VEAL SCALOPPINE

VEAL IS EXPENSIVE, WEIGHING HEAVILY ON BOTH THE POCKETBOOK AND ONE’S CONSCIENCE.  ONE CAN’T DO MUCH ABOUT THE PRICE, BUT I DO ASSUAGE MY CONSCIENCE BY BUYING FREE-RANGE, “COMMUNALLY-RAISED” VEAL, WHICH BRINGS TO MIND A KIBBBUTZ.  THIS IS NOT A DIFFICULT RECIPE, ALTHOUGH THE TIMING IS A BIT TRICKY, WHICH IS WHY I INSERTED THE PASTA RECIPE IN THE MIDDLE.  BOTH VEAL AND PASTA TAKE ABOUT THE SAME TIME TO COOK.  YOU CAN CHANGE THE SAUCE TO SUIT YOUR TASTE BY SUBSTITUTING MARSALA, CHICKEN STOCK OR EVEN A SPLASH OF ARMAGNAC.  THE TECHNIQUE IS THE SAME.  ADDING A FEW TABLESPOONS OF BUTTER AT THE END, THICKENS THE SAUCE AND GIVES IT A VELVETY SHEEN.  YOU CAN ALSO SAUTE SLICED MUSHROOMS AFTER YOU TAKE OUT THE VEAL AND FINISH WITH A LITTLE WHITE WINE.  ONE WAY OR THE OTHER, VEAL SCALOPPINE TAKES VERY LITTLE TIME TO PREPARE AND WITH GOOD VEAL, THE RESULT IS ALWAYS A CROWD-PLEASER.
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