Rosemary and Sage Veal Scaloppine with Caramelized Shallots
Category: Main Courses
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Veal slices | 400g |
| All-purpose flour | 100g |
| Fresh sage | 6 leaves |
| Fresh rosemary | 1 sprig |
| White wine | 50g |
| Butter | 40g |
| Extra virgin olive oil | 40g |
| Vegetable broth | 150g |
| Salt | To taste |
| Black pepper | To taste |
| Shallots | 250g |
| Honey | 30g |
Instructions
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Prepare the Caramelized Shallots: Start by peeling the shallots and slicing them in half. In a non-stick pan, heat a drizzle of extra virgin olive oil over medium heat. Add the shallots to the pan and sauté gently. As the shallots soften, pour in the vegetable broth and allow it to reduce slightly. Once the broth has evaporated, stir in the honey and continue cooking, turning the shallots occasionally, until they are golden and caramelized. Remove from heat and set aside.
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Prepare the Veal Scaloppine: While the shallots are caramelizing, prepare the veal scaloppine. Lay the veal slices flat on a cutting board and, using a sharp knife, cut them into smaller, even pieces. Pour the flour into a large bowl and lightly dredge each piece of veal in the flour, making sure to coat all sides evenly. Set the flour-coated scaloppine aside on a plate.
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Prepare the Herb Mixture: Take the rosemary and sage. Remove the needles from the woody part of the rosemary sprig and finely chop both the rosemary and sage leaves together. Place the chopped herbs into a small bowl.
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Cook the Scaloppine: In another non-stick pan, melt the butter with a drizzle of extra virgin olive oil over low heat. Once the butter has melted and started to foam, add the finely chopped rosemary and sage. Stir for a minute, allowing the herbs to infuse the butter with their aroma. Pour in the white wine to deglaze the pan, stirring gently. Let the wine cook off for about a minute, then add the floured veal slices to the pan.
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Sear the Veal: Cook the veal slices for 2-3 minutes, turning occasionally to ensure they are golden brown and cooked through. Season with salt and pepper to taste.
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Serve: Once the veal scaloppine is cooked, plate the pieces and top with the caramelized shallots. Serve immediately while hot, making sure to enjoy the fragrant combination of rosemary, sage, and the sweet shallots.
These tender veal scaloppine, infused with aromatic rosemary and sage, paired with sweet and savory caramelized shallots, create a dish that is both flavorful and refined. Perfect for a special dinner or a comforting meal to share with loved ones!
