Veal Scaloppine with Pomegranate

Veal scaloppine with pomegranate is an elegant and flavorful dish. Here’s how to prepare it, with a truly Italian touch.

Ingredients

• 4 veal slices, about 80g each
• 1 pomegranate
• 30g of butter
• Flour, as needed for dusting the slices
• Salt, as needed
• Pepper, as needed
• 1 glass of dry white wine
• 1 tablespoon of brown sugar
• Vegetable broth, as needed (optional)
• Chopped parsley, for garnishing (optional)

Preparation

1. Score the pomegranate and remove the seeds. Filter the excess juice that comes out and set it aside.

2. Lightly flour the veal slices.

3. Melt the butter in a large pan over medium-high heat and add the floured slices. Brown them on both sides, then season with salt and pepper.

4. Deglaze with white wine and let reduce for about a minute to evaporate the alcohol.

5. Add the pomegranate seeds and a tablespoon of brown sugar to the pan, stirring gently. If the mixture dries out too much, you can add a little vegetable broth.

6. Cook for about 5 more minutes, until the sauce has slightly thickened.

7. Taste and adjust the seasoning with salt and pepper if necessary.

8. Serve the scaloppine plated, with the pomegranate sauce and seeds evenly distributed over each slice. If desired, garnish with chopped fresh parsley.

Curiosity

The pomegranate is a fruit that is very much appreciated in Mediterranean cooking for its unique flavor and beneficial properties. It is rich in antioxidants and is often used to prepare sauces and dressings due to its sweetness and bright color. In the scaloppine, the pomegranate adds a touch of flavor and color that will make the dish not only tasty but also very scenic.