Veal Scaloppine

This popular Italian dish uses a classic method to prepare veal.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Veal Scaloppine

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!

    Ingredients

    1/2 cup all-purpose flour 1/4 cup dry white wine
    salt and freshly ground black pepper 1 cup veal or chicken stock
    4 veal scallops, about 6 oz (180 g) each, patted dry 2 tbsp chopped parsley
    4 tbsp butter lemon wedges, to serve
    2 tbsp olive oil

    directions

    Prep: 10 min Total: 30 min (Quick)
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 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 1 1/2 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 1 1/2 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.

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving