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Scallopine al Vino Bianco

Scallopine al Vino Bianco

Prep Time: 15 minutes, Cook Time: 10 minutes, Time to Stand: 5 minutes, Total Time: 30 minutes, Ease of Cooking: Easy, Servings: 4, Calories: Approximately 350 per serving, Cost of Ingredients: $15-20 (varies based on location and ingredient choice), Cuisine: Italian, Course: Main Course.
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Course Main Course
Cuisine Italian

Equipment

  • Skillet, cutting board, knife, measuring cups, and spoons

Ingredients
  

  • or the Scallopine:
  • 1 pound veal or chicken or pork for alternatives, thinly sliced
  • Salt and pepper to taste
  • 1/2 cup all-purpose flour for dredging
  • 4 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • For the Sauce:
  • 1/2 cup dry white wine like Pinot Grigio or Sauvignon Blanc
  • 1/2 cup chicken or vegetable broth
  • 2 cloves garlic minced
  • 2 tablespoons fresh parsley chopped (plus more for garnish)
  • Juice of 1 lemon
  • Zest of 1 lemon optional

Instructions
 

  • Step 1: Prepare the Meat
  • Season the Meat: Season the veal slices with salt and pepper on both sides.
  • Dredge: Lightly dredge each piece in flour, shaking off the excess. This will help create a nice crust when sautéed.
  • Step 2: Cook the Scallopine
  • Heat the Pan: In a large skillet, heat the olive oil and butter over medium-high heat.
  • Sauté: Add the scallopine in batches, ensuring not to overcrowd the pan. Cook for about 2-3 minutes on each side, until golden brown.
  • Remove: Once cooked, remove the scallopine from the skillet and place them on a plate. Cover with foil to keep warm.
  • Step 3: Make the Sauce
  • Sauté Garlic: In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
  • Deglaze: Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes.
  • Add Broth: Add the chicken or vegetable broth and lemon juice. Bring it to a gentle boil and reduce the heat. Let it simmer for another 5 minutes to thicken slightly.
  • Finish with Herbs: Stir in the chopped parsley and lemon zest. Adjust seasoning with salt and pepper if needed.
  • Step 4: Combine and Serve
  • Return Scallopine: Add the scallopine back to the skillet, spooning the sauce over them to reheat for about 1-2 minutes.
  • Plate: Serve immediately, garnished with additional parsley and lemon slices if desired.