Italian Veal Scaloppine Recipe High-Protein
Italian Veal Scaloppine is a classic Roman preparation featuring thin, tender veal cutlets pan-seared until golden and finished with a bright lemon sauce. This elegant yet simple dish delivers lean protein and authentic Italian flavor in under 30 minutes, making it ideal for both weeknight dinners and impressive entertaining.
Ingredients
- 500g veal scaloppine (8 thin cutlets, 60g each)
- 30g all-purpose flour
- 5ml olive oil
- 10ml extra virgin olive oil
- 120ml dry white wine
- 60ml fresh lemon juice
- 250ml low-sodium chicken broth
- 15g fresh parsley, chopped
- 3g sea salt
- 2g black pepper
- 2 cloves garlic, minced
- 5g capers (optional)
Instructions
-
Pat veal scaloppine dry with paper towels. Season both sides evenly with salt and pepper.
-
Place flour in a shallow dish. Lightly coat each veal cutlet on both sides, shaking off excess flour.
-
Heat 5ml olive oil in a large stainless steel skillet over medium-high heat until shimmering.
-
Working in two batches to avoid overcrowding, sear veal cutlets for 1.5 minutes per side until golden brown. Transfer to a warm plate.
-
Reduce heat to medium. Add minced garlic to the same skillet and cook for 30 seconds until fragrant.
-
Pour in white wine and lemon juice, scraping the bottom of the pan with a wooden spoon to release browned bits. Simmer for 2 minutes.
-
Add chicken broth and capers if using. Simmer for 3 minutes until sauce reduces slightly and concentrates in flavor.
-
Return veal scaloppine to the skillet, nestling them into the sauce. Cook for 1 minute to heat through.
-
Remove from heat. Drizzle with extra virgin olive oil and scatter fresh chopped parsley over the top.
Substitutions
- Substitute chicken breast cutlets (pounded thin) for veal for a leaner alternative with similar texture
- Replace white wine with additional broth and 5ml white vinegar for an alcohol-free version
- Use ghee or avocado oil instead of olive oil for different fat profiles
- Substitute fresh lemon with lime juice for a different citrus note
Tips
- Pound veal between plastic wrap to ensure uniform thickness for even, quick cooking
- Keep the skillet at medium-high heat; too low will steam the meat instead of searing it
- Do not overcrowd the pan when searing; cook in batches to achieve proper browning
- For best results, serve immediately while the sauce is warm and silky
Scaloppine is a hallmark of Italian regional cuisine, particularly from Rome and Northern Italy. The technique of pounding thin cutlets and quick-searing with simple pan sauces reflects Italian cooking philosophy: quality ingredients prepared with minimal intervention to highlight their natural flavors.
Frequently Asked Questions
How long does Italian Veal Scaloppine Recipe take to make?
Italian Veal Scaloppine Recipe takes about 27 minutes total — 15 minutes of prep and 12 minutes of cooking — and makes 4 servings.
What can I substitute in Italian Veal Scaloppine Recipe?
You can adapt it easily: Substitute chicken breast cutlets (pounded thin) for veal for a leaner alternative with similar texture; Replace white wine with additional broth and 5ml white vinegar for an alcohol-free version; Use ghee or avocado oil instead of olive oil for different fat profiles.
How should I store leftover Italian Veal Scaloppine Recipe?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days and reheat gently before serving.
How much protein is in Italian Veal Scaloppine Recipe?
Each serving of Italian Veal Scaloppine Recipe has about 32g of protein and 245 calories.
Loading comments...