Scallopino is an Italian culinary technique that transforms thin cuts of meat into a tender, flavorful main course with a rich pan sauce. This method is highly adaptable, using various proteins and flavor profiles to create a range of well-known dishes. It represents a classic approach to preparing a quick-cooking entrée. This article will define the term and detail the foundational steps and common variations involved in preparing this dish.
Defining Scallopino
The term “scallopino” is the Italian-American Anglicization of the Italian word scaloppine, which is the diminutive plural of scaloppa, meaning a small slice. This name refers to a specific type of cutlet: a thin, boneless piece of meat that has been further flattened by pounding. The meat, traditionally veal but often chicken or pork, is prepared to be uniform in thickness, usually around one-eighth of an inch. This delicate preparation allows the meat to cook extremely quickly and remain tender. While scaloppine refers only to the cutlet, the term “scallopino” commonly refers to the final dish, which always includes the pounded meat finished in a reduction sauce. The thin cutlet maximizes the surface area, enabling the meat to absorb the flavors of the pan sauce created immediately after cooking.
Essential Steps for Preparation
The preparation begins by ensuring the meat is thinly and uniformly sliced, often achieved by butterflying a thicker cut and then gently pounding it. Using a meat mallet or the smooth side of a heavy pan, the cutlet is flattened between sheets of plastic wrap to a consistent thickness of about ⅛ inch. This mechanical tenderization breaks down muscle fibers and ensures a quick cook time.
Next, the flattened cutlets are lightly seasoned with salt and pepper before being dredged in all-purpose flour. This step creates a thin, protective coating that aids in browning and prevents the meat from sticking to the pan. The residual flour that clings to the meat is integral to thickening the subsequent pan sauce. Excess flour must be shaken off the cutlets before cooking to avoid a pasty sauce later on.
The cooking process is a rapid pan-fry, typically using a mixture of oil and butter over medium-high heat. The combination of fats raises the smoke point while adding flavor. The cutlets are seared for only two to three minutes per side until they achieve a light golden-brown color. This short cooking time is sufficient to cook the thin meat through, and the browned flour coating creates a flavorful base of fond—the caramelized drippings—in the bottom of the pan for the final sauce.
Classic Scallopino Variations
The seared cutlet is the base for the finished dish, with the most recognizable variations distinguished by the flavor profile of the pan sauce. Scallopino Piccata is characterized by a bright, acidic sauce made by deglazing the pan with white wine and then reducing it with fresh lemon juice, butter, and capers. The resulting sauce is light yellow and tangy, offering a sharp contrast to the richness of the meat. A final garnish of fresh parsley adds a touch of herbaceousness to this variation.
Another popular preparation is Scallopino Marsala, which relies on a sweet Marsala wine from Sicily to create a deeper, earthier sauce. After deglazing the pan, sliced mushrooms are often sautéed with the reduced wine and a rich stock, then finished with a knob of butter to emulsify the sauce. This combination yields a savory, slightly sweet, and brown sauce that is heavier in body than the Piccata version. The mushrooms absorb the wine’s flavor, adding a textural element to the final presentation.
A third well-known style is Saltimbocca, whose name translates to “jumps in the mouth.” This variation is unique because the cutlet is first topped with a thin slice of prosciutto and a fresh sage leaf, which are often secured with a toothpick before cooking. The meat is pan-fried with the prosciutto side down first to crisp the ham. The final sauce is a simple deglazing of the pan with white wine or broth. Saltimbocca is defined by the distinct salty, herbaceous flavor imparted directly by the prosciutto and sage.
Serving and Pairing Suggestions
Traditional Italian pairings often include starches that can absorb the flavorful sauce, such as a simple risotto or a light pasta like linguine or angel hair. Mashed or roasted potatoes are also a common choice, providing a comforting base for the cutlets.
To balance the meal, a contrasting green vegetable is typically served alongside the meat. Lightly sautéed spinach or asparagus provides a fresh, slightly bitter element that counters the richness of the butter-based sauce. The final presentation often includes spooning the pan sauce directly over the cutlets and the accompanying starch. A simple garnish, such as fresh chopped parsley or a wedge of lemon, adds a final layer of color and freshness.