Veal Scaloppine in White Wine

La storia di questo piatto

Scaloppine al vino bianco is one of the quiet, elegant staples of the Italian table: thin slices of veal wrapped in a glossy, pale-gold sauce of white wine and butter. It belongs to the everyday grace of home cooking, where a few humble ingredients become something that feels like an occasion.

Ingredienti

• 150 g Veal scaloppine
• 100 ml Dry white wine
• 50 ml Meat broth
• 15 g Butter
• 10 ml Extra virgin olive oil
• 8 g Type 00 flour
• 20 g Onion
• 2 g Salt
• 1 g Ground black pepper
• 3 g Fresh parsley

Preparazione

1. Place the scaloppine between two sheets of baking paper and pound them with a meat mallet, from the centre towards the edges, until an even thickness of 4-5 mm is reached. Work with firm movements without tearing the meat.
2. Dredge the scaloppine in type 00 flour on both sides and shake them well: they should have only a thin veil of flour, with no clumps.
3. Heat 10 ml of extra virgin olive oil with 10 g of butter (set aside the other 5 g, well chilled) in a wide pan over high heat. When the butter has melted and just begins to foam, without browning, the pan is ready.
4. Sear the scaloppine for 1-1.5 minutes per side, without moving them, until lightly golden. Season sparingly (about 1 g of salt in total) and with a grind of pepper, then transfer them to a warm plate. They should remain tender and well cooked but not dry.
5. In the same fat, add 20 g of finely chopped onion and let it soften over medium heat for about 1 minute, until soft and translucent.
6. Deglaze with 100 ml of dry white wine, scraping the pan drippings from the bottom with a wooden spoon. Let it reduce over high heat for about 1 minute, until the smell of alcohol dissipates.
7. Add 50 ml of meat broth and reduce over high heat for 1-2 minutes, until you obtain a glossy, slightly thickened sauce.
8. Remove the pan from the heat, add the 5 g of cold butter and stir to emulsify the sauce. Return the scaloppine to the pan with their juices and turn them in the sauce for about 30 seconds over very low heat. Taste and adjust with a pinch of salt and pepper only if needed.
9. Serve the scaloppine immediately on a warm plate, with the sauce poured over them and a sprinkling of freshly chopped parsley.