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Veal Scallopini with Mushrooms and Peppers (Scaloppine di Vitello con Funghi e Peperoni)

Veal scallops are one of the nicest cuts because they go with so many different ingredients and cook so quickly. This tasty version is a perfect quick meal for a busy-day supper. The secret to browning scallopini—or any meat or fish—is to dust them with flour just seconds before cooking them. If the meat is coated in advance, the flour will become gummy and not brown properly.

Ingredients:

  • 8 veal scallops, almost 1 lb. total and
      1/3 to 1/2 inch thick
  • 1/3 cup all-purpose flour
  • Salt and freshly ground pepper, to taste
  • 2 Tbs. unsalted butter
  • 3 Tbs. olive oil
  • 1 red bell pepper, seeded and thinly sliced
  • 1/2 lb. white button mushrooms, brushed clean
      and sliced
  • 1/2 cup white wine
  • 2 oz. thinly sliced prosciutto, cut into narrow
      strips
  • 1 Tbs. chopped fresh flat-leaf parsley

Directions:

One at a time, place the veal scallops between 2 sheets of plastic wrap and pound gently with a meat tenderizer until 1/4 inch thick. Spread the flour on a plate and season with salt and pepper. Lightly dust the veal scallops, shaking off the excess.

In a large fry pan over medium heat, melt the butter with the olive oil. Add the veal and cook, turning once, until browned on both sides, about 6 minutes total. Transfer the veal to a plate.

Add the bell pepper and mushrooms to the fry pan and cook, stirring occasionally, until the bell pepper is tender, about 10 minutes. Add the wine and cook, stirring, until the liquid evaporates, about 2 minutes. Stir in the prosciutto and season with salt and pepper. Return the veal to the pan, spooning the vegetables and prosciutto over it, and cook for about 1 minute more.

Transfer to a warmed platter or individual plates and sprinkle with the parsley. Serve immediately.
Serves 4 to 6.
Adapted from Williams-Sonoma Savoring Series, Savoring Italy, by Michele Scicolone (Time-Life Books, 1999).