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Veal Scallopini Maryland

Veal Scallopini Maryland

Oxmoor House JANUARY 1984

  • Yield: 8 servings


  • 8 (1/4-inch-thick) veal cutlets
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup clarified butter
  • 1/4 cup butter or margarine
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon dry white wine
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon Worcestershire sauce
  • 1 cup fresh crab meat, drained and flaked
  • 2 ounces prosciutto ham, cut into 1/8-inch strips


Flatten veal to 1/8-inch thickness, using a meat mallet or rolling pin. Combine flour, salt, and pepper; mix well. Dredge veal in flour mixture.

Heat clarified butter in a large skillet over medium heat; add veal, and cook 2 minutes on each side or until lightly browned. Remove from pan, and keep warm.

Place 1/4 cup butter, lemon juice, wine, parsley, mustard, and Worcestershire sauce in a small saucepan. Bring to a boil; reduce heat, and simmer 5 minutes. Add crab meat and ham, tossing until thoroughly mixed. Spoon mixture over cutlets to serve.


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Veal Scallopini Maryland Recipe