Veal Scaloppini Salsa Rosa

Veal Scaloppini Salsa Rosa
  • 4 servings
  • 0:10 Preparation
  • 0:06 Cooking
  • 0:16 Total Time


Add all
  • sauce:

  • 3/4 cup
    (190 mL)

    mild salsa

  • 1/4 cup
    (60 mL)

    sour cream

  • 1/2 cups
    (125 mL)


  • 1/4 cup
    (60 mL)

    finely grated fresh parmesan

  • 1/4 cup
    (60 g)

    finely grated fresh Gruyère

  • 2 Tbsp.
    (30 mL)

    chopped fresh chives

  • 2 Tbsp.
    (30 mL)

    chopped parsley

  • salt and fresh ground black pepper to taste

  • 8 x 2 oz
    (8 x 60 g)

    veal scaloppini

  • 1/2 cup
    (125 mL)

    all-purpose flour

  • 2

    beaten eggs

  • 1 Tbsp.
    (15 mL)

    olive oil


In a blender or food processor, purée salsa and sour cream. Refrigerate.

In a bowl, mix breadcrumbs, cheeses, chives, parsley, salt and pepper together.

Transfer mixture to a plate; set aside.

Dredge scaloppini in flour, dip in eggs and roll in breadcrumb mixtures. Shake off excess.

In a skillet, heat oil and cook scaloppini 2-3 min. per side.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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