Ingredients & Substitutions
Here I explain the best ingredients for my veal scallopini recipe, what each one does, and substitution options. For measurements, see the recipe card.
Veal:
Veal Cutlets – Veal is the meat from a baby cow, with a tender texture and delicate flavor. I can usually find it at my local butcher shop, or sometimes in the meat section at the grocery store, near the beef. You can also make this recipe with thinly pounded chicken breast (see my chicken piccata recipe). Olive Oil – For searing. I like the flavor of olive oil here, but avocado oil works just as well. Sea Salt & Black Pepper
Piccata Sauce:
Garlic – Use fresh garlic for the best taste, but if you don’t have it, 2 teaspoons of jarred minced garlic will do the trick. Feel free to also throw in some diced onions, though they’ll take a bit longer to cook. White Cooking Wine – Adds a wonderful depth to veal piccata, and also helps to tenderize the meat. You can substitute chicken broth and a splash of white wine vinegar, though it’s not quite the same. Broth – I love the deep flavor using my homemade bone broth, but have made this dish using store-bought and it’s still amazing. Although I prefer the bone broth over regular chicken broth here, feel free to use regular. Lemon Juice – Adds a fresh, zippy kick. I recommend freshly squeezed if you can. Butter – Makes the sauce more rich, plus you’ll saute the garlic in it. I recommend unsalted, as several other ingredients are already salty. For a dairy-free alternative, I’ve had good results using this butter-flavored coconut oil in other recipes. Capers – For that classic salty, briny flavor of piccata! Drain them first. Fresh Parsley – Just an optional sprinkle at the end for a pop of color! I used curly parsley, but feel free to swap in Italian parsley or thyme.
How To Cook Veal Scallopini
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Sauce Variations
Thicker – I don’t use white flour, don’t like most thickeners, and think the (thin) sauce tastes great as is. But if you want it thicker and don’t want to use white flour like me, you can lightly dust the veal cutlets with cornstarch or one of my cornstarch substitutes before cooking. Creamy – Stir in a splash of heavy cream when the sauce is done, and simmer for a few minutes to reduce it before you add the veal back to the pan. Marsala – I opted to make my veal scallopini similar to chicken piccata, but you can make these thin veal slices with a flavor similar to chicken marsala, too. Follow my chicken marsala recipe, and just use veal cutlets instead. Double or Triple – My version has just enough sauce to coat the meat, but if you want extra for drizzling on top, double it. And if you want to serve your veal over noodles or rice, triple (or even 4X) the sauce to have some for your base!
Storage Instructions
Keep leftovers in an airtight container in the refrigerator for up to 3-5 days. You can reheat them in a hot skillet again, or simply in the microwave. I don’t recommend freezing this dish.
Pound the veal cutlets very thin. Scallopini (spelled scaloppine in Italian) literally means thinly sliced meat, so it’s a key aspect of this recipe. I recommend 1/8 inch thick. This allows the pieces to cook quickly and evenly, tenderizes the meat, and helps it take on the flavors of the sauce. Grab the largest skillet you have. Veal cutlets take up a lot of space once you pound them thin, so the larger your skillet, the better. And while I love my cast iron, I actually prefer nonstick or stainless skillets for my veal scallopini recipe, because they are more gentle on the delicate sauce.
Serving Suggestions
Wondering what to pair with your veal scallopini for a complete meal? Try one of my sides that complement this unique dish:
Noodles Or Rice – I like to serve this on a bed of something to soak up any extra sauce. You can use your favorite pasta (the classic Italian option), rice, cauliflower rice (shown above), or even zucchini noodles. Salads – I recommend Italian-inspired ones to go with the flavors of this dish. Try my artichoke salad, classic Caprese salad, or just skip the chicken in my chicken Caesar salad. Vegetables – Veal scallopini will go with just about any veggie! I usually just start some roasted zucchini, broccoli, or mixed roasted vegetables before I begin the main dish. But you can also just make some quick sauteed green beans or sauteed asparagus in the same skillet.
My Favorite Tool For This Recipe
My meat tenderizer makes it so easy to make quick cutlets! Use the flat side to pound thin slices of veal (or any meat), and the textured side for tenderizing tougher cuts. Please enter your first name for your account. Your saved recipe will also be sent to your email.
