12 1-ounce pieces Plume De Veau* veal scallopini, pounded thin
Salt and white pepper
2 egg whites, lightly beaten
1 cup seasoned dry Italian bread crumbs
1/2 cup plus 1 tablespoon olive oil
1 teaspoon minced garlic
1/4 cup dry white wine, preferably Sauvignon Blanc or Chablis
1/3 cup chicken stock
1/4 cup diced oven-dried tomatoes in oil (drained)
1 cup cooked cannellini beans
2 tablespoons thinly sliced fresh basil
1/4 cup shredded Parmesan cheese, plus more for garnish
2 ounces cold butter, cut into 4 pieces
Freshly ground black pepper
Method
1. Season veal on both sides with salt and pepper. Dip veal into egg whites and then into bread crumbs. Set aside.
2. Heat 1/2 cup olive oil in a 12-inch skillet over medium-high heat until hot but not smoking. Add veal to the skillet in 3 batches and sauté on both sides until light golden. Set aside on a warming plate (do not stack).
3. Remove remaining oil from the pan and add 1 tablespoon olive oil and garlic; sauté briefly until light brown (not dark brown).
4. Remove pan from the heat, add wine, return to the heat and cook until most of the wine has evaporated. Add chicken stock, tomatoes, beans and basil; bring to a quick boil.
5. Lower heat, swirl in 1/4 cup Parmesan and butter, and lightly simmer until thickened. Don’t let the mixture come to a rapid boil.
6. Place the bean mixture in 4 bowls and top with veal. Sprinkle with black pepper and additional Parmesan.
Makes 4 servings.
Salt and white pepper
2 egg whites, lightly beaten
1 cup seasoned dry Italian bread crumbs
1/2 cup plus 1 tablespoon olive oil
1 teaspoon minced garlic
1/4 cup dry white wine, preferably Sauvignon Blanc or Chablis
1/3 cup chicken stock
1/4 cup diced oven-dried tomatoes in oil (drained)
1 cup cooked cannellini beans
2 tablespoons thinly sliced fresh basil
1/4 cup shredded Parmesan cheese, plus more for garnish
2 ounces cold butter, cut into 4 pieces
Freshly ground black pepper
Method
1. Season veal on both sides with salt and pepper. Dip veal into egg whites and then into bread crumbs. Set aside.
2. Heat 1/2 cup olive oil in a 12-inch skillet over medium-high heat until hot but not smoking. Add veal to the skillet in 3 batches and sauté on both sides until light golden. Set aside on a warming plate (do not stack).
3. Remove remaining oil from the pan and add 1 tablespoon olive oil and garlic; sauté briefly until light brown (not dark brown).
4. Remove pan from the heat, add wine, return to the heat and cook until most of the wine has evaporated. Add chicken stock, tomatoes, beans and basil; bring to a quick boil.
5. Lower heat, swirl in 1/4 cup Parmesan and butter, and lightly simmer until thickened. Don’t let the mixture come to a rapid boil.
6. Place the bean mixture in 4 bowls and top with veal. Sprinkle with black pepper and additional Parmesan.
Makes 4 servings.
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