← Back to Search Results
pan-frying Italian
Veal Scaloppine

Photo by:
Comments: 0
 

Recipe

This popular Italian dish uses a classic method to prepare veal. Good with sautèed spinach or a green salad.

Yield: Makes 4 servings
Prep time: 10 Mins
Cooking time: 8 Mins

Ingredients

  • ½ cup all purpose flour
  • Salt and freshly ground black pepper
  • 4 veal scaloppine, about 6oz (180g) each, patted dry
  • 4 tbsp butter
  • 2 tbsp olive oil
  • ¼ cup dry white wine
  • 1 cup veal or chicken stock
  • 2 tbsp chopped parsley
  • Lemon wedges, to serve

Directions

1. Preheat the oven to 200°F (100°C). Season the flour with salt and pepper to taste. One at a time, put a veal scallop between 2 sheets of wax paper and pound with a rolling pin until very thin. Coat the veal on both sides with the flour, then shake off the excess; set aside.

2. Melt 1½ tbsp of the butter with the oil in a large frying pan over medium heat until sizzling. Add 2 scallops and cook for 1–2 minutes on each side, pressing down firmly with a spatula to keep the meat as flat as possible, until golden. Transfer the veal to a plate and keep warm in the oven. Repeat with the remaining veal, adding 1½ tbsp butter to the frying pan.

3. Add the wine to the pan, increase the heat, and let boil for about 1 minute. Add the stock and any juices from the plate of veal and continue boiling until the liquid is reduced by half. Stir in the parsley, remaining butter, and salt and pepper to taste.

4. Place the veal on dinner plates and top with the pan juices. Serve at once with lemon wedges for squeezing over the veal.

Notes

Prepare ahead: The veal can be pounded in advance and refrigerated until required.

Leftovers are delicious served cold: try slicing into strips and mixing with dressed salad leaves.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

452kcal (23%)
20mg (2%)
3mg (4%)
106mcg RAE (4%)
728mg
53mg
39g
1g
0g
15g
165mg (55%)
487mg (20%)
10g (52%)
24g (38%)
2mg (13%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
flavor Flavor
by Rocco DiSpirito
good-to-the-grain Good to the Grain
by Kim Boyce
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
food-to-live-by Food to Live By
by Myra Goodman
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
living-raw-food Living Raw Food
by Sarma Melngailis
lidias-italy Lidia's Italy
by Lidia Bastianich
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?