Are you a fan of Italian cuisine? Do you find yourself confused by the various terms used to describe dishes made with thinly sliced meat? If so, you’re not alone.
The terms “scallopini,” “piccata,” and “milanese” are often used interchangeably, leading to confusion about what exactly is on your plate. In this article, we’ll focus on the difference between two popular dishes: veal scallopini and veal piccata.
We’ll explore the origins of these dishes, their preparation methods, and the sauces that make them unique. So sit back, relax, and get ready to learn about the delicious world of Italian cuisine.
What Is The Difference Between Veal Scallopini And Veal Piccata?
Veal scallopini and veal piccata are both dishes made with thinly sliced veal, but they differ in their preparation and sauce.
Veal scallopini is a dish made with thinly sliced veal cutlets that are usually pounded to an even thickness. The meat is then seasoned with salt and pepper and cooked in a variety of ways, such as sautéing or grilling. The term “scallopini” refers to the way the meat is cut, which is thin and across the grain of the fillet.
On the other hand, veal piccata is a specific dish that is made with thinly sliced veal that has been pounded to an even thickness. The meat is then dredged in flour and sautéed in butter and olive oil until it is golden brown. The dish is finished with a sauce made from white wine, lemon juice, capers, and butter.
The key difference between the two dishes is the sauce. While veal scallopini can be served with a variety of sauces, veal piccata is always served with the signature piccata sauce. This sauce adds a tangy and slightly acidic flavor to the dish, making it a popular choice for those who enjoy bold flavors.
Origins Of Veal Scallopini And Veal Piccata
Veal scallopini and veal piccata both have their origins in Italian cuisine, but they have different histories and regional influences.
The term “scallopini” comes from the Italian word “scaloppa,” which means a small scallop or slice of meat. This dish is believed to have originated in Italy, where it was traditionally made with veal. The thin slices of meat were pounded to an even thickness and then cooked in a variety of ways, such as sautéing or grilling. The dish was often served with a variety of sauces, such as tomato or wine-based sauces.
Veal piccata, on the other hand, is believed to have originated in the United States in the 1930s. It was created by Italian immigrants who adapted traditional Italian cooking techniques to American ingredients and tastes. The dish was originally made with veal, which was cheaper than chicken at the time, and it was prepared by dredging the meat in flour and sautéing it in butter and olive oil. The sauce was made from white wine, lemon juice, capers, and butter.
While both dishes have Italian roots, veal piccata has a stronger Sicilian influence due to its use of tart and zesty ingredients commonly found in Sicilian cuisine. Veal scallopini, on the other hand, has a broader regional influence and can be found in various regions of Italy with different sauces and preparations.
Preparation Methods For Veal Scallopini And Veal Piccata
The preparation methods for veal scallopini and veal piccata are similar, but with a few key differences. For both dishes, the veal is thinly sliced and pounded to an even thickness. The meat is then seasoned with salt and pepper.
To prepare veal scallopini, the meat is usually sautéed or grilled in a skillet with a little bit of oil or butter. The cooking time is short, as the thin slices of meat cook quickly. Veal scallopini can be served with a variety of sauces, such as mushroom cream sauce or tomato sauce.
Veal piccata, on the other hand, is prepared by dredging the veal slices in flour before sautéing them in butter and olive oil until golden brown. The sauce for veal piccata is made by adding white wine, lemon juice, capers, and butter to the same skillet used to cook the veal. The sauce is then reduced until it is thick and velvety.
Both dishes are typically served with a side of pasta or vegetables. Veal scallopini pairs well with buttered spaghetti or roasted vegetables, while veal piccata is often served with a side of steamed asparagus or green beans.
Ingredients And Sauces Used In Veal Scallopini And Veal Piccata
Veal scallopini and veal piccata both use thinly sliced veal cutlets as their main ingredient, but the sauces used in each dish are unique and add to the distinct flavors of each dish.
For veal scallopini, the ingredients used can vary depending on the recipe. However, some common ingredients include white wine, chicken stock or broth, lemon juice, capers, and Italian parsley. These ingredients are often used to make a sauce that complements the flavors of the veal.
In contrast, veal piccata has a specific sauce that is always used. The sauce is made from white wine, lemon juice, capers, and butter. This sauce is tangy and slightly acidic, which pairs well with the richness of the veal.
To prepare veal scallopini, the cutlets are pounded to an even thickness and seasoned with salt and pepper. They are then cooked in a variety of ways such as sautéing or grilling. The sauce is often made separately and poured over the cooked meat.
For veal piccata, the cutlets are pounded to an even thickness and dredged in flour before being sautéed in butter and olive oil until golden brown. The piccata sauce is then made in the same pan by deglazing it with white wine and adding lemon juice, capers, and butter. The sauce is then poured over the cooked meat to finish the dish.
How To Serve And Enjoy Veal Scallopini And Veal Piccata
Veal scallopini and veal piccata are both delicious dishes that can be served as a main course for dinner. When it comes to serving these dishes, there are a few things to keep in mind.
For veal scallopini, you can serve it with a variety of sides such as rice, potatoes, or steamed vegetables like broccoli or carrots. The meat is usually served on top of the side dish, and you can pour any extra sauce over the top for added flavor. Some people also like to serve veal scallopini with garlic bread or a glass of white wine to complement the flavors of the dish.
Veal piccata is traditionally served with a side of pasta, such as angel hair or spaghetti. You can toss the pasta with the piccata sauce for added flavor, or simply serve the pasta on the side with the veal cutlets on top. Some people also like to serve veal piccata with a side salad, garlic bread, or a glass of white wine.
Regardless of how you choose to serve these dishes, it’s important to enjoy them while they’re hot and fresh. The tangy and slightly acidic flavors of veal piccata can be especially enjoyable when paired with a crisp white wine. And if you’re looking for a quick and easy dinner option that’s still impressively flavorful, both veal scallopini and veal piccata are great choices that won’t disappoint.
Variations And Regional Differences In Veal Scallopini And Veal Piccata
Veal scallopini and veal piccata are dishes that have variations and regional differences depending on where they are prepared. For example, in Italy, veal scallopini is often prepared with a tomato-based sauce, while in the United States, it is more commonly served with a mushroom sauce. In Italy, veal piccata is typically made with white wine and lemon juice, while in the United States, it may be made with chicken broth instead of white wine.
In addition to regional differences in the sauces used, there are also variations in the way the dishes are prepared. For instance, some chefs may choose to add garlic or shallots to the piccata sauce for an extra layer of flavor. Others may add cream to the sauce to create a richer and creamier texture.
Another variation of veal scallopini is known as “saltimbocca,” which means “jump in your mouth” in Italian. This dish is made with thinly sliced veal that has been topped with prosciutto and fresh sage leaves before being sautéed in butter and white wine. The result is a dish that is bursting with flavor and aroma.