Thin cut of veal loin that is cooked quickly and usually served with a wine, mushroom or cream sauce.
Here is the recipe from the Betty Crocker Big Red Cookbook 10th Edition 2005.
1/2 cup all-purpose flour
2 teaspoons garlic salt
1 lb veal for scallopini*
1/4 cup vegetable oil
2 tablespoons butter or margarine
1/4 cup dry white wine, nonalcholic white wine or chicken broth
2 tablespoons lemon juice
1/2 lemon, cut into 4 wedges
- In shallow dish, mix flour and garlic salt. Coat veal with flour mixture.
- In 10-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Cook half of the veal in oil about 5 minutes, turning once, until brown. Remove veal; keep warm. Repeat with remaining oil and veal. Drain any remaining oil and overly browned particles from skillet.
- Add butter, wine and lemon juice to skillet. Heat to boiling, scraping any remaining brown particles from skillet. Boil until liquid is reduced by about half and mixture has thickened slightly. Pour over veal. Serve with lemon wedges.
*1 lb veal round steak can be substituted for the veal for scallopini. Cut veal into 8 pieces. Place each piece between sheets of plastic wrap or waxed paper. Lightly pound with flat side of meat mallet until 1/4 inch thick.
Nutritional: 1 Serving Cal. 300 (Cal. from fat 170); Fat 19g (Sat. Fat 7g); CHOL. 90mg; Sodium 590mg; Carbs. 13g (Fiber 0g); Pro. 19g % Daily Value: Vit. A 4%; Vit. C 2%; Calcium 2%; Iron 8% Exchanges: 1 starch, 2 medium-fat meat, 2 Fat Carb Choices: 1
Lighter Veal Scallopini
For 14 grams of fat and 255 calories per serving, decrease the oil to 2 tablespoons and cook half of the veal at a time in 1 tablespoon oil in nonstick skillet. Decrease butter to 1 tablespoon.