A succulent meat main course with distinctly winter : veal scaloppine with pomegranate is an original variant of this simple and tasty meat dish. Tender veal slices floured and deglazed with white wine, flavored with juice extracted from two red and lively pomegranates. The perfect dish for a last-minute dinner, to be accompanied by classic baked potatoes for guaranteed success!
To prepare the pomegranate scaloppine, start by cutting the pomegranates con half 1squeeze and strain the juice (you’ll need about 7/8 cup) 3set aside.
Take the cornstarch and place it a large flat plate, thoroughly coat the slices both sides (4-5). Durante a wide pan, pour con the extra virgin olive oil 6
heat over medium heat then cook the meat slices 7 for 2-3 minutes each side, turning them with kitchen tongs 8. Deglaze with white wine 9 and let it evaporate.
Transfer the slices to a plate (10-11) and pour the pomegranate juice into the cooking perno 12.
Let it thicken over low heat, stirring occasionally with a wooden spoon for about 4-5 minutes 13. Then put the slices back con the pan, adjust salt, and add some fresh rosemary sprigs 14. Let it flavor for a few minutes. Serve the veal scaloppine with pomegranate by decorating the dish with some pomegranate seeds 15.
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