|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||33%|
|Saturated Fat 14g||70%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 1g||5%|
|Total Sugars 1g|
|Vitamin C 7mg||33%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Veal cutlets are one of the quickest and tastiest meals you can pull together for a last-minute dinner. And veal scallopini is a classic (some may say "old-school") recipe. A few moments in the pan, a couple of ingredients to create a sauce, and dinner is done. This recipe is simple, delicious, and ready in 15 minutes.
These veal cutlets are cooked with butter, lemon, and capers and served over arugula; the heat from the veal and sauce gently wilt the leaves. All you need is some crusty bread or a side of roasted potatoes and you've got dinner.
Gather the ingredients.
Pat the veal dry with paper towels and sprinkle it lightly with the salt.
Heat the oil in a large frying pan (preferably large enough to hold all the veal in a single layer) over medium-high heat.
Put as much of the veal as fits in a single layer in the pan (it is important you don't crowd the pan) and cook until it has started to brown and releases from the surface of the pan—about 2 minutes.
Turn the cutlets and cook them until they're cooked through and browned on the second side—about 2 more minutes. Transfer the veal to a plate. Repeat with any remaining veal, as necessary.
Return the frying pan to the heat. Add the capers to the pan and let them sizzle for about 30 seconds.
Add the white wine and use a spatula to help scrape up any brown bits on the bottom of the pan.
Whisk together and cook until the wine is reduced by at least half, about 2 minutes.
Add the lemon juice and stir to combine.
Swirl in the pieces of butter, whisking if you like, to make a sauce. Taste and add salt if needed.
Return all of the veal to the pan to coat it in the sauce.
Divide the arugula between 4 plates. Drizzle a bit of the sauce over each serving of arugula before placing the veal on top of the salad. Drizzle any remaining sauce evenly over the veal.
How to Store
- Refrigerate leftover cutlets and sauce in an airtight container for up to 3 days.
- To reheat the veal scallopini, place it in a baking dish and cover with foil. Bake in a preheated 300 F oven for about 15 minutes, or until hot.
- If your veal cutlets are thick, pound them to a 1/8-inch thickness.
- If you don't eat veal for animal welfare reasons, know that there is an alternative kind of veal on the market. The difference is that the veal comes from the calves culled from the herd, not calves raised virtually motionless in pens. You may find it labeled as "red veal," or with the Italian word "vitello." The meat isn't milky white but instead is a pale red color.
- With Mushrooms: Sauté about 4 to 6 ounces of mushrooms in oil or butter before preparing the veal. Cook the veal as directed; add the sautéed veal to the skillet just before serving.
- Omit the arugula and serve the veal with garlic spaghetti or buttered herb pasta.
- For alcohol-free veal scallopini, replace the white wine with unsalted chicken stock.
What's the Difference Between Scallopini and Piccata?
Scallopini is the name for a thin slice of meat, usually chicken or veal. When dredged in flour and pan-fried, it is called scaloppine. One type of scallopini dish is piccata, which includes a pan sauce of lemon, capers, white wine or sherry, and butter. The dish is often referred to as piccata and scallopini interchangeably.
Does Veal Need to Be Fully Cooked?
Veal can be cooked much like beef, from rare to well-done, and can actually become tough when overcooked. Rare is about 145 F, medium 160 F, and 170 F is well-done. The USDA recommends cooking veal to an internal temperature of 160 F for safe consumption. Veal cutlets are cut so thin that they cook through in just a few minutes.