Schleswig-Holstein Style Creamy Veal Scaloppine

Ingredients

In this adaptation, the original Italian Scaloppine al latte is transformed into a Schleswig-Holstein specialty by incorporating local ingredients and flavors. The traditional Italian ingredients are replaced with regional ones, such as locally sourced veal, dairy products, and fresh herbs. The creamy sauce is given a unique twist by using Schleswig-Holstein dairy products, which lend a distinct flavor profile to the dish. The addition of lemon juice adds a refreshing tanginess, balancing the richness of the sauce. This adaptation truly captures the essence of Schleswig-Holstein cuisine while maintaining the essence of the original dish. We alse have the original recipe for Scaloppine al latte, so you can check it out.

• 4 veal cutlets (150g each) (5.3 oz) 4 veal cutlets (150g each) (5.3 oz)
• 1/4 cup all-purpose flour (30g) (1.1 oz) 1/4 cup all-purpose flour (30g) (1.1 oz)
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons butter (30g) (1.1 oz) 2 tablespoons butter (30g) (1.1 oz)
• 1/4 cup white wine (60ml) (2 fl oz) 1/4 cup white wine (60ml) (2 fl oz)
• 1 cup heavy cream (240ml) (8 fl oz) 1 cup heavy cream (240ml) (8 fl oz)
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• Lemon wedges, for garnish Lemon wedges, for garnish

Nutrition

• Calories (kcal / KJ): 480 kcal / 2010 KJ
• Fat (total, saturated): 32g, 19g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 36g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   Pound the veal cutlets to an even thickness of about 1/4 inch.
2. 2.
   In a shallow dish, combine the flour, salt, and pepper. Dredge the veal cutlets in the flour mixture, shaking off any excess.
3. 3.
   In a large skillet, melt the butter over medium-high heat. Add the veal cutlets and cook for 2-3 minutes on each side, until golden brown. Remove the cutlets from the skillet and set aside.
4. 4.
   Deglaze the skillet with white wine, scraping up any browned bits from the bottom. Cook for 1 minute to reduce the wine slightly.
5. 5.
   Reduce the heat to medium-low and pour in the heavy cream. Stir in the lemon juice and simmer for 2-3 minutes, until the sauce thickens slightly.
6. 6.
   Return the veal cutlets to the skillet and cook for an additional 2-3 minutes, until the meat is cooked through and the sauce has thickened further.
7. 7.
   Sprinkle the chopped parsley over the veal cutlets and remove from heat.
8. 8.
   Serve the Schleswig-Holstein Style Creamy Veal Scaloppine hot, garnished with lemon wedges.

Treat your ingredients with care...

• Veal cutlets — For the best results, choose veal cutlets that are evenly sliced and of high quality. Pound them gently to ensure even thickness for quick and uniform cooking.

Tips & Tricks

• To add a touch of freshness, sprinkle some lemon zest over the dish before serving.
• For a richer flavor, you can substitute half of the heavy cream with crème fraîche.
• Serve the veal scaloppine with a side of buttered boiled potatoes or creamy mashed potatoes for a complete meal.
• If veal is not available, you can substitute it with chicken cutlets for a delicious variation.
• For a lighter version, you can use half-and-half instead of heavy cream.

Serving advice

Serve the Schleswig-Holstein Style Creamy Veal Scaloppine as a main course, accompanied by a side dish and a fresh salad. The dish pairs well with a glass of dry white wine to complement the flavors.

Presentation advice

Arrange the veal cutlets on a serving platter, spooning the creamy sauce over them. Garnish with fresh parsley and lemon wedges for an appealing presentation.