Thursday, April 5, 2012

Veal Scaloppini

Veal scalloppini sounds like a fancy and difficult meal, but it's actually very easy to make once you know how.  The trick is to pound the meat as thin as possible so it cooks quickly and you have the maximum crunchy coating.

In this version from it is served on a bed of spring greens with some cherry tomatoes.

4 servings

Ingredients :

-  1 1/2 lb. veal scallops
-  1 cup of finely ground almond flour
-  salt and pepper to taste
-  4 eggs, beaten
-  1/4 cup water
-  1/4 cup olive oil
-  1/4 cup butter
-  1/4 cup fresh lemon juice
-  fresh parsley, chopped

Directions :

-  Trim veal.  Using meat mallet, pound to flatten the veal scallops as thin as possible.
-  Mix the flour, salt and pepper in one bowl.
-  Beat the eggs and water in another bowl.
-  Heat the oil in a large skillet until the oil is hot but not smoking.
-  Dredge the veal in the flour mixture, then dip into the egg mixture.  Saute until golden brown. Quickly remove to a plate. Watch it doesn't burn.
-  When all the veal has been cooked, discard the oil.  Heat the butter and the lemon juice in the skillet.
-  Coat both sides of the veal pieces with this sauce, then place on a plate and garnish with parsley.

(will freeze) You can freeze this, but the coating won't be crispy so it's definitely much better cooked from scratch.
 “Life isn't about finding yourself.  Life is about creating yourself.”   - George Bernard Shaw

Want to try Paleo, but .....

... think it's too hard to do?
... don't have enough information?
... don't know where to start?
My STEP-BY-STEP PALEO ebook course makes it Easy !

I show you exactly what to do Step by Step,
I give you lots of great Recipes,
and I make it Fun !

check out Book 1 on Amazon today !



  1. I enjoyed your recipe. However, I had some issue with the breading sticking to the pan. What is the secret to your beautiful outcome?
    Thanks in advance

    1. Did you use a non-stick pan? That's probably the best thing to use for this, and make sure the oil is hot enough before you start to cook the veal. These two things should take care of any sticking.


Valid comments are always encouraged and welcome, but please remember this is not a platform for self-promotion. All comments are moderated, and those with links that are not relevent to the content on this blog WILL NOT be published.