Scaloppine alla Perugina
Perugia-style Scaloppine (Veal Escalopes)
This dish is a classic, coming from the city of Perugia in Umbria. These Perugia-style scaloppine are cooked with minced anchovies, prosciutto, capers, sage and lemon. This dish is simple, easy to make and absolutely delicious! The flavors of the sea (from the anchovies) and earth come together to create a savory dish. This recipe has quickly become one of our favorites and its made its way into our weekly dinner rotation. The brightness of the lemon and the saltiness coming through from the prosciutto make a great pairing for the Cà Viti Orvieto Superior Classico by Enrico Neri. We hope you enjoy this recipe and pairing!
Total time: 30 minutes
Prep time: 10 minutues
Cooking time: 20 minutes
Serves 2
What you'll need:
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4 veal scaloppine
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Flour
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4 anchovies
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4 slices prosciutto
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4-5 sage leaves (+ 4 sage leaves to garnish at end)
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1 clove garlic
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1 small spoonful of capers
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1 lemon (peeled zest & juice)
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2 tbsp butter
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EVOO
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Salt and pepper
Directions:
1. Flour the veal scaloppine, coating well. Set aside on a plate.
2. Mince together the prosciutto, anchovies, capers, garlic and sage leaves.
3. Prepare 2 saucepans: one with butter and one with 2-3 tbsp EVOO.
4. Start with the pan with butter. Melt the butter at medium heat. Once melted, add your scaloppine. Cook for 3-4 minutes until golden then cook the other side. Once cooked, remove from heat.
5. Then move onto the pan with EVOO. Turn to low heat and add your prosciutto mixture. Stir and cook slowly for ~4 minutes. Add the peeled zest of lemon and cook for another 2 minutes.
6. Take the cooked veal scaloppine and add to the pan with the prosciutto. Add the juice from 1 whole lemon and cook together for 3 minutes. Then remove lemon zest peels. Adjust with salt and pepper if need be.
7. Serve veal scaloppine and be sure to top with all the sauce.
Buon appetito!
