Veal Scaloppine with Pistachio Pesto

Total Time: 20 minutes
Yield: 4 servings

Delicate veal slices lightly floured, pan-seared, and finished in a silky pistachio cream made from Absolutely Nuts Unroasted 100% Pistachio Paste. Elegant, quick, and bursting with rich Mediterranean flavor.

Ingredients

• 600 g veal slices

• 100 g Absolutely Nuts Unroasted 100% Pistachio Paste
  
  

• 30 g "00" flour

• Splash of white wine
  

• Extra virgin olive oil

• Salt and pepper, to taste

Instructions

1. Prepare the pistachio pesto.
   In a small bowl, mix the Absolutely Nuts Unroasted 100% Pistachio Paste with 1tbsp olive oil.
   Stir and add oilve oil until smooth. Add salt and pepper to desired taste. Set aside.

2. Flour the veal slices.
   Spread the flour on a plate.
   Lightly coat each veal slice on both sides, shaking off any excess.

3. Sear the veal.
   Heat a drizzle of olive oil in a large pan over medium-high heat.
   Add the veal slices, season with a pinch of salt, and cook for 1–2 minutes per side, just until lightly golden.

4. Deglaze.
   Add a splash of white wine to the pan and let it bubble until nearly evaporated.

5. Finish with pistachio pesto.
   Reduce the heat to medium-low.
   Add the pistachio pesto to the pan and gently stir until it melts into a smooth, glossy sauce that coats the veal.

6. Serve.
   Plate immediately, spooning the warm pistachio sauce generously over each portion.