Scaloppine al vino bianco e panna, la ricetta.
This is one of my favorite dishes that my mom makes. I think it's a Swiss dish because it's a variation of the more classic scaloppine al vino bianco.
We serve it with parboiled rice (or basmati).

Ingredients:

– 4 slices of veal;
– 1 glass of dry white wine;
– 200 ml of cooking cream;
– 1 small onion;
– 2 tablespoons of olive oil;
– 30 g of butter;
– Flour to taste;
– Salt and pepper to taste;
– Parboiled rice;
– Two glasses of meat broth.

Preparation:

First start by preparing the rice, since it takes about twenty minutes to be ready. In a small saucepan, brown some onion with a knob of butter; once the onion is lightly browned, add the rice and add the broth. Check every now and then if there is still liquid and, if necessary, add more broth.
Preparation of the slices: lightly flour the veal slices and shake them to remove the excess flour. In a large pan, heat the olive oil and butter. Add the veal slices and cook them over medium-high heat for about 2-3 minutes per side, until golden. Remove the slices from the pan and set aside.
In the same pan, add the finely chopped onion and fry until it becomes transparent. Pour in the white wine and let the alcohol evaporate for a few minutes. Add the cooking cream and mix well. Leave to cook on low heat for about 5 minutes, until the sauce thickens slightly.
At this point, return the veal slices to the pan and leave them to cook in the sauce for another 2-3 minutes, turning them once, so that they are well flavoured.
Season with salt and pepper to taste.
Serve the scallops in white wine and cream hot, accompanied by rice.

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Photo taken with Canon EOS M100 and lens Canon EF-M 22.

Scaloppine with white wine and cream, the recipe – Coquilles Saint-Jacques au vin blanc et crème, la recette – Vieiras al vino blanco y nata, la receta – Vieiras com vinho branco e natas, a receita – Jakobsmuscheln mit Weißwein und Sahne, das Rezept – Công thức làm sò điệp với rượu vang trắng và kem

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