Back in the 1950s and 1960s, before boneless chicken breasts became widely available, thin slices of veal cut from the leg, known as cutlets, scallops, or scaloppine, were the preferred choice for tender, boneless meat. Nowadays, good veal cutlets may still be found, and they remain a delightful option when sautéed in olive oil and infused with the zesty flavor of freshly squeezed lemon juice. However, if veal cutlets are not easily accessible, fret not! This versatile recipe can be adapted to use thinly pounded chicken or turkey cutlets as a wonderful alternative.
In this recipe, we’ll guide you through the process of creating succulent veal cutlets with a delectable wine and lemon sauce. We’ll also provide variations, including Veal Cutlets with Rosemary and Parmesan, and a delicious Veal Parmigiana option with melted mozzarella and tomato sauce.
So, let’s embark on a journey to the past with these classic veal cutlets, exploring a delightful combination of flavors that have stood the test of time!
Makes: 4 servings
Time: 30 minutes
INGREDIENTS:
- 1¼ to 1½ pounds thinly sliced veal from the leg (scaloppine)
- ¼ cup extra virgin olive oil, or a little more
- All-purpose flour for dredging
- Bread crumbs, preferably fresh, for dredging
- 2 eggs
- Salt and freshly ground black pepper
- ½ cup dry white wine
- Juice of 1 lemon
- Chopped fresh parsley leaves for garnish
- 1 lemon, quartered, for serving
INSTRUCTIONS:
- Heat the oven to 200°F. If the veal cutlets are thicker than ¼ inch, gently pound them between two sheets of wax paper using a flat rolling pin, the back of a skillet, or a wine bottle.
- Place the olive oil in a large skillet over medium heat. Set out the flour and bread crumbs on separate plates and lightly beat the eggs in a small bowl. Season the flour with salt and pepper. Position everything near the stove for easy access.
- When the oil is hot (a pinch of flour will sizzle), dredge each cutlet in flour, then dip it in the beaten egg, and finally, coat it with bread crumbs. Add the coated cutlets to the skillet, ensuring not to crowd them. Cook in batches if necessary, adding more oil as needed. Cook each side for about 5 minutes or until nicely browned. Transfer the cooked veal to an ovenproof platter and keep warm in the oven. Continue adding more cutlets to the platter as they cook.
- Pour off excess fat from the skillet and return it to the stove. Add the wine over medium-high heat, stirring until it’s almost evaporated, which should take around 5 minutes. Stir in the lemon juice and pour the resulting sauce over the veal.
- Garnish the veal with chopped fresh parsley and serve with lemon quarters on the side for added zest.
VARIATIONS:
- Veal Cutlets with Rosemary and Parmesan: Combine ½ cup freshly grated Parmesan cheese, ½ cup bread crumbs, 1 tablespoon minced fresh rosemary leaves or 1 teaspoon dried rosemary, and some salt and pepper in a bowl. In Step 3, dredge the cutlets in flour and egg, or just in the mixture of bread crumbs and Parmesan. Proceed with the rest of the recipe, skipping Step 5, and serve the veal cutlets with lemon quarters once they are cooked.
- Veal Parmigiana: Preheat the oven to 450°F and follow the recipe through Step 4. Slightly undercook the cutlets (less than 4 minutes per cutlet total cooking time). Place all the cutlets in a baking dish without overlapping (use 2 dishes if necessary). Top each cutlet with a spoonful or two of your favorite tomato sauce and then add a thin slice of mozzarella cheese. Bake the dish until the cheese melts, which should take around 5 to 10 minutes. Serve the Veal Parmigiana immediately for a delightful and satisfying meal.
Enjoy these classic veal cutlets, and savor the rich history and flavors they bring to your table!
