Scaloppine With Any Meat

By Melissa Clark

Scaloppine With Any Meat
Andrew Scrivani for The New York Times
Total Time
10 minutes
Rating
5(306)
Comments
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You can use any kind of meat to make these dead-simple scaloppine – veal, turkey, chicken, pork, even beef if you can find pieces thin enough. Cook them quickly in butter over high heat, then turn those buttery pan drippings into your sauce, seasoning it with garlic and a squeeze of lemon or lime. This needs no further embellishment. But a handful of capers, sliced olives, chopped fresh herbs or toasted sliced almonds warmed in the butter at the last minute wouldn’t do any harm, either.

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Ingredients

Yield:4 servings
  • 1pound any meat cutlets (veal, chicken, turkey, pork), pounded ¼ inch thick
  • Kosher salt and black pepper
  • Unsalted butter
  • 1 to 2garlic cloves, grated on a Microplane or minced
  • Lemon or lime wedges
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

63 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 6 grams protein; 76 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Season cutlets with salt and pepper. Melt butter in a large skillet over high heat. Add cutlets and cook quickly, about 1 minute per side. Transfer cutlets to a plate.

  2. Step 2

    Return skillet to low heat. Add garlic and cook, swirling the pan, until you can smell it. Squeeze in the lemon or lime juice and season with salt and pepper. Spoon over cutlets and serve.

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Ratings

5 out of 5
306 user ratings
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Comments

Nature Boy

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.

DSM

See chicken piccata recipe.

Kayla

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.

Fran

Have made this twice, using chicken medallions cut 1/4” thick. Cooked in olive oil first time, in butter second time, both delicious. Added whole leaves of fresh sage with the garlic. Found that it could be prepared an hour ahead through step one, preparing the pan sauce when ready to serve. Keeper.

Kit

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...

Echo Rabbit

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

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