This popular Italian dish uses a classic method to prepare veal. Good with sautèed spinach or a green salad.
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.
Preparation Time10 min
Preparation Time - Text10 mins
Cooking Time8 min
Cooking Time - Text8
Total Timeunder 30 minutes
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Cooking for a date, Family Get-together
Recipe Coursemain course
Dietary Considerationmain course
Five Ingredients or LessYes
Taste and Texturemeaty, salty, savory, sharp, tangy
- 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
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.
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.
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.
Place the veal on dinner plates and top with the pan juices. Serve at once with lemon wedges for squeezing over the veal.
2008 Dorling Kindersley