Scaloppine di Vitello al Sedano e all’Arancia

Veal Scaloppine with Celery and Orange

Preparation info

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Appears in

Marcella's Italian Kitchen

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

  • About

Lemon and veal scaloppine are a classic coupling. In looking for similar quickening flavor but different aromas, I found this combination of orange and celery, which I first tested on one of the small classes I give at home in Venice. It was so kindly received that I felt encouraged to include it here. The orange is used in two forms, as juice, for its fragrance, and as peel together with celery as a source both of flavor and of textural interest.


  • 4 tablespoons butter
  • 1 tablespoon vegetable oil
  • 1 pound veal scaloppine, pounded very thin
  • 1 cup flour, spread on a plate
  • 1 cup celery stalks, stripped of their strings and cut into strips about ¼ inch thick and inches long
  • Salt
  • 1 tablespoon orange peel cut into very fine strips
  • ¼ cup freshly squeezed orange juice
  • Black pepper in a grinder


  1. Put 3 tablespoons of the butter and all the vegetable oil in a skillet and turn on the heat to high.
  2. When the fat is very hot, dredge the scaloppine, one by one, in the flour on both sides, shake them to shed excess flour, and slip them into the pan. Do not put any more scaloppine into the pan at one time than will fit loosely without overlapping.
  3. Brown the scaloppine quickly on both sides and transfer them to a platter.
  4. Put the celery in the pan, turning the heat down to very low. Add the remaining tablespoon of butter, a little salt, and all the juice the scaloppine will have thrown off in the platter. Stir once or twice, cover the pan, and cook until the celery is tender but slightly crunchy, about 10 minutes.
  5. When the celery is done, uncover the pan, add the orange peel and orange juice, turn up the heat to medium, and stir with a wooden spoon, loosening the cooking residues from the bottom of the pan.
  6. Sprinkle the scaloppine with salt and grindings of pepper.
  7. Return the scaloppine to the pan and turn them 2 or 3 times, just long enough to warm them through. Transfer to a warm serving platter, pour all the contents of the pan over the scaloppine, and serve at once.