The veal cutlets in this easy dinner recipe are lightly dredged in flour and seared until golden brown. It’s cooked very quickly—two to three minutes on each side—and then it’s covered in a buttery wine sauce with lemon juice and capers. Let’s dive in!.
This is a great recipe that is both quick and SO tasty. That soft meat with pasta is my favorite part. I love a big pile of spaghetti to soak up the buttery, bright sauce.
It’s an easy recipe that works great on a busy weeknight, but the dish is also fancy enough to serve to guests.
Veal cutlets will become a regular part of your meal plan once you learn how easy and quick they are to make.
Veal scallopini is a tantalizing Italian dish that packs massive flavor into tender buttery slices of veal. Sautéed in a lemon-wine sauce or creamy mushroom gravy this protein takes center stage on any dinner plate. While the veal provides indulgent richness, the accompanying sides bring balance with bright acids, crisp textures, and savory umami.
With so many potential pairings, it can be tough deciding how to complement your veal scallopini without overpowering it. Here, we’ll explore 15 sensational sides to highlight the flavors of this Italian favorite.
Starch Sides Bring Comfort
Some of the most popular accompaniments for veal scallopini are starchy sides. These comforting options soak up the luscious pan sauces while providing a neutral base for the rich veal.
Creamy Mashed Potatoes
For ultimate comfort food, serve veal scallopini over a heaping mound of creamy mashed potatoes. Russets or Yukon Golds both work well, producing a smooth puree that melds with each forkful of veal. To ramp up flavor, fold in roasted garlic, grated Parmesan, or fresh herbs.
Buttery Egg Noodles
Soak up every last drop of that scrumptious sauce with a tangle of egg noodles. Cook them al dente so they don’t get too mushy when saturated with pan juices. Butter and parsley give a flavor boost.
Risotto
Creamy risotto provides the perfect partner to velvety veal scallopini. Arborio rice simmers in broth, white wine, and cheese, producing a rich, cheesy side. Opt for mushroom risotto to complement an earthy mushroom gravy.
Polenta
The cornmeal in polenta offers a pleasantly coarse texture compared to the tender veal. Fry wedges or bake in a casserole for maximum flavor. Grate Parmesan over the top or mix in roasted veggies.
Veggies Lighten Things Up
While starches absorb and compliment pan sauces beautifully, vegetables take these pairings to the next level with bursts of color, freshness, and nutrients.
Sautéed Zucchini
Thinly sliced zucchini cooks quickly in olive oil and garlic, retaining a slight crunch. The bright green contrasts nicely with golden veal in lemon sauce.
Balsamic Glazed Carrots
For something sweet and tangy, coat carrots in a glossy balsamic reduction. The natural sugars in the carrots caramelize under the broiler.
Green Beans Almondine
Blanched green beans stay crisp-tender with a satisfying snap. Toasted sliced almonds add nutty crunch. The vibrant green beans offset rich veal perfectly.
Roasted Brussels Sprouts
Charring brings out the natural sweetness in Brussels sprouts. Toss with olive oil, salt, and pepper and roast at high heat until browned. The nutty aroma complements veal swimming in savory sauce.
Ratatouille
All the vegetables in ratatouille – eggplant, zucchini, peppers, tomatoes – hold their shape after simmering in an herby tomato sauce. The medley of colors and flavors accents, but doesn’t overwhelm, the veal.
Satisfying Salads Complete the Plate
For something lighter than starchy or roasted veggies, turn to fresh, vibrant salads. Crisp lettuces, greens, veggies, and herbs add brightness and acidity to rich veal scallopini.
Arugula Salad
Peppery arugula pairs perfectly with the richness of veal. Toss the spicy greens with balsamic vinaigrette and shaved Parmesan for a tangy, bold salad.
Caprese Salad
You can’t go wrong with classic caprese! Alternate fresh mozzarella, tomato slices, and basil leaves. Drizzle with olive oil and balsamic reduction to allow the flavors to shine.
Greek Salad
Crunch into tomatoes, cucumbers, olives, and feta over crisp romaine lettuce. Lemon-oregano dressing provides a tangy note to cut through the unctuousness of veal.
Wedge Salad
A crisp iceberg lettuce wedge dripping with blue cheese dressing cools the palate after a bite of veal. Top with crunchy bacon pieces, tomatoes, and chives.
Kale Caesar Salad
Sub in kale for romaine to get your greens in! Garlicky Caesar dressing brings big flavor that stands up well to veal in savory sauce. Croutons add texture.
Round Out the Meal with Bread
What Italian feast would be complete without bread on the side? A crusty loaf or warm rolls make perfect vehicles for swiping extra pan sauce off your plate.
Focaccia
This classic Italian flatbread is the ultimate sauce-sopping side. Opt for rosemary focaccia with garlic and olive oil baked right in the bread.
Ciabatta Rolls
The chewy crumb of ciabatta soaks up pan juices beautifully. Slice these squat rolls and serve warm right out of the oven.
Sourdough Bread
For a tangy contrast, pair your veal with some crusty sourdough bread. The chewy texture and bright acidity balances the richness.
Fennel Olive Loaf
This Tuscan-style bread gets its flavor from bold black olives and licorice-y fennel seeds. The robust taste holds its own with veal in savory gravy.
Pesto Rolls
Swirl flavorful pesto into bread dough before baking for an herby green twist. The basil and garlic in pesto echo pan sauces flavored with those ingredients.
Elevating an Italian Classic
Veal scallopini shines as the star of your dinner plate, but the right sides make it truly shine. Starchy mashed potatoes, risotto, or polenta complement the velvety texture of the veal. Fresh vegetables like zucchini, ratatouille, and salads provide bright contrast. And no Italian meal is complete without bread for dunking in any remaining pan sauces!
With your veal scallopini cooked to tender perfection, browse through these 15 sensational sides. Choose options that provide color, texture, and flavors that accentuate, rather than compete with, the star of the show. With the perfect supporting sides, your veal scallopini will be an extraordinary culinary sensation.
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How to Make the Best Veal Scallopini Recipe: Easy Step-by-Step Directions
Here is a quick list of everything you need to do to make this tasty veal dish quickly. No oven needed!.
- Flatten and Season: Pound the veal cutlets to make them tender, and then season them well to start building the flavor base.
- Pat the surface dry on both sides with a paper towel. Then roll it in flour. Place flour in a shallow dish. Give the veal a light coat of flour to give it a crust and help the sauce thicken later. Shake off the excess flour.
- Caramelize the Meat: Quickly cook the veal in a hot pan to get that delicious golden brown sear.
- Tent and Set Aside: While you make the sauce, keep the seared veal warm and juicy.
- Sauté and Deglaze: Cook the aromatics and use wine to loosen up the tasty bits that are stuck to the pan.
- For a tangy, bright flavor that makes your mouth water, mix two tablespoons of lemon juice with two tablespoons of capers to make the sauce. Add a few tablespoons of butter and whisk it in. It will emulsify into a sauce that is slightly creamy.
- Mix and Simmer: Put the veal back in the pan and let it soak up all of those great flavors.
- Finish and Serve: Just before serving, sprinkle some fresh parsley on top for a splash of color and freshness.
5 Common Mistakes People Make with Veal Scallopini
- Using Wet Veal: If you don’t pat the veal dry before seasoning it and dredging it in flour, it won’t sear well and will taste less good.
- When you overcrowd the pan, the veal steams instead of sears, so the crust doesn’t get golden brown.
- Not Using Deglazing: Some people might not use wine, but deglazing gets the tasty brown bits at the bottom of the pan.
- Overcooking the Veal: Veal scallopini cooks quickly. Overcooking can make the meat tough and dry.
- If you use dried herbs or lemon juice from a bottle instead of fresh ingredients, the fresh flavors that make this dish unique may be lost.
Veal Scallopini from Rocco’s Italian Grille
FAQ
What is a good side dish for veal?
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What’s the difference between veal scallopini and veal piccata?