How do you make scaloppini in white wine

Scaloppini is a classic Italian dish that showcases the delicate flavors of thinly sliced meat, typically veal or chicken, cooked in a savory sauce. Among its many variations, in wine stands out as a tantalizing option for those seeking a lighter, yet richly flavorful, culinary experience. So, how exactly do you make scaloppini in white wine?

To begin, gather the necessary ingredients. You will need about 1.5 pounds of veal or chicken, thinly sliced into scallops. Additionally, you will need 1 cup of all-purpose flour for dredging the meat, 3 tablespoons of unsalted butter, and 3 tablespoons of olive oil. For the sauce, you will require 1 cup of dry white wine, 1 cup of chicken or vegetable broth, 1 tablespoon of freshly squeezed lemon juice, and 2 cloves of garlic, minced. Finally, don’t forget to season with salt, pepper, and a handful of chopped fresh herbs like parsley or thyme.

Now that you have everything ready, it’s time to start cooking. Begin by seasoning the scaloppini with salt and pepper on both sides. Then, lightly dredge the meat in flour, shaking off any excess. This step will help create a golden crust and thicken the sauce later on.

Next, heat a large skillet over medium-high heat and add the butter and olive oil. Once the butter has melted and the oil is shimmering, carefully place the scaloppini in the skillet. Be sure not to overcrowd the pan, as this may prevent proper browning. Work in batches if necessary, allowing each scaloppini to cook for about 2-3 minutes per side or until golden brown. Once cooked, remove them from the skillet and set aside on a platter, covering them loosely with foil to keep warm.

In the same skillet, add the minced garlic and cook for about 30 seconds, just until fragrant. Then, pour in the white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Allow the wine to simmer for a couple of minutes until it has reduced slightly. This reduction will intensify the flavors and create a luscious sauce.

After the wine has reduced, add the chicken or vegetable broth to the skillet. Simmer the sauce for another 5 minutes, allowing it to thicken slightly. Finally, squeeze in one tablespoon of lemon juice to provide a zesty brightness that complements the wine’s flavors.

Now, it’s time to bring it all together. Place the scaloppini back into the skillet, spooning the sauce over them. Allow the meat to simmer in the sauce for about 5 minutes, ensuring it is cooked through and well-coated in the flavors of the wine-infused sauce.

To serve, transfer the scaloppini to individual plates and generously drizzle the sauce over them. Garnish with chopped fresh herbs, such as parsley or thyme, to add a touch of vibrant color and a final burst of flavor. This delectable dish pairs beautifully with steamed vegetables or a simple side of pasta, offering a complete and satisfying meal.

In conclusion, preparing scaloppini in white wine is a delightful way to elevate a classic dish. The combination of the tender meat, golden crust, and aromatic white wine sauce creates a harmony of flavors that is both satisfying and elegant. With a few simple steps and quality ingredients, you can easily recreate this timeless Italian favorite in your own kitchen. Bon appétit!