Veal Scaloppine with White Wine

La storia di questo piatto

Born in the northern Italian kitchen where simplicity is aristocracy, scaloppine al vino bianco carry the quiet pride of Lombardy and Piedmont — lands where the vine and the veal have spoken the same dialect for centuries.

Ingredienti

• 150 g Veal scaloppine
• 100 ml Dry white wine
• 50 ml Beef broth
• 15 g Butter
• 10 ml Extra virgin olive oil
• 8 g All-purpose flour
• 20 g Onion
• q.b. Salt and pepper
• 3 g Fresh parsley

Preparazione

1. Position the veal scaloppine between two sheets of parchment paper and gently pound them with the flat side of the meat mallet, applying uniform pressure from the center outward to achieve an even thickness of 4-5 mm. This operation takes approximately 5 minutes and must be executed with controlled movements to avoid tearing the muscle fibers — you'll notice that the meat gradually flattens and becomes translucent at the edges.
2. Distribute type 00 flour evenly across a flat plate and dredge each scaloppine on both sides, pressing lightly to encourage adhesion. Shake each piece vigorously over the plate to eliminate excess flour — the scaloppine should remain covered with a thin, white veil of flour, with no accumulations that would cause uneven cooking.
3. Pour 3 tablespoons of peanut oil and 30 g of clarified butter into a heavy-bottomed skillet measuring 28-30 cm in diameter and heat over medium-high heat (approximately 180-190°C). Wait for the mixture to reach the proper temperature when the butter is completely melted and light tremors appear across the surface — you'll detect the characteristic aroma of hazelnut butter and observe a subtle haze hovering above the oil.
4. Gently place the scaloppine into the skillet — you'll hear a decisive sizzle upon contact with the hot fat — and sear for 2-3 minutes over medium-high heat without moving the meat. For the first side, wait for the formation of a uniform golden crust (deep hazelnut color), then flip with a flat tongs and cook the second side for an additional 2-3 minutes until it achieves identical browning. In the final moments of cooking, season generously with fine salt and freshly ground black pepper, then transfer the scaloppine to a heated plate — the meat should feel elastic to the touch and remain lightly pink inside.
5. In the same fat remaining in the skillet, add 40 g of finely minced white onion (brunoise) and sauté over high heat for exactly 1 minute, stirring constantly with a wooden spoon. The onion should just begin to lose its shine and start to become translucent at the edges — you'll detect a sweet aroma with just a hint of caramelization that signals the beginning of the Maillard reaction.
6. Deglaze with 100 ml of dry white wine at 12-13% alcohol, pouring the wine slowly and stirring to lift the caramelized cooking residue stuck to the bottom of the skillet. Maintain high heat and allow the alcohol to evaporate completely for 2 minutes until the liquid returns to a vigorous boil and the steam is odorless — the wine volume should reduce by approximately 50-60% and the consistency should become slightly syrupy.
7. Pour 150 ml of meat broth (or light stock at 65-70°C) directly into the cooking base and increase the heat to maximum to achieve a sustained boil. Maintain this heat level for 3-4 minutes, stirring occasionally to allow for controlled evaporation of the liquid — you'll observe the progressive reduction of the sauce, which will become increasingly glossy and concentrated, until it coats the bottom of the skillet with a brilliant layer of velvety consistency.
8. Return the scaloppine to the still-hot sauce, arranging them in slight overlap, and maintain medium-high heat for exactly 1 minute. This time allows for a slight rise in the internal temperature of the meat and partial absorption of the sauce's flavors — the meat should remain elastic when pressed and the sauce should sizzle slightly at the edges of the skillet. Taste the result and adjust the seasoning with fine salt and freshly ground black pepper as needed.
9. Transfer each scaloppine to a heated plate warmed to 55°C, positioning it slightly off-center, and distribute the sauce around it evenly with the service spoon — the sauce should be glossy and cover approximately 30% of the plate. Finish the plate with a generous sprinkle of freshly minced parsley and a drizzle of extra virgin olive oil to impart visual elegance and a fresh contrasting note — the green color of the parsley should stand out distinctly against the golden sauce.