SCALOPPINE DI VITELLO ALLA GENOVESE (with sage and white wine, for six)



1/3 cup olive oil

2 pounds veal scallopine (about 18 pieces) flattened between sheets of plastic wrap to 1/8 inch thickness

¾ cup dry white wine

¾ cup canned chicken broth

¼ cup chopped fresh sage leaves or 1 tablespoon dried, crumbled, plus whole sage leaves for garnish, if desired

2 bay leaves, crumbled

fagiolini alla Genovese (with anchovy and garlic) to accompany (optional)



1. In a large, heavy skillet heat oil over moderately high heat until it is hot but not smoking and in it sauté the veal, patted dry and seasoned with salt and pepper, in batches, turning it once, for 2 minutes, transferring it to a plate as it is done.

2. Add the wine and deglaze the skillet, scraping up any brown bits. Add the broth, the chopped sage, the bay leaves, salt and pepper to taste and any juices that have accumulated on the plate, bring the mixture to a boil, and boil it until it is reduced to about 1/3 cup. Strain mixture through a fine sieve into a small bowl, pressing hard on the solids.

3. Divide the veal among 6 heated plates, spoon the sauce over them and garnish with whole sage leaves.


adapted from The Best of Gourmet, volume 4

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