Veal Scaloppine
Veal Scaloppine is an elegant Italian dish featuring thinly sliced veal cutlets, typically from the leg, that are dredged in flour and quickly sautéed in butter or olive oil. The tender meat is often finished with a bright, savory pan sauce made from white wine, lemon juice, and sometimes capers or mushrooms. It is a classic preparation from Northern Italy, particularly associated with Milan and the Lombardy region.
🍽️ Nutrition at a glance
This dish is a high-protein, relatively low-carbohydrate meal, with the primary nutrients coming from the lean veal and the fats used for sautéing. A typical serving provides a good source of B vitamins, iron, and zinc, with a rough calorie range of 250-400 calories per serving, depending on the sauce and portion size.
Nutrition breakdown
| Calories | 280 kcal |
| Protein | 32 g |
| Carbs | 2 g |
| Fat | 15 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 350 mg |
| Iron | 2.5 mg |
| Zinc | 4.5 mg |
| Vitamin B12 | 2.0 mcg |
| Phosphorus | 280 mg |
| Selenium | 25 mcg |
| Niacin (B3) | 8.0 mg |
| Vitamin B6 | 0.5 mg |
| Potassium | 350 mg |
Per 1 serving (170 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Veal Scaloppine is a testament to the Italian principle of 'cucina povera' (peasant cooking) elevated to an art form, transforming a simple, economical cut of meat into a refined dish through precise technique. Nutritionally, the quick, high-heat cooking method helps preserve the meat's tenderness and nutrient profile while minimizing the formation of advanced glycation end products (AGEs) compared to longer, slower cooking methods.
