How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Veal Scaloppine?

You need 12 ingredients. The key ingredients include: 1 lb veal tenderloin (boneless, cut 1/4 inch thick), 3 minced garlic cloves (fresh), 100% olive oil, ¼ cup crushed red pepper flakes, and more.

Is Veal Scaloppine suitable as meat & poultry?

Yes, Veal Scaloppine falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Veal Scaloppine?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veal Scaloppine Recipe

Name: Veal Scaloppine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb veal tenderloin (boneless, cut 1/4 inch thick); 3 minced garlic cloves (fresh); 100% olive oil; ¼ cup crushed red pepper flakes; ¼ cup chopped onion; dusting flour; ¼ cup green pepper; ¼ cup mushroom; 2 tablespoons sherry wine; salt; white pepper; 1 bay leaf

Try this homemade Veal Scaloppine recipe the whole family will love. Made with veal tenderloin, garlic, olive oil and red pepper. Easy step-by-step inst…

This Veal Scaloppine relies on simple, everyday ingredients such as minced garlic cloves (fresh), % olive oil, crushed red pepper flakes and chopped onion. It comes together quickly and makes 4 servings, at about 22230 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

22230

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Veal Scaloppine

Tips for the best results

Variations & substitutions

My Personal Notes

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Frequently Asked Questions