Classic Rome Veal (Vitello Roma Antica)
This is the Classic Rome Veal (Vitello Roma Antica) recipe.
- Prep: 15 min
- Cooking: 11 min - 15 min
Ingredients
- 8 thin veal scaloppini lightly pound with mallet (if needed)
- All-purpose flour
- Salt and pepper to taste
- Olive oil
- 2 oz (60 g) butter
- 2 garlic cloves finely chopped
- 8 oz (250 g) fresh mushrooms sliced
- 4 tbsp (60 mL) pine nuts
- 1/2 cup (125 mL) Marsala wine or red wine
- 1/4 cup (60 mL) beef broth
- 5 oz (150 g) Canadian Borgonzola cheese diced
- 1/4 cup (60 mL) chopped fresh parsley
- 4 tbsp (60 mL) brandy
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Preparation
Dredge veal scaloppini with flour seasoned with salt and pepper. In skillet, heat oil over medium-high heat. Cook veal scaloppini over medium heat for 3 minutes on each side, until brown. Remove meat from skillet and set aside.
In same skillet, add butter and sauté garlic while scraping bottom with spatula. Add pine nuts and mushrooms and cook until tender. Return veal scaloppini to skillet and stir in Marsala wine. Heat through, turning scaloppini frequently to absorb liquid. Remove meat from skillet and arrange on hot dinner plates (2 per plates).
Pour beef broth in skillet while scraping bottom with spatula. Add Canadian Borgonzola cheese and melt over low heat while stirring. Drizzle scaloppini with sauce and garnish with parsley. Flame ladle warmed brandy and pour over scaloppini. Serve with baby carrot and potatoes.
Tips
Nutritional information
Per serving| Energy: | 462 Calories |
| Protein: | 29 g |
| Carbohydrate: | 8 g |
| Fat: | 34 g |
| Fibre: | 2.3 g |
| Sodium: | 678 mg |
| (% DV*) | |
|---|---|
| Calcium: | 19 % / 207 mg |
