Ingredients

  • 8 pieces (about 1 1/4 pounds) veal scaloppine, pounded very thin
  • Kosher salt and freshly ground black pepper to taste
  • 1 cup flour
  • 3 tablespoons unsalted butter
  • 1 tablespoon vegetable oil
  • cup dry white wine
  • 1 tablespoon walnut oil
  • 2 tablespoons finely chopped fresh sage leaves
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      478 calories; 25 grams fat; 10 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 25 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 30 grams protein; 139 milligrams cholesterol; 119 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Season the scaloppine with salt and pepper. Lightly coat the scaloppine on both sides with flour, shaking off any excess. Set aside.
  2. In a large skillet over high heat, heat the butter and vegetable oil. Working in batches, slip the scaloppine into the skillet, adding only as much as will fit loosely in the pan. Cook, turning once, until lightly browned, about 2 minutes per side. Transfer to a serving platter and repeat until all the veal is cooked.
  3. Pour the wine into the skillet and cook, stirring and scraping any browned bits up from the bottom of the pan. Cook until all but a few tablespoons of the wine have evaporated. Stir in the walnut oil and sage. Add the scaloppine to the pan, turning 2 or 3 times, until just warmed through. Return to the platter and serve immediately.

20 minutes

Dining and Cooking