Pistachio Scaloppine / Kalbsschnitzel Mit Pistazien

Scaloppine are, and rightly so, as popular in Italy as pork schnitzel is in Germany and “Le Steak” in France.

There are countless variations – scaloppine with tomatoes, oregano and capers, with Marsala, with lemon, with just salt and freshly ground pepper. Saltimbocca, a cutlet topped with prosciutto and sage, is probably the most famous version. The flat slices of meat, which are always from the veal and never breaded with breadcrumbs, at most dusted with a tiny bit of flour, get their final touch, as is typical of regional cuisine, with ingredients characteristic of a particular landscape. So feel free to create your own version.

Have your butcher slice the meat thinly.

Scaloppine are fried only briefly and must be served on the spot. Therefore, prepare all the ingredients and start when your family and guests are already seated at the table. Finely grind or chop the 100 g of pistachios. Coarsely chop the pistachios for decorating. Flatten the cutlets on a kitchen board between plastic wrap with a meat mallet, which should have a perfectly flat bottom. They should be – as shown in our film just under 5mm thick.

Heat a heavy frying pan over high heat, pour in the oil and butter. Only when the fat is hot, sprinkle the scaloppine with the flour on both sides, lift them up, tap off any excess flour and remove from the pan.

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