Scaloppini Shopping Tips
Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.
Scaloppini Cooking Tips
Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.
- 1 ⅓ pounds veal medallions
- 2 tablespoons all-purpose flour, or as needed
- 2 tablespoons butter
- 1 tablespoon extra-virgin olive oil
- salt and pepper to taste
- ½ cup Marsala wine
- ½ cup water
- 1 tablespoon cornstarch
Place veal between 2 sheets of heavy plastic on a solid, level surface pound to 1/4-inch thickness with the smooth side of a meat mallet. Pat dry with a paper towel and dust with flour on both sides.
Melt butter with olive oil in a large skillet over medium heat until it starts to foam. Add veal cook until browned, 3 to 4 minutes per side. Season with salt. Transfer veal to a plate. Cover with aluminum foil to keep warm.
Pour Marsala wine into the same skillet. Stir to scrape up browned bits from the bottom of the skillet, about 2 minutes.
Stir water and cornstarch together in a small bowl until cornstarch dissolves. Stir into the Marsala wine in the skillet. Season with salt and pepper. Cook until sauce thickens, about 5 minutes.
Return veal to the skillet cook until heated through, about 1 minute. Remove from heat and serve topped with sauce.
- ⅓ cup flour
- About 1 tsp. salt, divided
- About 1 tsp. black pepper, divided
- 1 teaspoon dried oregano
- 1 pound veal cutlets, ed to about 1/4 in. thick
- 2 tablespoons olive oil
- 3 tablespoons butter
- 12 ounces mushrooms, sliced
- 3 tablespoons chopped garlic
- ⅔ cup sweet marsala wine
- ½ cup reduced-sodium beef broth
- ½ cup whipping cream
In a bowl, combine flour, 1 tsp. each salt and pepper, and the oregano. Lightly dust veal with flour mixture and set on a plate.
Heat olive oil in a large frying pan over medium-high heat. Working in 2 batches, brown veal in oil, turning once, about 4 minutes per side. Transfer to a platter.
In the same pan, melt butter, then add mushrooms and garlic sauté 5 minutes. Add marsala and broth. Cook over high heat until slightly reduced, 5 minutes. Add cream and salt and pepper to taste. Return to a boil. Pour sauce over veal. Serve with sautéed spinach and mashed potatoes.
- 8 (2 ounce) pieces veal scaloppini
- 1 egg, beaten
- 1 ½ cups Italian bread crumbs
- ¼ cup olive oil
- ¼ cup fresh lemon juice
- ¼ cup white wine
- 1 tablespoon cornstarch
- 1 (15 ounce) can chicken broth
- ¼ teaspoon garlic pepper
- ¼ teaspoon lemon pepper
- 1 cup heavy cream
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.
Reviews ( 62 )
This isn't Chicken Scallopini
This is Chicken Piccata. Chicken Scallopini is cooked with a pound of mushrooms and white wine.
Fast and esy it was. Flavorful it was not. I found it to be bland and underseasones.
Souldn't this have been called chicken piccata since it has capers in it?
I really liked the addition of lemon, it gave the chicken a great flavor. That said, I'm disappointed that the chicken didn't brown better. The bread crumbs didn't stick to the chicken and I I wound up with a semi-soggy mess. I used a cast iron pan, too. Cooking Light recipes are usually spot-on but I'm not sure I'd make this one again.
I was skeptical of all the great reviews, but they were right! I never have the patience to pound the chicken breast to 1/8, so I cover the breast while they're in the pan frying, which makes 3 minutes perfect. I'll definitely be making this again.
Delicious, easy and quick! I will definitely make this again--soon!
Crispy, juicy, delicious, and as everyone has said. very easy!
so easy. and great flavor! this recipe is a keeper
Yum! Quick and easy to make too.
not enough bread crumbs to cover all that chicken, but i used panko, so maybe that ws the problem. i used itailan seasonings too flavor the panko
Great dish to make when you get home from work and want a tasty home cooked meal that is easy and quick. I doubled the sauce and served over brown rice with fresh green beans.
Excellent recipe. Instead of rice or orzo, I make spaghetti.
My whole family cleaned their plates with this one, (including a 7 yr old and a picky 19 year old.) I used frozen grilled chicken patties (precooked) and chicken broth instead of the wine. The precooked chicken shortened the cooking time and with no pounding needed so by the time the pasta was cooked it was finished. I also used lemon pepper panko bread crumbs. Served it over angel hair pasta. Really simple, quick and Yummy.
I was out of the capers, and used panko instead of regular breadcrumbs. Delicious and easy recipe! Only 5pts on the new weight watchers program. (but you don't have to tell your guests it's light!) So good. We served this dish with brown rice and used the sauce for both the chicken and the rice. What more can I say? Try it!!
love this! added garlic and a wee bit of onion to the pan before the chicken. served with spinich and brown rice. a real crowd pleaser!! also healthy)
This has become a staple in our house for lunches and dinners. In a house with 3 BUSY teenage boys, having a tasty meal on the table in 15-20 minutes that everyone likes is just short of a miracle.
Delicious! I split the chicken breasts in half and then pounded those out. Very thin & very good. Doesn't take long to cook the breasts so they stay very moist. My husband really enjoyed this and even took it to work the next day. Delish!
Delicious! My husband loved this and so did I - never made anything scallopini before and loved it! My only change was to add a lot more lemon juice and a bit more butter to the sauce itself. I made Mediterrainean Couscous (ina Garten'ss recipe) to go with it and it was a terrific meal. Hubby loved it so much, requsted it again tonight!
Entire family really enjoyed this recipe. Very simple to make & makes for a great presentation on the plate. My only comment is to be mindful of the tartness of the sauce. For the kids, I left the sauce off entirely (which they loved), For the adults, just eased up on the sauce, so it wouldn't be overpowering. Defintely a recommend!
Wonderful recipe, easy to make. There were no leftovers!
OMG - this was SO delicious! I added the leftover lemon juice to the broth/wine mixture and also added some garlic. Absolutely fabulous - would serve to anyone.
I made this last night, it was easy and delicious. Made extra sauce so that I could put it over whole grain pasta. It is a great every day meal or could be for something special. Will definitely make again
Delicious and easy! I had four large chicken breasts which I cut in half after pounding thin. I therefore doubled the sauce (to which I added some garlic) - boiled some linquine and tossed with a little olive olive and drizzled with some of the extra sauce. Everyone loved it! (I did not use a non-stick skillet therefore used more olive oil in browning the chicken).
This is a staple in our house. so easy and tasty!
This recipe was underwhelming. Cooking Light has much better chicken recipes than this that require the same effort/prep. Not likely to make it again.
This was so easy to make, and everyone in my family loves this dish. The chickien is very tender. Will make again and again.
For the past several years, I have been a microwave dinner type of guy, but I wanted to try eating healthier. This was the first recipe I tried and I loved it! The chicken was very juicy and tasted great. I had never had capers before, but they definitely added some nice taste to it. I used Yellow Tail Riesling for the wine and it definitely blended well with everything. I just made some whole-grain brown rice with it and the wine sauce tasted great on that as well. I will definitely make this again.
I have been making this recipe for years. I found it in The "Cooking Light Annual Recipes 2004". I always mix my own Italian seasoning into really good plain bread crumbs I buy in my area (either using fresh herbs on hand or my favorite dry Italian seasoning). I also add grated lemon peel to the crumbs for a fresh lemony flavor. Depending upon the amount of sauce I want I might add more lemon juice, chicken stock, and white wine. I serve with an Orzo, tomato, and zucchini recipe prnted in the Menu side bar along with the recipe. My family just loves this dish. We are even going to have it for Christmas Eve Dinner. Nice enough to be festive, but light enough that we can save our super indulgent Christmas Day.
Very tasty! Everyone loved it and the picky 14 year old ate 4 pieces. I used chicken tenders instead of breasts and still pounded them very thin. They turned out perfect. Served brown rice and steamed broccoli and hot rolls, too! Will make it again. and yes, company worthy.
This recipe was very tasty and easy to make. I already had all of the ingredients, including the capers which gave it a flavor boost. It made enough for a second meal for my husband and myself. I will definitely make this recipe again. It will make a good company dish, also.
This is a great <a href="http://lowfat.betterrecipes.com/">Low Fat Recipes</a>. I work with Better Recipes and I love finding healthy delicious recipes like this.
Delicious! I made this meal with risotto rice and the browned garlic brussel sprout! The boys loved it.
The flavor is OK, but I have made this twice and both times the bread crumbs did not stick to the chicken. Am I missing something?
This is super delish and a really quick recipe to make. I usually substitute breasts with cutlets because I like thinner cuts of meat and it cuts down on the amount of time it takes to pound thin. This recipe works great with turkey cutlets too. I've made it several times now and we like it more and more each time!
This was tasty. We used cooking sherry because we did not have dry white wine. We will definitely make it again since it was quick and easy!
Didn't make any changes to the recipe. Next time will probably add more capers, love them. Delicious, easy and had all the ingredients on hand. A definite repeat.
This recipe is very quick and easy and was a huge hit with my family. It's a great recipe to try if you're easily intimidated, since there's virtually no fuss.
Outstanding Everyone loved it Will definitely make again Served it with wild rice mushroom pilaf
I tired these yesterday and I have to say they were such a hit! I didn't have Italian-seasoned breadcrumbs so I made my own seasoned breadcrumbs. Also, as i was making this dish ahead, I only cooked the chicken about 2 minutes tops on each side. It turned out very tender and not dry at all. Will definitely do it again!
This recipe is so great!! I would def. make it again and again! And it was super easy.
My family loved it and said they hope I make it again soon. I didn't have capers for the sauce, but no one thought it really had to have sauce at all.
- 1 1/2 pounds pork loin, cut crosswise into 6 slices
- Coarse salt and freshly ground pepper
- All-purpose flour, for dredging
- 2 tablespoons extra-virgin olive oil, divided, plus more for drizzling
- 3 tablespoons unsalted butter, divided
- 1 tablespoon salt-packed capers, rinsed and chopped
- 1 tablespoon chopped fresh rosemary leaves
- 1 tablespoon chopped fresh sage leaves
- 1/2 cup dry white wine
- 4 cups arugula, tough stems trimmed
Pound pork slices to 3/8 inch thick, season with salt and pepper, and dredge in flour, shaking off excess. Transfer to a wire rack, and let stand 10 minutes.
Heat 1 tablespoon oil in a large saute pan over medium-high heat, and then add 1 tablespoon butter and melt, swirling to coat bottom of pan. Add 3 pork slices in a single layer and cook, flipping once, until both sides are golden brown and pork is cooked through, about 4 minutes total. Transfer to a serving platter and loosely cover with foil. Repeat.
Add capers and herbs and cook over medium-high heat, stirring, just until fragrant, less than 30 seconds. Add wine and cook until reduced by half. Stir in remaining tablespoon butter and pour sauce over pork. Add arugula to platter and drizzle with oil.
How to Make Scallopini
COOK. Cook pasta according to box directions.
HEAT. While pasta is cooking, heat about 1 TB of oil and 2 T. butter in a large skillet.
BROWN. Coat chicken in breadcrumbs and saute in your skillet, turning until brown and cooked through. Remove chicken from pan.
BOIL. In a medium pan, heat lemon juice and chicken broth on medium heat. Bring to boil.
SIMMER. Reduce to low-medium heat. Add cream and simmer until mixture thickens. Slowly add your butter until incorporated.
COMBINE. Add pasta to lemon butter sauce. Season with salt and pepper. Add cut chicken over pasta.
GARNISH & SERVE. Garnish with parsley and serve.
Italian Veal Scallopini Recipe
1 tablespoon olive oil
¼ cup dry white wine
1 lb veal scallopini , pounded very thin
2 tablespoons unsalted butter
2 tablespoons balsamic vinegar
1 tablespoon finely chopped Italian parsley
½ cup flour
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.
The picture has mushrooms and a brown gravy . . . the recipe given will not equate to that.
Veal Scallopini Recipe
- 2 pounds veal cutlets , pounded thin (see notes below)
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon paprika
- 1/8 teaspoon garlic powder , optional
- 1/4 cup oil
- 1 clove garlic , minced
- 1/2 cup white wine
- 1/2 cup water
- 2 tablespoons lemon juice
- 1 tablespoon flour
- Sautéed mushrooms may be added 5 minutes before serving. You can also add thin strips of sautéed ham and a few pieces of finely diced tomatoes as in the image above.
- For an elegant gourmet style meal, serve this veal scallopini with fettucine topped with our creamy Alfredo sauce recipe. You will find the full recipe here. Add a large salad, topped with a luscious Balsamic vinaigrette and dinner is guaranteed to delight everyone who tastes it.
Tried this recipe? Let us know how it was!
The word “scallopini” just means very thin slices. The dish tastes best if the veal is pounded quite thin. Then the meat is melt in your mouth tender, plus a small amount of meat will go a long way.
Pounding the meat:
Pound the veal slices until they are quite thin. To do that, place a slice of veal between two layers of plastic wrap and pound with a meat pounder or mallet. Pound the meat until you reach the desired thickness. Pound the meat before you place it in the seasoned flour mixture.
I urge you to only purchase humanely raised veal. Milk fed veal, no matter how tender and delicious it may be, is produced by keeping the animals in very inhumane conditions. I would suggest buying non-milk fed veal that has been raised using humane practices.
Adding us to your favorite social media sites would be very appreciated too.
You can make delicious chicken dishes at home as well by following some of Gordon Ramsey’s recipes. Enjoy these wonderful recipes!
1. Roast Chicken Stuffed with Chorizo
This is a very easy twist promises to surprise. The chorizo sausage, bean and tomato stuffing serves to help cook the chicken evenly and adds flavor to the meat as it slowly roasts. Serve it beside the chicken with some steamed filed greens or a combination of leaf salad.
2. Asian Sticky Spicy Chicken Wings
Extremely delightful Sticky Spicy Chicken Wings marinade with Asian flavors can be cooked at home by you with this Gordon Ramsay’s recipe. A wonderful dish you could cook at home with the ingredients you can by in the nearest supermarket. You can make a stunning delicious dinner dish for your family without the need to go to your local favorite wing restaurant.
3. Chicken Stir Fry with Rice Noodles
When making Chicken Stir Fry it’s important to keep everything moving it around the pan quickly because you are cooking over high heat, specifically after you add the garlic to the pan, as it will easily burn and taste unpleasant. The reason for pounding the chicken flat it will cook the chicken quicker, but it also helps to make it tender.
4. Homemade Caribbean Jerk Chicken
This is a feel-good Homemade Caribbean Jerk Chicken recipe. Nothing hard about it, but the heat of the spices kicked up by the intense heat of the Scotch bonnet peppers always puts a smile on my face. If you don’t like too much heat, use fewer peppers, of course, or a much milder type, such as the Tabasco or jalapeño.
5. Gordon Ramsay Chicken Parmesan
Gordon Ramsay Chicken Parm is one of his most exhilarating chicken recipes. The mystery behind this recipe is it’s all about the seasoned breadcrumbs, flour, egg wash, and then the crispy consistency that Japanese panko breadcrumbs give to the chicken to make this a wonderful, fabulous dish.
6. Fried Chicken & Sweet Potato Waffle
One of my favorite ways of eating buttermilk fried chicken tenders. I’m going to bring it an up notch by topping them with a grilled sweet peach syrup. If you have leftover sweet potatoes they can be used in this recipe or If you don’t have any leftovers you can simply bake sweet potatoes, steam or microwave.
7. Chicken Fricassee with Mushrooms
I fell in love with Chicken Fricassee as a young chef. Chicken Fricassee is French comfort food, made with wild mushrooms in a smooth white sauce. It’s served with herby sautéed potatoes.
8. Roast Chicken with Chickpea Stuffing
This Roast Chicken recipe has become my goto method of roasting chicken. Place the tarragon and butter under the skin, this keeps the breast moist as it cooks. The flavors of the stuffing gets absorbed into the chicken meat as the juices circulate evenly during cooking. This recipe now serves as a template for many delightful chicken recipes.
9. Bone-In Chicken Breast
When cooking with Boneless, skinless breast the meat is completely exposed to the heat during cooking, and the bare meat could turn leathery and tough as it dries out during cooking. I love this recipe for it’s nicely browned crispy skin, which adds flavor, textural and, a contrast to the dish.
10. Brick Chicken with Herb Gremolata
This is Brick Chicken is now my favorite way to grill chicken. By just adding weight (brick or other heavy skillets) to press the chicken down from the top results in the most super juicy chicken you will ever eat. It also comes with a bonus, extra crispy skin on the outside. You will need to plan this recipe a day ahead so that you can marinate the chicken overnight.
Cooking for me has always been an "art" infused in traditions. My career inspired by Hell’s Kitchen, the West Side of Manhattan which boasts one of N.Y. City’s best independent restaurant communities along with Gordon Ramsay no-nonsense approach towards always being your best.
Gordon is back to bring home another Ramsay in 10. This time he's making a steak and potatoes with a delicious chimicurri. And for the second time Gordon cooks live at home, he gets this dish ready.
Gordon was back this weekend and tried to make another dish in 10 minutes . well, almost 10 minutes. This time it was a delicious butternut squash curry! Did he do it in 10 minutes? Not exactly.
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.