Vincenzo's Veal Scaloppine Recipe

Name: Vincenzo's Veal Scaloppine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (2 ounce) veal scaloppine; 1 cup flour; Salt; White pepper; 1 ounce clarified butter; 1 teaspoon minced shallots; 1 cup sliced mushrooms; 1/2 teaspoon drained capers; 1 ounce white wine; 1 tablespoon lemon juice; 4 ounces veal broth; Freshly ground black pepper; 4 crescents peeled honeydew; 4 crescents peeled cantaloupe; Chopped parsley

Servings: persons

4 (2 ounce) veal scaloppine
1 cup flour
Salt
White pepper
1 ounce clarified butter
1 teaspoon minced shallots
1 cup sliced mushrooms
1/2 teaspoon drained capers
1 ounce white wine
1 tablespoon lemon juice
4 ounces veal broth
Freshly ground black pepper
4 crescents peeled honeydew
4 crescents peeled cantaloupe
Chopped parsley

1
Place the flour in a shallow pan and season with salt and white pepper.
2
Lightly dust the veal in the seasoned flour.
3
Saute the veal in clarified butter quickly, until just rare.
4
Remove from the pan and set aside.
5
Add the shallots, mushrooms, and capers.
6
Cook until the mushrooms are tender, about 6 minutes.
7
Deglaze the pan with wine.
8
Add the lemon juice and veal stock and simmer until the sauce reduces by half.
9
Season with salt and pepper.
10
Pour over veal.
11
Garnish with melon and parsley.

480

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 4 (2 ounce) veal scaloppine, 1 cup flour, Salt, White pepper, and more.

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

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

That's it — enjoy your meal!

Vincenzo's Veal Scaloppine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions