Best 4 Best Veal Scallopini Recipes
**Veal Scallopini: A Culinary Journey of Tenderness and Flavor**
Indulge in the delectable symphony of flavors that is Veal Scallopini, a classic Italian dish that tantalizes the taste buds with its tender texture and exquisite taste. This culinary masterpiece is crafted from thin slices of veal, expertly seasoned and seared to perfection, creating a delightful interplay of crispy edges and a succulent, melt-in-your-mouth center. Accompanied by a medley of vibrant ingredients, including succulent mushrooms, tangy capers, and aromatic white wine, Veal Scallopini offers a harmonious balance of flavors that will leave you craving more.
**Explore a World of Veal Scallopini Recipes:**
1. **Classic Veal Scallopini:** Embark on a culinary journey to the heart of Italy with this timeless recipe. Tender veal scallops are delicately browned in butter, then simmered in a savory broth infused with white wine, lemon juice, and fresh herbs. Served over a bed of pasta or risotto, this classic dish is a testament to the simplicity and elegance of Italian cuisine.
2. **Veal Scallopini Piccata:** Experience a burst of citrusy brightness with this zesty variation of Veal Scallopini. Thinly sliced veal is dredged in flour, then pan-fried until golden brown. A vibrant sauce made from lemon juice, white wine, and capers is poured over the veal, creating a delightful contrast between the tangy sauce and the tender meat.
3. **Veal Scallopini Marsala:** Indulge in the rich, nutty flavors of Marsala wine in this decadent recipe. Veal scallops are seared until golden brown, then simmered in a luscious sauce made from Marsala wine, mushrooms, and cream. The result is a velvety, flavorful dish that is sure to impress even the most discerning palate.
4. **Veal Scallopini Milanese:** Discover the culinary charm of Milan with this beloved recipe. Veal scallops are coated in a crispy breadcrumb mixture, then pan-fried until golden brown. Served with a squeeze of lemon and a sprinkling of fresh parsley, Veal Scallopini Milanese is a symphony of textures and flavors that will transport you to the heart of Italy.
5. **Veal Scallopini with Sage:** Experience the earthy elegance of sage in this aromatic recipe. Veal scallops are seared until golden brown, then cooked in a savory sauce infused with fresh sage, white wine, and butter. The delicate flavor of sage perfectly complements the tender veal, creating a harmonious and satisfying dish.
VEAL SCALLOPINI WITH LEMON AND CAPERS
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Steps:
- Gather the ingredients.
- Pat the veal dry with paper towels and sprinkle it lightly with the salt.
- Heat the oil in a large frying pan (preferably large enough to hold all the veal in a single layer) over medium-high heat.
- Put as much of the veal as fits in a single layer in the pan (it is important you don't crowd the pan) and cook until it has started to brown and releases from the surface of the pan-about 2 minutes.
- Turn the cutlets and cook them until they're cooked through and browned on the second side-about 2 more minutes. Transfer the veal to a plate. Repeat with any remaining veal, as necessary.
- Return the frying pan to the heat. Add the capers to the pan and let them sizzle for about 30 seconds.
- Add the white wine and use a spatula to help scrape up any brown bits on the bottom of the pan.
- Whisk together and cook until the wine is reduced by at least half, about 2 minutes.
- Add the lemon juice and stir to combine.
- Swirl in the pieces of butter, whisking if you like, to make a sauce. Taste and add salt if needed.
- Return all of the veal to the pan to coat it in the sauce.
- Divide the arugula among 4 plates. Drizzle a bit of the sauce over each serving of arugula before placing the veal on top of the salad. Drizzle any remaining sauce evenly over the veal.
- Serve immediately.
Nutrition Facts : Calories 367 kcal, Carbohydrate 15 g, Cholesterol 94 mg, Fiber 1 g, Protein 15 g, SaturatedFat 14 g, Sodium 632 mg, Sugar 1 g, Fat 26 g, ServingSize 1 dozen (12 servings), UnsaturatedFat 0 g
BEST VEAL SCALLOPINI
I found the best veal scallopini recipe in a magazine and adjusted it to suit my family's tastes. Delicate, fine-textured veal requires only a short cooking time, making this simple entree even more attractive. -Ruth Lee, Troy, Ontario
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Flatten cutlets to 1/8-in. thickness. In a shallow dish, combine flour, salt and pepper. Add veal; turn to coat. In a skillet, heat 2 tablespoons butter and oil over medium heat. Add veal; cook until juices run clear, about 1 minute on each side. Remove and keep warm., Add mushrooms to skillet; cook and stir until tender, 2-3 minutes. Spoon over veal. Stir broth into skillet, stirring to loosen any browned bits. Add parsley and remaining butter; cook and stir until slightly thickened, 1-2 minutes longer. Pour over veal and mushrooms.
Nutrition Facts : Calories 435 calories, Fat 35g fat (16g saturated fat), Cholesterol 120mg cholesterol, Sodium 941mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein.
VEAL SCALLOPINI
My husband and I prepare this veal dish for birthdays and other special occasions. We love to cook and often entertain friends and family. -Karen Bridges, Downers Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a shallow bowl, combine the flour, salt, and pepper. In another shallow bowl, lightly beat the egg. Dip veal in egg, then coat with flour mixture. , In a large skillet, brown veal in oil on both sides. Stir in the mushrooms, broth and wine. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until mushrooms are tender and meat is no longer pink. Serve with spaghetti.
Nutrition Facts : Calories 395 calories, Fat 27g fat (7g saturated fat), Cholesterol 180mg cholesterol, Sodium 697mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.
VEAL SCALOPPINI WITH LEMON CREAM SAUCE
A lemon-flavored cream sauce perfectly compliments thin cutlets of golden fried veal. I like serving portobello ravioli with this dish.
Provided by tlthompson
Categories Everyday Cooking
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Dip veal into the beaten egg, then press into the bread crumbs. Gently shake off excess, and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add breaded scaloppini, and cook until golden brown on both sides, and no longer pink on the inside, about 4 minutes per side. Remove to a paper towel lined plate, and keep warm.
- Pour in lemon juice and white wine. Increase heat to high, and bring to a boil. Boil for 1 minute. Dissolve the cornstarch in about 2 tablespoons of chicken broth, and set aside. Pour the remaining chicken broth into the skillet, season with garlic pepper and lemon pepper, and bring to a boil. Once the sauce is boiling, stir in the dissolved cornstarch, and cook until thickened and clear, about 1 minute. Remove the sauce from the heat, then whisk in heavy cream. Place the veal on a serving platter, and pour sauce overtop to serve.
Nutrition Facts : Calories 681.2 calories, Carbohydrate 35 g, Cholesterol 232.7 mg, Fat 45.1 g, Fiber 1.9 g, Protein 30.6 g, SaturatedFat 18.6 g, Sodium 1012.4 mg, Sugar 3.7 g
Tips:
- Choose the right cut of veal: Look for veal cutlets that are about 1/4 inch thick and have a good amount of marbling.
- Pound the veal cutlets: This will help to tenderize the meat and make it more evenly cooked.
- Use a good quality flour: A good quality flour will help to create a crispy crust on the veal cutlets.
- Season the veal cutlets: Season the veal cutlets with salt, pepper, and any other desired spices before cooking.
- Cook the veal cutlets over medium-high heat: This will help to create a nice sear on the outside of the cutlets while keeping the inside moist.
- Do not overcrowd the pan: If you overcrowd the pan, the veal cutlets will not cook evenly.
- Cook the veal cutlets until they are golden brown: This will ensure that they are cooked through.
- Serve the veal cutlets immediately: Veal cutlets are best served immediately after they are cooked.
Conclusion:
Veal scallopini is a delicious and easy-to-make dish that is perfect for a weeknight meal. By following these tips, you can make sure that your veal scallopini turns out perfect every time.
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