Veal cutlets with parsley (scaloppine al prezzemolo) recipe (VIDEO)

A simple and delicious veal dish from Milan from GialloZafferano, Italy’s #1 food website.

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Hi everyone and welcome to the GialloZafferano kitchen. I’m Sonia and today we’ll be making a traditional recipe from Lombardy, specifically from Milan: veal cutlets with parsley or as they say in Lombardy “erborin”. This is a main course made with veal cutlets and very little other ingredients that’s easy and quick to make. Let’s see what we’ll need:

8 slices of veal rump or loin. Together they should weigh 17 to 21 oz so, each slice should be about 2 and a half oz.
A half cup of flour
A half cup of beef broth
A half cup of dry white wine
1 untreated organic lemon
1 good bunch of parsley
5 and a half tbsp of butter
salt

First of all, take the slice of veal, pound it flat and then flour it.
Once the slices are all floured, melt 3 and a half tbsp of butter in a large pan and let the cutlets become golden on both sides. Once they’re browned, take them out of the pan and let them rest while hot on a plate.
The cutlets have become golden. Now take them out of the pan and then season them a bit, and then deglaze the bottom of the pan with the white wine. Leave the wine to cook off and then move to the next step.
As you can see the wine is evaporated. Now, add the broth, the rest of the butter, I also like to add a few bits of lemon peel — this is optional — and take them out before serving the sauce. They’ll give the dish a lovely fragrance. And now the juice from the lemon. Leave the sauce to thicken up a bit and then adjust the seasoning, turn off the heat and add the parsley. This is the sauce that will garnish the veal cutlets.
And here are our veal cutlets with erborin, parsley that is, ready to be dressed with the sauce we’ve prepared. If you’d like the sauce to be denser, sift in a half teaspoon of flour. From Sonia and GialloZafferano, enjoy your veal and see you next video recipe!