The best veal scallopini recipe that is quick, easy, and authentic. This dish is a perfect weeknight meal, served with a lemony, creamy sauce and pasta.
While the veal is being cooked, tender fillets are sautéed and then simmered in a creamy sauce. My family really loves this cozy dinner.
Veal scallopini is a popular Italian-American dish. It is made with veal that has been thinly sliced, pounded to an even thickness, and cooked in a lemon butter sauce.
If you coat thin cuts of meat with flour and cook them quickly, like chicken breast, lean steak, or veal, that’s what “scallopini” (or scallopine) means. Table of Contents.
Veal scallopini is a classic Italian dish of thinly pounded veal cutlets, lightly breaded and sautéed in olive oil or butter. The mild, delicate flavor of the veal makes it a perfect canvas for all kinds of delicious flavors. But what should you serve alongside this refined yet comforting meat dish?
The right side dishes can really bring out the best in scallopini You want something that complements without overpowering the subtle veal Here are 12 fantastic options for what to serve with veal scallopini.
Buttered Noodles
Nothing could be simpler than a bowl of boiled and buttered noodles The starchy, soothing pasta allows the veal flavor to take center stage Egg noodles like fettuccine work nicely. Just be sure not to overcook the pasta—al dente is best.
Mashed Potatoes
For ultimate comfort food, serve your veal cutlets with a side of creamy mashed potatoes. Russets or Yukon golds make the creamiest, fluffiest spuds. Mash them with butter, milk or cream, and just a whisper of garlic. Resist over-seasoning so the potatoes don’t compete with the veal.
Roasted Baby Potatoes
If you want a potato that offers a little more texture, roasted baby potatoes are perfection. Cut small potatoes into halves or quarters, toss with olive oil, salt, pepper, and herbs like rosemary. Roast at 400°F until crispy outside and fluffy inside.
Polenta
Creamy, golden polenta is a natural match for Italian veal scallopini. For the creamiest texture, make polenta from scratch on the stovetop with cornmeal, broth, butter, and Parmigiano. Or use quick-cooking polenta for convenience. The richness balances the veal beautifully.
Tomato Orzo
For a one-pot pasta dish, stir up some tangy tomato orzo. Saute garlic and olive oil, then add orzo and cook until toasted. Stir in diced tomatoes, chicken broth, basil and Parmesan. The bright tomato and herbs complement veal scallopini wonderfully.
Sauteed Spinach
Quickly cooked spinach is a fresh, healthy side for your veal. Saute chopped spinach with olive oil and garlic, squeezing in some lemon juice at the end. The touch of bitterness and bright flavor accent the rich veal beautifully.
Sauteed Broccolini
For a lighter option, saute broccolini spears in olive oil with slivered garlic and red pepper flakes. Cook just until the vivid green veggie reaches desired tenderness. The slight crunch and flavor provide nice contrast to the veal.
Brown Rice Pilaf
Nutty, chewy brown rice makes a fiber-rich pilaf to serve with scallopini. Saute rice with diced onions and carrots until lightly toasted. Add broth and herbs and cook until rice is tender. The earthy pilaf stands up well to the veal.
Mixed Roasted Vegetables
Roasting brings out vegetables’ natural sweetness. Toss carrot chunks, brussels sprouts, cauliflower, onions, etc with olive oil, salt and pepper. Roast at 400 F, stirring once, until caramelized. The medley of flavors pair nicely with veal.
Chopped Salad
For some crunch, serve scallopini with a chopped salad of lettuce, tomatoes, cucumbers, chickpeas, and shredded cheese. Toss with a lemony vinaigrette. The brightness balances the richness of the veal beautifully.
Garlic Bread
Warm, crusty garlic bread is a natural fit for an Italian dish like scallopini. Rub baguette slices with a garlic-butter mixture. Broil until toasted. The rich bread is ideal for sopping up any delicious pan juices.
Risotto
Creamy risotto makes an elegant match for elegant veal scallopini. The rice soaks up the veal’s juices deliciously. Opt for easier instant pot risotto, or make traditional stovetop risotto with arborio rice, wine and broth.
With so many tasty options, you could enjoy scallopini multiple times without getting bored! From mashed potatoes to fresh salads to warm garlic bread, you’re sure to find the perfect pairing for your veal cutlets.
:max_bytes(150000):strip_icc()/veal-scallopini-with-lemon-2216650-hero-01-c33c2a35983c4aa2b76245daf542269b.jpg)
How to make veal scallopini
I’ve included step-by-step photos below to make this recipe easy to follow at home. Scroll down to the recipe card at the bottom of this post to print out the full recipe instructions and amounts of the ingredients.
Step 1: Sear the veal. Sprinkle salt and pepper on the veal, coat it with flour, and sear it in a skillet with olive oil and butter.
Step 2- Make the sauce: Remove the cooked veal and add chicken broth to the skillet. Collect the meat scrapings and browned bits, and add heavy cream, lemon juice, and capers.
Step 3- Combine and serve: After simmering the sauce for 3-5 minutes, place the veal in it. Cook your favorite pasta al dente and serve the veal over it.
What to serve with this
This dish pairs well with almost anything, including vegetables, potatoes, salads, and starches. It tastes best with mashed potatoes (or cauliflower mashed potatoes), egg noodles, rice, or crusty bread because the sauce is so creamy.
- Take a meat thermometer with you. Veal scallopini is a thin cut of meat that is easy to overcook. When overdone, it leads to an unpleasant, tough structure. A piece of meat is fully cooked when the internal temperature is between 155F and 160F.
- To get the perfect crispy top, sear the veal right away after making a crust on it with flour.
- Dry the veal: Use a clean kitchen towel to remove any extra water from the veal before adding salt and pepper. This step is crucial to achieving the perfect exterior.
- After searing the veal and adding the gravy, let it sit in the sauce for a few minutes so that the flavors can blend.
- Cook it with wine. Add white cooking wine to the pan and let it cook down to make a thick, sweet sauce.
- Add fresh herbs, like chopped cilantro and parsley, to make it look better.
- To make the flour taste better, add garlic powder, red pepper flakes, and dried herbs to it.
To store. This dish keeps well in an airtight container in the refrigerator for three days.
To freeze. If you want to keep scallopini longer, freeze the leftovers in airtight containers for 2-3 months.
To reheat. Heat it in the pan or the oven until hot.
If your veal fillets have a uniform thickness of ⅛-¼ inches, you don’t need to pound them. But if they are uneven, I suggest gently beating them to even out the thickness.
For this particular recipe, you can use chicken breast fillets or lean steak instead of veal.
Why I love this recipe
- Incredible texture and flavor. The veal is soft and juicy, and the sauce is just the right amount of creamy. It has a rich, savory, and slightly tangy flavor.
- Quick. Veal is naturally a leaner cut of meat, so it doesn’t need much cooking. This dish will be ready in less than 20 minutes.
- An underrated cut. Veal fillets are a great way to balance out the flavors of other foods. They take on flavors well and can be used as a blank canvas, like a simple chicken breast or pork fillet.
★★★★★ REVIEW
“Great recipe, easy to follow, and tasted delicious!”– Sue
- Veal cutlets. Look for thin slices of veal to make this recipe. If too thick, pound them to 1/2-inch thickness.
- Salt and pepper. To season the meat.
- Flour. Putting a little flour on the meat makes a thin crust that not only makes it more tender but also keeps the juices inside.
- Olive oil. To sear the meat.
- Butter. Along with making the meat taste better, it also makes the sauce richer.
- Chicken stock. I like to use a stock that doesn’t have any extra salt because this dish already has a lot of salt from the salt and the capers.
- Lemons. For the acidity. Limes can also be used.
- Heavy cream. For that rich and creamy sauce. For this dish, you should use full-fat cream instead of low-fat or light cream.
- Capers. These sour and salty bits balance out the heavy sauce and go so well with the veal.
Veal Scallopini from Rocco’s Italian Grille
FAQ
What sides to serve with veal scallopini?
What does veal pair best with?
What is the difference between veal scallopini and veal piccata?