Veal Scaloppine with Traditional Balsamic Vinegar

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(Recipe ID: 692)

Serves 6

Preparation time: 50 minutes; Cook time: 20 minutes

Source: Vito De Carolis

These Instructions can be used to prepare scaloppine for any recipe, but the use of Traditional Balsamic makes this recipe very special.

Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

2 pounds portion-cut Veal Cutlets
8 Tablespoons Unsalted Butter, divided
1 slice Prosciutto Crudo (about 2 1/2 oz) of Italian
2 Tablespoons Flat-leaf Parsley, finely chopped
1 Tablespoon Traditional Balsamic Vinegar of Modena 12 years old *
"Malpighi Old" suggested
All-Purpose Flour, Fine Sea Salt and Fresh Ground Black Peppercorn as needed

Pound each portion of veal between sheet of parchment or plastic wrap to a thickness of 1/4 inch. Then season with salt and pepper; dredge in flour. Note: Bear in mind that the prosciutto already has a lot of salt in it.
Cut the "Prosciutto crudo" slice in strips as Julienne.
Heat 6 tablespoons of butter in a pan and brown the veal on both sides with a high flame. Drain off the excess butter and place the veal on a hot serving dish.
Add the remaining butter to the frying pan and scrape off the cooking residue from the bottom and sides.
Add the "Prosciutto crudo" strips and cook it over a low heat for a few seconds and then add the "Traditional Balsamic Vinegar of Modena".
Allow the sauce to meld for a few moments and then pour it over the "Scaloppine". Sprinkle with the chopped parsley and serve hot.

The following ingredients are available in the Avanti Savoia online store. Click the product name for more information.