Dining Tip: Savory Veal Scaloppine and Truffles

An elegant yet simple-to-prepare veal dish, breaded and pan-fried, topped by a savory sauce, fried eggs and sliced truffle
Oct 6, 2014

Note: This recipe originally appeared in the Oct. 31, 2014 issue of Wine Spectator, "Sicily's Star Rises."

Veal Scaloppine With Fried Egg and Fresh Truffle

Chef Mimmo Ferraro of Ferraro's Restaurant & Wine Bar, Las Vegas

• 1 cup extra-virgin olive oil, divided
• 1 cup all-purpose flour
• 8 3-ounce veal medallions, pounded thin (to about 1/4-inch thick)
• 8 teaspoons unsalted butter
• 4 teaspoon shallots, finely diced
• 16 fresh sage leaves
• 1 cup white wine
• 1 cup vegetable or chicken stock
• Salt and freshly ground pepper
• 8 eggs
• Fresh truffles (whatever variety is in season; available at specialty grocers or online re­tailers such as Urbani, Marky's and D'Artagnan)

1. Add the flour to a shallow container. Dredge the veal in the flour, making sure to coat evenly. Shake off excess flour, then set medallions aside.

2. Heat half of the olive oil in a large sauté pan over high heat. Add the dusted veal and lightly brown on both sides, about 2 minutes per side.

3. To the same pan, add 1 teaspoon butter, the shallots and sage; lightly sauté until the shallots are translucent.

4. Add white wine and stock and cook for an additional 3 to 5 minutes.

5. Add remaining butter to the pan and reduce the sauce, about 2 to 3 minutes.

6. In a separate nonstick pan, add the remaining olive oil and fry the eggs sunny-side up, being sure to keep the yolks soft.

7. Place 2 veal medallions on each of 4 plates and drizzle with sauce from the pan. Top each plate with 2 fried eggs. Finally, chef Ferraro directs, "Shave as much fresh truffle over it as you can get your hands on-then close your eyes and enjoy!" Serves 4.

Cooking Pairings

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