Savoury Veal Scalopini With Pancetta Topping – a delicious recipe with olive oil, shallots, sage, ground sage, lemon, white wine. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat olive oil in pan.
2
Add onions and cook until softened.
3
Add pancetta to onions and continue cooking until onions begin to brown and pancetta lightly crisps, then remove from pan and set aside.
4
Wipe pan clean to remove any remaining pieces of onion or pancetta to prevent it from burning while searing veal.
5
Turn heat to high
6
Add remaining oil and swirl around pan.
7
Sprinkle sage over both sides of veal then add veal two pieces at a time and quickly brown on both sides ensuring they don't over cook.
8
Set veal aside
9
Add wine and broth to pan and deglaze.
10
Add a squeeze of lemon
11
Add chopped Sage leaves.
12
Lower heat and reduce sauce by half.
13
Add butter to sauce to thicken and add shine.
14
Plate veal, top with pancetta and onion mixture, drizzle sauce over top
77
kcal
Calories
8
g
Fat
1
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 500g Veal filets 1/4 inch thick., 2 tsp olive oil, 6 slices pancetta finely chopped, 2 shallots finely chopped, and more.
Yes, Savoury Veal Scalopini With Pancetta Topping falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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