Veal Scaloppine with White Wine
Ingredients
- 4 pcVeal cutlet (very thin)
- 50 gWheat flour (for dusting)
- 40 gUnsalted butter (cold, diced)
- 150 mlDry white wine (good quality)
- 2 tbspExtra virgin olive oil
- 0.5 pcFlat-leaf parsley (finely chopped)
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
Method
Tender veal cutlets seared until golden, then deglazed with dry white wine. The sauce reduces into a velvety glaze that coats the meat perfectly.
- 1
Place the cutlets between two sheets of parchment paper. Pound them with a rolling pin or the bottom of a pan to thin them out. The meat must be thin and uniform for quick cooking.
- 2
Dredge each piece in flour. Tap off the excess. The coating should be almost invisible, just enough to help thicken the sauce later.
- 3
In a large skillet, heat the olive oil and half of the butter. When the butter foams, add the cutlets. Sear for 1 to 2 minutes per side until a light golden crust forms. Remove and keep warm.
- 4
Pour the dry white wine into the hot skillet. Scrape the bottom with a spatula to release the cooking juices. Let reduce by half over high heat until the liquid becomes syrupy.
- 5
Return the meat to the pan. Add the remaining cold butter and chopped parsley. Shake the pan to emulsify the butter into the wine. The sauce should coat the spoon. Serve immediately.
Frequently asked questions
How do you get this dish right?
- Do not overcook the veal; it should remain tender under the fork.
- The final butter must be very cold to create a stable, glossy emulsion with the wine.
How long does this dish keep?
Best eaten immediately. The sauce loses its emulsion when reheated.
