Ingredients
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4 slices Rump of veal
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10 g Butter
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2 tablespoons Extra virgin olive oil
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to taste Flour'00' type
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to taste Salt
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1/2 glass (50 ml) White wine
Directions
Scaloppine di vitello take us immediately to Milan: this is the home of a second course that is decidedly simple and quick to prepare. A light and tasty recipe, ideal for everyday meals but no less suitable for some special celebration: who has never presented a Scaloppine di vitello on the menu of some special occasion?
This recipe has several variations: the classic Scaloppine di vitello in white wine, typically Milanese although now widespread throughout Italy, can be considered the traditional version, along with the lemon escalope (in this recipe without flour). But there is also no shortage of original and somewhat more unusual versions: for example, white wine or lemon can be replaced by a blond beer, without foam.
How to prepare Scaloppine di vitello
To accompany Scaloppine di vitello you can choose side dishes according to your taste: potatoes are the most popular and then propose them baked or even as mashed or again, fried which never displease. It is also possible to combine escalopes with a classic salad: a fresh pairing, suitable at any time of year.
The performance of Scaloppine di vitello also depends, of course, on the quality of the meat: it is important to choose thin, tender and fat-free slices, so as to fully enjoy this traditional second course.
White wine escalope contains about 300 calories (per 150 grams of meat) and can also be made with pork, obviously the characteristics of the slice will have to be the same. But now let’s focus on our recipe and see how to perfectly prepare Scaloppine di vitello: I leave you with the complete procedure that will accompany you, step by step, to the realization of a quick and easy second course. Enjoy reading and have a good preparation, and don’t forget to comment if you liked this recipe!
Steps
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1
Done
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Flour the veal slices on both sides. |
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2
Done
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Melt the butter in the oil. |
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3
Done
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Transfer the veal slices to the pan with the dressing. |
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4
Done
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Cook them 2 minutes per side over medium-high heat. |
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5
Done
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Season with salt and pour the wine into the pan. |
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6
Done
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Let cook for 2 to 3 minutes, until the sauce becomes creamy. |
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7
Done
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Your Scaloppine di vitello are ready to be enjoyed. Enjoy! |
