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Active Time: 30 Minutes
Total Time: 30 Minutes
Yield: Serves 4
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| An easy dish from the family cuisine of Umbria, this one has one unusual feature: whereas meats are usually browned first and then enriched with various sauces or pan juices, here the meat is added to a rich layer of base ingredients before cooking begins. This enables each of the components to mingle its flavors and fragrances with the other ingredients, resulting in a most interesting blend. |
RECIPE INGREDIENTS
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DIRECTIONS
In a wide, shallow pan, combine the olive oil, lemon juice, sage leaves and grated lemon zest. Add the anchovies, ham, chicken liver, capers and garlic. Lay the veal on top and sprinkle with salt and pepper. Put the pan on moderate heat and cook for about 15 minutes, turning the meat several times. (If the pan is not large enough to accommodate the 8 scaloppine, divide the ingredients that make up the sauce into 2 batches, and cook half at a time.) Serve the meat hot, in the sauce.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
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