Veal Scaloppine
Demonstrated at our Club Meeting on October 6, 2019.
by Chef Don Dunbar

Makes: 4 servings. Preparation time: 30 minutes.

Pound the Veal pieces to about ¼ inch thick. Salt & Pepper each cutlet to taste, then dredge the pieces in the Flour. Add the Oil and 1 oz. of Butter to a warm pan and stir together until melted. Sauté the Veal pieces (one layer at a time) in the Oil and Butter mixture on high heat just until lightly browed on both sides (about two minutes each side). Move the browed Veal pieces to a clean plate and drain the excess Oil/Butter from the pan. Add the Vermouth to the pan and deglaze it. Add Chicken Broth and reduce the two liquids to half volume over high heat. Slice the remaining Butter into small pieces. Add the Butter pieces to the liquid and swirl the pan until the Butter is blended into the sauce. Add the browned Veal pieces back into the pan and bring it to a simmer for 1 minute on each side. Turn the meat to coat it with the sauce. Again this is done one layer at a time.

Serve the Veal Scaloppine on a dinner plate and garnish with the chopped Parsley.

"Scaloppine" - It Italian, it literally means "Scallops", a shelled seafood. When applied to meat, it means a thin slice. It can be associated with boneless Beef, Chicken or Veal. In this case, the menu item would be stated as "Scaloppine di Vitello" in Italy. "Scaloppini", often seen in the US, is an English misuse of unknown origin. Dry Vermouth, used here, is more flavorful than plain White Wine, due to its herbal ingredients. (The alcohol will disappear as the pan is deglazed.)

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