Scaloppine di vitello
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Clarified butter |
| ¼ | cup | Flour |
| 12 | slices | Veal; thin, 2-inches |
| Salt & pepper | ||
| 2 | Shallots; finely chopped | |
| ½ | cup | Madeira |
| 1 | cup | Sauce Espagnole (see index) |
| ¼ | cup | Whipping cream |
| 3 | Truffles; chopped | |
Directions
1. In a large skillet, heat the clarified butter. When warm, flour the veal & place in skillet to brown. Add salt & pepper to taste & arrange the slices on a serving platter; keep warm.
2. Using the same butter, add the shallots & saute until golden brown.
Flame w/ the Madeira. Add the Sauce Espagnole & whipping cream & mix well.
Strain & pour over the veal slices. Sprinkle w/ chopped truffles & serve immediately.
LA SCALA
BEVERLY HILLS; WINE: NOZZOLE
CHIANTI CLASSICO RISERVA, 1974
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .