Veal Scaloppine with Pomegranate

Name: Veal Scaloppine with Pomegranate
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: 4
Ingredients: Sliced veal round cut 0.9 lb; White wine 3.4 oz; Pomegranate (about 2) 1.5 lbs; Cornstarch 6 tbsp; Rosemary 1 bunch; Extra virgin olive oil to taste; Fine salt to taste

267

Calories per serving

Lactose Free

Energy Kcal 267
Carbohydrates g 31.2
of which sugars g 18.7
Protein g 22
Fats g 4.3
of which saturated fat g 1.18
Fiber g 2.8
Cholesterol mg 60
Sodium mg 595

Difficulty: Easy
Prep time: 15 min
Cook time: 14 min
Serving: 4 persone
Cost: Low

PRESENTATION

Recipe by
Loredana Cavotta

A succulent meat main course with distinctly winter notes: veal scaloppine with pomegranate is an original variant of this simple and tasty meat dish. Tender veal slices floured and deglazed with white wine, flavored with juice extracted from two red and lively pomegranates. The perfect dish for a last-minute dinner, to be accompanied by classic baked potatoes for guaranteed success!

INGREDIENTS: Sliced veal 0.9 lb (400 g) - round cut; White wine 3.4 oz (100 ml); Pomegranate 1.5 lbs (700 g) - (about 2); Cornstarch 6 tbsp (50 g); Rosemary 1 bunch; Extra virgin olive oil to taste; Fine salt to taste

Preparation

How to prepare Veal Scaloppine with Pomegranate

To prepare the pomegranate scaloppine, start by cutting the pomegranates in half 1, squeeze and strain the juice (you'll need about 7/8 cup) 3, set aside.

Take the cornstarch and place it on a large flat plate, thoroughly coat the slices on both sides (4-5). In a wide pan, pour in the extra virgin olive oil 6

heat over medium heat then cook the meat slices 7 for 2-3 minutes on each side, turning them with kitchen tongs 8. Deglaze with white wine 9 and let it evaporate.

Transfer the slices to a plate (10-11) and pour the pomegranate juice into the cooking base 12.

Let it thicken over low heat, stirring occasionally with a wooden spoon for about 4-5 minutes 13. Then put the slices back in the pan, adjust salt, and add some fresh rosemary sprigs 14. Let it flavor for a few minutes. Serve the veal scaloppine with pomegranate by decorating the dish with some pomegranate seeds 15.

Advice

Always choose thin veal slices to prepare scaloppine because the cooking needs to be quick. If necessary, you can flatten them further with a meat tenderizer by placing the slices between two sheets of parchment paper. It's better to use cornstarch to coat the meat instead of flour: it adheres better to the meat and makes the sauce thicker and creamier.