How to Make Veal Scallopine

Scallopine can be served in a number of ways, such as with tomato and basil or with mushrooms. In this version, the delicate flavors of the veal are perfectly complemented by the Marsala wine and rich cream. Serves six people.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 2 tbsp. olive (not virgin) oil
• 1/2 tsp. salt
• 1 c. Marsala wines
• 1 c. flour
• 4 tbsp. unsalted butter
• 3/4 c. heavy creams
• 1/4 tsp. white pepper
• 2 lbs. boneless veal cutlets
• 2 lbs. boneless veal cutlets
• 1 c. flour
• 1/4 tsp. white pepper
• 1 c. Marsala wines
• 1/2 tsp. salt
• 3/4 c. heavy creams
• 2 tbsp. olive (not virgin) oil
• 4 tbsp. unsalted butter

1. Preheat the oven to 250 degrees F.

2. Cut the veal into 12 equal pieces.

3. Place a piece of veal between two sheets of plastic wrap on a flat surface. Pound the veal evenly, with the flat side of a meat mallet or a flat-bottomed cup, until it has twice its original surface area.

4. Repeat the process with the remaining veal. There should be two scallops per person.

5. Mix the flour, salt and pepper together on a large plate.

6. Heat the butter and oil in a large skillet over medium-high heat, watching carefully to avoid burning the butter.

7. Dredge two scallops in the flour so they are evenly coated. Take each scallop between your hands and slap it to get rid of any excess flour.

8. Place the two scallops in the hot pan and cook until medium golden on each side. Remove to a plate lined with paper towels and place in the oven.

9. Repeat the process with the remaining scallops. Add butter and oil to pan if necessary.

10. After the scallops are cooked, add the wine to the skillet and scrape up any brown bits from the bottom of the pan. Boil for 30 seconds.

11. Add the cream and cook, stirring until the cream thickens. Return the veal to the pan to coat with the sauce and then serve.

Tips & Warnings

• Spaghetti with garlic and olive oil or risotto with wild mushrooms, which you'll find recipes for in the related eHows, would be fine accompaniments to the veal.

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on 4/5/2009 What scallops?