Scaloppine With Any Meat Recipe (2024)

Thanks Melissa. We've been cooking a longer version of this recipe for years, thanks. One important suggestion: start the pan with EVOO and after the meat is cooked build your pan sauce with white wine, then some butter and parsley, add capers at the end. Serve over linguine, finish the wine with dinner.

See chicken piccata recipe.

The biggest problem with piccata or scallopine recipes, which this is, is to find veal that is cut correctly so that it doesn't curl up and get tough, or looks thin enough, even pounded once by butcher and once by me, and still is tough. Or if it is thin enough, has no natural flavor. Even at more than$ 20 per lb.!
Last week made it with wild Alaskan filet of sole. Much more satisfying. Do add wine, and do add stock or broth. Use a garlic press instead of losing fingers to microplane.

How about capers and a splash of white wine or vermouth?

How much butter? Some. Enough. More is better than not less.

White wine, butter and parsley for pan sauce. Capers at the end.Mixture of olive oil and butter keeps butter from burning.½ cup chicken broth in addition to lemon juice. Capers tooLight dredge of flour before cooking makes for slightly thickened sauce.

Yes indeed .. added capers to give an extra spark. However, I did add a light dredge of flour before cooking the cutlets (used veal) and the sauce rendered was just slightly thickened. Otherwise this recipe is pretty much on the mark and very good.

how much butter??

This can also be made as a HALF volume dish!

I add about a half cup of chicken broth (probably any broth will do) in addition to the lemon juice. Makes more sauce that my husband and I love. And I, too, put in capers.

I use a mixture of olive oil and butter--keeps butter from burning!

Add capers with the garlic.

Simple recipe, but once I had the scalloppine cooked and was cooking the sauce, I added sliced Belgian endive and sauteed that ino the sauce before pouring both over the scalloppine. Used Meyer lemon so the lrmon taste would not be too strong. Really excellent.

Once the scaloppines are done - they can be kept warm in the oven at 80c without impairing the moisture or taste. In the meantime, saute 250g of sliced chestnut mushrooms in the same pan with some thyme. Once soften add 1/3 glass of dry white wine and a smidgen more butter and a dash of cream to finish for a delicious sauce.

did add a light dredge of flour before cooking the cutlets (used veal) and the sauce rendered was just slightly thickened. Otherwise this recipe is pretty much on the mark and very good.

I know this is sacrilege, but I can’t eat dairy, so I tried this with olive oil only (but the good stuff) and made a pan sauce with capers and vermouth like others suggested, and I’m thrilled with what landed on my plate. I’m sure I’m missing out. Butter is delicious. But for anyone who wonders if it’s worth trying...

For the butter, always follow Julia Child's advice she was a butter lover! Scaloppine should be rich in butter. Love this recipe

Thanks Melissa. We've been cooking a longer version of this recipe for years, thanks. One important suggestion: start the pan with EVOO and after the meat is cooked build your pan sauce with white wine, then some butter and parsley, add capers at the end. Serve over linguine, finish the wine with dinner.

White wine, butter and parsley for pan sauce. Capers at the end.Mixture of olive oil and butter keeps butter from burning.½ cup chicken broth in addition to lemon juice. Capers tooLight dredge of flour before cooking makes for slightly thickened sauce.

Once the scaloppines are done - they can be kept warm in the oven at 80c without impairing the moisture or taste. In the meantime, saute 250g of sliced chestnut mushrooms in the same pan with some thyme. Once soften add 1/3 glass of dry white wine and a smidgen more butter and a dash of cream to finish for a delicious sauce.

Deglaze pan with a 1/3 c dry white wine. It makes a decent sauce. I poured a lot over the pasta I served with the dinner.

White wine, butter and parsley for pan sauce. Capers at the end.Mixture of olive oil and butter keeps butter from burning.½ cup chicken broth in addition to lemon juice. Capers tooLight dredge of flour before cooking makes for slightly thickened sauce.

Too lemony, and not enough sauce.

Try swordfish. Fabulous!

I've been doing variations on scallopine, similar to this, for quite some time. Sometimes I nudge it toward French, sometimes toward Italian, sometimes toward Spanish, changing the herbs accordingly. Also, one can do a kind of Mexican version. I agree with other commenters, that finding cutlets at "just the right" thickness is a key element here. This simple, versatile dish always makes for a delicious meal.

My mom used to add a lemon wedge right into sauté pan with the chicken or veal- and removed when veal is done. She always sautéd some mushrooms in the same pan after removing the chicken, just add some more olive oil. Before mushrooms are done add the garlic, capers, and wine.
Turn it into veal marsala- by adding marsala wine.

Nice and light by itself. I added a few shiitake mushrooms and some kalamata olives for a flavor boost. Salad, good baguette, nice wine....so good, and easy.

did add a light dredge of flour before cooking the cutlets (used veal) and the sauce rendered was just slightly thickened. Otherwise this recipe is pretty much on the mark and very good.

Simple recipe, but once I had the scalloppine cooked and was cooking the sauce, I added sliced Belgian endive and sauteed that ino the sauce before pouring both over the scalloppine. Used Meyer lemon so the lrmon taste would not be too strong. Really excellent.

I grated the lemon with a microplane grater to get some lemon zest, and added that with a little white wine and the lemon juice. And of course garlic and capers.