Rocco’s Italian Grille serves some of the finest food in Central Florida. And owner Rocco Potami has a certain skill with creating complex Italian dishes.
But in this edition of Compliments of the Chef, Potami demonstrates how to make Veal Scallopini. Give the video a look, then pick up some veal (or chicken) from your market and give the recipe a try. Or stop by Rocco’s and let Potami make you a perfect one.
Veal scallopini from Rocco’s Italian Grille
32 ounces veal scallopini (see note)
1 tablespoon fresh chopped sage
2 ounces of all purpose flour
6 ounces dry white wine
1 tablespoon butter
6 ounces vegetable stock
2 ounces vegetable oil
Heat a sauté pan on high heat. Dust meat on both sides. Sauté for about one minute on both sides. Discard oil, leaving meat in pan. Add white wine, sage and vegetable stock to the meat. Reduce liquid by half. Add butter to tie in the sauce until it thickens. Place meat on plate and ladle sauce over. Serve with vegetable of your choice.
Note: Scallopini are meat medallions pounded thinly. You can ask the butcher to do this or do it yourself by covering the veal with plastic wrap and using a meat mallet or rolling pin to evenly pound the meat.
Potami says that the recipe can be made with chicken instead of veal. If using chicken, sauté each side approximately two minutes before adding liquids. Also, be extra careful if you choose to pound the chicken into medallions yourself. Make sure they’re fully covered so that you don’t spread raw chicken juice when pounding.