Veal piccata, or veal scallopini, is an exquisite pairing of delicate veal cutlet in a buttery citrus sauce. It’s a symphony of complex flavours tied together by the most tender of meats. But surprisingly quick and easy to do! This traditional Italian dish is a great way to treat yourself and your family to something different.
As an Italian food aficionado, I’m always seeking to expand my repertoire of authentic recipes. Two dishes I aim to master are veal scallopini and veal piccata. Though their names sound similar, they each offer distinct flavors and textures
If you also love classic Italian cuisine, understanding the nuances between scallopini and piccata is essential. Read on for a thorough primer on preparing and differentiating these two veal dishes.
Getting to Know Veal Scallopini
Let’s start with the basics of what defines scallopini before contrasting it with piccata:
Thinly Sliced Veal Cutlets
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Scallopini refers to thin, tender slices of veal from the leg or loin
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The veal is pounded flat into thin cutlets or “scaloppine”
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Cutlets should be 1/4 inch thick or less
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Thin slicing maximizes tenderness when cooked quickly
Simple Pan-Fried Preparation
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Veal scallopini is most often pan-fried in olive oil or butter
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Cutlets may be dredged lightly in flour before frying
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Frying quickly at high heat keeps the veal moist and tender
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After frying, salt and pepper or a squeeze of lemon brighten the flavor
Versatile Italian Favorite
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Scallopini provides a tender, mild tasting base for diverse sauces
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Pairs well with lemon, capers, white wine, parsley and other herbs
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A quick and easy preparation suitable for weeknight meals
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Elegant enough for entertaining when topped with a nice sauce
So in essence, scallopini refers to thinly pounded veal cutlets simply fried and seasoned. Now let’s see how piccata builds on this foundation.
Understanding Veal Piccata
Piccata starts with scallopini but incorporates a few key additions:
Begins with Thin Cutlets
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Like scallopini, piccata uses thin slices of veal pounded flat
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The pounding helps the lean veal stay tender and cook quickly
Dredging in Seasoned Flour
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Before frying, veal is dredged in flour seasoned with salt and pepper
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Flour helps lightly coat the veal and provides a crispy texture
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Some recipes also add grated Parmesan or herbs to the flour
Finished with a Tart Lemon-Caper Sauce
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The fried cutlets are doused in a pan sauce of lemon juice, capers, and butter
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White wine or broth help form the sauce by deglazing the pan
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Bright lemon and briny capers cut through the rich, fried veal
A Refined, Company-Worthy Dish
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Piccata takes basic scallopini up a notch with its elegant sauce
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The interplay of flavors makes it a stand-out Italian restaurant staple
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Requires a few extra steps compared to plain scallopini
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A special occasion dish, yet still relatively easy for home cooks
So veal piccata represents scallopini elevated by a decadent lemon-caper pan sauce.
Key Differences Between the Dishes
Now that we’ve covered the basics of each dish, let’s directly compare their distinguishing traits:
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Scallopini is simply pounded, floured, and fried veal cutlets
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Piccata uses the same thin cutlets but with a flavorful sauce
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Scallopini has a milder taste from the plain fried veal
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Piccata offers a balance of rich and bright flavors
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Scallopini is quick with minimal ingredients required
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Piccata takes more time and ingredients for the sauce
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Scallopini works as a basic weeknight dinner
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Piccata feels indulgent enough for special occasions
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Scallopini highlights the tender veal itself
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Piccata allows citrus and capers to shine as well
Mastering the Classics at Home
Both scallopini and piccata are fairly straightforward to prepare at home:
Easy Veal Scallopini
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Pound veal cutlets thin without tearing the meat
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Use lots of oil or butter to fry quickly on high heat
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Resist overcrowding the pan so veal browns nicely
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Don’t overcook, 2-3 minutes per side to stay juicy
Next-Level Veal Piccata
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Make sure capers are drained to prevent splattering
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Cook veal first, then prepare the sauce in the same pan
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Use broth or wine to deglaze the pan and incorporate fond
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Finish sauce by swirling in cold butter to emulsify
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Add lemon juice and capers just before serving to preserve brightness
With practice, even novice cooks can master these Italian favorites. Buon appetito!
The Takeaway: Two Methods, Two Outcomes
In the end, while veal scallopini and piccata share some common DNA, they result in very different dining experiences. Simple fried cutlets versus elegant, complex flavors. Both have their place on an Italian food lover’s table!
Now that you’re armed with the know-how to prepare scallopini and piccata, it’s time to get cooking. Just be sure to save me a taste!
What is veal piccata?
Veal, a meat much-loved by Italians, is considered a delicacy. Veal comes from calves that are fed only milk. This is what makes the meat so soft.
Being favoured for its tender texture and milder-than-beef flavour, veal balances beautifully in a rich lemony butter sauce.
The veal cutlet is sliced very thinly, then lightly coated in seasoned flour and fried. This naturally sweet, melt-in-your-mouth meat is at the center of the dish.
Following that, it is covered in a rich sauce that is creamy from the butter, sour from the lemon juice, and salty from the green capers.
And the whole decadent dish can be put together in under 25 minutes!
What cut is it anyway?
The cut for veal scallopini, or scaloppine in Italian, is usually taken from the rump of the calf. The rump of a calf is not tough and worn out like the rump of an adult animal. Instead, it is soft and bendable, making it a truly unique meat.
For veal piccata, the meat is then “scalloped,” or sharply cut in half to make it thinner, and given a light pounding to make it even flatter.
Don’t worry, though—you don’t have to do this scalloping surgery yourself! You can either ask a skilled butcher to do it or buy them already scalloped.
Some of you may have already used this technique without realizing it. This dish is called veal scallopini in Italy, but a veal escalope is used in French recipes and a veal cutlet is used in English. Sound familiar now?.
Cooking With Carlo 15 – Veal Scallopini Piccata
FAQ
What is the difference between piccata and scallopini?
What is a substitute for veal scallopini?
What’s the difference between veal piccata and veal marsala?
What is veal piccata made of?
What is piccata in veal scallopini?
The Piccata in veal scallopini refers to the sauce you have with this dish. To make the Piccata sauce, start by adding extra butter to the skillet you have been using to fry the veal, along with garlic and the white wine (or stock or water). You can use a little bit of olive oil to add a little extra flavor.
What is veal scallopini?
Veal Scallopini is a favorite dish in Italian cuisine that features thinly sliced veal that is dredged in flour, and then sautéed in a mixture of butter and olive oil. Once the veal is cooked, it’s typically removed from the pan, and a sauce is made using ingredients like white wine, fresh lemon juice, capers, and sometimes chicken broth or cream.
Can you put veal scallopini in piccata sauce?
Let the veal sit in the sauce for a few minutes before serving so the veal scallopini can really soak up the piccata sauce for the best flavor and enjoyment. This veal scallopini is a real treat to make and much easier than it looks.
How to cook veal scallopini?
Pour the piccata sauce over the veal scallopini, arrange the lemon slices for pleasing visual effect and serve. To speed up the cooking process for the veal cutlets consider using two skillets on two separate stove top rings simultanelously. You will need extra butter and olive oil for the second skillet.