Beer Scaloppine

Beer scaloppine is a tasty dish that combines the tradition of Italian cuisine with the use of a less common ingredient like beer. The beer gives an extra zest to the flavor of the dish, creating a sauce with a unique taste. Here is the recipe:

Ingredients

• 4 veal scaloppine (about 80-100 grams each)
• Flour, as needed to dredge the scaloppine
• 30 grams of butter
• Half a glass of light beer
• Salt and pepper to taste
• Lemon juice (optional)
• Chopped parsley (for garnish)

Preparation

1. Begin by lightly flouring the veal scaloppine on both sides.
2. Melt the butter in a large skillet and as it starts to foam, add the floured scaloppine.
3. Brown the scaloppine on both sides until they take on a nice golden color.
4. Deglaze with the light beer, raising the heat to evaporate the alcohol.
5. Lower the heat, cover with a lid, and let it cook for about 5 minutes, adjusting salt and pepper to taste.
6. If you wish, you can add a bit of lemon juice towards the end of the cooking for a touch of acidity.
7. Plate the scaloppine and pour over the sauce formed in the pan.
8. Garnish with chopped parsley for a touch of freshness and color.

Curiosity

Scaloppine can be cooked in many different ways, using wine, lemon, vinegar, and a variety of other liquids to create a tasty sauce. The beer version is a variant of the more classic recipe that marries the tradition of cuisine with beer, a beverage much loved in Italy, especially in the northern part of the country.