About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Veal Scaloppine with Lemon Sauce | Main | Veal Scaloppine with Tomato, Oregano, and Capers »

Veal Scaloppine with Mozzarella

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What can I say about this veal scaloppine recipe that has not been said in the last few posts? These recipes have a lot in common in that they are cooked really quickly over high heat in butter and then a served with a quick sauce. Today’s recipe is not an exception to that rule. In this instance the veal is not floured as it has been in other posts, but it is again cooked quickly in a butter/vegetable oil mixture. The individual pieces are then topped with a slice of fresh mozzarella and heated until the cheese softens. A little salt and pepper and the veal can be moved onto a warmed platter. The wonderful brown bits in the pan are loosened with a couple of tablespoons of water and then poured over the veal.

This was a wonderful dish, very flavorful. I have to admit that I had never thought to use fresh mozzarella in this way before, but I will definitely be repeating this in the future. It added a nice texture difference with the veal, and it absorbed the flavor of the sauce, so it tasted delicious. This was, if possible, even better as leftovers. I hate to admit a penchant for midnight snacks, but when you have something this delicious waiting in the fridge it is hard to resist.

Comments (6)

Looks delicious, Beth. Love fresh mozzarella.

It looks and sounds delicious Beth!

The Rhodes:

All these veal recipes look wonderful and I will definitely be trying a couple of them....so simple really and easy to prep even through the week after work!

Is butter used for the flavor rather than olive oil? I am wondering if olive oil could be substituted for butter in these recipes?

Marcella Hazan:

Nice job, Beth. When a recipe is so simple that there is next to nothing that one can say about it except, I hope, that it tastes good, that is the kind of cooking I like.

jane:

I just made this last night and it was very totally delish! I was going to do the veal with lemon but because I had some bufala mozzarella in the fridge changed my mind.

I stumbled on this article on Yahoo despite the fact that I was looking for something similar, but I just wanted to say fine stuff and I completely agree. Is there any way to subscribe to fresh content?

Pomodori e Vino is a group of nine who, on March 28th, 2010 began a challenge to cook every recipe in Marcella Hazan's "Essentials of Classic Italian Cooking" We are documenting our results here with a post every day. Check in often at http://www.slowtrav.com/blog/pomodori_e_vino/

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This page contains a single entry from the blog posted on October 17, 2010 8:00 AM.

The previous post in this blog was Veal Scaloppine with Lemon Sauce.

The next post in this blog is Veal Scaloppine with Tomato, Oregano, and Capers.

Many more can be found on the main index page or by looking through the archives.

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