Veal Scallopini with Sundried Tomato Sauce

Veal Scallopini with Sundried Tomato Sauce
4 servings





4 3
oz veal cutlets
cup flour
eggs, lightly beaten
cup breadcrumbs
cup grated parmesan cheese
Tbsp olive oil
salt and pepper

Sundried Tomato Sauce

Tbsp olive oil
small head roasted garlic
anchovy filets, chopped finely
shallot, finely diced
cup julienned sundried tomatoes
cup white wine
cup chicken stock
Tbsp lemon juice
Tbsp butter

Potato Puree

kg (5 medium) potatoes, peeled and quartered
lb(s) butter, cubed and at room temperature
cup 35% whipping cream
bay leaf


large bunch rapini
Tbsp olive oil
small clove garlic, finely minced
shallot, roughly sliced
salt and pepper to taste


Step 1

For breading the veal arrange three large, shallow dishes containing the following ingredients, from left to right: flour, eggs, bread crumbs and cheese mixed together.

Step 2

Season cutlets well with salt and pepper. Dredge cutlets in flour, patting off excess, then dip into eggs, and finally dredge in bread crumbs.

Step 3

Add 3 tbsp olive oil to a large non-stick skillet and bring to medium high heat.

Step 4

Add cutlets to pan and sear sides until golden brown and cooked through, about 3-4 minutes per side (two batches may be necessary depending on size of pan). Transfer to rack to keep warm.

Step 5

To roast garlic, cut in half. Place in piece of tin foil, shiny side up, season with salt and pepper. Drizzle 2 tsp olive oil over, fold up into small package and roast in 350 degree oven for 15-20 minutes, until garlic is soft and golden.

Step 6

Gently fry shallots and anchovies, stirring until anchovies break down. Add sundried tomatoes and roasted garlic; fry for another minute.

Step 7

Wipe extra oil from veal pan, add 2 tbsp olive oil and bring to medium heat.

Step 8

Deglaze with white wine and simmer to reduce slightly. Add chicken stock and bring to back up to simmer; reduce to sauce consistency.

Step 9

Lower heat and gently swirl in butter. remove from heat, finish with lemon juice and season with salt and pepper, if necessary. Keep sauce warm.

Step 10

For potato puree, add potatoes and bay leaf to medium pot. Fill pot with cold water just to cover potatoes; season cooking water well with salt (it should taste like the sea) and bring up to boil.

Step 11

Boil on medium high heat until potatoes are tender but not overdone, about 10-15 minutes. Strain potatoes; let dry out slightly in colander.

Step 12

Add 1/4 cup cream and 1/2lb butter to medium pot and bring to medium heat.

Step 13

When butter is melted and cream is hot, press potatoes through ricer or food mill into same pot. (If not using ricer, simply add potatoes to pot and mash well with masher).

Step 14

Gently fold potatoes and cream together; season with salt and pepper. Reserve and keep warm.

Step 15

Bring a large pot of salted water to a rolling boil. Blanch rapini with shallot for about 2 minutes. Drain. Heat oil in medium pan over medium heat; add garlic and sweat without colouring. Add drained greens and sauté another minute or two. Season with salt and pepper to taste.

Step 16

To Serve
Divide potato puree evenly among serving plates. Place scaloppini on top and spoon sundried tomato sauce over. Serve greens on side.

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