Scaloppini refers to a thinly sliced piece of meat, usually veal, that has been breaded and pan fried until golden brown. It’s often served as an entrée with a wine or tomato based sauce, or sandwich style in a bun. Some Italian butchers invest great time and care in slicing their veal scaloppini, taking immense pride in how thin they can slice it. When super thin slices are pan fried, they become crispy and delicate. If the veal slices are too thick, the breading can burn while the veal is cooking through. The very best butchers will slice the veal as you order it, knowing that pre sliced scaloppini can dry out quickly.
Ingredients
Veal and Sun-Dried Tomato Sauce
- Four 3–4 oz veal cutlets
- salt and pepper
- 1 cup flour
- 3 eggs, lightly beaten
- 1 cup breadcrumbs
- ½ cup grated Parmesan
- 3 Tbsp olive oil
- ½ cup julienned sun-dried tomatoes
- 1 shallot, finely diced
- 2 Tbsp olive oil
- 2 anchovy fillets, finely chopped
- 1 small head roasted garlic
- 1/3 cup white wine
- 1 cup chicken stock
- 1 Tbsp butter
- 2 Tbsp lemon juice
- salt and pepper
Pomme Puree
- 2 lb potatoes (about 5 medium), peeled and quartered (Kennebec or russet potatoes are best)
- 1 bay leaf salt
- ½ lb butter, cubed and at room temperature
- ¼ cup whipping cream (35%)
Sauteed Rapini with Garlic
- 1 large bunch rapini
- 1 shallot, roughly sliced
- 2 Tbsp olive oil
- 1 small clove garlic, finely minced
- salt and pepper
How to Make It
- For the veal, season cutlets well with salt and pepper. Place flour in a large shallow dish. Place eggs in another large shallow dish. Combine breadcrumbs and Parmesan and place in a third large shallow dish. Dredge cutlets in flour, patting off excess, then dip into eggs, and finally, dredge in breadcrumbs. Heat 3 Tbsp olive oil in a large non-stick skillet over medium-high heat. Add cutlets to pan and sear sides until golden brown and cooked through, about 3 to 4 minutes per side (two batches may be necessary depending on size of pan). Place directly on the middle rack of a warm 200°F oven so scaloppini remains crispy.
- For the sauce, wipe extra oil from veal pan, add 2 Tbsp olive oil and bring to medium heat. Gently fry shallot and anchovies, stirring until anchovies break down. Add sun-dried tomatoes and roasted garlic cloves; sauté for another minute. Deglaze with white wine and simmer to reduce slightly. Add chicken stock and bring back up to a simmer; reduce to sauce consistency. Lower heat and gently swirl in butter. Remove from heat, finish with lemon juice, and season with salt and pepper, if necessary. Keep sauce warm. Pomme Puree
- Place potatoes and bay leaf in a medium pot. Fill with cold water just to cover potatoes. Season cooking water well with salt (it should taste like the sea) and bring to a boil. Boil on medium-high heat until potatoes are tender but not overdone, about 10 to 15 minutes. Strain potatoes; let dry out slightly in colander.
- Combine butter and whipping cream in a large saucepan over medium heat. When butter is melted and cream is hot, press potatoes through a ricer or food mill into the same saucepan. (If you don’t have a ricer, simply add potatoes to the saucepan and mash well with a potato masher.) Gently fold potatoes and cream together. Season with salt. Keep warm. Sauteed Rapini with Garlic
- Bring a large pot of salted water to a rolling boil. Blanch rapini with shallot for about 2 minutes. Drain. Heat oil in a medium skillet over medium heat; add garlic and sweat without colouring. Add drained greens and sauté another 1 to 2 minutes. Season with salt and pepper.
