Veal Scaloppine with Ham, Anchovies, and Grappa

A sophisticated dish featuring a sauce of anchovies, ham, capers, and Grappa. The grappa adds a pungent, aromatic note.

Veal Scaloppine with Ham, Anchovies, and Grappa

A sophisticated dish featuring a sauce of anchovies, ham, capers, and Grappa. The grappa adds a pungent, aromatic note.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Main Dish

Ingredients Method

Ingredients

  

1x2x3x?

Main Ingredients

• 3 tablespoons butter
• 4 flat anchovy fillets, chopped fine
• 1/4 pound bunsmoked ham, diced fine
• 1 1/2 tablespoons capers, chopped
• 1 tablespoon vegetable oil
• 1 pound veal scaloppine, flattened
• Flour
• 3 tablespoons grappa (or brandy)
• 1/4 cup heavy whipping cream

Method

 

Instructions

1. Mash anchovies in half the butter over low heat until dissolved.
2. Add ham and capers, cook 1 min. Set aside.
3. Brown dredged veal in oil and remaining butter. Remove.
4. Add grappa to skillet, deglaze.
5. Add anchovy mix and cream. Reduce briefly.
6. Return veal, coat with sauce, serve.

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