Savory Veal Leek Parcel Delight

Sure! Let’s dive into the delectable world of Veal and Leek Scaloppine, a recipe that promises tender veal, flavorful leek, and a touch of indulgence with prosciutto and provolone cheese, all wrapped up in a savory sauce. 🍖🧀

Veal and Leek Scaloppine

Overview

• Name: Veal and Leek Scaloppine
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Servings: 4
• Calories per serving: 184.1
• Cuisine: European
• Keywords: Meat, European, < 60 Mins, Stove Top

Ingredients

Instructions

1. Blanch the Leek:

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   • Start by blanching the leek in boiling salted water for about 2-3 minutes, or until it becomes tender. Then, drain it on absorbent paper to remove excess moisture.

2. Prepare the Veal:

   • Lay out the veal schnitzels on a work surface. Using a meat mallet, gently pound them until they are thin and even.

3. Assemble the Scaloppine:

   • Take each schnitzel and cover half of it with the blanched leek. Next, layer a slice of prosciutto and some provolone cheese on top of the leek. Fold the other half of the schnitzel over the filling to create a neat parcel. Secure each parcel with a toothpick to hold everything together.

4. Coat with Flour:

   • Toss the veal parcels in the seasoned flour, making sure to shake off any excess. This flour coating will give the scaloppine a lovely, golden crust when cooked.

5. Cook the Scaloppine:

   • Heat some olive oil in a pan over medium heat. Once hot, add the veal parcels in batches. Cook them for about 2-3 minutes on each side, or until they are nicely browned and cooked through. Be careful not to overcrowd the pan, as this can prevent proper browning.

6. Rest the Veal:

   • Once the veal parcels are cooked, remove them from the pan and let them rest in a warm place. This allows the juices to redistribute, ensuring tender and juicy scaloppine.

7. Make the Sauce:

   • In the same pan, add the dry white wine and chicken stock. Bring the mixture to a boil, then reduce the heat and let it simmer for 1-2 minutes. Gradually add the butter to the pan, whisking continuously until the sauce becomes smooth and glossy.

8. Finish and Serve:

   • Return the veal parcels to the pan, turning them to coat evenly in the luscious sauce. Let them simmer gently for a minute or two to soak up all the flavors.
   • Finally, it’s time to plate up! Serve the Veal and Leek Scaloppine drizzled with the velvety sauce, and perhaps alongside the Broccoli & Cauliflower Salad (also available in my recipes), creating a harmonious meal that is sure to delight your taste buds.

Tips:

• Choosing Veal Schnitzels: Look for veal schnitzels that are of even thickness for uniform cooking.
• Securing the Parcels: Toothpicks are handy for keeping the scaloppine parcels together, but remember to remove them before serving.
• Sauce Consistency: If the sauce seems too thick, you can add a splash of chicken stock or water to reach your desired consistency.
• Side Dish Suggestion: The Broccoli & Cauliflower Salad mentioned in the recipe makes an excellent accompaniment, providing a refreshing contrast to the rich flavors of the scaloppine.

Enjoy!

Prepare to indulge in this delightful Veal and Leek Scaloppine recipe, a dish that balances the flavors of tender veal, aromatic leek, and savory prosciutto with a decadent sauce. Serve it up for a special dinner occasion or simply whenever you’re craving a taste of European-inspired comfort food. 🍽️✨