{"id":246502,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-22T00:47:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/best-veal-scallopini\/"},"modified":"2024-05-23T00:28:14","modified_gmt":"2024-05-23T05:28:14","slug":"best-veal-scallopini","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/best-veal-scallopini\/","title":{"rendered":"Veal Scallopini"},"content":{"rendered":"<p>Veal scallopini is a lightning-fast way to get an impressive, protein-packed dinner on the table. One of our favorite <a href=\"https:\/\/www.tasteofhome.com\/collection\/favorite-italian-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/favorite-italian-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Italian recipes<\/a>, this dish features thin cuts of veal\u2014the word &#8220;scallopini&#8221; refers to a thin &#8220;scallop&#8221; of meat, also known as &#8220;escalope&#8221; in French cooking\u2014lightly floured and cooked within minutes in a hot pan. It&#8217;s usually served with a buttery pan sauce, sometimes with mushrooms, as in our recipe, or with capers or tomatoes. It&#8217;s dynamite with a side of noodles, rice or potatoes.<\/p>\n<p>If you&#8217;re a fan of German <a href=\"https:\/\/www.tasteofhome.com\/recipes\/wiener-schnitzel\/\" data-name=\"www.tasteofhome.com\/recipes\/wiener-schnitzel\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">wiener schnitzel<\/a>, veal piccata or even American <a href=\"https:\/\/www.tasteofhome.com\/recipes\/chicken-fried-steak-gravy\/\" data-name=\"www.tasteofhome.com\/recipes\/chicken-fried-steak-gravy\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">chicken-fried steak<\/a>, this is you&#8217;re kind of recipe. Schnitzel, also made from veal cutlets, uses breadcrumbs and flour in the coating. Veal piccata, another close cousin, comes swathed in a lemon-butter sauce. Any of these can also be made with thin cuts of pork or chicken instead of veal.<\/p>\n<p>When looking to buy veal, you&#8217;re more apt to find cutlets in butcher shops or specialty markets. Look for meat that&#8217;s pale pink in color with a smooth texture. Because veal cutlets cook up fast but stay tender and juicy, veal scallopini is an ideal dish to prepare on the fly for guests or any weeknight meal.<\/p>\n<h2>Ingredients for Veal Scallopini<\/h2>\n<ul>\n<li><strong>Veal cutlets:<\/strong> A cutlet is a thin, boneless cut of meat. Veal comes from young milk-fed cows and is more tender than beef from older cows. If you can only find thicker veal cutlets, it&#8217;s ok: You pound them out so they cook more evenly.<\/li>\n<li><strong>Flour:<\/strong> Use all-purpose flour here, or in a pinch, cornstarch works. Gluten-free and other <a href=\"https:\/\/www.tasteofhome.com\/article\/different-types-of-flour-and-when-to-use-them\/\" data-name=\"www.tasteofhome.com\/article\/different-types-of-flour-and-when-to-use-them\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">types of flour<\/a> could work, too.<\/li>\n<li><strong>Seasoning:<\/strong> The recipe calls for the classic pairing of salt and pepper. Choose kosher salt and fresh-cracked pepper if you can.<\/li>\n<li><strong>Butter and olive oil:<\/strong> Using a combination of fats, in this case butter and olive oil, you add lots of flavor. Butter will brown at higher temperatures, and adding the olive oil helps prevent that. Using both allows the meat to brown more quickly.<\/li>\n<li><strong>Mushrooms:<\/strong> Any button mushroom will do, white or crimini, pre-sliced or ones you cut yourself. Here&#8217;s <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-wash-mushrooms\/\" data-name=\"www.tasteofhome.com\/article\/how-to-wash-mushrooms\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">how to clean mushrooms<\/a> if they&#8217;re particularly dirty.<\/li>\n<li><strong>Chicken broth:<\/strong> You need chicken broth for the sauce. <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-chicken-broth\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-chicken-broth\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Homemade chicken broth<\/a> is great if you have it. If not, use your favorite brand or one of our Test Kitchen&#8217;s picks for the <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-chicken-broth-brands\/\" data-name=\"www.tasteofhome.com\/collection\/best-chicken-broth-brands\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">best chicken broth brands<\/a>.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prepare the veal<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1992397\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Best-Veal-Scallopini_TOHVS24_28186_BL_04_26_1.jpg?fit=700%2C1024\" alt=\"overhead shot; white wooden background; In a shallow dish; combine flour, salt and pepper; Add cutlets; turn to coat; with tong;\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Flatten veal cutlets to 1\/8-inch thickness. In a shallow dish, combine the flour, salt and pepper. Add the cutlets and turn to coat, shaking off any excess flour as you go.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>To flatten the cutlets, you can use a meat pounder like the one shown in the video or the bottom of a heavy pan. A few satisfying bashes with a rolling pin will do the trick, too.<\/p>\n<h3>Step 2: Cook the veal<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1992398\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Best-Veal-Scallopini_TOHVS24_28186_BL_04_26_2.jpg?fit=700%2C1024\" alt=\"overhead shot; white wooden background; In a skillet cooking veal cutlet;\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a skillet, heat 2 tablespoons butter and oil over medium heat. Add the veal cutlets, and cook until juices run clear, about one minute on each side. Remove from the pan, set aside and keep warm.<\/p>\n<h3>Step 2: Cook the mushrooms<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1992399\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Best-Veal-Scallopini_TOHVS24_28186_BL_04_26_3.jpg?fit=700%2C1024\" alt=\"overhead shot; white wooden background; Add mushrooms to skillet;\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>To the skillet, add the mushrooms, and cook and stir until tender, two to three minutes. Spoon the mushrooms over veal.<\/p>\n<p><em>Editor&#8217;s Tip<\/em>: The less you stir mushrooms around, the browner they get. Resist the urge to stir constantly, and you&#8217;ll see (and taste) the difference that letting them cook makes.<\/p>\n<h3>Step 3: Make the sauce<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1992400\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Best-Veal-Scallopini_TOHVS24_28186_BL_04_26_5.jpg?fit=700%2C1024\" alt=\"overhead shot; white wooden background; veal and mushrooms served on two green plates; over kitchen napkin; with silver knife and fork;\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Next, add the broth into the skillet, stirring to loosen any browned bits. Add parsley and remaining butter, and cook and stir until slightly thickened, one to two minutes longer. Pour the sauce over the veal and mushrooms.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1982884\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Veal-Scallopini_FT24_28186_ST_0306_1.jpg?fit=700%2C1024\" alt=\"Veal Scallopini Served on a Green Ceramic Plate with a Fork\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p><em>Editor&#8217;s Tip: <\/em>Use a flat-edged wooden spatula, one of our favorite <a href=\"https:\/\/www.tasteofhome.com\/collection\/minimalist-kitchen-tools\/\" data-name=\"www.tasteofhome.com\/collection\/minimalist-kitchen-tools\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">minimalist kitchen tools<\/a>, to get the browned bits up from your pan without scratching it.<\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Try different cuts of meat:<\/strong> Thin cuts of chicken, pork or turkey are fine to use in place of veal for this scallopini recipe. Or try a large portobello mushroom for a veg option!<\/li>\n<li><strong>Add capers:<\/strong> Consider adding <a href=\"https:\/\/www.tasteofhome.com\/article\/what-are-capers\/\" data-name=\"www.tasteofhome.com\/article\/what-are-capers\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">capers<\/a> instead of mushrooms. So if you make veal scallopini with capers and lemon, you&#8217;re making veal piccata.<\/li>\n<li><strong>Add some wine:<\/strong> Add a splash of white wine or Maderia to the sauce as it cooks for additional flavor.<\/li>\n<li><strong>Try different herbs:<\/strong> Add chopped fresh herbs like thyme, rosemary, parsley or, if you can find it, winter savory.<\/li>\n<\/ul>\n<h2>How to Store Veal Scallopini<\/h2>\n<p>Leftovers can be stored in an airtight container for up to four days in the refrigerator. You can also freeze the cooked veal scallopini for up to three months.<\/p>\n<h2>Veal Scallopini Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1982886\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Veal-Scallopini_FT24_28186_ST_0306_3.jpg?fit=700%2C1024\" alt=\"Veal Scallopini Served on a Green Ceramic Plate with a Fork\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>Do you need to pound the meat for veal scallopini?<\/h3>\n<p>By definition, this is a dish made with a thin cut of meat. It cooks rapidly and absorbs flavors without a lot of prep work. If you don&#8217;t want to pound, you can ask your butcher to do it for you.<\/p>\n<h3>How do you cook veal so it&#8217;s tender?<\/h3>\n<p>Veal is very tender to start with. Cooking it quickly is the key to making sure it doesn&#8217;t get tough. It may be a bit tricky to check the internal temperature, but if you can, the USDA recommends cooking veal to an internal temperature of 165\u00b0F. This will ensure it isn&#8217;t overcooked.<\/p>\n<h3>What do you serve with veal scallopini?<\/h3>\n<p>The side-dish options are endless for veal scallopini. <a href=\"https:\/\/www.tasteofhome.com\/recipes\/buttered-noodles\/\" data-name=\"www.tasteofhome.com\/recipes\/buttered-noodles\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Buttered noodles<\/a> are the go-to in my home, but you can serve it with mashed potatoes, steamed baby potatoes, roasted turnips or polenta. Excellent vegetable choices include broccolini, asparagus, simply dressed <a href=\"https:\/\/www.tasteofhome.com\/recipes\/cherry-tomato-salad\/\" data-name=\"www.tasteofhome.com\/recipes\/cherry-tomato-salad\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">cherry tomato salad<\/a> and haricot vert.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>When you need something on the table\u2014fast!\u2014veal scallopini to the rescue. A quick saut\u00e9 and you have a thin cut of meat in a delicious sauce all ready to go.<\/p>\n","protected":false},"author":7061,"featured_media":1972622,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,307308,304333,304328,304292,304338,303966,303887,306848,304268,307307,304350,324623,304020,304005,303883],"categories-v2":[308623,310347,308991,308984,308481,308305,308992,308495,308478,309603,259483,310342,309001,309177,308594,308549,308476],"coauthors":[343188],"recommended_recipes":[{"post_title":"Best Lasagna","post_link":"\/recipes\/best-lasagna\/","post_image":"\/wp-content\/uploads\/2018\/01\/Best-Lasagna_EXPS_FT24_36333_0326_JR_2.jpg"},{"post_title":"Ultimate Scalloped Potatoes","post_link":"\/recipes\/ultimate-scalloped-potatoes\/","post_image":"\/wp-content\/uploads\/2025\/01\/Ultimate-Scalloped-Potatoes_EXPS_TOHD24_18696_EricKleinberg_6.jpg"},{"post_title":"What Are Scallops and What Do They Taste Like?","post_link":"\/article\/what-are-scallops\/","post_image":"\/wp-content\/uploads\/2023\/06\/scallops-GettyImages-1132309937.jpg"},{"post_title":"Chicken Scampi","post_link":"\/recipes\/chicken-scampi\/","post_image":"\/wp-content\/uploads\/2025\/02\/Chicken-Scampi_EXPS_TOHD24_26051_EricKleinberg_5.jpg"},{"post_title":"Turkey Scallopini","post_link":"\/recipes\/turkey-scallopini\/","post_image":"\/wp-content\/uploads\/2018\/01\/Turkey-Scallopini_EXPS_SDAM19_12514_B12_11_2b.jpg"},{"post_title":"Our Best Scallop Recipes","post_link":"\/collection\/scallop-recipes\/","post_image":"\/wp-content\/uploads\/2018\/01\/Scallops-in-Sage-Cream_EXPS_SDDJ19_44353_B07_17_5b.jpg"},{"post_title":"Sea Scallops and Fettuccine","post_link":"\/recipes\/sea-scallops-and-fettuccine\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps31881_SD163615C04_08_8b.jpg"},{"post_title":"Scallops with Linguine","post_link":"\/recipes\/scallops-with-linguine\/","post_image":"\/wp-content\/uploads\/2024\/09\/Scallops-with-Linguine_EXPS_TOHD24_15113_DianaRattray_8.jpg"},{"post_title":"Our Best Shrimp Scampi Recipes","post_link":"\/collection\/our-best-shrimp-scampi-recipes\/","post_image":"\/wp-content\/uploads\/2017\/09\/Garlic-Lemon-Shrimp_EXPS_SDON16_45286__D06_09_5b.jpg"},{"post_title":"Special Scallops and Chicken","post_link":"\/recipes\/special-scallops-and-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps16491_QC10211C31C.jpg"},{"post_title":"Mushroom Pork Scallopini","post_link":"\/recipes\/mushroom-pork-scallopini\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps16560_CB7477C61A.jpg"},{"post_title":"Special Scallop Salad","post_link":"\/recipes\/special-scallop-salad\/","post_image":"\/wp-content\/uploads\/2024\/09\/Special-Scallop-Salad_EXPS_TOHD24_44138_EricKleinberg_6.jpg"},{"post_title":"Scallops with Angel Hair","post_link":"\/recipes\/scallops-with-angel-hair\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps45260_CW1444971D41.jpg"},{"post_title":"Scallops Au Gratin","post_link":"\/recipes\/scallops-au-gratin\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps25821_WNC62337D225.jpg"},{"post_title":"Best Seafood Enchiladas","post_link":"\/recipes\/best-seafood-enchiladas\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps28259_C10522D51A.jpg"},{"post_title":"Quick Turkey Scallopini","post_link":"\/recipes\/quick-turkey-scallopini\/","post_image":"\/wp-content\/uploads\/2017\/09\/Quick-Turkey-Scallopini_exps45686_SD143203C10_15_5b_RMS.jpg"},{"post_title":"Scallops Florentine","post_link":"\/recipes\/scallops-florentine\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps26239_CFT10610D17C-4.jpg"},{"post_title":"Veggie Cheese Ravioli","post_link":"\/recipes\/veggie-cheese-ravioli\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps38399_LT1192296D15-1.jpg"},{"post_title":"Baked Scallops","post_link":"\/recipes\/baked-scallops\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Best Paella","post_link":"\/recipes\/best-paella\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps40641_HCA1383857D43.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Best-Veal-Scallopini_EXPS_FT24_28186_ST_0306_2.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/best-veal-scallopini\/","name":"Veal Scallopini","datePublished":"2018-01-01","dateModified":"2024-05-23","prepTime":"PT10M","cookTime":"PT15M","totalTime":"PT25M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Best-Veal-Scallopini_EXPS_FT24_28186_ST_0306_2.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"When you need something on the table\u2014fast!\u2014veal scallopini to the rescue. A quick saut\u00e9 and you have a thin cut of meat in a delicious sauce all ready to go.","recipeIngredient":["2 veal cutlets (about 4 ounces each)","2 tablespoons all-purpose flour","1\/2 teaspoon salt","1\/4 teaspoon pepper","3 tablespoons butter, divided","1 tablespoon olive oil","1\/4 pound fresh mushrooms, thinly sliced","1\/3 cup chicken broth","2 teaspoons minced fresh parsley"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the veal","text":"Flatten veal cutlets to 1\/8-inch thickness. In a shallow dish, combine the flour, salt and pepper. Add the cutlets and turn to coat, shaking off any excess flour as you go. Editor's Tip: To flatten the cutlets, you can use a meat pounder like the one shown in the video or the bottom of a heavy pan. A few satisfying bashes with a rolling pin will do the trick, too.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Best-Veal-Scallopini_TOHVS24_28186_BL_04_26_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Cook the veal","text":"In a skillet, heat 2 tablespoons butter and oil over medium heat. Add the veal cutlets, and cook until juices run clear, about one minute on each side. Remove from the pan, set aside and keep warm.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Best-Veal-Scallopini_TOHVS24_28186_BL_04_26_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Cook the mushrooms","text":"To the skillet, add the mushrooms, and cook and stir until tender, two to three minutes. Spoon the mushrooms over veal. Editor's Tip: The less you stir mushrooms around, the browner they get. Resist the urge to stir constantly, and you'll see (and taste) the difference that letting them cook makes.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Best-Veal-Scallopini_TOHVS24_28186_BL_04_26_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the sauce","text":"Next, add the broth into the skillet, stirring to loosen any browned bits. Add parsley and remaining butter, and cook and stir until slightly thickened, one to two minutes longer. Pour the sauce over the veal and mushrooms. Editor's Tip: Use a flat-edged wooden spatula, one of our favorite minimalist kitchen tools, to get the browned bits up from your pan without scratching it.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Best-Veal-Scallopini_TOHVS24_28186_BL_04_26_5.jpg?fit=700,1024"}],"recipeYield":"2 servings","author":[{"@type":"Person","name":"Rachael Narins"}],"nutrition":{"@type":"NutritionInformation","calories":" 435 calories","fatContent":"35g fat (16g saturated fat)","cholesterolContent":"120mg cholesterol","sodiumContent":"941mg sodium","carbohydrateContent":"8g carbohydrate (0 sugars","fiberContent":"0 fiber)","proteinContent":"21g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.7272725,"reviewCount":11,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Best Veal Scallopini","description":"Check out this video for how to make Best Veal Scallopini","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/vHfrZKiE\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M1S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/vHfrZKiE-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-10-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Debra649"},"reviewBody":"We enjoyed this dish immensely.  It surprised me that such a simple dish could taste so good.  I think the butter did it.  I used top quality meat too.  Five stars for sure!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-05-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"momofajj"},"reviewBody":"<p>This was very good. Nice and easy. I used beef consomm\u00e9 instead of the chicken broth. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-02-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Guest4705"},"reviewBody":"This was very good, flavorful, easy to make and the family really liked it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-11-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"AndrewSy"},"reviewBody":"Such a simple, sophisticated entree.  Wonderful!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-10-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RebekahLiem"},"reviewBody":"This is one of the first recipes that I can honestly say tasted good and that I would make again. My husband and guests liked it too!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-01-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"plumbob11"},"reviewBody":"I've used this recipe three times and it is amazingly good. I purchase veal already cut for scallopini and it's a very fast dinner. It takes longer to make the spaghetti than the main course. I highly recommend this recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-09-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"fllamingo"},"reviewBody":"Absolutely deliciious! My husband and I loved it and look forward to having it again soon. I followed the recipe as is and wouldn't make any changes.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-02-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"WeneedmoreWIne"},"reviewBody":"I made this for my wife on Valentine's Day 2013 along with the Tangy Buttered green bean recipe. OUTSTANDING and very simple to make. THANK YOU !!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-11-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MelC1974"},"reviewBody":"Delicious, easy and REALLY fast!  I serve with hot buttered noodles and green beans.  Dinner on the table in around 20 minutes! Made no changes.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-01-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cooking4myhealth"},"reviewBody":"We found this very bland and I added in herb and garlic seasoning to it.  Won't make this again sorry","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"justmbeth"},"reviewBody":"Good flavor.  Doubled the recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Best Veal Scallopini","description":"Check out this video for how to make Best Veal Scallopini","url":"http:\/\/content.jwplatform.com\/videos\/vHfrZKiE-Uot7Fvi8.mp4","duration":"1m54s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/r536q42cq6i244g1d26eu3q0fg22162n.jpg","advertising":"","jw_id":"vHfrZKiE","jw_url":"http:\/\/content.jwplatform.com\/videos\/vHfrZKiE-Uot7Fvi8.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/vHfrZKiE\/poster.jpg?width=720","jw_publish_date":"2022-03-12T00:00:00"},"rms_legacy_id":"28186","romance_copy_dek":"When you need something on the table\u2014fast!\u2014veal scallopini to the rescue. 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