Quick and Easy Veal Scallops, Sorrento Style
These Quick and Easy Veal Scallops, otherwise known as Scaloppine di Vitello alla Sorrentina, are a popular second course meat dish from the lovely coastal village of Sorrento, Italy, that are commonly prepared in traditional homes and restaurants all over the Campania region.
To be worthy of the title “Sorrento Style,” the veal scallops are prepared with the typical trio of ingredients commonly found in the local specialty dishes of the area; mozzarella, tomato sauce, and basil — fresh, simple flavors that mingle scrumptiously together.
Here my friend Carmine D’Aniello, the chef and proprietor of the ever-popular Ristorante Il Convivio, which is situated in the heart of Sorrento— shows us how to make this beloved classic, one quick and easy step at a time.
The Ingredients
Thinly sliced veal scallops, mozzarella, tomato sauce, and basil, plus a little butter, salt, wine, and flour.
Quick and Easy Veal Scallops, Sorrento Style— The Step by Step
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Lightly flour the veal scallops
Briefly sauté them in a little butter
Sprinkle with salt and pour in a little white wine. Top each scallop with a slice of mozzarella
Then a tablespoon of tomato sauce
And finally a basil leaf
Cover the pan and sauté briefly or just until the cheese begins to melt, shaking the pan occasionally. Plate and serve immediately. Quick and easy, and sure to please!
Buon Appetito a Tutti (Enjoy your Meal, Everyone)!
Ingredients
- 2 thinly cut veal scallops (about 3 ounces each), trimmed and cut into small pieces, about 3 x 5-inches each
- 2 tablespoons all-purpose flour for dredging, or more as needed
- 2 tablespoons unsalted butter
- salt
- 1/4 cup dry white wine
- 5 to 5 1/4-ounces fresh mozzarella preferably Fior di Latte, cut into 1/4-inch-thick slices
- 1/2 cup tomato sauce or canned imported plum tomatoes, preferably San Marzano's, crushed by hand
- A handful of fresh basil leaves
Instructions
- In a shallow bowl, add the flour. Dredge the veal scallops into the flour to lightly coat them on each side. Tap off the excess flour on the side of the bowl and set aside.
- In a large non-stick skillet, heat the butter over medium-high heat. Add the scallops and sauté briefly until lightly golden, about 45 seconds. Turn the scallops and saute' for 30 seconds more. Or, you can sauté the scallops, a few at a time, in two batches, if you prefer.
- Sprinkle the scallops with salt. Pour in the wine and let reduce for about 20 to 30 seconds to let the alcohol evaporate. Top each scallop with a slice of mozzarella, a tablespoon of tomato sauce, and a basil leaf.
- Cover the pan and continue to sauté, shaking the pan occasionally, until the cheese begins to melt over the sides of the scallops, about a minute more.
- Plate and serve immediately.