Scaloppine di Vitello alla Toscana
This Tuscan specialty is a fast and simple recipe to prepare. The tiny peas and prosciutto add color and delicate flavor. Enjoy this classic Italian recipe with family and friends!
Black And Decker Toaster Oven
Ingredients:
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
Salt
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
Preparation:
1 - Cut each veal scallop horizontally into 2-inch widths.
2 - In a shallow bowl, combine the flour, salt and pepper. Dredge each piece of veal in the flour mixture and shake off the excess.
3 - In a large saute pan, heat the olive oil over medium-high heat, then add butter. Saute the veal in two batches on both sides until lightly golden. Remove the veal and set aside. Turn heat down to medium, add the scallions and cook until tender-crisp, about 2 minutes. Add the prosciutto and saute until softened but not brown, stirring constantly, for about 1 minute. Stir in the peas and tomatoes; cook for another minute. Return veal to pan and spoon most of the sauce on top. Pour in the vermouth, turn heat to high and cook uncovered, stirring once or twice, until the 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
Buon Appetito!