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A classic, elegant Italian dish featuring thin veal cutlets pan-seared in a nutty browned butter sauce with white wine, lemon, and fresh parsley. It is an incredibly fast recipe that delivers sophisticated flavor in under 10 minutes.
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Melt butter in a skillet until it turns golden brown. → Season veal with salt and pepper, then dredge in flour. → Pan-fry the veal for 1 minute per side on high heat and remove. → Deglaze the pan with white wine, lemon juice, and parsley to create the sauce. → Pour the sauce over the veal and serve.
Melt butter in a skillet until it turns golden brown. → Season veal with salt and pepper, then dredge in flour. → Pan-fry the veal for 1 minute per side on high heat and remove. → Deglaze the pan with white wine, lemon juice, and parsley to create the sauce. → Pour the sauce over the veal and serve.
A classic, elegant Italian dish featuring thin veal cutlets pan-seared in a nutty browned butter sauce with white wine, lemon, and fresh parsley. It is an incredibly fast recipe that delivers sophisticated flavor in under 10 minutes.
Preheat a large skillet over medium-high heat and add the unsalted butter.
Allow the butter to melt and cook until it reaches a toasty, golden brown color (browned butter).
While the butter browns, season both sides of the thin veal slices with salt and black pepper.
Dredge the seasoned veal slices in all-purpose flour, making sure to shake off any excess flour.
Place the veal slices into the skillet with the browned butter.
The key flavor component is the 'beurre noisette' (browned butter), which provides a nutty aroma.
Veal scallopini is very thin and cooks extremely fast; do not overcook or it will become tough.
If you don't have veal, this recipe works perfectly with chicken breast (pounded thin), pork loin, or even firm white fish.
Use a dry white wine like Pinot Grigio for the best balanced acidity in the sauce.
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