Veal Scaloppine

Veal Scaloppine

1 1/2 C. veal scallops pounded to 1/8 inch thickness


10 T. olive oil

1/2 lb. mushrooms

salt and pepper

1/2 C. pine nuts

12 sage leaves

3 anchovy filets minced

2 garlic cloves minced

1 C. dry white wine

4 T. butter

Pat veal dry and dredge in flour, shaking off excess. Heat 2 T. oil in a large skillet. Add mushrooms and cook until golden brown. Remove and set aside.

Add 2 T. of oil to the skillet. Add 1/3 of the veal scallops and saute about 30 seconds per side. Transfer to a platter. Salt and pepper scaloppine to taste. Repeat this process 2 more times, adding 2 T. of oil each time.

Add pine nuts to skillet and cook until golden brown. Add sage, anchovies and garlic. Return the mushrooms to the pan and stir in the wine. Whisk in butter and pour over veal.

Serve immediately.

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