Veal Scallops

Store raw veal in its original packaging or tightly wrapped in plastic wrap. Cook or freeze within 1-2 days of purchase.

Don't overcook veal scallops, as they can become tough quickly. Aim for a few minutes per side.

Pounding the scallops even thinner before cooking helps them cook faster and more evenly.

Let the scallops rest for a minute or two after cooking before serving to keep them juicy.

Lemon-caper sauce

Mushroom cream sauce

Marsala wine sauce

Asparagus

Risotto

Pasta

Overcrowding the pan when searing, which lowers the temperature and causes the meat to steam instead of brown.

Cutting into the veal scallops immediately after cooking, which allows the juices to escape, resulting in a drier product.