What is Scallopini Schnitzel? Tips for Cooking and More!
Schnitzel is a delicious dish, but few know there are multiple types available. One of the most delicious cuts is scallopini schnitzel. This cut is less known but just as delicious as the other more popular variations.
Scallopini schnitzel is a delicious comfort food enjoyed around the world. It’s boneless, crispy, and delicious, popular in most Western countries. Although there is a traditional way to make it, there are variations everyone can try. Keep reading to learn more about scallopini schnitzel, where it’s from, and other valuable details.
What is Scallopini Schnitzel?
Scallopini schnitzel is like traditional schnitzel, with one simple difference - it’s cut far thinner than the average schnitzel, giving it the scallopini name. Scallopini requires pounding the protein very thin before frying it.
Most of the time, scallopini schnitzel comes with a thicker sauce than classic schnitzel. While traditional schnitzel offers a simple lemon wedge or a light sauce, scallopini schnitzel often comes alongside a hearty, rich sauce, making it a more decadent dish than classic schnitzel selections. It’s typically made with butter, wine, and capers.
Where is Scallopini Schnitzel From?
While traditional schnitzel has a German title, scallopini schnitzel comes from the Italian “scallopini” technique of pounding meat into a thin strip. Scallopini is the Italian version of a cutlet, which is translated from the French iteration of the same name.
In America, you might be more familiar with chicken or veal schnitzel, which has a similar thinness to the scallopini version. If you want to prepare the product in the United States, buying chicken cutlets is one of the best ways to begin the preparation process for scallopini schnitzel.
Where Can You Purchase Scallopini Schnitzel?
There are many restaurants where you can order scallopini schnitzel off a menu, though you must research your area to determine which locations sell the delicious meal. However, you can also buy all the classic ingredients for scallopini schnitzel at a store and make it at home.
One of the best locations to purchase products for scallopini schnitzel is Kolikof Caviar & Gourmet. Here, you’ll find an Austrian-style Veal Scallopini Schnitzel, pounded thin and ready for the cooking process. All it takes is some excellent dredging, seasoning, frying, and sauce to make the cutlet perfect.
Tips for Cooking Scallopini Schnitzel
Like any quality meal, cooking scallopini schnitzel correctly is an art. There are several valuable tools you can consider to keep the protein crispy and excellent every single time. Scallopini schnitzel is thin meat, and if you don’t know how to cook it correctly, you could end up with overcooked and under-seasoned meat at the end of the process.
Season Before Frying
One of the most valuable things you can do when cooking your scallopini schnitzel is to season the meat before frying it. For maximum flavor retention, mix the spices into the flour well before dredging the meat as one of the first steps of the frying process. Be generous with the spices, but ensure you don’t oversalt or overseason the food.
If it’s necessary, you might need to add some salt to the fried schnitzel at the end of the cooking process. Of course, this might mean tasting a small piece of the schnitzel before serving it to your guests. Never go in with a heavy hand when dealing with salt and other spices.
Ensure Oil Temperature is Perfect
Something many forget to consider when creating scallopini schnitzel is the oil temperature. Many put the product in before the oil is hot, which causes the bread to fall off the exterior and can lead to uneven coating and a soggy product. The oil temperature should be ready for frying before everything goes into the pan.
With a light coating of crumbs and a hot pan of oil, the schnitzel should be able to fry instantly and achieve the desired coating. We advise using a thermometer to determine the temperature of the oil before dropping in your cutlet of scallopini schnitzel.
Serve Schnitzel Immediately
Once the schnitzel comes out of the pan, it’s vital to place it on a wire rack as soon as possible to allow the excess oil to drip into a pan or sheet. If you don’t, the schnitzel will soak in the excess oil and won’t stay crispy.
It’s critical to serve your schnitzel immediately when it’s done cooking. It’s best hot, and if it sits too long, it’s very likely the product will become soggy and won’t taste as good. Try to serve the schnitzel as soon as possible for flavor and texture.
What is the Difference Between Piccata and Scallopini?
Another similar dish to scallopini is chicken piccata. While they might seem like the same dish, there are a few distinct differences that set piccata and scallopini apart.
The core difference between piccata and scallopini is the sauce, which is included on top of the dish. Piccata is known for its iconic piccata sauce, while scallopini will more than likely have a different, rich sauce on top. Additionally, chicken piccata is always chicken, while schnitzel scallopini can be chicken or veal.
At the end of the day, the core of a good chicken piccata is the sauce. At the center of a quality scallopini is the flavor of the schnitzel itself–whether it is veal or chicken. Each takes a different technique to bring to life.
Where Can You Find the Best Scallopini Schnitzel?
Scallopini schnitzel is a delicious cut of meat, whether you enjoy it at a restaurant or at home. Unfortunately, those who aspire to be home chefs might struggle to find quality ingredients at their local grocery store. Where can you locate the best products and materials to make scallopini schnitzel?
If you want the best products for scallopini schnitzel, consider purchasing high-quality products from Kolikof Caviar & Gourmet. You will find a veal cutlet ready for breading and frying, along with other products to serve on the side. Everything will arrive refrigerated and ready to cook on your doorstep.