Italian

Veal Scallopine with Lemon and Parsley

by:
April 28, 2014

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
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 

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

Photo by James Ransom

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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5 Comments

Lipstick L. February 7, 2015
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
 
Helens April 29, 2014
As someone who doesn't much like fresh coriander, parsley is my go-to garnishing herb. It's so utterly delicious.
 
Agent S. April 28, 2014
Love it. We eat veal one a week because it is so low in fat and insanely quick to prepare. Thanks!
 
bmallorca April 28, 2014
It really IS a fine dish substituting pounded boneless skinless chicken thighs. And So Fast!
 
Merrill S. April 28, 2014
This looks like perfection.