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Veal Scaloppine with White Anchovies


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  • 2 T olive oil
  • 3 T butter
  • 8 slices veal scaloppini
  • ½ cup flour, seasoned with salt and pepper
  • ¼ cup white wine
  • 3 white anchovies, chopped
  • 1 cup chicken stock
  • 2 T chopped parsley
  • (White anchovies are preserved in vinegar and tastes closer to fresh than the salted variety. If you cannot find them, soak regular anchovies in milk for 30 minutes.)



Step 1

Heat olive oil and 2 T butter in large skillet on high heat. Dip scaloppini into seasoned flour and shake off excess. Place in skillet and cook about 30 seconds a side or until browned. Remove to a platter. Pour any fat out of skillet and add wine and anchovies. Bring wine to a boil, scraping up any bits on the base of the pan. When wine has disappeared, add stock and bring to a boil. Simmer for 3-4 minutes or until sauce has thickened. The anchovies will have practically disappeared by this point. Stir remaining butter into sauce. Place scaloppini on plates and cover with sauce. Sprinkle with chopped parsley.

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