John Myers
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Scaloppine from Veal Fillet
The perfect scaloppine from veal fillet recipe with a picture and simple step-by-step instructions.
For the scaloppine:
- 1 kg Veal fillet
- Salt
- Pepper
- Flour
- Olive oil
For the sauce:
- White wine
- 100 g Mascarpone
For the scaloppine:
- Cut the veal fillet into slices about 5 cm thick, season with salt and pepper.
- Heat a little olive oil in a pan. Turn the scaloppine in flour and place directly in the hot oil. Sear for about 1.5 minutes, remove and keep warm.
For the sauce:
- Deglaze the gravy with white wine and add the mascarpone. Let simmer until a creamy sauce is formed.
- Pass the sauce through a fine sieve and serve with the scaloppine.
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