If you're looking to whip up something delicious, you've got to try veal scallopini! It's tender, it's flavorful, and it's super easy to make. Whether you're a fan of zesty lemon and capers or the rich taste of Marsala wine, there's a recipe here for you. And guess what? You can even fancy it up with fresh tomatoes or savory mushrooms. Ready to impress your taste buds? Let's plunge into these mouthwatering recipes!
Classic Lemon and Caper Veal Scallopini
Classic Lemon and Caper Veal Scallopini is a delightful Italian dish that showcases the delicate flavor of veal paired with a tangy lemon sauce and briny capers. This dish is quick to prepare, making it perfect for a weeknight dinner or a special occasion.
With just a few ingredients, you can create a restaurant-quality meal that's bound to impress your family and friends.
Ingredients:
- 1 pound veal cutlets, pounded thin
- Salt and pepper, to taste
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 cup white wine
- 1 lemon, juiced and zested
- 2 tablespoons capers, rinsed and drained
- Fresh parsley, chopped for garnish
Cooking Instructions:
Season the veal cutlets with salt and pepper, then dredge them in flour, shaking off any excess.
In a large skillet, heat the olive oil and butter over medium-high heat. Once hot, add the veal cutlets in batches, cooking for about 2-3 minutes on each side until golden brown and cooked through.
Remove the cutlets from the skillet and set aside. In the same skillet, add the white wine, scraping up any browned bits from the bottom.
Stir in the lemon juice, zest, and capers, and let the sauce simmer for a couple of minutes to reduce slightly.
Return the veal to the skillet, coating it with the sauce, and cook for an additional minute to heat through.
Serve the veal scallopini garnished with fresh parsley.
Extra Tips:
For the best results, make certain to pound the veal cutlets evenly to guarantee they cook uniformly.
If you're looking for a richer flavor, consider adding a splash of chicken or vegetable broth to the sauce along with the wine.
You can also substitute the white wine with a splash of chicken broth if you prefer to avoid alcohol.
Serve this dish with a side of pasta or sautéed vegetables for a complete meal. Enjoy!
Marsala Wine Veal Scallopini
Marsala Wine Veal Scallopini is a classic Italian dish that showcases the rich flavors of tender veal combined with the sweet, fortified notes of Marsala wine. This dish isn't only quick to prepare but also elegant enough for special occasions.
The veal is pounded thin, sautéed to perfection, and then simmered in a luscious sauce that brings out all the flavors. Serve it with a side of pasta or creamy polenta to soak up the delicious sauce, making for a delightful meal that will impress your family and friends.
Ingredients:
- 1 pound veal cutlets, pounded thin
- Salt and pepper, to taste
- 1/2 cup all-purpose flour, for dredging
- 4 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 cup Marsala wine
- 1/2 cup chicken broth
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions:
Start by seasoning the veal cutlets with salt and pepper, then dredge them in flour, shaking off any excess.
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Once the oil is hot, add the veal cutlets in batches, cooking for about 2-3 minutes per side until golden brown and cooked through. Remove the cutlets from the pan and set aside.
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the Marsala wine and chicken broth, scraping up any brown bits from the pan. Let the sauce simmer for about 5 minutes, then return the veal to the skillet, adding the remaining butter to the sauce. Cook for an additional 2-3 minutes, allowing the veal to absorb the flavors of the sauce.
Extra Tips:
To improve the flavor of your Marsala Wine Veal Scallopini, consider adding mushrooms to the sauce for a heartier dish. Sauté sliced mushrooms along with the garlic before adding the wine and broth.
Additionally, for a more robust flavor, use a dry Marsala wine instead of sweet, but adjust the sweetness with a touch of sugar if necessary. Always serve this dish immediately to enjoy the veal at its best texture and flavor. Enjoying it with a fresh, crisp salad can also balance the richness of the dish beautifully.
Tomato and Basil Veal Scallopini
Tomato and Basil Veal Scallopini is a delightful Italian dish that showcases tender veal cooked to perfection and complemented by a fresh tomato and basil sauce. This dish isn't only quick to prepare but also bursting with flavor, making it perfect for a weeknight dinner or an elegant gathering.
The combination of juicy tomatoes, aromatic basil, and succulent veal creates a harmonious blend that will tantalize your taste buds.
Ingredients:
- 1 pound veal cutlets, pounded thin
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 can (14 ounces) diced tomatoes, drained
- 1/4 cup fresh basil, chopped
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup chicken broth
- Juice of 1 lemon
- Grated Parmesan cheese, for serving
Instructions:
Season the veal cutlets with salt and pepper, then dredge them in flour, shaking off any excess.
In a large skillet, heat the olive oil over medium-high heat. Add the veal cutlets in batches and cook for about 2-3 minutes per side until golden brown and cooked through. Remove the veal from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the diced tomatoes, chicken broth, lemon juice, and red pepper flakes. Bring the mixture to a simmer, allowing it to cook for 5 minutes.
Return the veal to the skillet, add the fresh basil, and cook for an additional 2 minutes, ensuring the veal is heated through and coated in the sauce.
Extra Tips:
To elevate the flavors of the Tomato and Basil Veal Scallopini, consider using fresh, ripe tomatoes when in season for a richer taste.
If you prefer a creamier sauce, you can stir in a splash of heavy cream just before serving. Additionally, serving this dish over a bed of pasta or alongside crusty bread can help soak up the delicious sauce.
Don't forget to adjust the seasoning according to your taste, and garnishing with extra basil and Parmesan cheese adds a lovely finishing touch.
Mushroom and Garlic Veal Scallopini
Mushroom and Garlic Veal Scallopini is a delightful Italian dish that combines tender veal with savory mushrooms and aromatic garlic. This recipe showcases the delicate flavors of the veal while the mushrooms add earthiness, and the garlic provides a fragrant kick. Perfect for a weeknight dinner or a special occasion, this dish is quick to prepare and will impress your family and friends alike.
Ingredients:
- 1 pound veal cutlets, pounded thin
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces mushrooms, sliced (e.g., cremini or button mushrooms)
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Cooking Instructions:
Heat the olive oil and butter in a large skillet over medium-high heat.
Season the veal cutlets with salt and pepper, then add them to the hot skillet in batches, cooking for about 2-3 minutes per side until golden brown and cooked through.
Remove the veal from the skillet and set aside.
In the same skillet, add the sliced mushrooms and sauté until they're browned and tender.
Stir in the minced garlic and cook for another minute until fragrant.
Pour in the white wine and chicken broth, scraping up any brown bits from the bottom of the skillet.
Let the sauce simmer for a few minutes until it slightly thickens.
Return the veal to the skillet, coating it with the sauce, and cook for an additional minute to heat through before serving.
Extra Tips:
To improve the flavor of your Mushroom and Garlic Veal Scallopini, consider marinating the veal in a mixture of olive oil, garlic, and herbs for about 30 minutes before cooking.
This will tenderize the meat and infuse it with additional flavor.
If you prefer a richer sauce, you can add a splash of cream at the end of cooking.
Serve the dish with a side of pasta or crusty bread to soak up the delicious sauce, and don't forget to garnish with fresh parsley for a pop of color.
Enjoy!
Prosciutto and Sage Veal Scallopini
Prosciutto and Sage Veal Scallopini is a classic Italian dish that showcases the delicate flavors of veal combined with the savory richness of prosciutto and the aromatic essence of fresh sage. This delightful recipe is quick to prepare, making it perfect for a weeknight dinner or a special occasion.
The tender veal cutlets are lightly pan-seared and topped with crispy prosciutto and fragrant sage, creating a dish that's both elegant and comforting.
Ingredients:
- 4 veal scallopini cutlets (about 1/4 inch thick)
- Salt and pepper to taste
- 4 slices of prosciutto
- 8 fresh sage leaves
- 1/4 cup all-purpose flour
- 4 tablespoons olive oil
- 1/2 cup white wine
- 2 tablespoons unsalted butter
- Lemon wedges for serving
Instructions:
Start by seasoning the veal cutlets with salt and pepper on both sides. Dredge each cutlet lightly in flour, shaking off any excess.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the veal cutlets to the skillet, cooking for about 2-3 minutes on each side until they're golden brown and cooked through. Remove the cutlets from the skillet and set them aside.
In the same skillet, add the remaining olive oil and sauté the sage leaves until they're crisp, about 1 minute. Then, add the prosciutto slices and cook until they're crispy as well.
Pour in the white wine, scraping the bottom of the pan to deglaze, and let it simmer for a couple of minutes. Stir in the butter until melted, then return the veal to the skillet, spooning the sauce over the cutlets to warm them through.
Extra Tips:
For the best results, use thinly sliced veal and make certain that your skillet is properly heated before adding the cutlets. This helps achieve that beautiful golden color and keeps the meat tender.
If you can't find fresh sage, dried sage can be used, but fresh will provide a more vibrant flavor. Consider serving this dish with a side of garlic mashed potatoes or a fresh arugula salad to balance the richness of the veal and prosciutto.
Finally, a squeeze of fresh lemon juice right before serving can brighten the flavors beautifully.