Italian Recipe Collection

main course meat

Veal Scallopini with Rosemary and Sage with Caramelized Shallots

Ingredients

For the Scallopini

For the Caramelized Shallots

Instructions

  1. Prepare the shallots: peel away the outer skin and cut them in half lengthwise. In a non-stick skillet, add a drizzle of extra virgin olive oil over medium heat. Place the halved shallots in the skillet and turn them occasionally to brown evenly.
  2. Deglaze with a splash of broth and season with fine salt and black pepper. Cover the skillet with a lid and cook over medium-high heat for about 10 minutes (adjusting time based on the thickness of the shallots). Pierce them with a fork to verify they are tender throughout.
  3. Once the broth has fully evaporated, add the honey. Continue cooking for another 2 to 3 minutes, stirring constantly so the shallots cook evenly and become thoroughly coated in the caramelizing honey. Remove from heat and set aside.
  4. Prepare the scallopini: place the veal cutlets on a cutting board and cut them into smaller, uniform slices. Pour the flour into a wide dish and thoroughly dredge the veal slices, ensuring all sides are completely coated. Shake off any excess flour and set the meat aside on a plate.
  5. Strip the rosemary leaves from the woody stem and finely chop them together with the fresh sage leaves. Set the minced herb mixture aside in a small bowl.
  6. In another non-stick skillet, warm a drizzle of extra virgin olive oil over low heat. Once the oil is hot, stir in the minced sage and rosemary to infuse the oil.
  7. Add the floured veal scallopini to the skillet. Cook, turning occasionally to ensure even cooking. Pour in the white wine to deglaze the pan, and allow it to simmer for 2 to 3 minutes until the alcohol evaporates and the cutlets are nicely browned.
  8. Transfer the warm scallopini to serving plates and arrange the caramelized shallots alongside them. Serve immediately while hot and enjoy!