Veal Scaloppine Umbria-Style

Name: Veal Scaloppine Umbria-Style
Yield: serves 6
Ingredients: 2 ounces prosciutto, roughly chopped; 4 plump garlic cloves, peeled; 3 small anchovy ﬁllets; 1/4 cup extra-virgin olive oil; 12 veal scallops (2 to 3 ounces each); 3/4 teaspoon kosher salt; 2 tablespoons butter; 8 fresh sage leaves; 1 cup white wine; 2 tablespoons freshly squeezed lemon juice; 1/2 cup light stock (chicken, turkey, or vegetable) or water; 2 tablespoons small capers, drained; 2 tablespoons chopped fresh Italian parsley; A food processor; a meat mallet; a heavy-bottomed skillet or sauté pan, 12-inch diameter or larger

December 9, 2011

This dish showcases the skillful skillet cookery and flavorful pan sauces that delighted me in Umbria. After lightly frying the veal scallops, you start the sauce with a pestata of prosciutto, anchovy, and garlic, build it up with fresh sage, wine, broth, and capers—and then reduce and intensify it to a savory and superb glaze on the scaloppine. Though veal is most prized in this preparation, I have tried substituting scallops of chicken breast and pork; both versions were quick and delicious. Serve the scaloppine over braised spinach, or with braised carrots on the side.

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