| Cuisine: Italian | Type: Main Course | Serves: 4 |
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Source:
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Laura Vitale "My Italian Table" |
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Attributes:
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Book |
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Comments:
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This is a simple recipe, but like much Italian cooking, simple translates to delicious. This makes a great second course after a light pasta dish or risotto. If you can't find veal cutlets, or want to avoid veal, use thinly sliced chicken breasts instead. |
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Serving Suggestions:
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We serve this with rösti potatoes, see the recipe elsewhere. |
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Ingredients:
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1-1/2 pounds veal cutlets (or chicken breast, halved) 1/2 cup all-purpose flour Kosher salt and freshly ground black pepper 3 tbs. light olive oil 3 tbs. unsalted butter 3/4 cup low-sodium chicken stock 1/3 cup dry white wine, we use Pinot Grigio Juice of 1 lemon 2 tbs. chopped fresh Italian parsley |
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Instructions:
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1. Working with one at a time, place a cutlet between two pieces of parchment paper or plastic wrap and, using a meat mallet, rolling pin, or small pan, pound the meat to 1/8 to 1/4 inch thick. Set aside. 2. In a shallow bowl, add the flour and season with salt and pepper. Set aside. 3. In a large skillet that will hold all the scaloppine (or do in batches), combine the oil and two tablespoons of the butter. Heat over medium heat until the butter melts and the mixture begins to simmer, 4-5 minutes. 4. Season the veal on both sides with salt and pepper, then dredge in the flour to coat well. Shake off any excess flour and add the cutlets to the pan. If they don't fit in one layer with some room between them, do this in batches. Cook until golden and crisp, 1-2 minutes per side. Transfer the cooked cutlets to a plate and set aside. 5. To the same pan over medium heat, add the stock, wine, and lemon juice. Allow the mixture to simmer until reduced by half, 6-7 minutes. Return the veal to the pan along with any juices that have collected on the plate. Add the remaining one tablespoon of butter to the side of the pan and allow it to slide in, gently swirl the pan to distribute the butter under the veal, and cook for just a few more minutes for the flavors to meld. Remove the pan from the heat. 6. Sprinkle with parsley and serve. |
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Related recipes:
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None |
2025-11-22