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Veal Cutlet (Scaloppine) Recipes
The important thing is to get cutlets that have been cut from the leg in one piece so there is not connective tissue to toughen the meat. They should be sliced across the grain so that they keep their shape and do not shrivel during cooking. Veal cutlets should be no more than 1/4-inch thick. If the meat is thicker or
if the slices are of uneven thickness, place the cutlet between 2 pieces of plastic wrap and pound it gently. Because the cutlets are so thin, they only need to be cooked about 2 minutes per side; overcooked cutlets will get tough. As a general rule, serve 1 large or 2 small cutlets per person. Good veal cutlets are expensive. If you prefer, you can substitute cutlets made from pork, chicken, or turkey.
if the slices are of uneven thickness, place the cutlet between 2 pieces of plastic wrap and pound it gently. Because the cutlets are so thin, they only need to be cooked about 2 minutes per side; overcooked cutlets will get tough. As a general rule, serve 1 large or 2 small cutlets per person. Good veal cutlets are expensive. If you prefer, you can substitute cutlets made from pork, chicken, or turkey.
Veal Sorrentino
Veal cutlets, or scaloppine, are thinly sliced cuts of meat, and are usually the first thing that comes to mind when one thinks of Italian veal dishes. Veal is one of the most popular meats in Italy and appears in hundreds of different recipes. The best and most expensive veal is vitello di latte from Piedmont and Lombardy. These calves are fed only on milk, producing extremely tender very pale meat with no fat. Meat from older calves is known simply as vitello; the flesh is still tender but a little darker in color than milk-fed calves.
Veal Sorrentino
(Serves 4)
Veal Sorrentino (Vitello alla Sorrentino) is like a layered sandwich of veal, prosciutto, eggplant, and cheese baked in the oven. This dish can also be made without the eggplant and it is just as delicious.
Ingredients:
4 (1/4-inch thick) slices eggplant
1/2 cup flour
Salt and pepper
1 egg, lightly beaten with 1 tablespoon water
1/2 cup Italian-flavored breadcrumbs
6 tablespoons olive oil, divided
4 slices veal cutlets
2 tablespoons butter
2 medium tomatoes, seeded and diced
1 tablespoon chopped fresh parsley
1/2 teaspoon dried oregano
4 slices prosciutto
8 (1/4-inch thick) slices mozzarella cheese
1/4 cup grated Parmesan or pecorino cheese
Directions:
Dredge the eggplant slices in flour seasoned with salt and pepper. Dip the slices in the egg and then coat with breadcrumbs. Heat 3 tablespoons oil in a skillet over medium-high heat. Saute the eggplant slices until golden brown on both sides. Transfer the slices to a paper-towel lined plate; set aside.
Preheat oven to 425 degrees F.
Wipe out the skillet with a paper towel.
Heat 2 tablespoons of oil and butter in the skillet over medium-high heat. Dredge the veal slices in the seasoned flour. Saute the veal in the skillet for 1 minute on each side. Transfer the veal to a baking dish; arrange in a single layer.
In a small saucepan, combine the tomatoes, parsley, oregano, and 1 tablespoon oil. Cook, stirring occasionally, for 5 minutes, until the tomatoes begin to soften.
Place one slice of prosciutto on each veal slice; fold the prosciutto to fit.
Add one slice of cooked eggplant on top of each. Place 2 slices of mozzarella in a single layer on top. Spoon an equal amount of tomato mixture over each.
Sprinkle with some of the grated Parmesan cheese. Bake for 5 minutes, or until the cheese is melted and bubbly.
Veal Milanese
(Serves 4)
Milanese, in the style of Milan, usually refers to meat that is dipped in an egg wash,coated with breadcrumbs, and fried.
Ingredients:
1 cup plain dried breadcrumbs
Salt and pepper
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
1 clove garlic, finely minced
1 pound veal cutlets
Flour for dredging
2 eggs, beaten
1/2 cup olive oil
Lemon wedges, for serving
Directions:
Combine the breadcrumbs, salt and pepper, Parmesan, parsley, and garlic.
Pound the veal cutlets until evenly thin. Dredge the cutlets in the flour, dip them in the eggs, and coat them with the breadcrumbs.
Heat the oil in a large skillet over medium heat. Cook the cutlets until golden brown on both sides, about 2 minutes per side. Serve with lemon wedges.
Veal Francese
(Serves 6)
This ‘Francese’ recipe is a little different than our Chicken Francese recipe.
You could use that recipe for veal as well.
Ingredients:
4 tablespoons flour
Salt and pepper
1-1/2 pounds veal cutlets
4 eggs
1 tablespoon sour cream
1-1/2 tablespoons chopped fresh parsley, divided
1 tablespoon grated Parmesan cheese
Olive oil
1/4 cup dry white wine
Juice of 1 lemon
2 tablespoons butter
Directions:
Season the flour with salt and pepper; place in a shallow bowl. In another shallow bowl, beat together the eggs, sour cream, 1/2 tablespoon parsley, and Parmesan.
Place a large skillet over medium heat; coat the bottom of the skillet with olive oil. Dredge the veal in the flour and then dip into the egg mixture. Saute the veal in the oil until golden brown on each side, about 2 minutes per side. Cook the veal in batches; don’t crowd them in the skillet. Transfer the cooked veal to a serving dish.
Discard the excess oil in the skillet; add the wine and lemon juice. Cook for 2 minutes, then add the butter and remaining parsley. Stir until the butter is melted into the sauce. Pour the sauce over the veal and serve.
Veal Cutlet Recipes
Veal Cutlet Recipes
Don't Crowd the Pan
It's tempting to add just one more piece of meat to the skillet when browning, but don't do it, because the meat will never get the brown crust you want. Instead, cook in batches, and don't rush the process. Dark caramelization yields complex flavor. The same is true when roasting vegetables. And for the most evenly baked cookies and cakes, give the pans some space, with two at the most in the oven at the same time.
ITALIAN MEAT RECIPES > VEAL CUTLET (SCALOPPINE) RECIPES
MULTI-PURPOSE SKILLET
Roasts, fries, grills, stews, bakes, and makes one-dish meals. Built-in pour spout doubles as a spoon rest. Base and handles detach and nest in pan for easy cleaning and storing. Tempered glass cover and stay-cool handles allow skillet to double as a buffet server. Easy to clean. Fully immersible and dishwasher safe with the heat control removed.
PROSCIUTTO DI PARMA
The salted, air-dried hams used to make prosciutto crudo dolce (sweet, raw ham) are obtained from the hindquarters of pigs weighing about 350 pounds. The hams are treated with a salt massage before undergoing about 12 months of drying in well-ventilated storerooms.
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KITCHEN FAVORITES
Designed with durable 18/8 stainless steel construction and finished with a reflective, mirrored exterior these bowls ensure both attractive presentation and high quality strength.
Six interchangeable blades meet all your slicing and grating needs and the spiralizers are perfect for zoodles, healthy vegetable pastas and gorgeous garnishes.
Perfect for getting consistently thin and even slices every time
The perfect tool for preparing fresh purees, sauces, soups and more.
Made from 100% U.S.-raised veal that's ground and then coated with a flavorful blend of crunchy seasoned breadcrumbs, tangy Romano cheese, garlic, and cornmeal breading. Top them with tomato sauce and cheese for an easy veal parmesan, or have them with a side salad, some potatoes or soup for a complete and satisfying meal.
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