Finding white veal scallopini can be a challenge but if you know where to go, it makes it easier. I was lucky enough to find a store which has this wonderful cut and of course I had to make Veal Scallopini with pan sauce for dinner. I just added some Chinese egg noodles on the side and dinner was complete.
Ingredients
- 1/2 lb white veal scallopini
- flour for dredging
- kosher salt
- 1 tbsp unsalted butter plus extra for the pan sauce
- 1 tbsp olive oil
- 1 medium finely diced shallot
- 1/3 cup dry white wine
- 1/3 cup chicken stock
- 3 sprigs fresh parsley finely chopped
- 2 nests Chinese egg noodles
Instructions
Gather all ingredients before starting the recipe.
- Place scallopini between 2 sheets of parchment paper, and using the flat side of a meat mallet, gently pound the scallopini. Don't make it paper thin, just enough to make each slice slightly larger.
- Season scallopini with kosher salt and set aside for up to one hour before cooking.
- Preheat oven to 325℉
Noodles
- Bring a medium sauce pan of water to a boil and add 2 nests Chinese egg noodles to the pan. Season the water with kosher salt and cook according to package instructions. The noodles should be finished cooking at about the same time that the veal is cooked. If the noodles are finished earlier, just turn off the heat and leave the noodles in the cooking water, then drain when ready to serve.
Veal
- Dredge each slice of veal in flour, shaking off any excess.
- Heat 1 tbsp unsalted butter and 1 tbsp olive oil in large skillet over medium high heat for 1-2 minutes or until it's hot. To test, drop a tiny piece of bread in the butter/oil and if it sizzles right away, it's hot enough.
- Add all of the scallopini in a single layer, do not crowd and sauté for 3-4 minutes per side. Move the pan around a couple of times to cook evenly. When the first side is nicely browned, flip each piece and sauté the second side for another 3/4 minutes.
- Remove veal from pan and transfer to a heat proof plate. Place the plate in the preheated oven to stay warm.
- Drain all but about a tablespoon of fat from the pan and add 1 medium finely diced shallot to the remaining fat in the skillet and sauté until the shallots get golden.
- Deglaze the pan with 1/3 cup dry white wine and scrape up all the brown bits, then add 1/3 cup chicken stock and cook until the mixture reduced slightly.
- Remove pan from the heat and swirl in 1 tablespoon of butter.
Serving
- Add a couple of slices of veal to each plate, top each slice of veal with a couple of spoonfuls of pan sauce, add a portion of cooked drained noodles and garnish both with chopped fresh parsley.
