Neapolitan Veal Scaloppine (Scaloppine di Vitello alla Napoletana)
Print
Neapolitan Veal Scaloppine (Scaloppine di Vitello alla Napoletana)
Thin veal slices quickly cooked with olive oil, garlic, and parsley. A simple and flavorful home-style dish that has been a staple of Neapolitan family cooking for generations.
Calories320kcal
Equipment
- Large skillet
- Knife
- Cutting board
- Wooden spoon
Ingredienti
- 600 g 1.3 lb veal cutlets, thinly sliced
- 3 tablespoons extra virgin olive oil
- 2 garlic cloves lightly crushed
- 2 tablespoons fresh parsley finely chopped
- Salt to taste
- Black pepper to taste
- Juice of ½ lemon optional
Istruzioni
- Pat the veal slices dry with paper towels.
- Season lightly with salt and black pepper.
- Heat the olive oil in a large skillet over medium heat.
- Add the garlic cloves and cook for 1–2 minutes until fragrant, without letting them brown too much.
- Place the veal slices in the skillet in a single layer.
- Cook for about 1–2 minutes per side, depending on thickness.
- Sprinkle with the chopped parsley.
- If desired, add the lemon juice during the last minute of cooking.
- Remove from the heat and serve immediately.
Note
Veal scaloppine should be cooked quickly to remain tender.
Some families remove the garlic before serving, while others leave it in the pan.
Serve with a green salad, sautéed vegetables, or roasted potatoes.
A splash of white wine may be added, but the traditional home-style version is often prepared simply with olive oil, garlic, and parsley.
Some families remove the garlic before serving, while others leave it in the pan.
Serve with a green salad, sautéed vegetables, or roasted potatoes.
A splash of white wine may be added, but the traditional home-style version is often prepared simply with olive oil, garlic, and parsley.