Veal Scallopini
Veal scallopini refers to thin cutlets of veal, usually cut from the leg (top round) or loin, then pounded to an even 1/8 to 1/4 inch thickness. The word comes from the Italian scaloppine, meaning small, thin slices. The thinness and pounding are what define the cut as much as the meat itself, since they let it cook through in under two minutes per side without drying out.
Varieties
Scallopini can be cut from either the veal leg (top round), which is leaner and more affordable, or the loin, which is more tender and slightly more expensive. Recipe results are nearly identical once pounded thin, so the leg cut is the more practical everyday choice.
Buying tips
Look for cutlets that are pale pink, finely grained, and already pounded to an even thickness; uneven cutlets cook unevenly. If buying whole veal round or loin to cut and pound at home, ask the butcher to slice it against the grain about 1/4 inch thick before pounding, since pre-pounded supermarket packages are sometimes cut too thick in spots.
Substitutes
Turkey breast cutlets, pounded thin — 1:1
Widely available, cooks in about the same time, and takes on sauces well, though it lacks veal's mild richness and browns less deeply.
Boneless, skinless chicken breast, pounded thin — 1:1
The most common swap in home kitchens. Slice the breast horizontally before pounding to get cutlets thin enough to cook quickly.
Pork loin cutlets, pounded thin — 1:1
Closest in texture and richness to veal among common meats, and holds up well to the same lemon-butter or marsala sauces.
Boneless pork sirloin cutlets — 1:1
Less tender than loin but noticeably cheaper; pound slightly thinner than veal to compensate for a firmer bite.
Storage
Fresh veal scallopini should be used within 1 to 2 days of purchase or freezer-thawing. Store it in the coldest part of the refrigerator, tightly wrapped or in its original vacuum packaging, with any liquid drained off. For longer storage, freeze cutlets in a single layer separated by parchment so they can be pulled apart and thawed individually; they keep well for up to 3 months.
How to use
Dredge lightly in flour, then pan-fry in butter and oil over medium-high heat for about 60 to 90 seconds per side, just until golden. Remove and build a quick pan sauce (lemon and capers, marsala and mushrooms, or white wine and butter) in the same pan, then return the cutlets briefly to coat. Because the meat is so thin, it overcooks fast; the goal is color on the outside and just-cooked centers.
What it pairs with
Pairs well with capers, lemon, white wine, marsala, sage, prosciutto, and mushrooms. Serve alongside simple starches that won't compete, like buttered egg noodles, plain risotto, or roasted potatoes, and a light green vegetable such as sauteed spinach or asparagus.
Nutrition
Veal scallopini is a lean cut, generally lower in fat than beef of comparable cuts, and a good source of protein, vitamin B12, and zinc. Much of the dish's fat and calories in a finished recipe come from the butter and cream in the pan sauce rather than the meat itself.
FAQ
Do I need to pound veal scallopini myself if it's already sliced thin?
Usually yes. Pre-sliced supermarket veal is often not uniformly thin, and pounding between plastic wrap with a mallet or the flat side of a meat tenderizer evens it out so it cooks at the same rate across the whole cutlet.
Why does my veal scallopini turn out tough and rubbery?
This almost always comes from overcooking. Because the cutlets are so thin, 60 to 90 seconds per side over medium-high heat is usually enough; leaving them in the pan longer, or cooking over too low a heat for too long, toughens the muscle fibers.
Can I use veal scallopini in recipes that call for chicken cutlets, or vice versa?
Yes, the two are interchangeable in most preparations since both are thin, quick-cooking, and mild enough to take on the same pan sauces. Chicken needs an internal temperature of 165°F, so give it slightly longer in the pan than veal, which is typically served with a bit of pink remaining.
What's the difference between veal scallopini and veal piccata?
Scallopini describes the cut of meat itself (thin, pounded veal); piccata is a specific preparation of that cut, dredged in flour and finished in a lemon, butter, and caper sauce.
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