One thing I’ve learned from eating and cooking in Italy is that preparing a great meal doesn’t always have to be complicated or time-consuming. A fresh piece of meat, a nice light sauce and a vegetable are all you need to create something delicious.
This veal scaloppine is a perfect example. It takes me about 10 to 15 minutes total to prepare this meal. I serve it with broccoli, because it soaks up the sauce quite nicely. Add some rice pilaf on the side, or a crusty piece of sourdough, if you need a starch.
Mangia!
Veal Scaloppine
Print recipe
| Prep time | 10 minutes |
| Cook time | 5 minutes |
| Total time | 15 minutes |
| Meal type | Main Dish |
| Misc | Serve Hot |
| From book | The Illustrated Kitchen Bible |
Ingredients
- about 10thin, small veal cutlets
- 1/2 cup all-purpose flour
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1/4 cup dry white wine
- 1 cup veal or chicken stock
- 2 tablespoons parsley (finely chopped)
Directions
| Step 1 | |
| Season the flour with salt and pepper. Lightly coat each cutlet with flour. | |
| Step 2 | |
| Melt half the butter and the olive oil in a frying pan over medium heat until it begins sizzling. | |
| Step 3 | |
| Fry the cutlets until they are golden brown -- about 2 minutes on each side, depending on thickness. Add a bit of the remaining butter after each batch to keep the cutlets from sticking. | |
| Step 4 | |
| Add the wine to the pan, and heat to boiling for about one minute, or until the alcohol cooks off. Add the stock and continuing boiling until the liquid boils down by half. Stir in the parsley, any remaining butter, and salt and pepper to taste. | |
| Step 5 | |
| Spoon the sauce over the cutlets. Garnish with lemon wedges. | |
Yum! Ten minutes? Should I throw in some capers?
Adding capers would be delicious, but since my husband is anti-capers (it’s just ridiculous), I left them out.