Essentials of Classic Italian Cooking - Marcella Hazan [170]
6. When the veal is done, lay the shank down on a cutting board, and carve the meat into thin slices, cutting at an angle, diagonally toward the bone. Stand the carved bones on their broader end on a warm serving platter and spread the slices of meat at their base.
7. Pour ⅓ cup water into the pot in which you cooked the meat, turn the heat up to high, and boil away the water using a wooden spoon to loosen all cooking residues from the bottom and sides. Pour the pot juices over the slices of veal and serve at once.
Ahead-of-time note The entire dish can be made several hours in advance. When doing so, instead of pouring the pot juices over the veal, put the sliced meat into the pot together with the bones. Reheat over gentle heat just before serving, turning the slices in the juice. Arrange on a warm platter as described above, and serve at once. Use the dish the same day you make it, because its flavor will deteriorate if kept overnight.
Veal Scaloppine with Marsala
For 4 servings
2 tablespoons vegetable oil
2 tablespoons butter
1 pound veal scaloppine, cut from the top round, and flattened as described
Flour, spread on a plate
Salt
Black pepper, ground fresh from the mill
½ cup dry Marsala wine
1. Put the oil and 1 tablespoon butter in a skillet and turn on the heat to medium high.
2. When the fat is hot, dredge both sides of the scaloppine in flour, shake off excess flour, and slip the meat into the pan. Brown them quickly on both sides, about half a minute per side if the oil and butter are hot enough. Transfer them to a warm plate, using a slotted spoon or spatula, and sprinkle with salt and pepper. (If the scaloppine don’t all fit into the pan at one time without overlapping, do them in batches, but dredge each batch in flour just before slipping the meat into the pan; otherwise the flour will become soggy and make it impossible to achieve a crisp surface.)
3. Turn the heat on to high, add the Marsala, and while it boils down, scrape loose with a wooden spoon all browning residues on the bottom and sides. Add the second tablespoon of butter and any juices the scaloppine may have shed on the plate. When the juices in the pan are no longer runny and have the density of sauce, turn the heat down to low, return the scaloppine to the pan, and turn them once or twice to baste them with the pan juices. Turn out the entire contents of the pan onto a warm platter and serve at once.
Veal Scaloppine with Marsala and Cream
IN THIS VARIATION on the classic veal and Marsala theme, cream is introduced to soften the wine’s emphatic accent without robbing it of any of its flavor. It becomes a rather more gentle dish than it is in its standard edition.
For 4 servings
1 tablespoon vegetable oil
2 tablespoons butter
1 pound veal scaloppine, cut from the top round, and flattened as described
Flour, spread on a plate
Salt
Black pepper, ground fresh from the mill
½ cup dry Marsala wine
⅓ cup heavy whipping cream
1. Put the oil and butter into a skillet, turn on the heat to medium high, and when the butter foam begins to subside, dredge the scaloppine in flour and cook them exactly as described in Step 2 of Veal Scaloppine with Marsala.
2. Turn the heat on to high, put into the pan any juices the scaloppine may have shed on the plate and the Marsala. While the wine boils down, scrape loose with a wooden spoon all browning residues on the bottom and sides. Add the cream and stir constantly until the cream is reduced and bound with the juices in the pan into a dense sauce.
3. Turn the heat down to medium, return the scaloppine to the pan, and turn them once or twice to coat them well with sauce. Turn out the entire contents of the pan onto a warm platter and serve at once.
Veal Scaloppine with Lemon
For 4 servings
1 tablespoon vegetable oil
3 tablespoons butter
1 pound veal scaloppine, cut from the top round, and flattened as described
Flour, spread on a plate
Salt
Black pepper, ground fresh from the mill
2 tablespoons freshly squeezed lemon juice
2 tablespoons parsley