Breaded Veal Cutlets with Peas and Pancetta
Veal features in various Italian dishes and its distinctive flavor and tender texture make it a worthy ingredient. Here we are coating it with a thin coating of mayonnaise and then dipping it in seasoned breadcrumbs to add a nice coating. The veal is cooked in batches and then kept warm in the oven. We are serving this with a tasty pancetta and vegetable side dish. You can add some boiled baby potatoes on the side too, if you like, or some fluffy white rice. Or else maybe you want to forego the carbs.
Start preparing the veal first, and then you will find about halfway through the recipe you will have the veal and the pancetta vegetables cooking at the same time, but this is not a complicated dish as long as you prepare all your ingredients before beginning. If the veal is done before the pancetta mixture, you can keep it warm in the oven until everything is ready. This is an unusual dish which boasts elegance along with myriad Italian flavors you will fall in love after the first bite.
You will need scallopine veal to make this dish. Scallopine are thinly pounded pieces of veal. Your butcher will be able to prepare some for you. The meat usually comes from a muscle and it is trimmed of fat and cut across the grain. There are plenty of veal scallopine recipes to choose from, each offering its own flavors. This one is quick and simple though, as well as tasty. Because the meat is so thin, it has a short cooking time; it will only take about 2 minutes per side to cook.
- 1 cup plain breadcrumbs
- 1 tablespoon fresh parsley
- 3 tablespoons Romano cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 lbs scallopine veal
- 1 cup mayonnaise
- Salt and black pepper, to taste
- 1½ teaspoons butter
- Olive oil, as needed
- 8 oz shelled fresh or thawed peas
- 8 oz green beans
- 1 tablespoon all-purpose flour
- ½ cup chicken broth
- 2 oz chopped pancetta
- Juice of ½ lemon
- 1 tablespoon capers (optional)
- ¼ cup heavy cream
- Salt and black pepper, to taste
- Combine the breadcrumbs with the cheese, parsley, garlic powder and onion powder in a bowl.
- Spread a thin coating of mayonnaise over one side of a piece of veal, then press it into the breadcrumbs.
- Repeat on the other side, then with the other pieces of veal until they are all coated.
- Preheat the oven to 250 degrees F.
- Bring a pot of salted water to a boil.
- Add the peas (if you are using fresh ones) and cook for a minute, then add the beans and cook for 3 minutes.
- Drain the vegetables.
- Cook the pancetta in a skillet for 8 minutes or until done.
- Drain it on paper towels.
- Add the flour to the drippings in the skillet and cook for 1 minute, whisking all the time.
- Whisk in the chicken broth and cream and cook for 5 minutes.
- Meanwhile, heat a couple tablespoons of oil in another skillet, along with a teaspoon of butter.
- Add a third of the veal and fry for 2 minutes.
- Flip and fry for 2 minutes on the other side, then drain on paper towels.
- Put them in the oven on a cookie sheet to keep warm, while you cook the rest of the veal.
- Add more oil and butter to the pan each time.
- If you are using thawed peas instead of fresh ones, add them to the skillet with the chicken broth mixture now.
- Add the pancetta and vegetables back in.
- Stir in the lemon juice, and capers if using.
- Cook gently until warmed through.
- Add salt and black pepper to taste.
- Serve the veal on top of the pancetta mixture.
- Spoon a little of the juices from the pan over the veal.
This exquisite veal scallopine recipe includes the flavors of garlic, lemon, parsley, Romano cheese and more. The salty pancetta, fresh vegetables and traditional Italian flavors all pair wonderfully, and you can either serve this as it is or pair it with some pasta, potatoes or rice, as you prefer. Veal scallopine is thinly-pounded veal which cooks beautifully in just a couple of minutes per side. Although there are plenty of ways to cook this cut of meat, this recipe is especially good because the flavors are so amazing together. Try it if you are having a dinner party perhaps.
Leave a Reply
- Homemade Italian Sausage and Spinach Calzone May 7, 2016
- Classic Italian Chicken Saltimbocca April 22, 2016
- Hunter Style Baked Italian Chicken Cacciatore April 6, 2016
- Wild Mushroom Boletus Italian Style Soup April 3, 2016
- Vegetarian Pasta Primavera with Fettuccine March 30, 2016
- Roman Style Saltimbocca Alla Romana with Polenta March 25, 2016
- Classic Italian Dishes – Parmigiana Eggplant March 25, 2016
- Authentic Vegetarian Italian Asparagus Risotto March 23, 2016
- Rotisserie Chicken and Vegetable Risotto March 19, 2016
- Citrus Feta Cheese Risotto with Spinach March 18, 2016
- One of the Best Vegetarian Lasagna Recipes with Ricotta Cheese (404501 Views)
- Home (142076 Views)
- Best Pizza Sauce for Home Made Pizza (64873 Views)
- Crispy Chicken Milanese with Herb (27742 Views)
- Authentic Clams Oreganata (20426 Views)
- The Best Bechamel in the World (14868 Views)
- Authentic Old World Italian Pizza Dough Recipe (13707 Views)
- Lasagna Rollups in the Slow Cooker (11782 Views)
- Just How Far Ahead Can I Make Lasagna (11333 Views)
- Classic Lasagna with Creamy Bechamel Sauce (11326 Views)