Veal Scaloppine is Italian dish consist thinly sliced veal meat that pounded (or flatenned), dredged in wheat flour, sauteed until browned, then heated and deglazed (or served) with wine- or tomato-based sauce. Scalloppine also called scaloppini, scallopini, scalloppa (plural), instead of using veal, you could other tender and lean meat like chicken breast, turkey breast or pork tenderloin. The word scalloppine is derrived from French word escalope that means clam shell because the thinly sliced meat is curled like a clam shell after sauteed.Veal scalloppine recipe is an easy and quicky dish to prepare, since the thin slices of meat require very little cooking time.
Veal is the meat of young cow/cattle (calf). Veal is a popular and fancy ingredients in Italian and French cuisine for it’s tender texture and mild flavour. Veat cut is usually served sauteed like French escalopes, Germany wiener schnitzel or another Italian dish like vitello parmigiana. Raw veal got a pale pink color, almost like a pork tenderloin color. Getting veal is not easy here in Indonesia. I’ve been searching veal all over from one to another gourmet supermarket during my visit to Jakarta (Indonesia capital) several months ago and unfortunately i’ve never seen once. Luckily, several days ago my fellow church choir friends seen the veal in supermarket in Bali during she’s vacation. Guess what, i told her don’t you ever dare to came back to Palembang (3 hours flight from Bali) without bring the veal for me. The veal tenderloin is vaccum sealed and weighed about 300 grams and cost me about 16 US$.
Veal scallopine recipe is usually listed capers as an ingredients, but i can’t find any of it. That’s what i replace capers with green peppercorn. You could use either fresh or dried green peppercorn for this recipe, but the dried should be soaked to rehydrated prior to cooking. I had a jar of pickled green peppercorn that i preserved before when i get a bunch of fresh green peppercorn. Pickled green peppercorn is got a refeshing fruity and tangy flavour that burst when you bite and pop out the peppercorn in the mouth. It’s like chewing caviar sensation, superb!
Scaloppina di Vitello con Funghi e Pepe Verde is the Italian name for this mushrooms and green peppercorn veal scallopine. I’m using three kind of mushrooms; porcini or cepes mushrooms, almond or brazilian mushrooms and shiiitake mushrooms. Since i’m using the dried stage, i need to rehydrate it by soaking in water prior to cooking, then using the soaking liquid to flavoured the broth. The combo of those mushrooms blended and infused to the veal that actually got a mild beefy flavour. Some people like to add sweet marsala wine into the dish, but i using regular white wine. White wine is added to the pan once the meat is removed to deglaze the pan and make a light brown sauce. Other common liquid ingredients added within scalloppine recipe is lemon juice, tomato juice or heavy cream, but i’m only add the heavy cream. Beside,vary range of veggies is commonly add to scalloppine too, including carrot, bell peper, fennel or celery stalk.
Perfectly cooked veal scalloppine is got a very crunchy and yet tender flesh. I’ll share some of the tips for cooking the veal cutlet, commonly veal scalloppine recipe instruct the reader to prepounding the veal cutlet before cooking. Then i’ve made a little experiment to proved that, i sauteed pre-pounded or pre-flatenned veal and compare it with the unprepounded, i found that the one without prepounding got a scallop-like texture, a blend of bounhy, crunchy and yet tender or easy to chew. Veal tenderloin itself is a very tender cut, that’s why the prepounding step is not necessary. The texture of prepounded veal lose the crunchy and bounchy texture, almost like a chicken breast, and i guess i won’t paid a lot for veal. That’s why i highly recomended not to prepounding the veal tenderloin before cooking if the thickness is less than 1 cm. Ather secret of making a delicious veal scalloppine always spiced up the flour for dredging with a few Italian herbs, salt and pepper.
Recipe Veal Scalloppine with Mushrooms and Green Peppercorn:
- 1 pound veal tenderloin, thinly sliced (about 1 cm thick)
- 1 tablespoon green peppercorn (pickled or fresh, already soaked if using dried green pepeprcorn)
- 1/3 cup almond mushrooms, thinly sliced
- 1/3 cup shiitake mushrooms, thinly sliced
- 1/3 cup porcini mushrooms, thinly sliced
- 2 cloves garlic, minced
- 1/4 tsp dried thyme
- 1/4 tsp dried oregano
- 1/4 tsp nutmeg powder
- 1 cup white wine
- 1 cup or more all purpose flour, season with salt, pepper and mix italian herbs
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 cup beef broth (1’m using the mushro0ms soaking liquid)
- 1/4 cup heavy cream
- Pat dry the veal cutlet, pounding or flatenning your veal using meat hammer (i’m using 1 the veal loin and i’m not doing this)
- Season the veal with salt and pepper
- Dredge the veal with the seasoned all purpose flour
- Repeat until all veal is coated with seasoned flour, discard the excess flour
- Heat up the olive oil and butter in a skillet pan, saute the veal until it got a nice brown crusted in the surface, flip it to brown another side
- Removed the meat from the skillet and put the garlic, onion and green peppercorn to the remaining butter, sautee until slightly browned
- Pour the wine, scrape the skillet button and bring it to boil
- Add the mushrooms soaking liquid and put the veal back into the skillet, season with all seasoning ingredients
- Add the heavy cream once the liquid is evaporated, stir well
- You could add chopped parsley if you like
- Serve your veal scalloppine immediately!