Veal Scaloppine With Hazelnuts and Balsamic Vinegar
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
- ½cup hazelnuts
- 4tablespoons unsalted butter
- 1tablespoon vegetable oil
- 1½pounds veal scaloppine, pounded very thin
- 1cup flour
- ⅔cup dry white wine
- Kosher salt and freshly ground black pepper
- 1tablespoon balsamic vinegar
Nutritional analysis per serving (6 servings)
423 calories; 25 grams fat; 9 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 19 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 26 grams protein; 434 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the hazelnuts in a small skillet and set it over high heat. Cook, shaking the pan frequently, until the nuts are lightly toasted. As soon as they are cool enough to handle, use your fingertips to squeeze most of their skins off. Transfer the nuts to a food processor or use a knife to coarsely chop them. Set aside.
- Step 2
Place 3 tablespoons of the butter and the tablespoon of oil in a large skillet and set it over high heat. When hot, dip the scaloppine on both sides in the flour, shake off any excess and slip it into the skillet, adding only as many pieces as will fit loosely in the pan. Cook until lightly browned, about 1 to 2 minutes for each side. Transfer to a serving platter and repeat until all the scaloppine is cooked.
- Step 3
Pour the wine in the skillet and cook, scraping any browned bits from the bottom of the pan. Add the hazelnuts and continue to cook until the wine has evaporated. Stir in the remaining tablespoon of butter. Sprinkle the scaloppine with salt and pepper and add it to the pan, turning 2 or 3 times, until just warmed through. Remove the pan from the heat and pour in the balsamic vinegar. Return the scaloppine to the platter and serve immediately.
Private Notes
Comments
No reason not to substitute chicken- do you know what they do to those calfs?
Wow made my hubby so happy. BUT it wasn’t salted enough so I sprinkled Meldon salt on plate. I think I may salt and pepper the veals before flour. And season the flour too…although the crunchy salt was not bad.
Pork works as well as veal.
This is delicious! I made it with turkey cutlets and saved some calories by toasting the hazelnuts in the oven instead of in butter on the stovetop and cut the quantity of butter all-round. I also used dry vermouth in place of white wine, as usual. Definitely a keeper.