Roman Veal Scaloppine
Transport your taste buds to the heart of Italy with Roman Veal Scaloppine, a classic dish that blends simplicity and elegance in every bite. This recipe features tender veal cutlets, delicately pounded thin and coated in a light dusting of seasoned flour before being sautéed to golden perfection. The star of the dish is the zesty lemon and white wine sauce, enriched with a touch of butter and veal stock for a silky, tangy finish that drapes over the veal like a luxurious glaze. Garnished with fresh parsley and served with lemon wedges, this dish is a perfect balance of richness and brightness. Ready in just 35 minutes, Roman Veal Scaloppine is ideal for both weeknight dinners and special occasions. Pair it with roasted vegetables, creamy polenta, or a fresh green salad to complete this Italian-inspired masterpiece.
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Recipe Information
Ingredients
- 4 pieces Veal cutlets
- 0.5 cups All-purpose flour
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 0.5 cups Dry white wine
- 2 tablespoons Fresh lemon juice
- 0.5 cups Chicken or veal stock
- 2 tablespoons Fresh parsley, chopped
- 4 pieces Lemon wedges (for garnish)
Instructions
Place each veal cutlet between two sheets of plastic wrap and pound gently with a meat mallet until they are about 1/4 inch thick.
In a shallow dish, mix the flour, salt, and black pepper. Dredge each veal cutlet in the flour mixture, shaking off any excess.
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter has melted, add 2 veal cutlets to the pan, cooking for 2-3 minutes per side until golden brown. Remove from the skillet and place on a plate lined with paper towels. Cover with foil to keep warm. Repeat with the remaining veal cutlets.
In the same skillet, lower the heat to medium and deglaze the pan by pouring in the white wine. Stir to loosen any browned bits at the bottom of the pan. Allow the wine to simmer for 2 minutes.
Add the lemon juice and chicken or veal stock to the skillet. Bring the mixture to a gentle simmer and let it reduce slightly, about 3-4 minutes.
Stir in the remaining 1 tablespoon of butter until the sauce is smooth and glossy.
Return the cooked veal cutlets to the skillet, spooning the sauce over them. Cook for an additional 1-2 minutes, just to heat through.
Transfer the veal cutlets to serving plates, spoon the sauce over the top, and garnish with chopped parsley and lemon wedges.
Serve immediately with your choice of sides, such as roasted potatoes, sautéed spinach, or crusty bread.
Nutrition Facts
Calories |
395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 549 mg | 24% | |
| Total Carbohydrate | 13.9 g | 5% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 0.8 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 22 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 374 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
