This popular Italian dish uses a classic method to prepare veal.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1/2 cup all-purpose flour||1/4 cup dry white wine|
|salt and freshly ground black pepper||1 cup veal or chicken stock|
|4 veal scallops, about 6 oz (180 g) each, patted dry||2 tbsp chopped parsley|
|4 tbsp butter||lemon wedges, to serve|
|2 tbsp olive oil|
Preheat the oven to 200°F (100°C). Season the flour with salt and pepper to taste. One at a time, put a veal scallop between 2 sheets of wax paper and pound with a rolling pin until very thin. Coat the veal on both sides with the flour, then shake off the excess; set aside.
Melt 1 1/2 tbsp of the butter with the oil in a large frying pan over medium heat until sizzling. Add 2 scallops and cook for 1–2 minutes on each side, pressing down firmly with a spatula to keep the meat as flat as possible, until golden. Transfer the veal to a plate and keep warm in the oven. Repeat with the remaining veal, adding 1 1/2 tbsp butter to the frying pan.
Add the wine to the pan, increase the heat, and let boil for about 1 minute. Add the stock and any juices from the plate of veal and continue boiling until the liquid is reduced by half. Stir in the parsley, remaining butter, and salt and pepper to taste.
Place the veal on dinner plates and top with the pan juices. Serve at once with lemon wedges for squeezing over the veal.
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