Veal Scalessa Recipe
Served with bubbling crab topping with blush sauce
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Ingredients
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Veal Scalessa
Crab Topping
Blush Sauce
Method
Veal Scalessa
- 1
Prepare the Veal
Season the veal cutlets with salt and black pepper on both sides.
- 2
Dredge in Flour
Lightly dredge each seasoned veal cutlet in all-purpose flour, shaking off any excess flour.
- 3
Sear the Cutlets
In a large skillet, heat the olive oil and butter over medium-high heat. Once hot, add the veal cutlets and sear for about 3-4 minutes on each side, or until golden brown and cooked to your preference. Remove from skillet and set aside.
- 4
Deglaze the Pan
In the same skillet, add minced garlic and sauté for about 30 seconds. Pour in the white wine and scrape the bottom of the pan to deglaze, cooking for another 2-3 minutes until slightly reduced.
Crab Topping
- 5
Prepare the Crab Mixture
In a mixing bowl, combine the fresh crab meat, softened cream cheese, mayonnaise, lemon juice, chopped chives, and grated Parmesan cheese. Mix until well combined.
Blush Sauce
- 6
Make the Blush Sauce
In a saucepan, heat the heavy cream over medium heat. Stir in the tomato paste, garlic powder, salt, and black pepper. Cook for 5-7 minutes until thickened slightly. Finish with fresh chopped basil.
Assembly and Serving
- 7
Combine and Serve
Place the seared veal cutlets on a serving platter. Top each cutlet with the crab mixture, then ladle the blush sauce over the top. Serve immediately while bubbling.
