Because of their richness and full body, Guizio recommends Etna whites for dishes with mushrooms, shellfish and white meats, like this veal scaloppine.
4 four-ounce pieces of veal loin, pounded about ¼-inch thick
1 tablespoon olive oil
1 cup flour seasoned with salt and pepper
1 egg, beaten
1 bottle Etna Bianco
½ lemon, juiced
1 tablespoon butter
salt & pepper to taste
Heat the olive oil in a frying pan over medium-high heat. While it’s heating, dredge the veal in the seasoned flour, then in the beaten egg. Add the veal to the hot frying pan and cook on each side until just before browning, about 1 or 2 minutes on each side. Add 2 ounces of wine, the lemon juice and the butter to the pan and simmer, spooning the sauce over the veal, until the liquid is reduced by half. Season to taste with salt and pepper. Serve with the pan drippings—and with a glass of the remaining Etna Bianco wine, of course.
This recipe was featured in W&S June 2017.
Photo by Mike Rush.