Scaloppine al Vino Bianco e Prezzemolo: A Delicious Italian Main Dish
Scaloppine al vino bianco e prezzemolo is a traditional Italian secondi piatti (main course) dish that combines tender veal slices with the rich and aromatic flavors of white wine and fresh parsley. Perfect for any dinner occasion, this dish is quick to prepare yet packed with savory goodness. With simple ingredients like veal, butter, white wine, and a touch of parsley, you can easily recreate this classic Italian recipe right at home. Letβs walk through how to make this delightful meal, step by step.
Ingredients
| Ingredient | Quantity |
|---|---|
| Veal (sliced) | 350g |
| Fresh parsley (chopped) | 10g |
| Butter | 80g |
| All-purpose flour | as needed |
| Dry white wine | 100g |
| Vegetable broth | 70g |
| Fine salt | as needed |
| Black pepper | as needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 25g |
| Carbohydrates | 4g |
| Fat | 23g |
| Saturated Fat | 12g |
| Sodium | 340mg |
| Fiber | 0g |
| Sugar | 1g |
Instructions
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Prepare the Veal: Begin by slicing the veal into thin pieces, aiming for about 8 slices from the 350g piece of veal. Gently dampen the slices with a little water to help the flour adhere better during the cooking process.
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Chop the Parsley: Finely chop the fresh parsley and set it aside for later use. This will add a burst of flavor and color to the dish, enhancing the overall presentation.
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Coat the Veal: Next, lightly coat each veal slice with flour. This step will help create a delicate crust as the veal cooks, giving it a nice texture.
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Cook the Veal: In a large pan, heat the butter over medium-high heat until it melts and becomes hot. Once the pan is ready, add the veal slices and cook for a few minutes on each side until they are golden brown. Be careful not to overcrowd the pan, as this can affect the texture of the veal.
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Deglaze with Wine: Once the veal is browned, pour in the dry white wine to deglaze the pan. Allow the wine to cook for a couple of minutes, letting the alcohol evaporate and the flavors meld together.
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Add the Broth and Season: After the wine has evaporated, pour in the vegetable broth. Season with a pinch of salt and black pepper to taste. Let the sauce simmer and reduce for 2-3 minutes, allowing the flavors to intensify.
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Emulsify the Sauce: While the sauce is simmering, gently shake the pan to help emulsify the liquid. This will create a smooth and silky sauce that coats the veal perfectly.
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Finish the Dish: Once the sauce has thickened slightly, turn off the heat. Add the finely chopped parsley to the pan, stirring it into the sauce. This adds a fresh, herbal note that brightens up the entire dish.
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Serve: Plate the veal slices, and spoon the rich sauce over the top. This dish pairs wonderfully with a side of mashed potatoes, roasted vegetables, or a light salad.
Tips for Perfect Scaloppine al Vino Bianco e Prezzemolo:
- Tenderizing the Meat: If you want extra tender veal, you can gently pound the slices with a meat mallet before cooking.
- Adjust the Wine: You can experiment with different types of white wine, but a dry variety is preferred to balance the flavors in the dish.
- Make It Lighter: If youβre looking to make a lighter version, try using less butter and vegetable broth instead of the wine for a more subtle flavor profile.
This Scaloppine al Vino Bianco e Prezzemolo is a beautiful, flavorful dish that brings the taste of Italy right to your table. Whether you’re cooking for a special occasion or just looking to treat yourself to a delicious meal, this recipe is a fantastic choice. The delicate veal, rich sauce, and fresh parsley create a combination that is both comforting and elegant. Enjoy your meal, and don’t forget to share it with loved ones for an authentic Italian experience!
