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Scaloppine al burro e salvia is the essence of Italian elegance - thin veal escalopes dredged in flour, pan-fried to a golden finish in foaming butter, with fresh sage leaves crisped in the same fat until they turn fragrant and slightly translucent. The white wine deglazes the pan and creates a brief, glossy sauce that coats the veal in seconds. This is a dish that comes together in under 20 minutes yet belongs equally in a Roman trattoria and on a fine dinner table. The key is very thin escalopes, well-pounded if needed, so that the exterior colors before the interior has any chance to toughen.
Prep
10 min
Cook
15 min
Total
25 min
Servings
4 srv
Difficulty
Easy
Calories
280 kcal
For 4 serving(s)
Per serving
Place the veal escalopes between two sheets of plastic wrap and pound with a meat mallet to an even thickness of about 5mm. Season with salt and white pepper on both sides.
Spread the flour on a plate. Dredge each escalope lightly in flour, shaking off any excess.
Heat the butter and olive oil in a large skillet over medium-high heat until the butter is foaming and starting to turn golden.
Add the fresh sage leaves and fry for 30 seconds until crisp and fragrant. Push to the side of the pan.
Add the floured escalopes in a single layer. Cook for 2 minutes per side until golden brown - work in batches if needed to avoid crowding the pan.
Pour in the white wine and let it bubble vigorously for 1 minute, scraping up any browned bits. The sauce will reduce to a glaze. Serve immediately with the sage leaves and pan sauce spooned over.
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