Scaloppine with White Wine and Parsley

Scaloppine with white wine and parsley are a classic Italian main course, simple and quick to prepare.

Ingredients

• 4 veal slices for scaloppine (about 400g)
• Flour, as needed
• 50g of butter
• 1/2 glass of dry white wine
• Freshly chopped parsley
• Salt, as needed
• Pepper, as needed
• Lemon juice (optional)

Preparation

1. Lightly flour the veal slices on both sides. This will help form a light crust during cooking and thicken the sauce.
2. In a skillet, melt the butter over medium heat. When it starts to foam, add the scaloppine.
3. Brown them for about 1-2 minutes per side, then season with salt and pepper.
4. Raise the flame and deglaze with the white wine. Let the alcohol evaporate for a couple of minutes.
5. Lower the heat and cook for another 4-5 minutes, turning the slices occasionally, until they are cooked but still soft.
6. Once cooked, sprinkle with plenty of fresh chopped parsley and, if desired, some lemon juice to add a note of acidity.
7. Serve the scaloppine immediately, hot with their sauce.

Curiosity

Scaloppine can be prepared with various types of meat, such as chicken or pork, but veal is the most classic. In some Italian regions, it is common to also add a bit of broth towards the end of cooking to make the dish even more succulent.

Accompany the scaloppine with a light side dish, like salad or steamed vegetables, to balance the flavor. Enjoy your meal!