Veal scaloppine is an Italian dish that is a classic favorite. It is a thin cut of veal that is tenderized and cooked in a variety of ways. It is often served with a sauce, such as a white wine sauce. The thin cut of veal cooks quickly and is very tender, making it a great dish for a quick meal. Veal scaloppine is also very versatile, as it can be served with many different types of sides, such as vegetables, pasta, or potatoes. It also pairs well with a variety of wines, making it a great dish for entertaining. Veal scaloppine is a delicious and easy meal that is sure to please any palate.
NOTE: If you’d rather have a marsala sauce, then use the quick marsala sauce from our chicken saltimboca.
Ingredients
6 veal cutlets, pounded to 1/4 inch thick
2 shallots, minced
1/2 cup flour
1 1/2 cups chicken broth
5 tbsp olive oil
2 tbsp lemon juice
2 tbsp butter
2 tbsp parsley
salt and pepper
Method
Spread flour onto a large plate.
Season cutlets with salt and pepper and dredge in the flour.
Heat 1 tsbp of oil in a large skillet over medium-high heat.
Saute 2 cutlets until browned, 1 minute per side.
Repeat with remaining cutlets, adding 1 tbsp of olive oil before each browning.
Transfer cutlets to a large plate and tent with foil after each browning.
Add 2 tbsp of olive oil to the skillet, add shallots, and saute until softened, about 1-2 minutes.
Add the chicken broth, increase heat to high, and cook until reduced by half, about 7-8 minutes.
Remove skillet from the burner, add the butter, parsley, and lemon juice, whisk until combined and pour over the cutlets.
Serve immediately.
