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.

Portata main course

Cucina napoletana

Keyword veal scaloppine, Neapolitan veal, Italian veal recipe, garlic and olive oil veal, quick veal dish, scaloppine di vitello, traditional family recipe

Preparazione 10

Cottura 10

Tempo totale 20

Calories 320kcal

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.