This is a very easy veal scaloppine recipe with cheese, and tasty too. Were I to decide to vary it the most I'd add is a dash of lemon juice. In terms of a wine, a Bianco di Pitigliano, which is light and crisp. To serve 4:
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
- 1/2 pound (200 g) fresh pecorino Toscano, in 8 thin slices
- 8 veal scallops, (480 g, or about a pound) gently pounded to thin them
- 1 cup dry white wine
- 1 tablespoon water
- 2 tablespoons olive oil
- 2 tablespoons minced parsley
- A dash of lemon juice (optional)
Flour and season the scallops. Heat the oil in a skillet that's broad enough for the meat to lie out in a single layer, and brown the slices of meat over a brisk flame for a minute or so, turning them once to brown both sides. Sprinkle the wine into the pan and cook for about 5 minutes more, then sprinkle in the water and lay the slices of cheese over the scallops. Cover and cook for another couple of minutes, or until the meat is done. Add the lemon juice if you want to, stir in half the parsley, and divvy the slices out onto your plates, spooning the drippings over them. Garnish with the remaining parsley and serve.
Yield: 4 servings veal scaloppine with cheese.