Veal Scallopine Recipe
This is a simple dish to make, but you need to be careful about a few points.
1. The veal should be fairly thin, if it isn’t give it a bash or two with a meat mallet.
2. Use a pan that will just hold the meat slices neatly, so that they don’t stew, or the fat doesn’t burn.
3. It needs to be served quickly.

Ingredients

• Salt and pepper for seasoning
• Plain (all purpose) flour
• Thin slices of veal
• Butter
• Olive oil
• One lemon, sliced
• A handful of fresh sage leaves

Method
Season the veal slices and toss in the flour to coat well.
Melt a knob of butter with an equal amount of olive oil in a frying pan. Fry the lemon slices for a minute or two, then remove.

Cook the veal in the frying pan, sealing quickly on each side. It should only take about 2 minutes.
Remove the veal to a warmed plate.

Add some more butter to the pan if necessary and fry the sage leaves until crisp.

Serve the veal with the sage leaves on top, garnished with a green salad or vegetable.

Variation

Instead of sage, use a cup of thinly sliced mushrooms. After you have cooked them for a couple of minutes scrape any browned bits of veal off the pan and pour in about 100ml of white wine. When the wine has reduced by about half pour the sauce over the scallopini.

Food pairing suggestion

This Italian style dish would go well with a crisp Arneis white wine

You can find information about Arneis in Australia by here.