mayday2000.org – Scaloppine di Vitello, or Roman-style veal escalopes, is a classic Italian dish that is both elegant and satisfying. This delicate dish features thinly sliced veal that is quickly sautéed and served with a light and flavorful sauce.
Choosing the Right Veal
The quality of the veal is crucial for a successful Scaloppine di Vitello. Opt for a young veal, as the meat is more tender and flavorful. Look for veal that is well-marbled, as the fat will add flavor and moisture to the meat.
Preparing the Veal
Before cooking, it’s important to prepare the veal properly. Start by trimming any excess fat and connective tissue. Then, gently pound the veal cutlets to an even thickness, using a meat mallet. This will help the meat to cook evenly and quickly.
The Sautéing Process
To cook the veal cutlets, heat a large skillet over medium-high heat with a generous amount of butter and olive oil. Season the veal cutlets with salt and pepper, then quickly sauté them in the hot fat until golden brown on both sides.
The Sauce
A light and flavorful sauce is essential to complement the delicate flavor of the veal. A classic choice is a lemon-caper sauce, made with butter, lemon juice, capers, and white wine. Another popular option is a creamy mushroom sauce, made with sautéed mushrooms, cream, and Parmesan cheese.
Serving Suggestions
Scaloppine di Vitello can be served with a variety of side dishes. Some popular options include:
- Pasta: A simple pasta dish, such as spaghetti or fettuccine with a light tomato sauce, is a classic pairing for veal escalopes.
- Roasted Vegetables: Roasted vegetables, such as asparagus or zucchini, are a healthy and flavorful side dish.
- Risotto: A creamy risotto, such as a mushroom risotto, is a luxurious and elegant side dish.
A Culinary Heritage
Scaloppine di Vitello is a dish that celebrates the simplicity and purity of ingredients. It’s a timeless classic that continues to delight food lovers around the world. By following these tips, you can create a truly memorable meal that showcases the best of Roman cuisine.