6 tablespoons of butter
9 tablespoons of olive oil
90g of anchovy paste
1 1/2 teaspoons of dried thyme, or 3 tablespoons of fresh thyme finely chopped
24 vitello scaloppini
salt and black pepper to taste
3 tablespoons of all-purpose flour
1 cup of white wine
1 teaspoon of English mustard
3 tablespoons of lemon juice
lemon zest and parsley for garnish
6 tablespoons of butter
9 tablespoons of olive oil
90g of anchovy paste
1 1/2 teaspoons of dried thyme, or 3 tablespoons of fresh thyme finely chopped
24 vitello scaloppini
salt and black pepper to taste
3 tablespoons of all-purpose flour
1 cup of white wine
1 teaspoon of English mustard
3 tablespoons of lemon juice
lemon zest and parsley for garnish
Divide all the ingredients by 3: ideal in this recipe, preparing the scaloppini in 3 stages
Start by melting 2 tablespoons of butter in a large skillet
Add 3 tablespoons of olive oil and heat well
Add 30g of anchovy paste and 1/3 of the indicated measure of thyme
Cook over low heat for 5 minutes
Season the scaloppini with salt and black pepper
Place 8 of them in the skillet, on top of the anchovy mixture
Increase the heat and brown the scaloppini on one side
Flip them and dust the second side with all-purpose flour
Add 1/3 cup of white wine and 1/3 teaspoon of English mustard
Incline the skillet from side to side to mix the ingredients
Cover and cook slowly for 5 minutes
Add 1 tablespoon of lemon juice and incline again the skillet to thoroughly moisten the scaloppini
Cover and cook slowly for another 10 minutes, or until they are cooked through
Keep them warm while preparing (in the same way) the remaining scaloppini
Once all are ready, arrange them on a heated serving dish and drizzle with the sauce
Garnish with lemon zest and parsley and serve immediately
Serves 12.
