Scaloppine al vino bianco, Veal Scaloppine with white wine
This dish goes very well with the still red wine, but also with Novello wine, and especially with Sicilian wines. We advise you not to prepare this second in advance because the meat tends to dry out; the beauty of the scaloppine with white wine is that it gets ready in ten minutes, so better to cook them right now!
Ingredients (4 servings)
8 slices of beef from 70/80 grams each
60 grams of butter
Half cup dry of white wine
Half cup of vegetable broth
1 untreated lemon
Chopped fresh parsley (optional)
Dredge the meat in flour, shaking off excess. The slices should be quite thin, so maybe you need to use a meat mallet. If there is fat around the meat, you can delete it or record it to prevent the meat from curling during cooking. In a large skillet, melt the butter and brown the meat on both sides. During the step of browning, also add salt to the meat. As soon as they are golden brown on both sides, place the slices on a serving platter in order to keep them warm. Now, using the same pan with the broth of the juice’s meat add some white wine. Simmer to reduce the sauce. When the wine has evaporated, add a little butter and finally filtered some lemon juice. Let thicken. As soon as the sauce will be an homogeneous mixture put the slices in the pan for a few minutes, then serve. Do not forget to pour over the meat some sauce and a bit of chopped parsley and salt.