Veal Scaloppini
Tender veal scaloppini in a flavorful sherry and herb sauce, perfect for a quick, elegant meal that pairs beautifully with rice and can include mushrooms for extra richness.
Ingredients
Instructions
- Mix flour with salt and pepper.
- Dredge veal slices in the flour mixture.
- Brown the veal in butter, olive oil, and garlic.
- Add chicken stock and sherry to the pan.
- Cover and simmer for 20 minutes or until the veal is tender.
- Add parsley flakes, thyme, and marjoram 10 minutes before cooking is complete.
- Optional: add mushrooms during the last 10 minutes.
- Serve the veal scaloppini with rice.
Tips & Substitutions
For a crispier coating, consider using panko breadcrumbs instead of flour. If you prefer a gluten-free option, almond flour works well too. To enhance the garlic flavor, use fresh minced garlic instead of dried. Make sure to brown the veal quickly to retain its tenderness, similar to techniques used in dishes like Scallops Linguine.
Serving Suggestions
Veal scaloppini pairs beautifully with rice, which helps soak up the delicious sauce. You can also serve it alongside steamed vegetables or a fresh salad for a balanced meal. Consider pairing it with a side of Polenta With Meat Sauce for a hearty Italian experience or enjoy it with a glass of dry sherry to complement the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the veal scaloppini in a skillet over low heat, adding a splash of chicken stock to maintain moisture. Alternatively, you can microwave it in short intervals, covered, to avoid drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Veal Scaloppini contains roughly 268 calories, with 9g protein, 37g carbohydrates, and 12g fat. It is an excellent source of vitamin C (176% of the Daily Value), iron (71% of the Daily Value), and dietary fiber (45% of the Daily Value), and a good source of protein and potassium. It also contributes 13g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of meat instead of veal?
Yes, you can substitute veal with chicken or pork cutlets, adjusting the cooking time as necessary. Chicken recipes often require less time to cook, so keep an eye on them to avoid dryness. The flavor may vary slightly, but the overall dish will still be delicious.
How do I know when the veal is cooked properly?
The veal should be tender and no longer pink in the center. Use a meat thermometer to check for an internal temperature of 145°F. If you opt for chicken instead, ensure it reaches 165°F. Cooking it covered will help maintain moisture throughout the process.
Can I make this dish ahead of time?
Yes, you can prepare the veal scaloppini ahead of time. Cook it fully, then cool and refrigerate. When ready to serve, reheat gently on the stove, adding a little chicken stock to keep it moist. This makes it a great option for dinner parties or weeknight meals.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).