This was pretty easy to make, but I found the meat to be a bit tough. I thought that veal scallopine were supposed to be tender – maybe it’s the place where I buy it from. I think I’ll try it with beef scallopini the next time. The trick is to cook this for just a moment on each side!
4 scallopini (veal or beef) – very thin
1 scallion, chopped fine
1/2 cup red wine
4 T. sage, chopped
Heat up a frying pan. Add a dollop of butter and brown it a bit. Season the scallopini and add them to the frying pan. Sprinkle some sage on top. Cook them quickly on both sides and removed from the pan. Set them aside.
Melt another dollop of butter in the pan. Add the shallots and cook until browned. Add the red wine and cook until it is reduced by half. Add the sage and mix.
Spoon the sauce over the scallopini and serve.
Osso bucco is great, but you do need at least 2 hours to cook this the right way. Therefore, it has become a weekend meal for me! Ask the butcher to cut the veal shanks in half for you….it’s much easier that way!
3 veal shanks, cut in half
Lots of fresh sage
1 1/2 large onions, chopped fine
3 garlic cloves, minced
1 1/2 c white wine
3 c beef broth
Season the veal shanks with salt and pepper. Dredge in flour, shaking off the excess.
Heat some olive oil in a frying pan. When the oil is hot, place the veal shanks in the pan and brown them well on all sides.
Remove veal shanks from the pan and set aside.
Add a little more olive oil to the pan. Saute the onions and garlic until the onions are well caramelized (about 20 minutes).
Add about 3 T of flour and mix it well until all the flour has disappeared.
Add the white wine and bring to a boil. Add the sage leaves. Season with salt and pepper.
Return the veal shanks to the pan. Add the broth and bring everything to a boil. Cover and reduce the heat. Simmer slowly for about 1 1/2 hours or until the meat begins to separate from the bones.
Serve the veal shanks with the onions and sauce on top.
I purchased some veal from a local supplier and, I have to say, it was delicious. The only thing is that this recipe called for cornstarch instead of flour and I’m not sure I liked that. I think I will try with flour next time.
4 veal scaloppini steaks, very thin
1 lemon – juice and rind
Flour for dredging
Salt and pepper to taste
3/4 cup broth
Dredge the veal steaks in the flour.
Heat the butter and oil in a frying pan until very hot.
Make sure the pan is really hot, and then add the veal steaks.
Brown them quickly on one side and turn them over to brown the other side.
Remove from the heat.
Add about 1 T. of flour to a little bit of broth in a bowl. Mix it well and set aside.
Reduce the heat. Add the juice from one lemon and the lemon rind to the pan. Add the chicken broth and the flour/broth mixture. Add the parsley and cook until slightly thickened.
Add back the veal steaks and coat them in the sauce.
Plate them and enjoy!
I have always been a fan of saltimbocca – it’s my go to favorite dish whenever I go out to a good Italian restaurant. And it’s very easy to make!
4 veal cutlets
4 slices of prosciutto
1/4 cup white wine
1/4 cup chicken broth
Make sure the veal cutlets are thin – if not, pound them a bit to make them about 1/4 to 1/8 inch thick.
Place one or 2 sage leaves over the cutlets. Place a slice of prosciutto on top of the sage leaves. Secure the prosciutto to the cutlets with some metal cooking pins.
Melt about 2 T. of butter in a large frying pan. Wait for it to brown and stop bubbling.
Place the veal cutlets, prosciutto side up, in the pan and cook for about 2 minutes.
Turn the cutlets over and cook for another 2 minutes. Add the white wine and reduce it a bit.
Remove the cutlets to a dish. Add a little broth to the pan and scrape up any browned bits on the bottom. Add the parsley, salt and pepper, and cook slightly.
Spoon the sauce over the veal cutlets and serve.