Scaloppine al vino bianco, Veal Scaloppine with white wine

A second meat dish very tasty and quick to prepare, suitable for many occasions: the scaloppine with white wine are a typical dish of the cuisine of Milan, but also well-known in Italy. The recipe lends itself to be cooked in many ways; you can try, for example, to replace the white wine with a glass of light beer without foam. The term refers to a scallop slice of pork or veal meat without fat, and must have the following characteristics: ½ cm of thickness and  about 50 grams of weight.


 

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

Flour

Salt

Chopped fresh parsley (optional)

 

 

Directions

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.