veal scallopini recipe
The Best veal scallopini recipe
What I love most about this recipe is how it balances simplicity with elegance. It’s not some fancy restaurant dish, but it still tastes like it could be served at a nice dinner party. My kids often ask for it because it’s something they recognize as “grown-up food,” but it’s still approachable for anyone. Plus, it’s got that perfect mix of juicy veal and those bright little scallops—it’s like a little burst of flavor with every bite. And the health benefits? Well, veal is leaner than some cuts of beef, and the scallops add a light, protein-packed element without being too rich. It’s a dish that’s as good for a special occasion as it is for a regular weeknight meal, and honestly, that’s what makes it worth the effort.
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Veal Scallopini with Garlic Butter Sauce
A classic Italian dish featuring tender veal scallops cooked in a rich garlic butter sauce, served with a light, fluffy dough. This recipe is a must-try for any occasion.
🥘Ingredients
- 8 oz veal scallops (about 1 inch thick)
- 2 tbsp olive oil
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and black pepper to taste
- 3 tbsp butter
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tbsp lemon juice
- 1/2 tsp red pepper flakes (optional)
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 tsp active dry yeast
- 1/2 cup warm milk
- 1 egg, beaten
- 1 tbsp olive oil
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). In a bowl, mix flour, salt, and yeast. Gradually add warm milk, egg, and olive oil. Knead until smooth, then let rise for 30 minutes. -
2
Pat veal scallops dry with paper towels. Season with salt and pepper. Heat olive oil and butter in a skillet over medium-high heat. Sear scallops for 2-3 minutes per side until golden brown. -
3
Meanwhile, melt butter in a saucepan over medium heat. Add minced garlic and sauté until fragrant (about 1 minute). Pour in heavy cream, Parmesan, lemon juice, and red pepper flakes. Simmer for 3-4 minutes until slightly thickened. -
4
Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Cut into 4 equal rectangles. Place each rectangle around a scallop, pressing gently to seal. Bake on a lined baking sheet for 15-18 minutes until golden. -
5
Brush baked scallopini with melted butter. Pour garlic butter sauce over the top and serve immediately.
🔧Equipment
- Mixing bowls
- Cutting board
- Sharp knife
- Veal scallop holder or tongs
- Skillet (for searing)
- Saucepan (for sauce)
- Baking sheet
- Oven
- Whisk
- Pastry brush
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra tenderness, pat scallops very dry before searing.
- Adjust sauce thickness by adding more cream or reducing slightly.
- Use fresh Parmesan for the best flavor.
- Substitute whole wheat flour in the dough for a lighter texture.
Variations
- Add a sprinkle of fresh parsley or basil on top before serving.
- Include sautéed mushrooms or spinach in the sauce for added flavor.
Watch Video Of How Veal Scallopini with Garlic Butter Sauce Works
❓ Frequently Asked Questions About Veal Scallopini with Garlic Butter Sauce
What is the best way to prepare veal scallopini for a restaurant-quality dish?
Veal scallopini is best prepared by first marinating the veal cutlets in a mixture of olive oil, lemon juice, garlic, and Italian herbs (like rosemary and thyme) for at least 30 minutes. Then, sear the cutlets in a hot pan with butter, shallots, and white wine until golden brown. Finish with a reduction of the pan juices and a sprinkle of fresh parsley for a restaurant-style dish.
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How long should I cook veal scallopini, and what temperature should I reach?
Veal scallopini should be cooked for about 3–4 minutes per side for medium-rare (130–135°F / 54–57°C internal temperature). Use a meat thermometer to ensure accuracy. Overcooking can make the veal tough and dry, so keep the pan hot and move the cutlets quickly.
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Can I substitute any ingredients in the classic veal scallopini recipe?
While the traditional recipe calls for veal cutlets, you can use chicken breast, pork tenderloin, or even salmon fillets (though veal remains the classic choice). For the sauce, white wine, garlic, and butter can be swapped with chicken stock, mushroom broth, or a balsamic reduction if desired. Always adjust cooking times based on the protein’s thickness.
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What are the best sides to serve with veal scallopini?
Veal scallopini pairs beautifully with creamy polenta, roasted seasonal vegetables (like asparagus or zucchini), or a fresh arugula salad with lemon vinaigrette. For a complete meal, consider serving with garlic mashed potatoes or a simple risotto to complement the rich flavors.
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How can I prevent veal scallopini from sticking to the pan while cooking?
To avoid sticking, ensure your pan is very hot before adding oil and butter. Pat the veal cutlets completely dry with paper towels before cooking. Use a non-stick or well-seasoned cast-iron pan, and don’t overcrowd the pan—cook in batches if needed. A light spray of oil can also help if the cutlets are delicate.
