Go Back
–+ servings
Veal Scaloppine with Ham, Anchovies, and Grappa

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Ingredients Method

Ingredients
  

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.

Tried this recipe?

Let us know how it was!