This Veal Scallopini recipe makes for a great home cooked meal that tastes gourmet or restaurant style with little effort. I love to cook this dish for little celebrations or when we have guests over I want to impress.
Veal scallopini is made with thinly sliced veal cutlets. Usually the cutlets are seasoned with salt and pepper, dredged in flour, then they’re quickly seared on both sides and then served with a lemony sauce!! If you serve the sauce on the side these veal cutlets will be more similar to a beef milanesa.
How do you serve veal scallopini?
When I have guests over, I serve the veal scallopini on a platter and then I have few side dishes available so each person can build their own plate. However, when I cook just for my own family I prepare their plates as I serve dinner to avoid clutter in the dinner table.
Best ways to serve these veal scallopini:
- over pasta – make more sauce in that case, it goes really well over pasta. Angel hair pasta makes for an elegant dish, while kids mainly love spaghetti.
- with mashed potatoes and a steamed vegetable like asparagus or green beans
- with a large salad
Let’s talk ingredients
This is a very minimalist dish, few ingredients, quick searing and you’re done.
- Veal cutlets – I tend to plan 2 cutlets per person
- Sea salt and black pepper
- All purpose flour
- Olive oil and butter
- Lemons
Some people like capers in their sauce. Occasionally, I also use white wine to scrape down the skillet when I make the sauce.
Finally, you can serve the veal cutlets just with lemon slices and reserve the sauce to be spooned over in individual servings.
Let’s cook Veal Scallopini
I use a very simple system to cook these veal scallopini.
- Pat dry the cutlets, pound to flatten them and then season with salt and pepper.
- Dredge them in flour and pan sear for about 2 minutes on each side in medium heat (don’t overcook).
- Make the sauce in same skillet.
Sonila’s Pro Tips
Here are some tips to make this the best dinner meal you’ve cooked at home.
- Don’t dredge all cutlets and then cook, it’s better if you coat veal in flour right before you add them to skillet. This will allow them to create a crispy exterior but soft and tender interior.
- Don’t overcrowd the skillet, pan-fry 2-3 at a time.
- I love to cook with medium heat since I feel I can control that better but you adjust to the setting of your stovetop as needed. It takes me about 2.5 minutes on one side and 2 minutes once I flip a veal cutlet over for it to be perfectly cooked. Make sure you cook to your desired doneness.
Veal Scallopini (Kotoleta Viçi)
Equipment
- 1 cutting board
- 1 large skillet
Ingredients
Veal Cutlets
- 12 veal cutlets
- 1 tsp sea salt
- 1 tsp black pepper adjust this to taste
- ½ cup flour
- 4 tbsps olive oil
- 2 tbsps unsalted butter
Veal Scallopini Sauce
- 2 lemons juiced
- ¼ cup white wine
- ¼ cup chicken broth
- 1 tbsp butter
- 1 tsp flour to thicken the sauce
Instructions
- Pat dry the cutlets and pound them to make them thin. Season with salt and pepper as desired.
- Coat cutlets in flour and shake off excess flour.
- Add half of the olive oil and butter to skillet and once shimmery start adding the cutlets in, don't overcrowd and work in batches. Use the remaining olive oil and butter as needed when you cook the cutlets.
- Sear the cutlets for 2 minutes on each side, don't make the skillet too hot otherwise veal won't be tender. Remove from skillet when cooked and place over paper towel on a platter, cover as you work on finish cooking all of them.
- Add 1 tbsp butter and 1 tsp of flour to skillet once you're done cooking the cutlets. Use a spatula to stir and cook until flour becomes aromatic.
- Then add white wine to skillet, as wine evaporates use a spatula to scrape down all the brown bits. Add lemon juice and chicken broth, simmer until the sauce thickens. Add cutlets back to skillet or spoon sauce over cutlets or even serve sauce on the side as desired.
- Garnish with lemon slices and fresh parsley! Serve with pasta, mashed potatoes or even a large salad. Bon Appetit!
Notes
- Flour used in recipe for coating it’s not consumed fully, I have to throw some of it away once done coating the cutlets, so keep that in mind if you’re doing any nutrition calculations for the recipe.
Nutrition Label
Nutrition
When making veal scallopini I use a thin layer of flour to coat the cutlet. Once seared, the veal scallopini doesn’t look breaded. Milanesa uses bread crumbs to coat the pounded meat, sometimes it uses a 3 step process with bread crumbs, eggs then more bread crumbs. So the cutlet at the end looks breaded!
Kotoleta viçi is the name of this recipe in my native language, Albanian. It means Veal Cutlets…it doesn’t usually say much about how the recipe is cooked, but it’s mostly seasoned, dredged in flour then pan fried similar to this recipe. The recipe is similar to the Italian version, we just make less sauce or just simply drizzle some lemon juice on top instead of serving them with sauce.
If you would like to save this recipe for later, please pin one of the pictures from this article to your boards in Pinterest so you can easily retrieve the recipe in the future.
Thank you for reading my blog and cooking my recipes, my family and I really appreciate it!
More Gourmet Dinners
Here are some of my more complimented, restaurant style dinners:
- Creamy pork & mushrooms
- Garlic chicken in mustard sauce
- Braised chicken thighs
- Chicken paprikash
- Mediterranean beef kebabs
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