Veal Scallops
Veal Scallops, or Scaloppine, are thin slices of veal that are typically dredged in flour and quickly pan-fried in butter or oil. This classic Italian dish is often finished with a sauce made from lemon, white wine, or Marsala, and is a staple of Northern Italian cuisine. It's prized for its tender texture and the rich, savory flavors developed during cooking.
🍽️ Nutrition at a glance
This dish is a high-protein, low-carbohydrate meal, with the veal providing lean protein and essential nutrients like iron and B vitamins. A typical serving, including the sauce, generally ranges from 300 to 450 calories, depending on the amount of butter or oil used.
Nutrition breakdown
| Calories | 220 kcal |
| Protein | 28 g |
| Carbs | 4 g |
| Fat | 10 g |
| Fiber | 0.5 g |
| Sugar | 1 g |
| Sodium | 350 mg |
| Iron | 2.5 mg |
| Zinc | 4.2 mg |
| Phosphorus | 220 mg |
| Potassium | 350 mg |
| Niacin (B3) | 8.5 mg |
| Vitamin B12 | 1.8 mcg |
| Selenium | 15 mcg |
| Vitamin B6 | 0.5 mg |
Per 4 oz (113 g) cooked veal scallops with sauce · estimated, varies by recipe
💡 What's interesting
The name 'scaloppine' comes from the Italian word for 'scallop,' referring to the thin, shell-like shape of the meat slices. Nutritionally, it's a good example of how a quick-cooking method can preserve the tenderness and nutritional value of lean meat.
