Toddler-proof veal scaloppine
Sydney started showing an interest for solids around the age of 5 months and, as soon as she hit the 12 months mark, we have started offering her what we eat.
With that in mind, I made some basic adjustments to our ‘grown-ups’ meals, by reducing the amount of salt and spices for instance, or cooking things a little longer if that makes them a little softer.
At the tender age of almost 16 months she has only 5 teeth, but she seems to manage just fine. And boy, she loves her food!
Veal scaloppine is a rather popular dish in Italy and it is just as loved in our household.
Creamy veal scaloppine
Difficulty: Very easy
Time: 15 minutes
Quantity: 2.5 people
Ingredients
- 500-600gr thin slices of veal
- flour for coating
- 30gr butter
- 2 tablespoons of EVO
- salt & pepper to taste
- 200ml milk
Method
- Tenderise the meat to make it even softer and toddler-proof and slightly coat it in flour;
- Meanwhile, melt the butter with the EVO in a deep frying pan, over medium heat;
- Cook the veal in two batches, for a couple of minutes on each side, until golden brown;
- Sprinkle the veal with salt and pepper and put it back in the pan;
- Add the milk and cook for 3-4 minutes, turning the meat a couple of times;
- Put the veal on a serving plate. Meanwhile, finish cooking the sauce over high heat for a minute, until it reaches the perfect creamy consistency;
- Serve the veal immediately, cover in sauce.
The end result is the softest veal you will ever eat. Buon appetito!
About The Author
alicebellavita
Hi! My name is Alice and I am Italian expat neo-mum living in Australia since 2011.