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.