Veal Scallopini: A Delightfully Simple Recipe for an Elegant Meal
Veal scallopini is a classic Italian-American dish known for its tenderness and subtle flavor. This recipe focuses on achieving perfectly cooked veal, showcasing its delicate taste without overpowering it with heavy sauces. This guide will walk you through each step, ensuring a restaurant-quality meal in the comfort of your own home.
Ingredients You'll Need:
- 1 pound veal scallops: Look for thin, even slices – this is key for even cooking.
- 1/2 cup all-purpose flour: For dredging the veal.
- 2 large eggs: Lightly beaten.
- 1 cup bread crumbs: Panko breadcrumbs are ideal for a crispier crust.
- Salt and freshly ground black pepper: To season generously.
- 2 tablespoons olive oil: For sautéing.
- 4 tablespoons butter: Adds richness and flavor.
- 1/4 cup dry white wine: Deglazes the pan and adds depth.
- 2 tablespoons lemon juice: Brightens the flavor.
- 2 cloves garlic, minced: Aromatic enhancement.
- 1/4 cup chopped fresh parsley: For garnish.
- Optional: Capers, for added brininess.
Step-by-Step Cooking Instructions:
Preparing the Veal:
- Prepare the Veal: Pat the veal scallops dry with paper towels. This is crucial for achieving a nice sear.
- Dredge the Veal: Season the veal with salt and pepper. Create a dredging station with the flour, beaten eggs, and breadcrumbs. Dredge each scallop in flour, then egg, then breadcrumbs, ensuring it's fully coated.
Sautéing the Veal:
- Heat the Pan: Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
- Sear the Veal: Carefully place the veal scallops in the hot skillet, avoiding overcrowding. Sear for about 2-3 minutes per side, until golden brown and cooked through. Remove the cooked veal from the skillet and set aside.
Creating the Sauce:
- Deglaze the Pan: Add the remaining butter to the skillet and let it melt. Add the minced garlic and cook for about 30 seconds, until fragrant.
- Add White Wine: Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce slightly.
- Add Lemon Juice: Stir in the lemon juice and simmer for a minute.
- Optional Capers: If using, add the capers now.
- Combine: Return the cooked veal to the skillet, coating it with the sauce.
Serving Your Masterpiece:
- Garnish: Garnish with fresh parsley.
- Serve: Serve immediately over pasta, risotto, or mashed potatoes. A simple side salad complements this dish beautifully.
Tips for Success:
- Don't overcrowd the pan: This will lower the temperature and result in steaming instead of searing. Work in batches if necessary.
- Use quality veal: The better the veal, the better the taste.
- Don't overcook the veal: Veal is delicate and can easily become tough if overcooked. Aim for a light pink center.
- Adjust seasonings: Feel free to adjust the seasoning to your liking.
This recipe provides a versatile base; feel free to experiment with different herbs and spices to create your own signature veal scallopini dish. Enjoy!
