Veal Scallopini vs Veal Piccata: Unraveling the Differences

Veal scallopini and veal piccata are two classic Italian dishes that are very similar, yet have distinct differences. With thinly sliced veal cutlets bathed in lemony, butter sauces, it’s easy to confuse these two recipes. In this comprehensive guide, we’ll demystify veal scallopini vs veal piccata and outline the key distinctions in ingredients, cooking methods, and flavor profiles.

What is Veal Scallopini?

First, let’s cover the basics of veal scallopini The term scallopini refers to thin, pounded veal cutlets. “Scaloppine” means “little scallops” in Italian, comparing the round shape and thinness of properly prepared veal to sea scallops

To make veal scallopini:

• Veal cutlets are sliced horizontally to a thickness of 1⁄4 inch or less.

• They are gently pounded to an even thinner consistency using a meat mallet or heavy pan

• The scallopini are seasoned, dredged in flour, then sautéed on both sides in olive oil or butter until golden brown.

This preparation technique of pounding thin veal cutlets is the essence of veal scallopini. The cooking method and sauce can vary greatly. Veal scallopini dishes encompass everything from veal saltimbocca to veal marsala to veal piccata.

What is Veal Piccata?

Veal piccata is a specific way of preparing scallopini that originated in Italy. The term “piccata” means larded or buttered in Italian, referring to the rich lemon-caper pan sauce.

To make veal piccata:

• Veal scallopini are dredged in flour and sautéed in butter and olive oil.

• Once browned, the veal is removed and a sauce is prepared in the pan drippings.

• The piccata sauce contains butter, lemon juice, white wine or chicken broth, capers, and parsley.

• The veal scallopini are returned to the pan and simmered briefly in the sauce before serving.

So while veal scallopini refers only to the preparation of the veal itself, veal piccata specifies the entire dish including the signature pan sauce.

Key Differences Between Veal Scallopini and Veal Piccata

Now that we’ve defined the terms, let’s outline the major differences:

Preparation of Veal

• Scallopini is thin, pounded veal cutlets
• Piccata uses scallopini method to prepare veal

Breading

• Scallopini may or may not be breaded
• Piccata calls for light dredging in flour

Cooking Method

• Scallopini is sautéed in fat, method varies
• Piccata specifies sautéing veal in butter and oil

Sauce

• Scallopini has no defined sauce
• Piccata uses a lemon-caper pan sauce

• Veal scallopini refers only to sliced, pounded veal cutlets
• Veal piccata is a complete dish with defined cooking method and sauce
• All veal piccata begins with veal scallopini as the foundational ingredient

Think of it like this:

All veal piccata is veal scallopini, but not all veal scallopini is veal piccata.

Flavor Profiles

Since veal scallopini is simply a preparation technique, it can take on any flavor profile. Veal piccata, on the other hand, has a defined taste:

Veal Piccata Flavors:

• Tangy, bright lemon
• Briny capers
• Rich, creamy butter
• Acidity from white wine
• Fresh parsley
• Light chicken or veal broth

Example Veal Scallopini Flavors:

• Savory mushroom sauce (scaloppine ai funghi)
• Sharp cheeses like lemon and parmesan (saltimbocca)
• Sweet and tart Marsala wine
• Herbal notes of rosemary or sage
• Spicy chiles or crushed red pepper

So veal piccata always tastes lemony, briny, and rich. But scallopini can showcase a wide variety of herb, spice, and sauce flavors.

Uses for Veal Scallopini and Piccata

Because it is simply a cut of veal, scallopini is highly versatile:

• Italian entrées like veal parmigiana
• French classic dishes like veal blanquette
• Simple pan frying with lemon as a lighter option
• Elegant multi-course Italian menus
• Hearty family meals with pasta or risotto

Veal piccata is best suited for:

• Italian restaurant entrées
• Romantic date-night dinners
• Impressing dinner party guests
• Cutting through rich, heavy dishes
• Providing a bright, lemony flavor

Both can be served over pasta, with vegetables, or with starchy sides like risotto or polenta.

The Takeaway

Veal piccata always starts with scallopini, but not all scallopini becomes piccata. Understand that scallopini is just thinly pounded veal, while piccata includes flour dredging and a lemon-caper pan sauce. Scallopini has flexible flavors, but piccata is lemony and briny. Now that you know the key differences between veal scallopini vs. veal piccata, you can cook both with confidence!