{"id":18419,"date":"2019-03-21T16:00:10","date_gmt":"2019-03-21T15:00:10","guid":{"rendered":"https:\/\/blog.xtrawine.com\/?p=18419"},"modified":"2019-05-28T19:56:11","modified_gmt":"2019-05-28T17:56:11","slug":"a-scaloppine-alla-milanese-recipe-plus-the-perfect-italian-wine-pairings","status":"publish","type":"post","link":"https:\/\/blog.xtrawine.com\/en\/a-scaloppine-alla-milanese-recipe-plus-the-perfect-italian-wine-pairings\/","title":{"rendered":"A Scaloppine alla Milanese Recipe (Plus the Perfect Italian Wine Pairings)"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\">\n<p>Of all of the many&nbsp;types of meat in the world, there are perhaps few that are quite as <strong>succulent <\/strong>as veal.<\/p>\n\n\n\n<p>While&nbsp;a somewhat controversial meat in many ways, there\u2019s no denying that veal tastes absolutely amazing when <strong>cooked properly<\/strong>. And with the <strong>Scaloppine&nbsp;alla Milanese<\/strong>, you have an Italian dish that is always worth exploring.<\/p>\n\n\n\n<p>And of course, a dish that originates in Italy<a href=\"https:\/\/blog.xtrawine.com\/en\/spaghetti-with-cacio-cheese-and-pear-a-recipe-and-wine-pairing\/\"> will always have an Italian wine pairing<\/a> or two that goes exceptionally well with it.<\/p>\n\n\n\n<p>Continuing our theme for this week, we\u2019re going to take a look at the Italian wines that complement Scaloppine&nbsp;alla Milanese the best. But first, you need to know how to make it.<\/p>\n\n\n\n<p>Let\u2019s jump right into the <strong>recipe<\/strong>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>The Ingredients<\/strong><\/h2>\n\n\n\n<p>The first thing to note here is that Scaloppine alla Milanese can come under a variety of <strong>different names<\/strong> (<em>Scaloppa <\/em>or <em>Cotoletta <\/em>for example). Outside of Italy, it\u2019s often referred to simply as <em>Veal Milanese<\/em>. It\u2019s usually the same dish with the Italian stripped out so that people who speak English know what they\u2019re ordering.<\/p>\n\n\n\n<p>The good news is that it\u2019s <strong>remarkably simple<\/strong> to prepare for such a tasty dish.<\/p>\n\n\n\n<p>This recipe comes from the good people at <a rel=\"noreferrer noopener\" aria-label=\"The Food Network (si apre in una nuova scheda)\" href=\"https:\/\/www.foodnetwork.com\/\" target=\"_blank\"><em>The Food Network<\/em><\/a> and allows you to create six servings. In about <strong>half an hour<\/strong>, you can feed an entire family and perhaps still have a little bit left over for later.<\/p>\n\n\n\n<p>Here\u2019s what you need to make it:<\/p>\n\n\n\n<ul><li>About 900g of veal scaloppine that\u2019s thinly sliced into six pieces.<\/li><li>500g of bread crumbs.<\/li><li>A couple of teaspoons of dried basil.<\/li><li>A single teaspoon of dried thyme.<\/li><li>Four eggs, preferably large.<\/li><li>About 500ml of vegetable or olive oil.<\/li><li>340g of regular plain flour.<\/li><li>A single lemon, which you\u2019ll cut into wedges and serve as a garnish.<\/li><li>A little salt and pepper for seasoning.<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>The Method<\/strong><\/h2>\n\n\n\n<p>As you can see, it\u2019s a pretty simple ingredients list. Now, here are the steps that you need to follow to make the dish.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><em>Step 1<\/em><\/h3>\n\n\n\n<p>Before you start preparing the ingredients, <strong>preheat <\/strong>your oven to 80 degrees Celsius (175 degrees Fahrenheit). If that seems a little low, just know that the oven isn\u2019t the only place where you cook the veal.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><em>Step 2<\/em><\/h3>\n\n\n\n<p>Grab a shallow dish or mixing bowl and crack your eggs into it. Season them with a little salt and pepper and beat the eggs until they\u2019re <strong>smooth and well-mixed<\/strong>.<\/p>\n\n\n\n<p>Now, take another shallow dish and pour all of your flour into it.&nbsp;<\/p>\n\n\n\n<p>Finally, you\u2019ll need a third dish in which you\u2019ll mix your basil, thyme, and breadcrumbs.<\/p>\n\n\n\n<p>With the three dishes prepared, grab a large plate, which you\u2019ll use in the next step.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><em>Step 3<\/em><\/h3>\n\n\n\n<p>Now, it\u2019s time to get to work on the veal itself. First, season each piece using a little salt and pepper.&nbsp;<\/p>\n\n\n\n<p>From there, grab a single piece and dip it into the flour. Remove from the bowl and <em>shake away <\/em>any excess flour.<\/p>\n\n\n\n<p>From there, <strong>cover the veal<\/strong> in the beaten egg mixture. You want to create a complete coating, so make sure you get it in there.<\/p>\n\n\n\n<p>The&nbsp;vealwill now&nbsp;have a <strong>sticky egg layer<\/strong>, which allows you to dip it into the bread crumbs and have them stick to the meat. Gently press your crumbs into the veal to ensure an even coating.&nbsp;<\/p>\n\n\n\n<p>Place the piece of veal onto the large plate.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><em>Step 4<\/em><\/h3>\n\n\n\n<p>Repeat Step 3 with every piece of veal. When placing on the plate, be sure to maintain <strong>separation <\/strong>between the pieces as much as possible.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><em>Step 5<\/em><\/h3>\n\n\n\n<p>You\u2019re still not using the oven yet.<\/p>\n\n\n\n<p>Instead, grab a large skillet or frying pan. Ideally,&nbsp;it\u2019ll have high sides.<\/p>\n\n\n\n<p>Pour your oil into the pan and heat it over a 190 degrees Celsius flame (375 degrees Fahrenheit). It\u2019s also a good idea to get a <strong>baking sheet <\/strong>ready that you fit into a rack.<\/p>\n\n\n\n<p>Now, grab two pieces of your veal and pop it into the skillet. Fry for between <strong>six and eight minutes in total<\/strong>, making sure to <strong>turn <\/strong>the veal halfway through. When the breadcrumbs go golden brown, you know you\u2019ve gotten the job done.<\/p>\n\n\n\n<p>From there, pop the two veal pieces onto the baking sheet and season them with a little salt. Then, pop the baking sheet into the oven to keep the pieces warm.<\/p>\n\n\n\n<p>Repeat this step with the rest of the veal pieces, drying them two at a time and then adding them to the rack.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><em>Step 6<\/em><\/h3>\n\n\n\n<p>When you\u2019re ready to serve, it\u2019s just a case of grabbing a couple of plates and popping the veal pieces onto them.&nbsp;<\/p>\n\n\n\n<p>Add one of the <strong>lemon wedges<\/strong> to the side to add a little <em>zest <\/em>to the meat.<\/p>\n\n\n\n<p>It\u2019s also common to serve roasted potatoes alongside this dish, though that\u2019s entirely up to you.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>The Italian Wines That Go With&nbsp;it<\/strong><\/h2>\n\n\n\n<p>It really is as simple as that. In about half an hour, you\u2019ll have a tasty <strong>Scaloppine&nbsp;alla Milanese<\/strong> dish that\u2019s ready to serve.<\/p>\n\n\n\n<p>Well\u2026<em>almost<\/em>.<\/p>\n\n\n\n<p>As any good Italian will tell you, it\u2019s important that you make the right wine choice before you start eating.<\/p>\n\n\n\n<p>And in the case of Scaloppine&nbsp;alla Milanese, you\u2019re looking for anything that complements the <strong>rich taste<\/strong> of veal.<\/p>\n\n\n\n<p>This is an especially <strong>popular dish<\/strong> in the <a href=\"https:\/\/www.xtrawine.com\/collections\/lombardy\" target=\"_blank\" rel=\"noreferrer noopener\" aria-label=\"Lombardy region (si apre in una nuova scheda)\">Lombardy region<\/a> so it\u2019s perhaps no surprise that any wine that contains the Barbera grape will work well with the dish. The&nbsp;flavours complement each other well.<\/p>\n\n\n\n<p>Throw a little Pinot Noir into the mix and you have a nice dash of <strong>fruitiness <\/strong>to go along with the dish.<\/p>\n\n\n\n<p>The <em>King of Wine<\/em> also goes well with the dish. However, if you\u2019re going the <a rel=\"noreferrer noopener\" aria-label=\"Barolo  (si apre in una nuova scheda)\" href=\"https:\/\/www.xtrawine.com\/collections\/barolo\" target=\"_blank\"><strong>Barolo <\/strong><\/a>route it\u2019s best to choose a lighter-bodied version of the wine. The more complex versions of Barolo will overpower the dish.<\/p>\n\n\n\n<p>If Barbera goes well with the dish, you\u2019d assume <a href=\"https:\/\/www.xtrawine.com\/collections\/barbaresco\" target=\"_blank\" rel=\"noreferrer noopener\" aria-label=\"Barbaresco  (si apre in una nuova scheda)\">Barbaresco <\/a>will too. And it will\u2026assuming you go for the lighter body again.<\/p>\n\n\n\n<p>The key here is that you should <strong>avoid Italian white wines<\/strong> and instead go for the red. However, the more complex the wine the more likely it is to overshadow the taste of the veal.<\/p>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>Of all of the many&nbsp;types of meat in the world, there are perhaps few that are quite as succulent as veal. While&nbsp;a somewhat controversial meat in many ways, there\u2019s no denying that veal tastes absolutely amazing when cooked properly. And with the Scaloppine&nbsp;alla Milanese, you have an Italian dish that is always worth exploring. And [&hellip;]<\/p>\n","protected":false},"author":36,"featured_media":18420,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"Scaloppine alla Milanese, you have an Italian dish that is always worth exploring!\n#Wine #Recipe #ItalianStyle","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[722,723,696,725],"tags":[],"jetpack_publicize_connections":[],"yoast_head":"<title>A Scaloppine alla Milanese Recipe (Plus the Perfect Italian Wine Pairings) - xtraWine Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.xtrawine.com\/en\/a-scaloppine-alla-milanese-recipe-plus-the-perfect-italian-wine-pairings\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A Scaloppine alla Milanese Recipe (Plus the Perfect Italian Wine Pairings)\" \/>\n<meta property=\"og:description\" content=\"Of all of the many&nbsp;types of meat in the world, there are perhaps few that are quite as succulent as veal. While&nbsp;a somewhat controversial meat in many ways, there\u2019s no denying that veal tastes absolutely amazing when cooked properly. And with the Scaloppine&nbsp;alla Milanese, you have an Italian dish that is always worth exploring. And [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blog.xtrawine.com\/en\/a-scaloppine-alla-milanese-recipe-plus-the-perfect-italian-wine-pairings\/\" \/>\n<meta property=\"og:site_name\" content=\"xtraWine Blog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/xtrawine\" \/>\n<meta property=\"article:published_time\" content=\"2019-03-21T15:00:10+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-05-28T17:56:11+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/blog.xtrawine.com\/wp-content\/uploads\/2019\/03\/1-7.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"580\" \/>\n\t<meta property=\"og:image:height\" content=\"386\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Ilenia B.\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@xtrawine\" \/>\n<meta name=\"twitter:site\" content=\"@xtrawine\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Ilenia B.\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/blog.xtrawine.com\/en\/a-scaloppine-alla-milanese-recipe-plus-the-perfect-italian-wine-pairings\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/blog.xtrawine.com\/en\/a-scaloppine-alla-milanese-recipe-plus-the-perfect-italian-wine-pairings\/\"},\"author\":{\"name\":\"Ilenia B.\",\"@id\":\"https:\/\/blog.xtrawine.com\/en\/#\/schema\/person\/3b8acf708fa1a4dd55ac0cb3e6f4d0ee\"},\"headline\":\"A Scaloppine alla Milanese Recipe (Plus the Perfect Italian Wine Pairings)\",\"datePublished\":\"2019-03-21T15:00:10+00:00\",\"dateModified\":\"2019-05-28T17:56:11+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/blog.xtrawine.com\/en\/a-scaloppine-alla-milanese-recipe-plus-the-perfect-italian-wine-pairings\/\"},\"wordCount\":1069,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/blog.xtrawine.com\/en\/#organization\"},\"image\":{\"@id\":\"https:\/\/blog.xtrawine.com\/en\/a-scaloppine-alla-milanese-recipe-plus-the-perfect-italian-wine-pairings\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/blog.xtrawine.com\/wp-content\/uploads\/2019\/03\/1-7.jpg\",\"articleSection\":[\"Main courses\",\"Main courses of meat\",\"Pairings\",\"Second tasty dishes\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/blog.xtrawine.com\/en\/a-scaloppine-alla-milanese-recipe-plus-the-perfect-italian-wine-pairings\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/blog.xtrawine.com\/en\/a-scaloppine-alla-milanese-recipe-plus-the-perfect-italian-wine-pairings\/\",\"url\":\"https:\/\/blog.xtrawine.com\/en\/a-scaloppine-alla-milanese-recipe-plus-the-perfect-italian-wine-pairings\/\",\"name\":\"A Scaloppine alla Milanese Recipe (Plus the Perfect Italian Wine Pairings) - 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