As quick as a stir-fry, this is my go-to fast food. My take on veal scaloppine uses ham, Riesling, and, best of all, lavender. The floral herb is similar to sage and works beautifully here. I prefer the aroma of the tiny purple buds on the flowers, but if you can’t find those, the leaves work well, too.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Bring a large pot of water to a boil. Fill a large bowl with ice and water. Generously season the boiling water with salt and add the broccoli rabe. Cook until just tender, about 5 minutes. Drain and immediately transfer to the ice water. When room temperature, drain again and pat dry with paper towels. Cut into 3-inch lengths.
Step 2
Place 1 slice of ham on top of each veal cutlet. Slip between sheets of plastic wrap. Use a meat mallet to gently pound the ham into the veal. Lightly season with salt and pepper, then dredge in flour until completely coated.
Step 3
Fill a large skillet with oil to a depth of 1/4 inch. Heat over high heat until very hot; it should shimmer. Shake excess flour off a scaloppine and slide into the pan, ham side down. Cook until golden brown and crisp, about 2 minutes. Carefully flip and cook for 5 seconds more. Drain on paper towels. Repeat with the remaining scaloppine, replenishing and reheating oil between batches as needed.
Step 4
Drain all of the oil from the skillet. Add the Riesling and butter and cook, stirring, over high heat until emulsified, golden, and reduced to the consistency of a glaze, about 3 minutes. Season lightly with salt.
Step 5
Add the broccoli rabe to the sauce and cook, tossing gently, until well coated and warm.
Step 6
Arrange the veal, ham side up, on serving dishes and top with the broccoli rabe and sauce. Season with pepper and sprinkle the lavender flowers over the top.
