Caputo’s Drowned Veal Scallopine

3 oz. pancetta, cubed
4 Tbl. unsalted butter
2 sage leaves
2 rosemary sprigs
1/2 lb. sliced wild mushrooms
2 lb. veal tenderloin, cut into scallops
1/4 cup flour
salt and pepper to taste
1 cup dry white wine

Melt the butter in a large skillet and cook the pancetta until golden. Add the sage and rosemary and cook for 1 min. Dredge the veal pieces in flour and cook for 3 min. per side, until brown. Add the mushrooms. Season with salt and pepper, deglaze the pan with the wine, and simmer for about 15 min. Remove the veal to a platter: reduce the cooking juices over high heat. Whisk in the remaining butter and cook over high heat for 1 more minute to thicken the sauce. Serve the veal hot, “drowning” in its sauce.

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