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Veal Scaloppine a la Romana



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Roma, la Cupola di San Pietro
Roma, la Cupola di San Pietro
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Scataglini, Marco
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Veal Scaloppine a la Romana

This is a recipe from my mother’s files, which means, among other things,
that I have no idea where it originated. It may not be authentically Roman,
either. What I am sure of, is that it is delicious! We’ve thoroughly enjoyed it
on innumerable occasions. In our household, when we say “Scaloppine”,
this is what we mean…

1/2 cup fine-quality olive oil
(such as extra virgin, cold pressed)
3/4 pound fresh mushrooms, sliced
1 small onion, minced
4 large cloves garlic, minced
1 green or red bell pepper, cored,
seeded, sliced into strips
3 cups (about 2 pounds) coarsely chopped
peeled, seeded fresh tomatoes
(or a 24-ounce can Italian plum tomatoes,
seeded and crushed)
2/3 cup dry white wine
Salt and freshly ground black pepper
1/4 teaspoon dried basil leaves, crumbled
12 thin veal scallops (about 1 1/2 pounds)
Freshly grated Parmesan cheese
(preferably Parmigiano-Reggiano)

In a large skillet in 5 tablespoons olive oil sauté the mushrooms until they
are golden, about 5 minutes. Add the onion, garlic and bell pepper and cook an additional 5 minutes, or until the vegetables are tender. Add the tomatoes, wine, 3/4 teaspoon salt, black pepper to taste, and basil, stirring well to blend. Reduce the heat to low and simmer the sauce, uncovered, stirring occasionally, about 30 minutes.
Meanwhile, wipe the veal with damp paper towels. Sprinkle with 1/2 teaspoon salt and black pepper to taste. Heat the remaining 3 tablespoons olive oil in another large skillet. Add the veal, a few pieces at a time, and cook until lightly browned on both sides, about 5 minutes total, depending
on the thickness (scallops should be very thin – do not overcook). Remove
the scallops from the skillet as they are done and keep them warm. Return
the veal to the skillet, pour the sauce over the veal and simmer briefly,
partially covered, just to blend the flavors. When serving, sprinkle with
the Parmesan. Serves 6.

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