Veal Scaloppine with Pomegranate
Category: Main Courses
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Veal slices | 400g |
| White wine | 100ml |
| Pomegranate | 700g |
| Cornstarch (Maizena) | 50g |
| Rosemary | 1 sprig |
| Extra virgin olive oil | to taste |
| Salt | to taste |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 28g |
| Carbohydrates | 15g |
| Fats | 20g |
| Fiber | 2g |
| Sodium | 600mg |
Instructions:
-
Prepare the Pomegranate
Start by slicing the pomegranate in half. Extract the seeds, then squeeze and filter the juice. You will need approximately 200ml of pomegranate juice for this recipe. Set it aside for later. -
-
Coat the Veal
In a shallow plate, place the cornstarch. Dredge the veal slices in the cornstarch, making sure to coat both sides evenly. This will help create a delicate crust while cooking. -
Cook the Veal
Heat a generous drizzle of extra virgin olive oil in a large skillet over medium heat. Once the oil is hot, add the veal slices and cook them until they are golden brown and cooked through, about 3-4 minutes per side. -
Deglaze and Create the Sauce
Once the veal is cooked, remove it from the pan and set it aside on a plate. In the same skillet, pour in the white wine to deglaze, stirring to release any brown bits from the bottom of the pan. Let the wine reduce slightly, about 1-2 minutes. -
Prepare the Pomegranate Sauce
Add the freshly squeezed pomegranate juice into the pan with the wine. Bring it to a gentle simmer and allow it to thicken for about 4-5 minutes. Stir occasionally with a wooden spoon to ensure it doesnβt burn. The sauce should reduce to a glossy, slightly syrupy consistency. -
Finish Cooking the Veal
Once the sauce has thickened, return the veal slices to the skillet. Season with salt to taste and add a sprig of fresh rosemary. Allow the veal to soak in the flavors for another 2-3 minutes, letting the sauce coat the meat beautifully. -
Serve
To serve, plate the veal slices and spoon the pomegranate sauce over them. Garnish with a few fresh pomegranate seeds to add a burst of color and a touch of sweetness.
Enjoy this tender and flavorful dish, where the richness of veal meets the tart sweetness of pomegranate, creating a perfect balance of flavors!
This dish pairs wonderfully with mashed potatoes, steamed vegetables, or a fresh salad. It’s an elegant and surprising twist on traditional veal scaloppine, perfect for special occasions or a refined dinner at home.
