Veal Scaloppine with White Wine

Tender veal cutlets seared until golden, then deglazed with dry white wine. The sauce reduces into a velvety glaze that coats the meat perfectly.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 387
• Protein: 34 g
• Carbs: 10 g
• Fat: 20 g

Ingredients

• 4 piece Veal cutlet ( very thin )
• 50 g Wheat flour ( for dusting )
• 40 g Minimum butter sweet ( cold, diced )
• 150 ml Dry white wine ( good quality )
• 2 tbsp Extra virgin olive oil
• 0.5 piece Flat-leaf parsley ( finely chopped )
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground

Instructions

1. Meat preparation

   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. Flouring the cutlets

   Dredge each piece in flour. Tap off the excess. The coating should be almost invisible, just enough to help thicken the sauce later.

3. Searing the meat

   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. Deglazing and reducing

   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. Finishing the sauce

   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.

Chef's tips

• 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.

Storage

Best eaten immediately. The sauce loses its emulsion when reheated.