How to Make Veal Scallopini (Scaloppine) Schnitzel. AKA Jagerschnitzel. Recipe with Red Kitchen

veal cutlets

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is leaner while pork is more economical.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while margarine is often cheaper.

Welcome to the cooking show with Chef Tony and Sophia from Germany.

Discuss the differences in Italian and German approaches to scaloppini.

Prepare the mushrooms: clean them without washing to avoid absorbing water.

Chop the vegetables: red and yellow bell peppers, onion, and black olives.

Pound the veal cutlets to tenderize them.

Dust the veal cutlets lightly with flour.

Heat olive oil and butter in a skillet.

Sauté the veal cutlets until browned, then remove and let rest.

In the same skillet, add garlic and sauté until fragrant.

Add the chopped vegetables and sauté until they begin to soften.

Introduce the mushrooms and continue cooking until they are tender.

Deglaze the pan with pasata to incorporate the flavors from the bottom of the skillet.

Return the veal cutlets to the skillet to finish cooking with the sauce.

Serve the dish with a side of salad and roasted potatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens