Veal Scaloppine Romana
Transport your taste buds straight to the heart of Italy with Veal Scaloppine Romana, a classic Roman dish that combines tender veal cutlets, salty prosciutto, and fragrant sage in a rich, velvety sauce. Lightly floured and pan-seared to golden perfection, the veal is layered with prosciutto and sage, then simmered in a luscious reduction of dry white wine, chicken stock, and a bright squeeze of fresh lemon. Finished with a buttery glaze and garnished with parsley, this dish is both elegant and comforting, making it ideal for a weeknight treat or a special occasion. Serve this flavorful masterpiece with crusty bread, roasted vegetables, or a simple pasta side to soak up the irresistible, zesty sauce. Perfect for fans of Italian cuisine, Veal Scaloppine Romana effortlessly blends tradition with gourmet sophistication.
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Recipe Information
Ingredients
- 4 pieces Veal cutlets
- 0.5 cups All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 3 tablespoons Olive oil
- 2 tablespoons Butter
- 0.5 cups Dry white wine
- 4 slices Prosciutto
- 8 leaves Fresh sage leaves
- 0.25 cups Chicken or veal stock
- 1 piece Lemon
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
Pound each veal cutlet to about 1/4-inch thickness between two pieces of plastic wrap or parchment paper.
In a shallow dish, combine the flour, salt, and black pepper. Dredge the veal cutlets in the flour mixture, shaking off any excess.
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Cook the floured veal cutlets in batches for 2-3 minutes per side, or until golden brown and just cooked through. Remove the cutlets from the skillet and set aside on a plate tented with foil.
Add the remaining 1 tablespoon of olive oil to the skillet if needed. Arrange a slice of prosciutto and 2 sage leaves on top of each veal cutlet. Return the cutlets to the skillet.
Deglaze the pan by adding the white wine while scraping up any browned bits. Allow the wine to reduce by half, about 2-3 minutes.
Add the stock to the skillet and swirl to combine. Simmer for another 3-4 minutes to slightly thicken the sauce.
Finish the sauce by swirling in the remaining tablespoon of butter and squeezing the juice of half a lemon over the top.
Plate the veal scaloppine, spoon the sauce over the cutlets, and garnish with fresh parsley and lemon wedges, if desired.
Serve immediately with crusty bread, roasted vegetables, or a side of pasta.
Nutrition Facts
Calories |
2090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.7 g | 147% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 735 mg | 245% | |
| Sodium | 3793 mg | 165% | |
| Total Carbohydrate | 57.5 g | 21% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 2.9 g | ||
| Protein | 181.9 g | 364% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 184 mg | 14% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2154 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
