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Veal Scaloppine alla Romana
Michael Galata - Osteria de Circo, New York
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4 3-ounce top round veal cutlets
Salt to taste
½ teaspoon pepper
2 tablespoons DaVinci® Extra Light Olive Oil
For the sauce:
¾ pound crimini mushrooms, sliced in half
1 ounce capers, rinsed
⅔ cup Artesa Chardonnay
4 ounces chicken broth
4 ounces butter
¾ teaspoon chopped parsley
Salt and pepper to taste
1 lemon, seeded and cut in half
Suggested Wine Pairing: Artesa Estate Reserve Pinot Noir
To prepare the scaloppine:
Place the veal cutlets 5 inches apart between 2 pieces of plastic wrap and pound with a mallet until very thin - about ⅛ inch thick. Remove the plastic wrap, season with salt and pepper, and dust with flour, patting off the excess flour.
Heat a large sauté pan on medium to high heat, and add the oil. Sear the cutlets on one side until the juices start to come out from the meat. Remove the pan from the heat, turn the cutlets to the other side, and cook for 15 seconds, then remove them to a plate and reserve.
To prepare the sauce:
Add the mushrooms and capers to the pan and return it to the heat. Sauté for 30 seconds, then add the Chardonnay and reduce by half. Add the chicken broth, butter, parsley, and salt and pepper to taste. Simmer until the sauce thickens slightly. Remove the pan from the heat and squeeze lemon juice into the sauce to taste.
Return the veal to the pan and reheat it. Arrange 2 veal cutlets on each plate, and top with the sauce.
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