29 scalopine recipes

Chicken scaloppine with mushrooms in a white wine cream sauce made in one pan. Golden seared chicken breasts finished in a reduced wine and cream pan sauce in 30 minutes.

Scaloppine al limone: classic Italian pan-seared veal cutlets with a bright lemon pan sauce. Ready in under 40 minutes from six pantry ingredients. Restaurant-style results at home.

Thin, pounded chicken breasts sauteed golden in butter, then drizzled with a bright lemon, white wine, and caper pan sauce. Classic Italian scallopine in 30 minutes.

Veal scallopine piccata-style with a quick lemon, caper, and butter pan sauce. Flour-dusted veal browns fast in olive oil and butter, then gets draped in a bright, tangy sauce. Ready in 30 minutes.

Turkey scallopine pounded paper-thin, seared in butter and oil, then finished with a grape juice or vermouth pan sauce and double cream. A 20-minute weeknight answer to schnitzel.

Veal scaloppine pounded thin, pan-seared in butter and olive oil, then finished with a lemon, caper, garlic, and parsley pan sauce. Classic Italian technique, ready in 30 minutes.

In this recipe tarragon combines with turkey breast, mushrooms and red pepper to create a fast and ultra-flavorful summer supper. The flavor is reminiscent of bearnaise sauce, minus the high-fat butter and egg yolks. Just 24 percent of the calories in this dish come from fat.

Veal scaloppine Modena-style: thin cutlets dredged in flour, pan-seared in butter and olive oil, then finished in a balsamic vinegar and chicken broth pan sauce. The Emilia-Romagna classic ready in 30 minutes.

Classic veal piccata with lightly floured cutlets seared in butter and olive oil, finished with a bright lemon-caper pan sauce. A timeless Italian-American favorite that comes together faster than you can set the table.

Classic veal scallopine with Marsala wine pan sauce. Thin-pounded veal cutlets seared crisp and finished with sweet Marsala in 6 minutes flat.

Veal scaloppine with tomatoes and olives: thin-pounded veal cutlets seared quick, then topped with a bright pan sauce of bell peppers, pimento olives, and red wine vinegar.

Tender veal cutlets pounded thin, lightly floured, and pan-fried in butter until golden, then finished with fresh lemon juice and parsley. An Italian classic ready in under 30 minutes.

Classic veal scaloppine with Marsala wine pan sauce, pounded thin and seared golden in butter and olive oil. A quick Italian dinner for two with a rich, sweet wine glaze.

Chicken scaloppine with oregano is a fast Italian classic: thin pounded chicken breasts dredged in flour, pan-seared golden in butter and oil, and finished with oregano and a quick white wine pan sauce.

Turkey scaloppine with green peas in a white wine and pureed tomato sauce with sage. A light, quick Italian-style turkey breast dinner ready in 30 minutes.

Warm up your winter with this savory dish that will have you licking your lips after every bite.