SCALOPPINE DI VITELLO CON ASPARAGI E PISELLI - Con fondo al vino bianco! 🤤

veal cutlets

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is leaner and more affordable than veal.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth adds flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino is often less expensive and adds a similar flavor.

Prepare the scaloppine di vitello by flattening them if necessary.

Dredge the scaloppine in flour and season with salt and pepper.

In a pan, melt the clarified butter over medium heat.

Add the scaloppine to the pan and cook until browned on both sides.

Remove the scaloppine from the pan and set aside.

In the same pan, add chopped scalogno and sauté until translucent.

Pour in the white wine and let it reduce slightly.

Add the vegetable broth and bring to a simmer.

Add the asparagus and peas, cooking until tender.

Return the scaloppine to the pan to coat with the sauce.

Serve with a squeeze of lemon and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens