Scaloppini or Scaloppine is an Italian dish made out of thinly sliced meat usually veal and chicken lightly coated in flour, pan-fried then served with a sauce made either from tomato, white wine or piccata.
- 4 veal, thinly sliced then pounded to desired thickness
- 1/2 cup all purpose flour
- freshly ground black pepper
- olive oil
- 1 cup dry white wine
- 1/2 cup chicken stock
- 4 tbsp butter
- 1 clove garlic, minced
- juice from 1 lemon
- 2 tbsp capers
- 1 tbsp chopped parsley
- 8 pcs farmers brown mushrooms, sliced
- In a large plate add flour and season it with salt and freshly ground black pepper, mix well. Dredge the sliced veal into the flour mixture then shake to remove any excess flour.
- Prepare a large pan in medium heat, add oil then cook the veal until golden brown on both sides, about 2 – 3 minutes per side depending on the thickness of your meat. Remove from pan then place on serving platters.
- using the same pan deglaze it with white wine and bring to a boil. Reduce wine while scraping any toasted bits, add the chicken stock, mushrooms, garlic, lemon juice and capers and simmer for 5 minutes, at this point sauce already has thickened slightly.
- Add the butter and parsley, season with salt continue to cook for a minute. Add the cooked veal then simmer for one more minute.