Veal scaloppine is a traditional Italian dish made with thin slices of veal pounded to 0.125 inch thickness. It is low in calories and quick to prepare. The dish can be made with various additions such as mushrooms, olives, peppers, lemon juice, or Marsala wine. Flour is important for browning the meat and adding texture to the sauce. It can be served with rice, potatoes, or pasta. Chefs may cook the meat in batches and keep it warm before combining with other ingredients.
Veal scaloppine, which can also be spelled scallopini, is a traditional Italian dish made with thin 0.25 inch (0.63 cm) slices of meat that are then pounded with a hammer to about 0.125 inch (0.3175 cm). The veal used is generally taken from a muscle and cut across the grain and trimmed of any fat. This means that this dish tends to be relatively low in calories. Using chicken or turkey breast instead of veal can further reduce the fat content.
This dish is quite quick to prepare, as the thin slices of meat require very little cooking time. In the classic version, the meat is often dredged in flour with some Italian herbs, salt, and pepper and then cooked on the stovetop with a few cloves of minced garlic for about six minutes. There are some traditional additions except mushrooms, which are often cooked before the meat is cooked. White wine is added to the pan once the meat is removed to make a light brown sauce.
The amazing variation in recipes for veal escalopes is quite remarkable. Suggested additions include crushed tomatoes, Greek or Italian olives, peppers, and wet ingredients such as lemon juice or Marsala wine added to the sauce. When cooks use tomatoes, they are typically added after the meat is cooked and left to simmer for about half an hour over low heat.
The lemon juice makes the dish more like veal piccata, while the Marsala wine is more traditional for a dish called veal Marsala. Both of these recipes can be served with rice or potatoes and the occasional pasta. When the dish is made with tomatoes, it is almost always served atop lightly buttered pasta or, at least, with pasta as a side dish.
The veal scallop flowering process is quite important and should not be overlooked, no matter what variation a cook intends to make. The flour helps brown the meat, but it also lends more texture to any gravy or gravy you ultimately make. Without flour, adding canned tomatoes or fresh tomatoes can result in a watery sauce. In the wine deglazing process, collecting the flavorful bits that accumulate in the middle of the pan as the meat cooks is made easier when the meat is coated in flour.
If preparing this dish for a large group, a chef may cook the meat in multiple batches and keep it warm at a low setting in an oven before combining the other ingredients before serving. It might be easier to use two pans, so you can make two pans of the sauce that gives this dish its excellent flavor.
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