Veal Scaloppini with Savory Sauce
From the 1994 KLO dinner — Italy
Veal Scaloppini with Savory Sauce
- 1-1/2 lbs veal cutlets
- flour
- olive oil
- 1/2 lb button mushrooms
- 1/2 cup pine nuts
- 12 large sage leaves
- 3 anchovy fillets, minced (optional)
- 2 cloves garlic, minced
- 1 cup dry white wine
- 4 Tbsp unsalted butter
- fresh sage leaves
Dredge veal cutlets in flour, shaking off excess. Heat 2 Tbsp oil in heavy skillet over medium-high heat. Add mushrooms and cook until golden brown, shaking skillet frequently, about 5 minutes. Remove mushrooms from skillet and keep warm. Add 2 Tbsp oil to skillet and heat over medium heat. Add a few of the cutlets and brown well, about 7 minutes per side. Transfer to platter. Season with salt & pepper to taste. Repeat the browning process until all cutlets is cooked, adding 2 Tbsp oil for each batch.
Add 2 Tbsp oil to skillet and heat over medium heat. Add pine nuts and cook until golden brown, shaking the skillet frequently. Add sage, anchovies, & garlic and stir 1 minute. Return mushrooms to skillet. Stir in wine, scraping up browned bits, and simmer until thickened. Whisk in butter, 1 Tbsp at a time. Spoon sauce over cutlets. Garnish with fresh sage leaves. Serve immediately. Serves 6.