Scaloppine di Vitello
Scaloppine di Vitello is a classic Italian dish featuring thin slices of veal that are lightly dredged in flour, pan-fried, and served in a savory sauce, often made with white wine, lemon, or mushrooms. Originating from Northern Italy, particularly regions like Lombardy and Veneto, it's a staple of trattorias and home cooking, prized for its tender texture and quick preparation.
🍽️ Nutrition at a glance
This dish is high in protein from the veal, with moderate fat depending on the cooking method and sauce, while being low in carbohydrates unless served with starchy sides like pasta or polenta. A typical serving provides key nutrients like iron, zinc, and B vitamins, and roughly ranges from 300 to 400 calories per portion.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 32 g |
| Carbs | 12 g |
| Fat | 20 g |
| Fiber | 0.5 g |
| Sugar | 1 g |
| Sodium | 450 mg |
| Iron | 3.5 mg |
| Zinc | 5 mg |
| Phosphorus | 280 mg |
| Potassium | 420 mg |
| Vitamin B12 | 1.8 mcg |
| Niacin (B3) | 8 mg |
| Vitamin B6 | 0.5 mg |
| Selenium | 22 mcg |
Per 1 serving (150 g veal, 30 g flour, 15 g butter, 15 g olive oil, 60 ml wine) · estimated, varies by recipe
💡 What's interesting
Culturally, Scaloppine di Vitello embodies the Italian principle of 'cucina povera' (peasant cooking), transforming simple ingredients into an elegant meal, and it's often a benchmark for a chef's skill in balancing flavors and achieving the perfect sear. Nutritionally, veal is leaner than many other meats, making it a lighter option for protein-rich dishes without excessive saturated fat.
