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Veal Scallopine with Lemon and Parsley

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Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.

Today: A dish to remind you of the wonders of lemon and parsley.

Veal Scallopini from Food52

A friend wondered about veal scallopini. I confessed I had never made it -- at least not that I remembered -- and a search of Food52 revealed Veal Scallopine with Lemon and Parsley. I did feel that innate guilt as I skulked around the Whole Foods meat department in search of thin cuts of veal -- but this dish quickly turned me. I know I should feel sad about that. I do a little. (If you don't eat veal, you could try this with a thinly pounded pork cutlet or chicken breast.)

This is one of those dishes that reminds me of the magic of parsley, which can be written off as a meh garnish but elevates so many dishes. You really do want the meat in the pan for just a few minutes, so be sure your parsley is nice and chopped and at the ready. 

This took literally five minutes and was insanely flavorful -- a tangy dance between lemons and herbs and the delicate slice of meat. I served it with vegetables after a pasta course I will tell you all about next week. 

Veal Scallopine with Lemon and Parsley by La Tavola Marche

Serves 4

4 slices veal, pounded thin
1 to 2 tablespoons butter
2 tablespoons lemon juice
Olive oil
1 handful parsley, chopped
2 to 3 tablespoons water
1 pinch salt

See the full recipe (and save and print it) here. 

Photo by James Ransom

Tags: veal, weeknight cooking, everyday cooking, scallopini, italian food

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Comments (5)


7 months ago Lipstick Librarian

I love veal but did not have any on hand, only 1 enormous Turkey breast which I butterflied open and pounded out thin, then seasoned with freshly ground salt and black pepper before dredging it in the seasoned flour and pan fried it in a combination of EVOO and unsalted butter. One minute per side then let it rest under a tent of foil while I put another pat of butter and leftover flour into the pan, making a smooth paste of it, and then deglazed the pan with a quarter cup of Dry Marsala, took it off the heat to flame off the alcohol and added a quarter cup of Turkey stock. I allowed the sauce to thicken slightly then added a pat of butter to make it shiny. Check for seasoning then poured it over the turkey scallopine. Delicious and simple


over 1 year ago Helens

As someone who doesn't much like fresh coriander, parsley is my go-to garnishing herb. It's so utterly delicious.


over 1 year ago Agent Strong

Love it. We eat veal one a week because it is so low in fat and insanely quick to prepare. Thanks!


over 1 year ago bmallorca

It really IS a fine dish substituting pounded boneless skinless chicken thighs. And So Fast!


over 1 year ago Merrill Stubbs

Merrill is a co-founder of Food52.

This looks like perfection.