There are so many versions of this dish. Because of the title, I felt a little intimidated on trying this one. But, a personal challenge is just that, a challenge. I reviewed so many recipes and videos. I decided to just do a take on the most authentic sources, the great Italian Chefs. It is a simple dish really, very fast if you are prepared. The only twist I added was to thicken the sauce just a tiny bit.
Surprisingly, the only spice in this dish is, salt, pepper and garlic to taste. Often it is made with zucchini, but I subbed that out for Belgian Endive and found the taste and texture suited this dish wonderfully and it was a great sub, actually preferred.
To start I prepared nice thick slices of home made white bread with butter, a generous amount of powdered garlic and mozzarella cheese and preheated my oven at 400 degrees convection. I set it aside. to bake 10 minutes prior to serving my dish. I also made nice side César salads.
Next, I pounded out my veal cutlets until they were very thin. Then I used the meat tenderizer side to break up the fibers in the meat. Then, I salted (lightly), black peppered (more generous) each piece.
I then prepared my vegetables. I could not find in Simcoe fresh artichoke so I had to settle for canned, which I think was too soft for my liking. Anyway, I rinsed them well and cut them in half. (if using fresh, clean them and pre-boil for at least 5 minutes). Then I cut my 3 cones of Belgian Endive in half and cored them Some leaves were loose but I kept the halves in tact as much as possible. I then crushed 3 nice cloves of garlic.
I used my best sauté pan and added to it, 3 tbsp of olive oil and in the middle of the oil I added a heaping tbsp of butter. The protein in the butter adds to the flavour and helps the meat not stick to the pan. I heated the oil and butter on high. Then added my veal. I let it cook on one side a few minutes until it was white. Turning I also let it go about 3 minutes. I then removed them from the pan. Do not over cook your veal!
Here is where you put your garlic bread in the oven, set the timer to 8 minutes so you don’t forget them!
Back to the pan, turning the heat to med-high, I then added my veggies, more olive oil, about 2 tbsp and the garlic. I then sautéed them until they were fairly soft.
Adding the meat back to the pan with the juice that seeped out, I also added 3/4 cup of white wine, and 1/2 cup of water and heated them through on high heat.
Now, working fast, plate your meat, pile on the veggies, and I used about 1 tbsp of cornstarch and quickly whisked it into the sauce in the pan. Cover meat and veggies with sauce…and there you have it. Veal Scaloppini with Artichoke and Belgian Endive. Bon appetite!