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RECIPE: Entree: Veal scaloppine with cheese and tomatoes
Taken from The Little Big Cook Book
[serves 4 and takes about 40 minutes]
1 lb. small, thin sliced veal scaloppine [rump cut]
1/2 cup flour
4 tbsp extra virgin olive oil
2 tbsp butter
salt & pepper
1/4 -1/2 cup white wine
2 shallots chopped
10 oz tomatoes diced [we used cherry tomatoes due to season]
4 oz parmesan cheese flaked
2 gloves garlic finely chopped/pressed
2 tbsp parsley finely chopped
2 tbsp basil finely chopped
1 tsp dried oregano
slices of mozzarella cheese
Pound the meat, dredge in flour.
Heat oil and butter in frying pan over medium heat.
Add scaloppine and season with salt & pepper, then brown on both sides.
Pour in the wine and cook until it evaporates.
Remove the slices of meat and set aside by stove or in oven to keep warm.
Add shallots to pan and lightly brown.
Add tomatoes, garlic, salt, pepper, oregano and cook a few minutes until tomatoes reduce.
Mix in parmesan flakes.
Add the scaloppine and sprinkle with parsley and basil.
Cook over low heat for about 8 minutes. [you can flip the meat once, halfway through]
2 minutes before meat is done, top each piece with mozzarella.
Comments: You can certainly use any thinned meat in place of veal. The dish is hearty, delicious and makes the winter nights more relaxing and romantic.
[serves 4 and takes about 40 minutes]
1 lb. small, thin sliced veal scaloppine [rump cut]
1/2 cup flour
4 tbsp extra virgin olive oil
2 tbsp butter
salt & pepper
1/4 -1/2 cup white wine
2 shallots chopped
10 oz tomatoes diced [we used cherry tomatoes due to season]
4 oz parmesan cheese flaked
2 gloves garlic finely chopped/pressed
2 tbsp parsley finely chopped
2 tbsp basil finely chopped
1 tsp dried oregano
slices of mozzarella cheese
Pound the meat, dredge in flour.
Heat oil and butter in frying pan over medium heat.
Add scaloppine and season with salt & pepper, then brown on both sides.
Pour in the wine and cook until it evaporates.
Remove the slices of meat and set aside by stove or in oven to keep warm.
Add shallots to pan and lightly brown.
Add tomatoes, garlic, salt, pepper, oregano and cook a few minutes until tomatoes reduce.
Mix in parmesan flakes.
Add the scaloppine and sprinkle with parsley and basil.
Cook over low heat for about 8 minutes. [you can flip the meat once, halfway through]
2 minutes before meat is done, top each piece with mozzarella.
Comments: You can certainly use any thinned meat in place of veal. The dish is hearty, delicious and makes the winter nights more relaxing and romantic.