Veal Cutlets in Montefalco Rosso (Scaloppine di Vitello al Montefalco Rosso)
 
Author:
Recipe type: Veal
Serves: 6
Ingredients
  • 1/2 Cup unbleached all-purpose flour
  • salt, to taste
  • freshly-ground white pepper, to taste
  • 12 slices veal cutlet
  • 2 Tablespoons butter
  • 2 Tablespoons extra-virgin olive oil
  • 1 Cup Montefalco Rosso (Caprai) wine
  • 1/4 Cup chopped Italian flat leaf parsley
Instructions
  1. Dry the cutlets well and set aside.
  2. On a sheet of wax paper combine the flour, salt, and pepper. Dredge each cutlet in the flour on both sides and set the pieces on a bake sheet.
  3. In a saute pan, melt the butter with the olive oil over medium-high heat. Cook the cutlets quickly on both sides for no longer than 2 minutes or until they turn grayish looking. Remove the cutlets to a plate as they are cooked; cook in batches if need be.
  4. Raise the heat to high and stir in the wine; be sure to scrape up any browned bits in the pan. The sauce should start to thicken slightly. Return the veal to the pan, and cook quickly for 1 or 2 minutes. Transfer the veal with the sauce to a serving platter. Sprinkle on the parsley and serve immediately.
Notes
This recipe yields 6 servings.

Comments: A fast and easy veal cutlet dish characteristic of using the wines of Montefalco, in particular Sangrantino, a DOC wine, a sort of superdoc wine.

Source: Ciao Italia at ciaoitalia.com

Per Serving (excluding unknown items): 727 Calories; 39g Fat (50.0% calories from fat); 88g Protein; trace Carbohydrate; 0g Dietary Fiber; 382mg Cholesterol; 411mg Sodium. Exchanges: 12 Lean Meat; 1 1/2 Fat.

NOTES : Recipe from "Ciao Italia In Umbria" by Mary A. Esposito, (St. Martin's Press, 2002)
Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.