Veal scallopini, a classic Italian-American dish, is surprisingly quick and easy to make, perfect for a weeknight dinner when you crave something elegant yet uncomplicated. Tender veal cutlets, lightly breaded and pan-fried to golden perfection, are the stars of this show. The subtle sweetness of the veal pairs beautifully with a bright, lemony sauce, creating a symphony of flavors in every bite. This recipe emphasizes simplicity and speed, making it accessible even for novice cooks. Forget complicated techniques and lengthy preparations; this recipe prioritizes deliciousness without the fuss.
Forget takeout and embrace the joy of creating a restaurant-quality meal in your own kitchen. This recipe will guide you through each step of the process, from preparing the veal to making the vibrant sauce. Prepare to be amazed by how quickly and easily you can elevate a simple weeknight meal into something truly special. Let's get started on this delectable journey into the world of perfectly pan-fried veal scallopini!
Tools Needed
- Saute pan
- Sheet pan or container
- Fork
Ingredients
- Veal cutlets: 2 pounds
- Lemon: 1/3
- Parsley: 1/4 bunch
- Flour: 1 cup
- Salt
- White pepper
- Butter: 2 tablespoons
- Olive oil
- White wine: 1 cup
- Capers: 2 tablespoons
- Arugula: 6 ounces
Step-by-Step Instructions
Step 1. Prepare Ingredients and Pan
- Juice 1/3 of a lemon. Chop 1/4 bunch of parsley, removing leaves from stems and finely chopping them.
- In a white container, mix 1 cup of flour, salt, and white pepper.
- Preheat a saute pan to medium-high heat. Add 2 tablespoons of butter and some olive oil.
Step 2. Sear the Veal
- Dredge veal cutlets in the flour, shaking off excess. Sear in the pan until golden brown (about 2 minutes per side).
- Transfer seared veal to a sheet pan and set aside.
Step 3. Make the Sauce
- In the same pan, pour 1 cup of white wine and reduce by 75%. Add lemon juice, capers, and parsley. Season with salt and pepper.
Step 4. Assemble and Serve
- Toss 6 ounces of arugula with olive oil, lemon juice, salt, and white pepper.
- Place arugula salad on a plate, top with veal scallopini, and pour sauce over it. Garnish with fresh parsley.
Read more: Classic Beef Spiedini: Italian-Style Kebabs Recipe
Tips
- This recipe is super easy and requires basic ingredients.
- Make sure not to wash the pan after searing the veal; this is where the flavor is.
- This is a great recipe for when you have no time to cook.
Nutrition
- N/A
FAQs
1. Can I use a different type of meat instead of veal?
Yes! Chicken breast or pork tenderloin are great substitutes. Adjust cooking time as needed; chicken cooks faster, pork slightly slower.
2. What if I don't have all-purpose flour? Can I use something else for breading?
You can use bread crumbs, or even just a simple dredge of seasoned flour. The flour helps create a nice crust, but it's not strictly necessary.
3. How can I make the sauce richer?
Add a tablespoon or two of butter to the sauce at the end for extra richness and a glossy finish. You can also incorporate a splash of heavy cream.
This quick and easy veal scallopini recipe proves that elegant dinners don't require hours in the kitchen. With minimal ingredients and simple steps, you can create a restaurant-worthy meal in just 20 minutes. Enjoy your delicious and satisfying dinner!