Scaloppine al vino bianco

White wine scaloppine is a classic Italian dish where the meat is deglazed with white wine to create a flavorful sauce. Here is the recipe:

Ingredients

• 4 thin slices of veal (scaloppine)
• Flour, as needed for dusting
• 50 g of butter
• Salt and pepper to taste
• 1 clove of garlic (optional)
• 100 ml of dry white wine
• Chopped parsley for garnish (optional)

Preparation

1. Lightly flour the scaloppine on both sides.
2. In a large pan, melt the butter over medium heat, and if you like, add a clove of garlic to flavor the butter.
3. Place the scaloppine in the pan and brown them on both sides, about 1-2 minutes per side.
4. Season with salt and pepper to taste.
5. Increase the heat and deglaze with white wine, allowing the alcohol to evaporate and the meat to absorb the flavors of the wine.
6. Lower the heat again and cook for another 5-10 minutes, turning the scaloppine occasionally, until they are cooked and the sauce has reduced and thickened slightly.
7. If you wish, sprinkle with chopped parsley before serving to add color and freshness to the dish.

Curiosity

White wine scaloppine is a very versatile dish, and can be accompanied by a variety of side dishes, such as baked potatoes, fresh salad, or even simple steamed vegetables. The white wine used in the sauce should be of good quality, as it will significantly contribute to the final flavor of the dish. Additionally, it is always nice to serve the scaloppine with a glass of the same wine used for cooking.