Meat | Keto

Veal Scallopini

Bos taurus Allergen-Free
Veal Scallopini

Sourcing & Taxonomy

  • Family Bovidae
  • Primary Cuisine Italian
  • Seasonality Year-Round
  • Source Veal (calf meat)

The Forktionary Angle

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Definition

Thinly sliced, pounded cut of veal, typically from the leg, prized for its tenderness and quick cooking.

Sensory Profile

TasteMild, Delicate, Savory, Umami
TextureTender, Lean, Finely-grained
AromaMeaty, Slightly sweet
AcidityLow

Technical Metrics

Nutrition Facts

Per 112g (4 oz)
Calories109 kcal
Total Fat2.2g
Saturated Fat0.8g
Trans Fat0.1g
Cholesterol70mg
Protein22g
Total Carbohydrate0g
Dietary Fiber0g
Total Sugars0g
Calcium10mg
Iron1.5mg
Potassium350mg

Chef’s Secret

To ensure ultimate tenderness, lightly pound the scallopini between plastic wrap to an even 1/4-inch thickness.

Substitutions

Best Match

Chicken Breast (pounded thin)

1:1

Excellent for texture and cooking method, milder flavor.

Pork Loin (pounded thin)

1:1

Good for tenderness, slightly richer flavor, needs careful cooking.

Turkey Breast (pounded thin)

1:1

Lean, similar texture, very mild flavor.

Eggplant (sliced, breaded)

1:1

Vegetarian option, requires salting to remove moisture.

Buying Guide

Look for pale pink, lean meat with no visible gristle; ensure slices are evenly thin for consistent cooking.

Flavor Pairings

Lemon capers white wine mushrooms butter sauces pasta.

Recipes Using Veal Scallopini

Saltimbocca Alla Romana image 156
Meat Meat Main Ingredient Italian

Saltimbocca Alla Romana

Experience the authentic taste of Rome with this classic Saltimbocca alla Romana recipe! This incredibly simple yet elegant dish showcases the delicate flavors of veal (or chicken!), salty prosciutto, and fragrant sage. Quickly pan-seared to perfection, the Saltimbocca is then finished with a rich white wine sauce. Serve over wilted spinach for a complete and unforgettable meal. Perfect for a romantic dinner or a special occasion!

See Complete Recipe