CookTeaser

A CookTale

Two absolute requirements, an excellent butcher and the best Top Round Veal he has in his fridge. With great fortune we have that combination in Fred Brill, manager supreme of the meat department at Adam’s Fairacre Farm. In the past, those thin Scaloppines of Veal were too often overcooked and were (like shoe leather), uneatable. Not last evening! Sauteed in EVOO and Butter, they were so good we regretted staring at the empty plate.

INGREDIENTS

4 Slices of Veal Scaloppine (cut from the Top Round)
4 Slices of Prosciutto (imported)
Wondra Flour (spread on a plate)
2 TB of EVOO
2 TB of Butter (more if needed)
Kosher Salt & Black Pepper
1/2 Cup of dry Marsala Wine

METHOD

1. If required (unless the butcher had done it), gently thin the Scaloppini slices with a meat pounder & season with Salt & Pepper. To each piece of Scaloppine, add a slice of Prosciutto & gently pound it into the Veal to combine.

2.Put the EVOO & 1 TB of Butter in a skillet & turn the heat to medium high. When the fat is hot, lightly dredge both sides of the Scaloppine in Wondra Flour, shake off the excess, & slip the meat into the pan. Brown quickly on both sides, about half a minute per side. Using a slotted spoon or spatula, transfer them to a warm plate.
Note: If all the Scaloppine doesn’t fit into the pan at one time , do them in batches, but dredge each batch in the Wondra Flour just before slipping the meat into the pan; otherwise the flour will become soggy & make it impossible to achieve a crisp surface.

3. Turn the heat to high, add the Marsala, & while it boils down, scrape loose with a wooden spoon all the browning residue on the bottom and sides. Add the second TB of Butter. When the juices in the pan are no longer runny and have the density of a sauce, turn the heat down to low, return the Scaloppine to the pan, turn them once or twice to baste with the sauce.

4. Spoon the Marsala Butter sauce onto each plate & add two slices of Scaloppine to each.