31 Mar Veal Scaloppine with Balsamic Vinegar Sauce
Veal Scaloppine with Balsamic Vinegar Sauce
31 March 2022
PREP. TIME: 5 MIN - COOK TIME: 10 mins - SERVES: 4
It's important to realise that not all vinegars are created equally.
If you have picked up a balsamic vinegar for six bucks in Woolies you probably have a specimen that has not had a whiff of the traditional methods of production. These methods are found around Modena and Reggia Emilia where the ageing process happens across a series of casks made from various types of wood.
It needs to be emphasised that the success of your sauce relies upon an excellent quality balsamic vinegar. Note di Nero is a brand I use regularly but can be difficult to obtain. A good alternative is the Leonardi brand. One place it's available is Mint in Church Street, Brighton.
The recipe has been written for four in which case you will need to cook the veal in batches, placing each piece on a warm plate as you cook the remaining pieces.
If cooking for one or two - simply halve the quantities and you may be able to complete it in a single batch.
The Italians would probably precede the veal with a small pasta dish and follow it with a salad before some fresh seasonal fruit and nuts to finish. If serving just one course - a salad and some rosemary potatoes with the veal would suffice.
6 thin slices of veal
Salt and Black Pepper
2 tablespoons of Extra Virgin Olive Oil
30 g (2 tablespoons) of Butter
100 ml dry white wine
6 teaspoons premium quality Balsamic Vinegar
Plate for the flour
Oven proof dish
Heated Serving Plate
1. Cook the Veal
Lightly flour and season the slices of veal
Heat the oil in the pan
Shake off any excess flour before placing the veal into the pan.
Cook over moderate heat for a few minutes until the veal is golden brown, turn and cook the other side.
Check the pan does not get too dry, you can add more oil if you need to.
Remove the cooked veal from the pan and keep warm while you continue cooking in batches.
2.Make the sauce
Return the meat to the pan
Add the butter and when it has melted - coat all of the escalopes with the butter.
Remove the meat from the pan and keep warm.
Deglaze the pan with the white wine - stirring the wine into the crusty pieces stuck to the pan until smooth.
If the pan is too dry you can add a tablespoon or two of water.
Just before serving - add the balsamic vinegar.
Return the meat to the pan and coat with the sauce
3. To Serve
Transfer the meat to a heated serving dish - layering each piece carefully and drizzle over any remaining sauce.
Garnish with fresh herbs if you like.
Recipe adapted by Elizabeth Peddey from The Top 100 Italian Dishes by Diane Seed
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