scaloppine are a very popular dish in the italian cuisine. generally, the term of "scallopini" refers to very thin veal stripes, well pounded, spicy and powered with flour and fried in butter with olive oil. they are served along with butter, lemon juice, aromatic herbs or vegetables (mushrooms, capers, tomatoes, olives etc). if another type of meat is used, then the type of scallopini is specified: chicken "di pollo", turkey "di tachino" etc, otherwise, the simple name of "scallopini" is used only for veal.
the italian recipes of "scallopine" is, as usually happens in the mediterranean style, simple and delicious. the fresh meat and the delicious sauce offer a special culinary delight, and the cooking effort is minimal. scallopini are very tender, stir-frying in butter making them especially soft.
ingredients:
- 4 thin slices of veal
- one spoon of butter
- 1-2 spoons of olive oil
- salt, pepper
- one cup of fresh mushrooms
- parsley
- a little flour
pound the meat, spice it and powder the veal fillets with flour. then melt the butter in oil and fry the meat.
keep the meat about 3 minutes on one side, over heavy fire, then, reduce the fire to medium and turn the meat over.
after another 3 minutes, turn them again for another minute.
take the steaks out on a platter and keep them warm until you finish the sauce. put the washed and hashed mushrooms in the melted butter in the pan, add 2 cloves of garlic, mince them and temper them.
when the mushroom sauce is very low, add the minced parsley.
add again the scallopini in the pan, just for couple of seconds, so that they get covered in the mushrooms sauce.
put the scallopini on a platter, turn the mushrooms sauce and decorate with parsley.
the side-dish for scallopini can be: mashed potatoes, oven-baked potatoes with rosemary or steam-boiled vegetables (in this case, cauliflower boiled in the steamer).
buon apetito!