Fall

Veal Scallopine with Lemon & Parsley

by:
August  6, 2012
4
3 Ratings
Veal Scallopine with Lemon & Parsley
Photo by James Ransom
  • Serves 4
Author Notes


There are endless recipes for scallopini but my favorite is a classic 5-minute lemon & parsley pan sauce. Scallopini refers to meat that has been pounded thin & coated with flour. You can use veal, chicken, turkey or pork loin and in about 5 minutes make scallopini with capers or porcini mushrooms or marsala or olives & tomatoes or green pepper corns, the list goes on!

Adjust it with the seasons - light & fresh in the summer with lemon & parsley or porcini mushrooms in the fall for a heartier dish. Thinly sliced veal can be bought at any market, let your butcher know what your making so they can make the proper cut.

Two to three slices of melt in your mouth veal in the pan with a little salad or roasted potatoes with rosemary can be a fabulous quick dinner any night of the week! —La Tavola Marche

What You'll Need
Ingredients
  • 4 slices veal, pounded thin
  • Flour
  • 1 to 2 tablespoons butter
  • 2 tablespoons lemon juice
  • Olive oil
  • 1 handful parsley, chopped
  • 2 to 3 tablespoons water
  • 1 pinch salt
  • Pepper
Directions
  1. On medium-high heat, add 3 tablespoons of butter & a bit of oil to the pan.
  2. Dredge veal in flour, shaking off the excess, and add it to the pan. After a minute or so, as the blood comes to the surface of the meat, it’s time to turn it over. Then let it cook a minute or so on the other side, and it’s done. Sprinkle with salt and pepper. Set aside on a warm platter.
  3. Turn the heat down to low. Add juice of one lemon & the water. Reduce by half. Remove pan from heat. Add in parsley and dot the pan with the remaining butter. Swirl until butter is melted. Serve immediately.
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See what other Food52ers are saying.

  • Christina Papadaki
    Christina Papadaki
  • Gaia Goodness Natural Foods
    Gaia Goodness Natural Foods
  • Francoise Cauchie
    Francoise Cauchie
  • La Tavola Marche
    La Tavola Marche

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4 Reviews

Christina P.
Christina P. February 10, 2021
Hi, I got e bit confused with this recipe. In the ingredients you say 1-2 1 to 2 tablespoons butter but step one mentions 3 tablespoons with oil and then another tablespoon to make the sauce. Also, you mention 2 tablespoons lemon juice but in step 3 you add the juice of one lemon. which one is it. My email is [email protected], thank you very much. Christina P.
 
Gaia G.
Gaia G. May 27, 2014
I really do not cook enough veal, but I absolutely love veal scallapine. This recipe seems easy I can't wait to give it a try.
 
Francoise C.
Francoise C. April 29, 2014
What is the water for in your ingredients list? Butter in ingredients list does not match the how to do in your recipe. Can you advise. Would love to try but with right measures. Thanks
 
La T.
La T. April 29, 2014
Thank you for your interest in the recipe @Francoise - to answer your questions:
The butter is mentioned in the ingredient list as well as in steps 1 & 3. Sorry for the inconsistency with the butter in the ingredient list.

The water is used in step 3 along with the lemon.