Scaloppine in White Wine

White wine scaloppine are a classic Italian dish where the meat is deglazed with white wine to create a flavorful sauce. Here is the recipe:

Ingredients

• 4 thin slices of veal (scaloppine)
• Flour as needed for dredging
• 50 g butter
• Salt and pepper to taste
• 1 clove of garlic (optional)
• 100 ml dry white wine
• Chopped parsley for garnish (optional)

Preparation

1. Lightly flour the scaloppine on both sides.
2. In a large skillet, melt the butter over medium heat, and if you prefer, add a clove of garlic to flavor the butter.
3. Place the scaloppine in the skillet and brown them on both sides, for about 1-2 minutes per side.
4. Season with salt and pepper to your liking.
5. Increase the heat and deglaze with the white wine, allowing the alcohol to evaporate and the meat to absorb the flavors of the wine.
6. Lower the heat again and cook for another 5-10 minutes, turning the scaloppine occasionally, until they are cooked and the sauce has reduced and slightly thickened.
7. If desired, sprinkle with chopped parsley before serving to add color and freshness to the dish.

Trivia

White wine scaloppine are a very versatile dish, and can be accompanied by a variety of side dishes, such as roasted potatoes, fresh salad or even simple steamed vegetables. The white wine used in the sauce should be of good quality, as it will contribute significantly to the final flavor of the dish. Furthermore, it is always pleasant to serve the same scaloppine with a glass of the same wine used for cooking.