Enjoy this simple dish of Veal Scallopini with Balsamic and pancetta. I happen to like veal, but I know many people don’t eat it. If you don’t enjoy veal, then you can easily substitute thin chicken breast.
The most laborious part of this dish is pounding out the scallopini. I prefer my veal thin because it cooks best quickly that way. Veal can become chewy if not cooked properly.
I modified this recipe from an old Williams Sonoma Catalog Clipping I saved about 10 years ago. The recipe called for chicken and prosciutto. I substituted with veal and Pancetta, for no reason other than it’s what I had on hand.
Before getting started with this dish have all your ingredients in place and ready to go:
- First, crisp the Pancetta in a fry pan with a slight drizzle of olive oil. While that cooks place the veal slices in between plastic wrap – leaving a little extra space on the edges for the meat to spread. With my meat mallet pound each piece, from the center outward, a few times on each side, until uniform in size and quite thin. Repeat this step for each piece.
- I use 6 pieces of scallopini in all (about 1 lb). In a bowl place flour and season with salt and pepper. When the pancetta is crisp – stack them up and crumble or chop up. Also, at this time take the sage and finely chopped that up as well. Place them both in a bowl and set aside.
- In the same fry pan, add a little more oil and lightly dredge each veal cutlet in flour on both sides, and when pan is hot cook three pieces at a time. Sear the meat on each side for about 3-4 minutes. When all the pieces are seared on both sides placed them aside in a dish.
- Then add chicken (or beef) stock, balsamic vinegar and the Pancetta and sage. Bring to a boil and then put the veal pieces back into the liquid. Turn down the heat to med/low and let simmer for an additional 7-10 minutes. Occasionally swirl the meat around in the pan to coat all the pieces with the juices. When done , plate on a tray and spoon over remaining sauce. Serve warm with a side of pasta of oil and garlic. I served this batch on top of some leftover quinoa.