More Great Recipes: Beef | Main Dish

Veal Scaloppine

User Avatar
Member since 2007

Serves | Prep Time | Cook Time


1 lb Veal or Chicken, sliced about 1/4" thick
1/4 cup all purpose flour
1/2 tsp salt
1/4 tsp fresh ground black pepper
3/4 tsp sweet paprika
Zest of 1/2 Lemon
Salt and pepper to taste
2 TB Olive oil
3 TB Butter
3 TB Pinot Grigio
1 TB Finely chopped fresh parsley
Optional - 1 Lemon, thinly sliced (garnish)

Mix Flour, salt pepper and paprika together on a plate

Pound veal between 2 sheets of waxed paper until they are about 1/8 inch thick.

Dry Scaloppine with paper towels, then dredge in flour and shake off excess.

Heat 1 TB oil and 1 TB butter in a large skillet over medium heat. When butter and oil are sizzling, brown veal slices, a few at a time, on both sides.

Remove and keep warm.

Add oil between batches as needed.

When veal is browned, remove to a plate and tent.

When all veal has been browned remove skillet from heat and add wine and any remaining butter, scraping browned bits from bottom of pan.

Add Parsley and return to reduced heat; cooking till slightly thickened; about 5 minutes

Plate veal and spoon pan sauce over.

Garnish with lemon slices.

Pairs Well With


Somewhat of a controversy, at least in the US where crating is still practiced, this works equally well with chicken breast cutlets. Add lemon juice and capers to the pan sauce and you have Veal or Chicken Piccata. I was out of parsley when I made this... oops..

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

A dash of local for every season
By slyasafox15

22 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter
Torta Cubana
Torta Cubana
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze