What is Veal Scallopini Sec? An In-Depth Look at this Classic Italian Dish

Veal scallopini sec is a traditional Italian veal dish that has become popular worldwide. But what exactly is it that makes this recipe so special? In this article, we’ll take an in-depth look at veal scallopini sec – from its origins and ingredients to cooking methods and serving suggestions.

A Brief History of Veal Scallopini Sec

Veal scallopini sec has its roots in Italian cuisine. The word “scallopini” refers to thin slices of meat usually veal or chicken that are quickly pan-fried. “Sec” means dry in Italian, referring to the light dusting of flour on the veal before cooking.

While the exact origins of scallopini are unclear, it likely emerged in the late 19th or early 20th century as Italian cooking started gaining more prominence worldwide The dish became a staple at Italian-American restaurants and a go-to for home cooks looking for an easy, elegant meal.

The Veal Cut and Preparation

The veal used for scallopini sec is cut from the leg and trimmed of fat and sinew. It is then pounded thin, ideally around 1⁄4 inch thick. This pounding tenderizes the meat and allows for quick cooking.

Some recipes call for dredging the pounded veal cutlets in flour, which creates a light crispy exterior when fried. The “sec” refers to only a light coating of flour, just enough to coat the meat, not a heavy breading.

Simplicity is Key to Authentic Scallopini

What truly makes veal scallopini sec stand out is its simplicity. The dish relies on the flavor of the veal itself, accented by basic Italian ingredients.

In Italy, scallopini is often just flavored with lemon juice, olive oil, parsley, garlic and light seasoning. The meat is quickly seared in olive oil and butter. Then pan juices are reduced to a light sauce.

Some cooks may add white wine, chicken or vegetable broth, mushrooms, capers or herbs. But in general, the focus remains on enhancing the mild, delicate veal rather than overpowering it.

Cooking Methods Vary Slightly

There are two main methods for cooking scallopini sec:

• Pan-frying: The traditional and most common technique. Veal is floured then fried in olive oil and butter over high heat just until browned.

• Oven baking: Some recipes call for dredging veal in egg and breadcrumbs instead of flour, then baking in the oven. This yields a crisper crust but sacrifices quick stove-top cooking.

Pan frying over high heat is ideal for getting a nicely seared exterior while keeping the inside tender. Just 2-3 minutes per side is sufficient. Be careful not to overcook the veal or it will toughen.

Serving Suggestions for the Perfect Plate

Scallopini is usually served alongside a starch like pasta, polenta or potatoes to balance the dish:

• Al dente pasta tossed with olive oil or butter is a classic pairing. Fettuccine or linguine work well.

• Creamy polenta or rosemary roasted potatoes provide an appealing contrast to the seared veal.

• Rice pilaf or risotto also complement scallopini without competing for flavor.

A green salad or roasted vegetables round out the plate. Enjoy scallopini sec with a crisp white wine like Pinot Grigio for the quintessential Italian American dining experience.

What Makes Veal Scallopini Sec Special?

Several factors combine to make this dish special:

• High quality veal provides tenderness and mild sweet flavor.

• Quick cooking preserves the veal’s delicate texture.

• Minimal ingredients allow the veal to shine rather than be disguised.

• An easy weeknight meal with upscale taste.

• The lightness of the dish prevents it from being heavy or overwhelming.

• A touch of tradition and nostalgia for Italian cuisine.

Simple yet satisfying, veal scallopini sec leverages quality ingredients and efficient cooking for an elevated yet uncomplicated meal. It highlights veal’s ability to be the star without requiring complex techniques or bold seasonings. This versatility helps explain scallopini’s lasting popularity.

Key Ingredients to Shop For

To make great scallopini sec at home, be sure to pick up:

• Veal leg cutlets, pounded thin

• Italian extra virgin olive oil

• High quality butter

• Flour for dusting

• Lemons

• Fresh parsley and garlic

• Dry white wine (optional)

• Chicken or vegetable broth

• Capers, mushrooms, olives (for variations)

With these simple staple ingredients on hand, you can whip up a batch of scallopini sec any night of the week.

Handy Tips for Making Restaurant-Quality Scallopini

Follow these tips for scallopini success:

• Dry veal thoroughly before cooking. Wet meat causes splattering.

• Use a nonstick pan or well-seasoned cast iron for the best sear.

• Get the pan and oil very hot before adding veal.

• Don’t crowd the pan. Cook veal in batches if needed.

• Resist the urge to move the veal once in pan. Let it sear undisturbed.

• Use tongs, not a fork, to flip veal. A fork pierces the meat, losing juices.

• Pull veal from pan while still slightly pink inside. It will continue cooking.

• Make sauce right after removing veal from the pan to capture the fond.

• Finish sauce with a pat of butter for a silky richness.

• Let veal rest in sauce for 2-3 minutes before plating.

Easy Variations for Customizing Your Scallopini

Once you master the classic recipe, try these simple variations:

• Add sliced mushrooms, peppers or prosciutto when sautéing veal.

• Use lemon juice or white wine for deglazing instead of broth.

• Toss chopped olives, rosemary or sage into the sauce.

• Top with chopped fresh tomatoes or arugula after plating.

• Stir in pesto or sun-dried tomato paste for a flavor pop.

• Use chicken or pork cutlets instead of veal.

• Serve over hot cooked spinach instead of pasta or potatoes.

So experiment with small tweaks to make this Italian classic your own. The possibilities are endless!

Is Veal Scallopini Sec Expensive to Make at Home?

Many people associate veal with being expensive or fancy. However, making scallopini sec at home is quite affordable:

• Veal leg cutlets are reasonably priced, comparable to chicken breast.

• Portioning veal cutlets into 4 oz servings reduces cost.

• Pasta, potatoes and salad greens provide inexpensive sides.

• The sauce requires just a few economical ingredients.

• Cooking method is quick and straightforward.

• It’s elegant enough for special occasions but easy enough for everyday.

For a high-end restaurant dish, scallopini sec is surprisingly budget-friendly for home cooks. The small amount of pricier ingredients like veal and wine get stretched over multiple servings.

For those new to cooking veal at home, scallopini sec makes the perfect introduction. Thin veal cutlets cook quickly and tenderly. Simple herbs and spices complement without overwhelming the delicate veal. Serving with basic sides like salad and pasta keeps the focus on the star of the dish.

Once you’ve mastered quick-cooked scallopini, move on to dishes like veal osso buco or rosemary braised veal shanks. Scallopini builds confidence for preparing more complex veal entrees. This is a foolproof recipe for weeknight success.

So if you’ve been intimidated by veal in the past, start your exploration with this Italian classic. Scallopini sec will turn you into a veal convert!