Veal Scaloppine alla
Bolognese
Serves 4
Ingredients:
8 veal scaloppine (3 ounces each), pounded thin with a mallet
1 cup unbleached all-purpose flour 1/4 cup extra-virgin olive oil
4 tablespoons (1/2 stick) unsalted butter
1/8 teaspoon freshly ground black pepper
8 thin slices Prosciutto di Parma
1/2 cup freshly grated Parmigiano-Reggiano
1/2 cup dry white wine
1/4 cup aged balsamic vinegar
Preparation:
Preheat the oven to 500°F. Dredge the scaloppine in the flour, shaking
off the excess. Heat 2 tablespoons each of the olive oil and butter in a 12-inch
skillet over a high flame until foaming. Brown 4 of the scaloppine on both
sides, turning once, about 2 minutes per side. Remove with a slotted spatula
to an 11 X 17-inch baking sheet. Repeat with the remaining 2 tablespoons of
olive oil, 2 tablespoons of butter, and 4 scaloppine. Top each of the browned
scaloppine on the baking sheet with the pepper, 1 slice of Prosciutto, and
1 tablespoon of Parmigiano.
Deglaze the skillet with the wine and vinegar and cook until syrupy, about
2 minutes over medium-high heat. Pour over the scaloppine on the baking sheet,
and then bake in the preheated oven 3 minutes. Serve immediately. (Micol
Negrin, Rustico Regional Italian Country Cooking, 2002) |