In Italy, scaloppine are thinly sliced cuts of meat, often veal, that are commonly dusted with flour, sautéed and served with a side of vegetables.
SERVINGS: Serves 4
- 1 lb veal scaloppine
- 4 tablespoons extra virgin olive oil
- ½ cup white wine
- 2 tablespoons all-purpose flour
- 4 artichokes
- 1 lemon
- 1 clove of garlic
- 1 tablespoon minced parsley
- salt and pepper
- Carefully clean the artichokes; remove the stem and tough outer leaves.
- Set the stems aside.
- To keep the artichokes from turning brown, rub with lemon juice and place them in a bowl of cold water and lemon juice.
- Cut off the tips of the artichokes, leaving the heart and tender inner leaves.
- Cut them in half and remove the fuzzy choke.
- Peel and trim the stems of the artichokes.
- Thinly slice artichokes and stems: return to the lemon water.
- Then, heat the extra virgin olive oil and garlic in a frying pan.
- Add the artichokes and cook for about ten minutes.
- In the meanwhile, flatten the veal scaloppine with a meat pounder then make small cuts around the edges so that the meat doesn’t curl up during cooking.
- When the artichokes are ready, season with salt, pepper and parsley.
- Remove the garlic and set artichokes aside.
- Flour the veal scaloppine and cook in a skillet with a tablespoon of oil.
- Season with salt and pepper and add white wine.
- Let the wine evaporate and add the artichokes.
- Let it cook a couple of minutes and the dish is ready.
- Serve the scaloppine with artichokes and a grinding of fresh black pepper: buon appetito!
Source: Academia Barilla