Veal Scallopini with Rosemary and Sage and Caramelized Shallots

Veal scallopini with rosemary and sage and caramelized shallots are a delicious dish that combines the tenderness of the meat with the aromatic herbs and the sweetness of the shallots. Below you will find the list of ingredients and the procedure.

Ingredients

• 4 veal scallopini (about 150 g each)
• Flour, as needed for dredging
• 50 g butter
• 4 sprigs of fresh rosemary
• 8 leaves of fresh sage
• 100 ml dry white wine
• 200 ml meat or vegetable broth
• 8-10 shallots
• 2 tablespoons granulated sugar
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste
• Extra virgin olive oil

Preparation

1. Clean the shallots and cut them in half. Set aside.
2. Lightly dredge the scallopini in flour on both sides.
3. In a large skillet, melt half the butter with a drizzle of extra virgin olive oil. Add the scallopini and brown them on both sides over medium-high heat until golden. Season with salt and pepper to taste.
4. Once browned, add the rosemary sprigs and sage leaves to the skillet, allowing them to flavor the meat for one minute.
5. Deglaze with the white wine and let the alcohol evaporate.
6. Add the broth and simmer until the liquid has reduced by about half, turning the scallopini occasionally.
7. Meanwhile, in a small skillet, cook the shallots with the remaining butter and a drizzle of oil until golden.
8. Add the sugar and balsamic vinegar. Allow the shallots to caramelize over low heat until glossy and caramelized, taking care not to burn them.
9. Once ready, arrange the scallopini on plates, garnish with the caramelized shallots and a little of the cooking sauce.
10. Serve hot.

Trivia

Scallopini are a classic of Italian cuisine, typically prepared with veal, but can also be made with chicken or pork. Their quick cooking and the ability to vary the aromatics make them very versatile. Herbs such as rosemary and sage add an aromatic touch that pairs perfectly with the sweetness of the caramelized shallots.