Include in Print View:

Veal Scaloppine With Chianti

Veal Scaloppine With Chianti recipe image
This elegant Veal Scaloppine with Chianti transforms tender cutlets into a sophisticated main course. The veal is quickly browned and then gently simmered in a savory sauce made with Chianti wine, fresh mushrooms, sweet peppers, and tomatoes. The addition of salt pork and butter provides a deep, rich flavor base that coats the meat beautifully. It is a perfect dish for a romantic dinner or a special family meal, offering a balance of tender texture and bright, herbaceous notes from fresh parsley and garlic. Serve it over pasta or with crusty bread to soak up the delicious sauce.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 388.2
Description
This elegant Veal Scaloppine with Chianti transforms tender cutlets into a sophisticated main course. The veal is quickly browned and then gently simmered in a savory sauce made with Chianti wine, fresh mushrooms, sweet peppers, and tomatoes. The addition of salt pork and butter provides a deep, rich flavor base that coats the meat beautifully. It is a perfect dish for a romantic dinner or a special family meal, offering a balance of tender texture and bright, herbaceous notes from fresh parsley and garlic. Serve it over pasta or with crusty bread to soak up the delicious sauce.
Ingredients
  • 2 pound Veal cutlets
  • 2 tbsp All-purpose flour
  • 2 tbsp Olive oil
  • 1/2 cup Salt pork, diced
  • 1/4 lb Sweet butter
  • 1/3 cup Onions, peeled and diced
  • 1/3 tsp Salt
  • 1/3 tsp Freshly ground pepper
  • 1/4 cup Chianti
  • 1/2 lb Fresh mushrooms
  • 2 medium Green peppers
  • 2 large Tomatoes, sliced thinly
  • 1 large Garlic clove, mashed
  • 8 sprigs Parsley, leaves only
Directions
  1. 1
    Pound the veal cutlets until thin, then sprinkle with flour on both sides, shaking off any excess.
  2. 2
    Place olive oil, diced salt pork, and butter in a large skillet over medium heat.
  3. 3
    Add the diced onions and saut until they are medium brown.
  4. 4
    Add the floured veal cutlets to the skillet and brown slowly for 3 minutes on the first side.
  5. 5
    Turn the veal over and cook for 2 minutes longer on the second side.
  6. 6
    Add salt, pepper, and Chianti wine to the skillet, cover, and simmer for 5 minutes.
  7. 7
    Separate the stems and caps of the mushrooms; chop the stems finely and slice the caps thinly.
  8. 8
    Core and seed the green peppers, then cut them into very thin slices.
  9. 9
    Add the prepared mushrooms, green peppers, and sliced tomatoes to the veal in the skillet.
  10. 10
    Cover the skillet and cook for another 5 minutes.
  11. 11
    Chop the garlic and parsley leaves together, then stir this mixture into the sauce.
  12. 12
    Simmer, uncovered, for 10 minutes, or until the vegetables are tender and the sauce has thickened slightly.
  13. 13
    Taste the sauce and adjust salt and pepper if needed before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 388.2kcal
% Daily Value *
Total Fat 13.6g21%
Saturated Fat 5.0g25%
Cholesterol 183.9mg62%
Sodium 156.6mg7%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 61.3g123%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serving Suggestion: This dish pairs excellently with pasta, risotto, or crusty Italian bread to soak up the flavorful sauce.

Wine Pairing: As suggested by the recipe, serve with a glass of Chianti or another medium-bodied red wine.

Ingredient Note: If salt pork is unavailable, you can substitute with pancetta or bacon for a similar savory depth.

Keywords: veal, scaloppine, chianti, italian, wine sauce, mushrooms, tomatoes, green peppers, dinner, easy, pan-seared, comfort food, date night, family meal, vegetables, garlic, parsley, salad pork
Read it online: https://www.chefs-mate.com/recipe/veal-scaloppine-with-chianti/