Veal Scaloppine with Taleggio and Radicchio
Category: Main Course
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Veal (from the veal roast) | 360g |
| Taleggio cheese | 160g |
| Radicchio | 70g |
| Dry white wine | 100g |
| Sage | 2 leaves |
| Rosemary | 2 sprigs |
| Extra virgin olive oil | 20g |
| Butter | 20g |
| All-purpose flour | As needed |
| Fine salt | To taste |
| Black pepper | To taste |
Instructions
- Prepare the Veal: Start by slicing the veal into 8 thin cutlets. Use a meat mallet to gently pound each slice to tenderize it.
- Coat the Veal: Place the veal slices in a container and lightly dredge them in flour, ensuring an even coating on both sides.
- Prepare the Vegetables and Cheese: Wash and clean the radicchio thoroughly, then slice it into thin strips. Slice the Taleggio cheese into small, manageable pieces.
- Cook the Scaloppine: In a large pan, melt the butter with the extra virgin olive oil. Add the sage and rosemary, letting them infuse the oil and butter for about 2 minutes.
- Sear the Veal: Add the veal slices to the pan, seasoning with salt and pepper. Cook for a few minutes on each side, allowing them to brown and develop a rich, flavorful crust.
- Deglaze with Wine: Pour in the dry white wine to deglaze the pan, scraping up any bits stuck to the bottom of the pan.
- Simmer and Melt: Cover the pan and reduce the heat to low, letting the veal simmer for about 5 minutes. This helps the meat absorb the flavors while staying tender.
- Add the Cheese: Once the veal is cooked and the wine has reduced, add the Taleggio slices. Allow them to melt into the sauce, creating a creamy, flavorful coating over the veal.
- Finish with Radicchio: Just before serving, add the radicchio strips to the pan, allowing them to slightly wilt but still maintain some texture.
- Serve: Once the cheese is melted and the radicchio has softened, remove the veal from the pan. Serve immediately, ensuring each plate gets a generous portion of the creamy sauce.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~350 kcal |
| Protein | ~30g |
| Carbohydrates | ~10g |
| Fat | ~20g |
| Saturated Fat | ~10g |
| Fiber | ~1g |
| Sodium | ~350mg |
This dish offers a rich blend of savory veal, creamy Taleggio cheese, and the earthy bitterness of radicchio, all enveloped in a deliciously aromatic sauce. Perfect for a special dinner, these veal scaloppine are sure to impress with their balance of flavors and luxurious texture! Enjoy your meal with a crisp white wine, and pair it with a simple side of roasted vegetables or mashed potatoes to complete the experience.
