Veal Scaloppine with White Wine and Parsley

Veal scaloppine with white wine and parsley are a classic Italian main course, simple and quick to prepare.

Ingredients

• 4 veal slices for scaloppine (about 400g)
• Flour, as needed
• 50g butter
• 1/2 glass of dry white wine
• Fresh chopped parsley
• Salt, as needed
• Pepper, as needed
• Lemon juice (optional)

Preparation

1. Lightly flour the veal slices on both sides. This will help form a light crust during cooking and thicken the sauce.
2. In a pan, melt the butter over medium heat. When it starts to foam, add the scaloppine.
3. Brown them for about 1-2 minutes per side, then season with salt and pepper.
4. Increase the heat and deglaze with the white wine. Let the alcohol evaporate for a couple of minutes.
5. Reduce the heat and cook for another 4-5 minutes, turning the slices occasionally, until cooked but still tender.
6. Once cooked, sprinkle with plenty of fresh chopped parsley and, if desired, a bit of lemon juice for a touch of acidity.
7. Serve the scaloppine immediately while hot with their sauce.

Interesting Facts

Scaloppine can be prepared with various types of meat, such as chicken or pork, but veal ones are the most classic. In some Italian regions, it’s common to add a bit of broth towards the end of cooking to make the dish even more succulent.

Pair the scaloppine with a light side dish, such as salad or steamed vegetables, to balance the flavor. Enjoy your meal!