italian dish, elegantly reimagined with luxurious truffle notes. Veal scallopini, with its delicate texture, becomes a canvas for a rich, aromatic cream sauce that whispers of earthy sophistication. This refined yet approachable recipe transforms simple ingredients into a restaurant-worthy centerpiece perfect for a special dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 pounds veal scallopini, pounded to 1/4-inch thickness (or substitute with chicken cutlets)
– 1/2 cup all-purpose flour, for dredging
– 1 teaspoon kosher salt, plus more for seasoning
– 1/2 teaspoon freshly ground black pepper, plus more for seasoning
– 3 tablespoons unsalted butter, divided
– 2 tablespoons olive oil, or any neutral oil
– 2 shallots, finely minced (about 1/4 cup)
– 2 cloves garlic, minced
– 1/2 cup dry white wine, such as Sauvignon Blanc
– 1 cup heavy cream
– 1 tablespoon truffle oil, adjust to taste for intensity
– 2 tablespoons fresh parsley, chopped, for garnish
Instructions
1. Pat the veal scallopini completely dry with paper towels to ensure a golden sear.
2. On a large plate, combine the flour, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
3. Dredge each piece of veal in the seasoned flour, shaking off any excess to prevent a gummy coating.
4. Heat 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat until the butter foams.
5. Working in batches to avoid overcrowding, sear the veal for 2 minutes per side until golden brown, then transfer to a plate.
6. Reduce the heat to medium and add the remaining 1 tablespoon of butter to the same skillet.
7. Sauté the minced shallots for 3 minutes until translucent and fragrant.
8. Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
9. Pour in the white wine, scraping up any browned bits from the pan bottom with a wooden spoon to build flavor.
10. Simmer the wine for 3-4 minutes until reduced by half.
11. Stir in the heavy cream and bring the sauce to a gentle simmer for 5 minutes, allowing it to thicken slightly.
12. Remove the skillet from heat and whisk in the truffle oil, starting with 1 tablespoon and adding more if desired.
13. Season the sauce with additional salt and pepper to your preference.
14. Return the seared veal scallopini to the skillet, spooning the sauce over the top to warm through for 1 minute.
15. Transfer the veal and sauce to serving plates and garnish with chopped fresh parsley.
A symphony of textures awaits: the veal remains tender and juicy beneath its crisp exterior, while the velvety sauce clings to each bite. Earthy truffle aromas meld beautifully with the sweet shallots and rich cream, creating a deeply satisfying flavor profile. For a stunning presentation, serve over a bed of creamy polenta or alongside roasted asparagus to complement the luxurious sauce.
Veal Scallopini with Cherry Tomatoes and Basil
Picture this: tender, delicate veal cutlets, pan-seared to golden perfection, then bathed in a vibrant sauce of sweet cherry tomatoes and fragrant fresh basil. This classic Italian-American dish, Veal Scallopini with Cherry Tomatoes and Basil, transforms simple, quality ingredients into an elegant weeknight dinner or impressive weekend feast. Its bright, herbaceous flavors and quick cooking time make it a timeless favorite for any home cook seeking restaurant-quality results without the fuss.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
- 1 ½ pounds veal scallopini (about 8 thin cutlets, pounded to ¼-inch thickness)
- ½ cup all-purpose flour (for dredging)
- 1 teaspoon kosher salt, plus more for seasoning
- ½ teaspoon freshly ground black pepper, plus more for seasoning
- 3 tablespoons extra-virgin olive oil (or any neutral oil like grapeseed)
- 4 garlic cloves, thinly sliced
- 1 pint cherry tomatoes, halved
- ½ cup dry white wine (such as Sauvignon Blanc)
- ½ cup low-sodium chicken broth
- ¼ cup fresh basil leaves, thinly sliced (chiffonade), plus whole leaves for garnish
- 2 tablespoons unsalted butter, cut into pieces
Instructions
- Pat the veal scallopini completely dry with paper towels to ensure a proper sear.
- On a large plate, combine the flour, 1 teaspoon kosher salt, and ½ teaspoon black pepper.
- Dredge each veal cutlet in the flour mixture, shaking off any excess, and place them on a clean plate.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Working in batches to avoid crowding, cook the veal for 1 to 2 minutes per side until golden brown. Transfer to a plate and tent loosely with foil.
- Add the remaining 1 tablespoon of olive oil to the same skillet and reduce the heat to medium.
- Add the sliced garlic and cook for 30 seconds until fragrant but not browned.
- Add the halved cherry tomatoes and cook for 3 to 4 minutes, stirring occasionally, until they begin to soften and release their juices.
- Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon, and simmer for 2 minutes until reduced by half.
- Stir in the chicken broth and bring the sauce to a gentle simmer for 3 minutes to allow the flavors to meld.
- Remove the skillet from the heat and whisk in the butter, one piece at a time, until the sauce is glossy and slightly thickened.
- Stir in the sliced basil and season the sauce with additional salt and pepper if needed.
- Return the seared veal scallopini and any accumulated juices to the skillet, spooning the sauce over the top to warm through for 1 minute.
Melt-in-your-mouth veal contrasts beautifully with the juicy burst of tomatoes and the silky, buttery pan sauce. For a complete meal, serve it over a bed of creamy polenta or alongside roasted fingerling potatoes to soak up every last drop of the vibrant sauce. Garnish with a few whole basil leaves for a final touch of freshness and color.
Veal Scallopini with Spinach and Ricotta
Nestled among the most cherished Italian-American classics, veal scallopini with spinach and ricotta offers a harmonious blend of tender protein and creamy, verdant filling. This elegant yet approachable dish transforms simple ingredients into a restaurant-worthy meal, perfect for a special dinner or a comforting weekend feast. With its delicate textures and rich flavors, it promises to become a new favorite in your culinary repertoire.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 pounds veal scallopini, pounded to 1/4-inch thickness (or substitute with chicken cutlets)
– 1 cup whole milk ricotta cheese, drained if watery
– 5 ounces fresh spinach, roughly chopped (about 4 cups packed)
– 1/2 cup grated Parmesan cheese, plus extra for garnish
– 1 large egg, lightly beaten
– 1/4 teaspoon freshly grated nutmeg
– 1/2 cup all-purpose flour for dredging
– 3 tablespoons unsalted butter, divided
– 2 tablespoons extra-virgin olive oil
– 1/2 cup dry white wine, such as Pinot Grigio
– 1 cup low-sodium chicken broth
– 2 cloves garlic, minced
– Salt and freshly ground black pepper, to season
Instructions
1. In a medium bowl, combine the ricotta, chopped spinach, Parmesan, egg, nutmeg, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until fully incorporated; set aside.
2. Lay the veal scallopini flat on a work surface and season both sides lightly with salt and pepper.
3. Place 2 tablespoons of the ricotta-spinach mixture in the center of each scallopini piece, then fold or roll to enclose the filling, securing with a toothpick if needed.
4. Spread the flour on a plate and dredge each stuffed scallopini lightly, shaking off any excess.
5. Heat 1 tablespoon butter and the olive oil in a large skillet over medium-high heat until the butter foams.
6. Add the scallopini in a single layer, working in batches to avoid overcrowding, and cook for 3–4 minutes per side until golden brown and cooked through; transfer to a plate and tent with foil.
7. Tip: For even browning, ensure the skillet is hot before adding the veal and do not move the pieces until a crust forms.
8. Reduce the heat to medium and add the minced garlic to the skillet; sauté for 30 seconds until fragrant.
9. Pour in the white wine to deglaze, scraping up any browned bits from the bottom of the pan, and simmer for 2 minutes until reduced by half.
10. Add the chicken broth and bring to a gentle simmer, cooking for 4–5 minutes until slightly thickened.
11. Whisk in the remaining 2 tablespoons butter until melted and the sauce is glossy, then season with salt and pepper if needed.
12. Tip: To prevent the sauce from breaking, add the butter off the heat and whisk constantly until emulsified.
13. Return the scallopini to the skillet, spooning the sauce over them, and heat for 1–2 minutes until warmed through.
14. Remove the toothpicks before serving.
15. Tip: Let the stuffed scallopini rest for 5 minutes after cooking to allow the filling to set and the juices to redistribute.
16. This dish delights with its contrast of crisp, golden exteriors and lusciously creamy interiors, where the mild veal perfectly complements the savory spinach and ricotta. The velvety pan sauce adds a bright, aromatic finish that ties everything together. Try serving it over a bed of buttered egg noodles or alongside roasted asparagus for a complete, elegant meal.
Veal Scallopini with Pancetta and Peas
Nestled among the most cherished Italian-American classics, veal scallopini with pancetta and peas offers a symphony of delicate textures and savory notes, perfect for a refined yet approachable weeknight dinner. This dish combines tender, thinly pounded veal with crispy pancetta and sweet peas in a light, aromatic sauce that comes together in under thirty minutes. It’s an elegant, one-pan wonder that feels both special and effortlessly doable, ideal for impressing guests or treating yourself to something extraordinary.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs veal scallopini, pounded to ¼-inch thickness (or substitute with chicken cutlets)
– 4 oz pancetta, diced (or substitute with thick-cut bacon)
– 1 cup frozen peas, thawed (or fresh peas if in season)
– ½ cup all-purpose flour, for dredging
– ¼ cup extra-virgin olive oil (or any neutral oil like grapeseed)
– 2 tbsp unsalted butter
– ½ cup dry white wine, such as Pinot Grigio
– 1 cup low-sodium chicken broth
– 2 cloves garlic, minced
– 1 tbsp fresh lemon juice
– 2 tbsp fresh parsley, chopped (or substitute with thyme)
– Salt and freshly ground black pepper, to taste
Instructions
1. Pat the veal scallopini dry with paper towels and season both sides generously with salt and pepper.
2. Dredge each piece of veal in the all-purpose flour, shaking off any excess to ensure a light, even coating that will create a delicate crust.
3. Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the veal to the skillet in a single layer, working in batches if necessary to avoid overcrowding, and cook for 2–3 minutes per side until golden brown and cooked through.
5. Transfer the cooked veal to a plate and tent loosely with aluminum foil to keep warm.
6. In the same skillet, add the diced pancetta and cook over medium heat for 4–5 minutes, stirring occasionally, until crispy and rendered.
7. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, being careful not to let it burn.
8. Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon, and simmer for 2 minutes until reduced by half.
9. Stir in the low-sodium chicken broth and bring to a gentle simmer, cooking for 3–4 minutes to allow the flavors to meld.
10. Add the thawed peas and cook for 2 minutes until heated through and tender.
11. Reduce the heat to low and whisk in the unsalted butter and fresh lemon juice until the sauce is slightly thickened and glossy.
12. Return the veal to the skillet, spooning the sauce over the top, and cook for 1 minute to reheat gently.
13. Sprinkle with the chopped fresh parsley just before serving.
A buttery, velvety sauce clings to each tender slice of veal, while the pancetta adds a salty crunch and the peas provide a pop of sweetness. Serve this dish over a bed of creamy polenta or alongside roasted fingerling potatoes to soak up every last drop of the aromatic jus, making for a meal that’s as visually appealing as it is delicious.
Veal Scallopini with Roasted Garlic Aioli
Elegant yet approachable, veal scallopini with roasted garlic aioli transforms a classic Italian-American dish into a sophisticated weeknight dinner or impressive weekend meal. The tender, thinly pounded veal cutlets are quickly pan-seared to golden perfection, then crowned with a creamy, aromatic aioli that’s infused with sweet, mellow roasted garlic. This recipe balances simplicity with refined flavors, making it ideal for both casual family suppers and elegant gatherings.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 pounds veal cutlets, pounded to 1/4-inch thickness (or substitute with chicken cutlets)
– 1/2 cup all-purpose flour
– 2 large eggs, lightly beaten
– 1 cup panko breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1/4 cup olive oil, or any neutral oil
– 1 whole head garlic
– 1 teaspoon olive oil, for roasting garlic
– 1 cup mayonnaise
– 1 tablespoon lemon juice
– 1/4 teaspoon smoked paprika
Instructions
1. Preheat your oven to 400°F. Slice the top off the head of garlic to expose the cloves, drizzle with 1 teaspoon olive oil, wrap in aluminum foil, and roast for 40 minutes until soft and golden.
2. While the garlic roasts, set up a breading station: place flour in a shallow dish, beaten eggs in another, and combine panko, Parmesan, salt, and pepper in a third dish.
3. Dredge each veal cutlet first in flour, shaking off excess, then dip in egg, and finally coat evenly in the panko mixture, pressing gently to adhere.
4. Heat 1/4 cup olive oil in a large skillet over medium-high heat until shimmering, about 350°F. Cook the cutlets in batches for 2–3 minutes per side until golden brown and crispy, transferring to a paper towel-lined plate to drain.
5. Squeeze the roasted garlic cloves from their skins into a bowl, mash into a paste, then whisk with mayonnaise, lemon juice, and smoked paprika until smooth.
6. Serve the veal scallopini immediately, topped with a generous dollop of roasted garlic aioli.
Creating a crisp, golden crust on the veal while keeping the interior tender is key to this dish’s appeal. Complemented by the rich, smoky notes of the aioli, it offers a delightful contrast in textures. Consider pairing it with a simple arugula salad or roasted vegetables for a complete, elegant meal.
Veal Scallopini with Balsamic Glaze and Arugula
Revered for its delicate texture and sophisticated flavor profile, veal scallopini offers an elegant yet approachable centerpiece for a memorable meal. When paired with a rich balsamic glaze and peppery arugula, this classic dish transforms into a vibrant, restaurant-quality creation that’s surprisingly simple to prepare at home. The result is a harmonious balance of tender meat, sweet-tart glaze, and fresh greens that delights both the palate and the eye.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
- 1 lb veal scallopini, pounded to ¼-inch thickness
- ½ cup all-purpose flour
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 3 tbsp unsalted butter, divided
- 2 tbsp extra-virgin olive oil, or any neutral oil
- ½ cup balsamic vinegar
- 2 tbsp honey
- 2 cups baby arugula, lightly packed
- 1 tbsp lemon juice, freshly squeezed
Instructions
- Pat the veal scallopini dry with paper towels to ensure even browning.
- In a shallow dish, combine the flour, salt, and pepper, then dredge each piece of veal in the mixture, shaking off any excess.
- Heat a large skillet over medium-high heat and add 1 tablespoon of butter and the olive oil until the butter melts and foams slightly.
- Working in batches to avoid overcrowding, cook the veal for 2–3 minutes per side until golden brown and cooked through, then transfer to a plate and tent with foil to keep warm.
- Reduce the heat to medium and add the balsamic vinegar and honey to the same skillet, scraping up any browned bits from the bottom with a wooden spoon.
- Simmer the mixture for 5–7 minutes, stirring occasionally, until it thickens to a syrup-like consistency that coats the back of a spoon.
- Remove the skillet from the heat and whisk in the remaining 2 tablespoons of butter until fully incorporated and glossy.
- In a medium bowl, toss the arugula with the lemon juice until lightly coated.
- Arrange the cooked veal on a serving platter, drizzle generously with the balsamic glaze, and top with the dressed arugula.
Juxtaposing the tender, golden veal with the glossy, sweet-tart glaze creates a luxurious mouthfeel, while the fresh arugula adds a crisp, peppery contrast. For a creative twist, serve this dish over creamy polenta or alongside roasted fingerling potatoes to soak up the extra sauce, making each bite a celebration of refined flavors.
Summary
Now you have a fantastic collection of elegant veal scallopini recipes perfect for your next celebration. We hope these ideas inspire you to create a memorable meal for your loved ones. Don’t forget to try a recipe, leave a comment telling us your favorite, and share this roundup on Pinterest to help other home cooks!
