Scaloppine alla Perugina - Veal escalopes with prosciutto and chicken livers.
Ingredients
Serves 4
450g of thinly sliced veal fillet/scaloppine
55 g of prosciutto, diced finely
3 salted anchovies, bones removed
1 chicken liver, chopped as finely as possible
2 cloves of garlic, minced
8 sage leaves, finely chopped
1 tablespoon capers
the juice and zest of half a lemon
half glass dry white wine
plain flour, for dredging
a few sprigs of parsley leaves picked and chopped finely
a few tablespoons of extra-virgin olive oil
salt and freshly ground black pepper
Chop the prosciutto, anchovies, chicken liver and sage leaves as finely as possible.
In a sauté pan, heat the olive oil and cook the anchovies, prosciutto, chicken liver and sage leaves for 3 minutes.
Add the capers, lemon zest and lemon juice.
Stir constantly until all the ingredients are combined and soft.
Season with salt and pepper.
Add the white wine and leave to reduce for a minute or two.
Add a tablespoon of butter and mix well.
Set aside and keep warm.
Dust the veal fillets with the flour.
In a large pan, heat the olive oil and butter on a high heat.
Cook the veal for a minute on each side.
Season with salt and pepper and transfer to a plate.
Serve the veal and pour the sauce on top.
Scatter parsley leaves on top.
Serve with rosemary potatoes.
MORE:
- Scaloppine di Pollo alla Perugina - Italian Market
Chicken Fillet with Prosciutto, Chicken Liver and Lemon
Ingredients
Serves 4
450g of thinly sliced veal fillet/scaloppine
55 g of prosciutto, diced finely
3 salted anchovies, bones removed
1 chicken liver, chopped as finely as possible
2 cloves of garlic, minced
8 sage leaves, finely chopped
1 tablespoon capers
the juice and zest of half a lemon
half glass dry white wine
plain flour, for dredging
a few sprigs of parsley leaves picked and chopped finely
a few tablespoons of extra-virgin olive oil
salt and freshly ground black pepper
Chop the prosciutto, anchovies, chicken liver and sage leaves as finely as possible.
In a sauté pan, heat the olive oil and cook the anchovies, prosciutto, chicken liver and sage leaves for 3 minutes.
Add the capers, lemon zest and lemon juice.
Stir constantly until all the ingredients are combined and soft.
Season with salt and pepper.
Add the white wine and leave to reduce for a minute or two.
Add a tablespoon of butter and mix well.
Set aside and keep warm.
Dust the veal fillets with the flour.
In a large pan, heat the olive oil and butter on a high heat.
Cook the veal for a minute on each side.
Season with salt and pepper and transfer to a plate.
Serve the veal and pour the sauce on top.
Scatter parsley leaves on top.
Serve with rosemary potatoes.
MORE:
- Scaloppine di Pollo alla Perugina - Italian Market
Chicken Fillet with Prosciutto, Chicken Liver and Lemon
