I don’t cook veal cutlets as regularly as chicken cutlets, but when I do, I like to use Marcella Hazan’s recipe for Veal Scaloppine with Lemon from the book Essentials of Classic Italian Cooking. The tender veal scallops taste so delicate covered in the lemon and butter sauce.
I actually found veal scaloppine on sale for $10/lb (usually I buy veal cutlets and tenderize them) so I made this dish for dinner this evening. Unfortunately, we were so hungry that I didn't get a chance to take a picture of the dish before the food was devoured!
I would like to share the recipe with you (I assume I have to get permission to post the recipe), so here’s a link for Veal Scaloppine with Lemon. The instructions are paraphrased, so they're not as detailed as Marcella Hazan’s, but the ingredients are the same (except they omitted the flour on a plate).
Some tips I've learned from the book and from my experiences making this recipe:
- To tenderize the veal (if you didn't purchase it tenderized by the butcher), I place the veal between a folded sheet of plastic wrap and hit it with the meat tenderizer. Instead of just pounding the veal, I hit it and draw the tenderizer towards me. This stretches out the veal. You don’t want to rip it apart, just get it thin and flat
- I follow Marcella’s advice to dredge the veal scallops in flour right before putting them in the pan; any earlier and the flour will become soggy
- After taking out the veal, I like to put my drained spaghetti into the saucepan to mop up the remaining sauce before adding it to the plate
I will post a picture and link to this post next time I make Veal Scaloppine with Lemon. What’s your favorite veal recipe?
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