- 1 1/2 lbs veal scallops, sliced 1/4 inch thick
- 1/2 cup flour
- 1/4 cup olive oil
- 1/4 cup unsalted butter
- 1 1/2 cups thinly sliced scallions
- 4 oz thinly sliced prosciutto, cut into thin strips
- Freshly ground black pepper
- 10 oz tiny frozen peas, defrosted and well drained
- 4 canned Italian plum tomatoes, drained, halved, seeded and chopped
- 1/2 cup dry vermouth
Scaloppine di Vitello alla Toscana
This Tuscan specialty is fast and simple to prepare. The tiny peas and prosciutto add color and delicate flavor. Enjoy this classic Italian recipe with family and friends!
1 – Cut each veal scallop horizontally into 2-inch widths.
2 – In a shallow bowl, combine flour, salt and pepper. Dredge each piece of veal in the flour mixture and shale off excess.
3 – In a large saute pan, heat the olive oil over medium-high heat, then add butter. Saute veal in two batches on both sides until lightly golden. Remove the veal and set aside. Turn heat down to medium, add scallions and cook until tender-crisp, about 2 minutes. Add prosciutto and saute until softened but not brown, stirring constantly, about 1 minute. Stir in peas and tomatoes; cook for another minute. Return veal to pan and spoon most of the sauce on top. Pour in vermouth, turn heat to high and cook uncovered, stirring once or twice, until peas are tender, about 2 minutes.
4 – To serve, arrange veal on a large platter; spoon sauce and peas on top. Serve immediately.
Serves 6 to 8