Veal Scaloppini
Veal scaloppini is a delightful dish, characterized by its tender veal and a crunchy coating that makes for a satisfying meal. Typically served for lunch or dinner, it pairs well with various sides like fries or a fresh salad. The process is quite straightforward, making it perfect for a weeknight dinner. While preparing this dish, it’s essential to pound the meat evenly, ensuring each piece cooks uniformly. I keep a close eye on the heat; too high, and the coating can burn before the meat cooks through.
Ingredients
- 4 pieces of veal cutlets
- 2 eggs
- 6 tablespoons flour
- 100 grams breadcrumbs
- 4 tablespoons salted butter
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- Lemon wedges for serving
Instructions
- Prepare three plates: place the breadcrumbs in one, beat the eggs in a second, and combine the flour with salt and black pepper in the third.
- Take each piece of veal, place it in a food bag, and pound it with a rolling pin to thin it out. Aim for uniform thickness.
- Dip each scaloppini in the flour, shaking off the excess. Then, immerse it in the beaten eggs, ensuring full coverage. Finally, coat in breadcrumbs and set aside. Repeat with the remaining pieces.
- In a large skillet, heat the butter and olive oil over medium heat, and fry the veal scaloppini for about 4 minutes on each side until cooked through and golden brown. Serve with lemon wedges, fries, and a side salad.
What I Notice When Cooking
- The breadcrumbs should be well-coated to get that crispy finish, which adds great texture.
- Watching the color as the scaloppini cooks helps gauge doneness. A nice golden brown means it’s perfect!
- This dish is great for gatherings; it’s easy to prepare in batches and keeps warm in a low oven while the others finish cooking.
Small Adjustments
- Keep the heat steady; too high can lead to a burnt crust while the meat remains undercooked.
- For timing, give each side about 4 minutes, but adjust if the scaloppini is thicker or thinner than usual.
- It’s helpful to cook in batches, allowing some to stay warm in the oven while the next round fries up.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in a skillet over low heat to keep the coating crisp, or pop them in the oven for a few minutes if you prefer.
Nutritional Notes
Each serving contains approximately 400 calories, depending on the specific brands and quantities used, particularly for the butter and oil.
