Veal Scallopini Piccalilli

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A truly authentic Italian dish to enjoy with the family or friends.


  • Emelia's Garlic and Chilli Oil
  • Emelia's Piccalilli Chilli
  • Emelia's Tomato Relish
  • Emelia's Tomato Sauce
  • 500g Veal (rump) or young yearling meat, sliced into strips
  • 1 large onion, sliced
  • 1 red capsicum, sliced
  • 3 cloves garlic, sliced
  • 1 tablespoon freshly chopped oregano
  • 1 tablespoon fresh basil
  • 1 tablespoon freshly chopped parsley
  • Sea salt and freshly ground pepper
  • Paprika
  • 50ml of dry white wine
  • 2 tablespoons of flour
  • 1 teaspoon of chicken booster seasoning
Vegetables as a side dish:
  • Pumpkin Mash, with Garlic French Beads.
  • Toasted sesame seeds and butter
  • Whole baby carrots smothered in honey glaze.


  1. In a large pan, drizzle a little of Émelia's Garlic & Chilli Oil and bring to the heat. Add the veal, stirring, browning the meat gently.
  2. Add the onion, capsicum, garlic and a dash of salt and pepper and the paprika. Add the white wine and continue to cook for about 35 minutes on a medium heat.
  3. Taste the meat to make sure it's tender. Add 125g of piccalilli mixed with 125g of tomato relish. If the dish appears to need a little extra juice, add 125ml of tomato sauce.
  4. This dish can be thickened as desired by adding a little chicken booster with the flour, and a little stock or water.
  5. Sprinkle oregano, basil and parsley over the meat, stir well to mix, then serve immediately with the garden fresh vegetables.
This is a truly authentic Italian dish to enjoy with the family or friends. Note: Veal is onÎy seasonal so you may wish to try this dish with chicken, which would be just as lovely.