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Veal Scaloppini with Rosemary and Sage and Caramelized Shallots

17/11/2023

The veal scaloppini with rosemary and sage and caramelized shallots is a delightful dish that combines the tenderness of the meat with the aromatic qualities of the herbs and the sweetness of the shallots. Below, you will find the list of ingredients and the method.

Ingredients

  • 4 veal scaloppini (about 150 g each)
  • Flour, as needed for dredging
  • 50 g of butter
  • 4 sprigs of fresh rosemary
  • 8 fresh sage leaves
  • 100 ml of dry white wine
  • 200 ml of meat or vegetable stock
  • 8-10 shallots
  • 2 tablespoons of granulated sugar
  • 2 tablespoons of balsamic vinegar
  • Salt and pepper to taste
  • Extra virgin olive oil

Preparation

  1. Clean the shallots and cut them in half. Set aside.
  2. Lightly flour the scaloppini on both sides.
  3. In a large skillet, melt half of the butter and a drizzle of extra virgin olive oil. Add the scaloppini and brown them on both sides over medium-high heat until golden. Season with salt and pepper to taste.
  4. Once browned, add the rosemary sprigs and sage leaves to the skillet, letting them flavor the meat for a minute.
  5. Deglaze with the white wine and let the alcohol evaporate.
  6. Add the broth and cook over low heat until the liquid has reduced by about half, turning the scaloppini occasionally.
  7. Meanwhile, in a small skillet, cook the shallots with the remaining butter and a drizzle of oil until they are golden.
  8. Add the sugar and balsamic vinegar. Let the shallots caramelize over low heat until they are glossy and caramelized, being careful not to burn them.
  9. Once ready, arrange the scaloppini on plates, garnish with the caramelized shallots and some of the cooking sauce.
  10. Serve hot.

Curiosity

Scaloppini are a classic of Italian cuisine, typically prepared with veal, but they can also be made with chicken or pork. The quick cooking time and the ability to vary the flavors make them very versatile. Herbs such as rosemary and sage add an aromatic touch that pairs perfectly with the sweetness of the caramelized shallots.