Exploring Three Different Takes on How To Cook Veal Scallopini
Veal, though regularly overlooked for steak, is an extremely prized and tender meat. On top of that, it had been said to be the star of many of the world’s best dishes. One of which is the classic Veal Scallopini. In this post, we will explore what exactly a Scallopini is as well as three different takes on how to cook Veal Scallopini.
What’s a Scallopini?
A Scallopini is a classic Italian dish. The name was coined from the word scaloppa which means a slice of meat or small scallop in Italian. A Scallopini is typically made up of thin slices of meat. Though the featured meat is often veal, it can also be made from chicken, pork, or even beef.
How To Cook Veal Scallopini
Traditional Veal Scallopini
What You’ll Need:
- veal cutlets (2 pieces, about ½ of a pound)
- flour (2 tablespoons, all-purpose)
- salt (1/2 teaspoon)
- pepper (1/4 teaspoon)
- butter (3 tablespoons, divided)
- olive oil (1 tablespoon)
- mushrooms (1/4 pound, fresh, thinly sliced)
- chicken broth (1/3 cup)
- fresh parsley (2 teaspoons, minced)
Steps To Prepare:
- Using a mallet, hammer your cutlets until it is just about 1/8 of an inch in thickness.
- Next, combine your pepper, salt, and flour. Place your veal into the flour, be sure to fully coat your
- Veal pieces.
- Set on a skillet on medium heat with your oil. Allow to get hot then add veal; allow to cook for about 2 minutes per side (the juices from the veal should run clear when done). Set it aside somewhere where it can remain warm.
- Toss your mushrooms into the same skillet then allow to cook while stirring until they become tender (should take about 3 minutes).
- Top your veal with the cooked mushrooms then return the skillet to the stove.
- Add your broth to the skillet and stir to deglaze. This will help to loosen up any bits that may be stuck to the base of the pot, further flavoring your broth.
- Throw in the rest of your butter, and parsley, and remaining butter; stir and continue to cook for about another 2 minutes. The broth should reduce a bit and thicken slightly to create a sauce.
- Use to top your mushrooms and veal. That’s it! Enjoy!
Veal Scallopini Milanese
What You’ll Need:
- veal scallopini (1 lb., pounded thin)
- spaghetti squash (4 lbs., halved lengthwise)
For the Crumbs
- Breadcrumbs (1/2 cup, plain)
- Parmesan cheese (1/4 cup, finely shredded)
- Pepper (1/4 teaspoon, freshly ground)
For the Garnish
- extra-virgin olive oil (1½ teaspoons + 1 tablespoon)
For the Sprouts
- garlic (1 clove, peeled and halved)
- lemon juice (1 tablespoon)
- salt (1/4 teaspoon, coarse)
- cherry tomatoes (1 cup, halved)
- pea shoots (3 cups, packed)
- sunflower sprouts (2 cups, packed)
Steps to Prepare:
- Set your oven to preheat to 400F. Transfer your squash pieces to a baking dish with the cut side down then pour in enough water to cover ¼ inch up the side of the bowl.
- Cover the dish with aluminum foil then set to bake for about an hour (should be fork-tender when done). Using a spoon, scoop out the seeds and discard them.
- Use a fork to scrape at the flesh of the squash. This will create strands resembling spaghetti. Place your ‘spaghetti’ in a bowl and set it aside somewhere where it will remain warm.
- Set your broiler on to broiler. While that goes, combine your parmesan, 1/8 teaspoon of pepper, and your breadcrumbs in a shallow bowl.
- Coat your veal in oil then dredge it in your breadcrumb mixture until all sides are fully covered in crumbs. Transfer your veal pieces to the baking sheet you took your squash from.
- Use a clove of garlic to rub inside of a wooden salad bowl. To the bowl, add your remaining oil, salt, lemon juice, shoots, sprouts, and tomatoes then set aside. Don’t toss it as yet.
- Set your veal inside your preheated broiler and allow to cook until beautifully golden, rotating the pan after every minute. (about 3 minutes). Flip your veal over and repeat the process for the remaining side. When done, place your veal onto your serving plates with your spaghetti squash.
- Sprinkle your pepper into your sprout mixture then toss the salad to evenly coat all the included pieces. Serve alongside your veal and squash. Enjoy!
Veal Scallopini Piccata
What You’ll Need:
- Veal Top Round (6 cutlets, each ½ inch thick)
- salt & black pepper
- flour, (about ¼ cup, dusting, all-purpose should be fine)
- Clarified butter
- white wine (½ cup, dry)
- Veal Demi-Glace (1 container)
- Water (½ cup)
- Lemon (½, sliced thinly)
- Capers (¼ cup, drained, rinsed if using salt-packed brand)
- lemon juice (2 tablespoons)
- butter (2 tablespoons, unsalted)
- flat-leaf parsley (¼ cup, chopped)
Steps to Prepare:
- Cover each cutlet in plastic wrap, then pound each with a mallet on a solid surface until they are only ¼ of an inch in thickness. Season your cutlets thoroughly with salt and pepper before dredging in flour. Shaking off the excess flour and transfer them onto a clean, dry platter.
- Add 2 tablespoons of clarified butter to a skillet and set over medium heat to melt. Once melted, add in 3 of your cutlets and cook until both sides are evenly golden brown (about a minute and a half per side). Repeat the process with the 3 remaining cutlets. Set your cooked veal aside somewhere where they will remain warm.
- Set your skillet back over medium heat then carefully add in your wine to deglaze the base of the pan. This will help to loosen up any bits that may be stuck to the base of the pot, further flavoring your sauce. Continue cooking the wine until it reduces by half (should take about 3 minutes).
- Add in your lemon slices, water and demi-glace then allow to return to a boil. Allow it to cook like this until reduced by half once more (should take about 8 minutes).
- Switch the heat to low then add in your parsley, butter, capers, and lemon juice. Stir and taste the adjust the seasoning, as necessary. Top your veal with your sauce and serve warm.
The Veal Scallopini Piccata did it for me. There’s just something about scallopini with capers, lime, and white wine that reminds me that I’m enjoying a classic dish. But any of the recipes featured here could easily be the highlight of your next weeknight dinner.