Veal Scallopini (Kotoleta Viçi)

A platter with veal scallopini, garnished with lemon slices and parsley.

This veal scallopini recipe is a gourmet dinner that you can make at home, great for when you have guests over. It's tender, flavorful and so easy to cook! We love serving ours with mashed potatoes but some people love this dish with pasta.

Course Main Course

Cuisine Mediterranean

Keyword Kotoleta Viçi, Veal scallopini

Prep Time 5

Cook Time 20

Sauce 5

Total Time 30

Servings servings

Calories 556kcal

Author Sonila

Equipment

1 cutting board
1 Meat tenderizer
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

*Note - veal cutlets come in all sizes and thickness, adjust seasoning and cooking time to ensure proper cooking.

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