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Veal Scaloppine with Traditional Balsamic Vinegar
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(Recipe ID: 692)
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.
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