Veal Cutlet (Scaloppine) Recipes
4 veal cutlets, pounded to 1/4-inch thickness
1/2 cup flour
Salt and pepper
2 tablespoons olive oil
5 tablespoons butter, divided
1 cup white wine
1/2 cup chicken stock
1 garlic clove, minced
2 tablespoons lemon juice
2 tablespoons capers
1 tablespoons chopped parsley
Put the flour on a plate or piece of waxed paper; season it with salt and pepper.
Dredge the veal in the flour, shaking off any excess.
Heat the oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the veal; sauté until brown on both sides, about 1 minute per side.
Transfer the veal to a plate and set aside.
Add the wine to the skillet, scraping up any brown bit in the bottom of the skillet. Bring the wine to a boil and cook until it is reduced by about half.
Add the chicken stock, garlic, lemon juice, and capers. Cook for 5 minutes or until the sauce has thickened slightly. Whisk in the remaining 3 tablespoons of butter and the parsley. Return the veal to the pan. Cook until the veal is heated through and the sauce has thickened, about 1 minute. Serve.
8 (2-ounce) veal cutlets
1/4 cup flour
Salt and pepper
1/4 cup extra-virgin olive oil
8 ounces button mushrooms, quartered or sliced
1 cup sweet Marsala wine
2 tablespoons cold unsalted butter
2 tablespoons fresh thyme leaves or 1/2 teaspoon dried thyme
Lightly pound each piece of veal between plastic wrap until evenly thin.
Season the flour with salt and pepper. Dredge the veal cutlets in the seasoned flour.
Heat the olive oil in a large skillet over medium heat. Add the veal to the pan.
Sauté, turning once, about 2 minutes per sides or until golden brown on both sides. Transfer the veal to a platter and keep warm.
Add the mushrooms to the skillet. Sauté until the mushrooms are lightly browned and the juices have evaporated. Add the Marsala, bring to a boil, and reduce slightly. Add the butter and return the veal cutlets to the skillet.
Bring just to a boil, reduce the heat, and simmer for 3 to 4 minutes.
Stir in the thyme leaves and season the sauce with salt and pepper, to taste.
Transfer the veal to a large platter, pour the mushroom sauce over the meat, and serve.
Veal with Prosciutto and Fontina
4 veal cutlets, pounded thin
Salt and pepper
3/4 cup grated Parmesan cheese
1 egg beaten
1 tablespoon water
3/4 cup Italian-flavored breadcrumbs
4 tablespoons butter
1 cup chicken broth
1 cup heavy cream
4 slices prosciutto
4 slices fontina cheese
Season the cutlets with salt and pepper.
Coat the cutlets with the Parmesan cheese, pressing it gently onto the meat.
Beat together the egg and water to form an egg wash. Dip the cutlets in the egg wash and then into the breadcrumbs. Refrigerate the breaded cutlets for 1 hour to allow the coating to adhere.
Heat a few tablespoons of olive oil in a large skillet over medium-high heat,
Sauté the cutlets for 1-2 minutes per side; transfer the cutlet to a dish.
Wipe out the skillet. Melt the butter in the skillet over medium-high heat.
Add the chicken broth and cream; simmer to reduce and thicken, about 5 minutes.
Place 1 slice of prosciutto and 1 slice of fontina on each veal cutlet. Lower the heat to medium-low and put the veal back into the skillet. Cover and cook for 3-4 minutes, or until the cheese melts. Transfer the veal cutlets to a serving dish and drizzle with the sauce in the skillet.
ITALIAN MEAT RECIPES > VEAL CUTLET (SCALOPPINE) RECIPES
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SERVE IT IN STYLE
This multipurpose serving bowl is ideal for serving Parmesan cheese at the table. It also works great for storing salt on your counter-top, serving sugar for your coffee, cranberry sauce for your turkey, chocolate sprinkles for your ice cream, Jalapeno peppers and salsa for your Mexican dishes, and condiments on your dining and buffet table.
GENUINE ITALIAN PROSCIUTTO
Genuine Italian Prosciutto which has been aged for 14 months. A 4-pound cut (not sliced) vacuum sealed.
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PROSCIUTTO DI PARMA
The salted, air-dried hams used to make prosciutto crudo dolce (sweet, raw ham) are obtained from the hindquarters of pigs weighing about 350 pounds. The hams are treated with a salt massage before undergoing about 12 months of drying in well-ventilated storerooms.
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