Best Skinny Veal Scaloppine Recipes

ROMAN VEAL SCALOPPINE

Steps:

• Heat oven to 200 degrees.
• Put 2 tablespoons olive oil in a medium saucepan over medium heat; add garlic and, when it sizzles, tomatoes and salt and pepper.
• Cook, stirring occasionally, until tomatoes break down, about 10 minutes, then add olives, and turn heat to low.
• Put about 3 tablespoons olive oil in a large skillet, preferably nonstick, over medium-high heat.
• Sprinkle veal with salt and pepper, then dredge it in flour.
• Sauté as many slices as will comfortably fit in skillet, just until brown on both sides, 5 minutes or less.
• Remove to a plate, and keep warm in oven while sautéing remaining slices.
• Taste sauce, and adjust seasoning; spoon it over veal slices, and arrange lemon on top.
• Sprinkle with parsley, and serve.

VEAL SCALOPPINI WITH LEMON CREAM SAUCE

Steps:

• Dip veal into the beaten egg, then press into the bread crumbs. Gently shake off excess, and set aside.
• Heat olive oil in a large skillet over medium-high heat. Add breaded scaloppini, and cook until golden brown on both sides, and no longer pink on the inside, about 4 minutes per side. Remove to a paper towel lined plate, and keep warm.
• Pour in lemon juice and white wine. Increase heat to high, and bring to a boil. Boil for 1 minute. Dissolve the cornstarch in about 2 tablespoons of chicken broth, and set aside. Pour the remaining chicken broth into the skillet, season with garlic pepper and lemon pepper, and bring to a boil. Once the sauce is boiling, stir in the dissolved cornstarch, and cook until thickened and clear, about 1 minute. Remove the sauce from the heat, then whisk in heavy cream. Place the veal on a serving platter, and pour sauce overtop to serve.

VEAL SCALOPPINE WITH BALSAMIC VINEGAR

Steps:

• Season flour with salt& pepper.
• Dredge veal in flour to lightly coat.
• Heat 1 tbsp of the butter with the oil in a skillet over medium-high heat.
• Add scallopini& cook for 30 to 45 seconds.
• Flip& cook for another 30 seconds or just until golden.
• Remove to a plate& season to taste.
• Add remaining 1 tbsp of butter& wine to pan; reduce to a glaze.
• Remove from heat& add 1 tbsp of the balsamic vinegar; drizzle over veal.
• Sprinkle the remaining balsamic over the veal& dust with parsley.

BEST VEAL SCALLOPINI

Steps:

• Flatten cutlets to 1/8-in. thickness. In a shallow dish, combine flour, salt and pepper. Add veal; turn to coat. In a skillet, heat 2 tablespoons butter and oil over medium heat. Add veal; cook until juices run clear, about 1 minute on each side. Remove and keep warm., Add mushrooms to skillet; cook and stir until tender, 2-3 minutes. Spoon over veal. Stir broth into skillet, stirring to loosen any browned bits. Add parsley and remaining butter; cook and stir until slightly thickened, 1-2 minutes longer. Pour over veal and mushrooms.

VEAL SCALOPPINE IN MARINARA SAUCE

Steps:

• To prepare sauce, heat 1 tablespoon each of olive oil and butter in large skillet on 'medium' setting.
• Add onion, bell pepper and garlic; sweat until vegetables are tender.
• Add tomato paste, water, thyme, basil, sugar and crushed bay leaves; stir until tomato paste is incorporated and mixture is smooth.
• (Note: When using fresh herbs instead of dried, I approximately triple the amount of basil and double the thyme -- but you can tell better by taste than exact measurements. Replacing 1/2 cup of the water with wine is also an excellent option. And I *always* throw in the hot pepper flakes!).
• Taste mixture, adding salt and pepper as needed. (For inexperienced cooks, I would suggest starting with 1/2 teaspoon salt and 1/4 teaspoon pepper, and going -- slowly -- from there until it tastes just right.).
• Continue cooking over medium heat, allowing mixture to slowly reach a boil; at that point, reduce heat several notches and simmer gently for 20 minutes, stirring occasionally.
• Meanwhile, season veal scallops on both sides with salt and pepper.
• Measure flour and breadcrumbs into separate bowls.
• (Note: A scant measure of flour will be enough. Breadcrumbs can be fresh or commercial. Recipe calls for 'plain', but the Italian-seasoned kind work fine also.).
• Break egg into third bowl, beating well with a whisk.
• In a second skillet or large pot, heat 3 tablespoons olive oil and 1 tablespoon butter on 'medium' setting.
• Dredge scallopini in flour, coating lightly but thoroughly on both sides; dip in beaten egg to coat; cover all over with breadcrumbs.
• Brown thoroughly in hot oil (depending on how brown you want them, it will take about 2-4 minutes per side); drain on paper towels.
• Add browned scallopini to marinara sauce, turning to coat if necessary; continue simmering slowly until meat is thoroughly done and very tender (10-15 minutes).

VEAL SCALOPPINE UMBRIA-STYLE

Steps:

• Using the food processor, mince the prosciutto, garlic, anchovies, and 2 tablespoons of the olive oil into a fine-textured pestata.
• Flatten the veal scallops into scaloppine, one at a time: place a scallop between sheets of wax paper or plastic wrap, and pound it with the toothed face of a meat mallet, tenderizing and spreading it into a thin oval, about 1/4 inch thick.
• Salt the scaloppine lightly on both sides, using about 1/2 teaspoon salt in all. Put the butter and remaining olive oil in the skillet, and set it over medium-low heat. When the butter begins to bubble, lay as many scaloppine in the pan as you can in one layer (about half the pieces). Cook the first side for a minute or two, just until the meat becomes opaque but doesn't darken; flip the scaloppine, and lightly fry the second side the same way. Remove the first batch of veal to a plate, and fry the remaining scaloppine.
• When all the scaloppine have had the first fry, raise the heat and boil off any accumulated meat liquid until the skillet is nearly dry. Drop in the pestata, stir it around the pan, and let it cook for a couple of minutes, until it's sizzling and rendering fat from the prosciutto. Scatter in the sage leaves, stir, and heat them until sizzling, then pour in the wine and lemon juice. Bring to a boil, and cook to reduce the wine by half. Pour in the stock, heat to a bubbling simmer, and return the scaloppine to the pan, sliding them into the liquid so they're moistened. Toss in the capers, and sprinkle the remaining salt over all.
• Adjust the heat to keep the sauce simmering gently and reducing gradually. Cook for about 10 minutes, turning the scaloppine over once or twice, until almost all the moisture has evaporated, concentrating the sauce into a thick coating on the meat and pan bottom.
• Remove the skillet from the heat, and sprinkle the parsley over the veal. Tumble the scaloppine over, coating them all with sauce and parsley, and serve immediately. Be sure to scrape every bit of concentrated sauce from the skillet, onto each serving of scaloppine.

VEAL SCALOPPINE W/CREAM, CALVADOS & APPLES (JACQUES PEPIN)

Steps:

• Peel, core & cut apples into 1/2-in cubes. Place them in a bowl, add lemon juice, mix thoroughly so apples are well-coated & set aside.
• Sprinkle veal escalopes w/salt & pepper & then w/the flour, shaking off any excess.
• Heat butter & oil in a lrg skillet at least 15-in in diameter. When hot, add veal a few pieces at a time & saute till lightly brown on both sides (approx 4 min on ea side over med-heat).
• When escalopes are cooked, arrange them on a platter & set aside in a warm place such as an oven heated to 180°F (80°C).
• Add apples w/lemon juice & Calvados to the pan. Scrape up all pan encrustations & cook over mod-heat (stir freq) for 3 minutes.
• Add cream & cont cooking till mixture has turned a rich ivory color. Reduce heat & cook (stir freq) for almost 10 min or till the cream has reduced by half & the sauce coats a spoon.
• Taste for seasoning; you will prob need to add about 1/2 tsp salt. Spoon sauce over escalopes & serve immediately.
• NOTE: The recipe says this serves 6 as a main-course, but I think it is more likely to serve 4 as a main-dish or 6 as an appy. I expect it may depend on what the entire menu looks like, so I will let you decide this for yourself.

VEAL SCALOPPINE

Steps:

• Pound steaks to 1/8 in. thick.
• Sprinkle with salt and pepper.
• Melt butter in 12 inch skillet.
• Add Steaks and cook on medium high for 3 minutes per side.
• Add remaining ingredients and cook 1 minute more.
• Add a little more butter(if needed) to make a sauce.

VEAL SCALOPPINE WITH CHEESE

Steps:

• Pound the veal very lightly until very thin. Heat six tablespoons of the butter in a skillet, add the veal and cook until brown on both sides. Add the sherry and cook a few seconds longer. Remove from the heat.
• To make sauce, melt the remaining butter in a saucepan, add the flour and stir with a wire whisk until blended. Meanwhile, bring the water and milk to a boil and dissolve the bouillon cube in the mixture. Add all at once to the butter mixture, stirring vigorously with the whisk until the sauce is thickened and smooth. Season with nutmeg and pepper.
• Arrange the veal in a single layer in a shallow baking dish. Scrape loose the brown particles from the skillet and pour drippings over the meat. Top with the sauce and arrange cheese over all. If desired refrigerate several hours. Before serving, heat in a preheated hot oven (425 degrees) until the cheese melts and turns brown, about twenty minutes.

VINCENZO'S VEAL SCALOPPINE

Steps:

• Place the flour in a shallow pan and season with salt and white pepper. Lightly dust the veal in the seasoned flour. Saute the veal in clarified butter quickly, until just rare. Remove from the pan and set aside. Add the shallots, mushrooms, and capers. Cook until the mushrooms are tender, about 6 minutes. Deglaze the pan with wine. Add the lemon juice and veal stock and simmer until the sauce reduces by half. Season with salt and pepper. Pour over veal. Garnish with melon and parsley.

SKINNY VEAL SCALOPPINE

Steps:

• Cut veal into eight pieces. Place each piece of meat between two pieces of plastic wrap. Working from center to edges, pound with the flat side of a meat mallet to about 1/8-inch thickness. Remove plastic wrap. Sprinkle meat with salt and half of the pepper. Set aside.
• For sauce: In a medium saucepan, combine onion, the water, and garlic. Cover and cook until onion is tender. Stir in tomatoes, wine, oregano, capers (if using), and the remaining pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until desired consistency. Keep warm.
• Meanwhile, lightly coat an unheated large skillet with nonstick cooking spray. Preheat over medium-high heat. Cook half of the veal about 2 to 4 minutes or until desired doneness, turning once. Remove veal, cover to keep warm. Repeat with remaining veal.
• To serve, spoon sauce over veal. Serve with pasta.