Scaloppine alla Trevisana

This recipe from the Treviso area of Veneto utilizes the area's particular type of radicchio. Long and slender, it is more tender than the heavier round heads of radicchio often found (and commonly mistaken for red cabbage!)

The veal scaloppine cook quickly, making this a nice dish for busy evenings, but still nice enough to serve to guests.

Veal Cutlets with Radicchio (Scaloppine alla Trevisana)

Veal cutlets, pounded thin
Flour
1 shallot, minced
1 TBSP butter or olive oil
2/3 cup white wine
1 head of Treviso radicchio, thinly sliced

Dredge the veal cutlets in the flour lightly and shake off excess flour. Set aside.
Heat the butter or olive in a large skillet and saute the shallot. Add the veal scallops and brown on both sides. Remove the veal to a plate.
Add salt and pepper and the wine to the skillet, cook a few minutes then add the radicchio. Saute until wilted. Add more wine and cook until the radicchio is cooked and the sauce is reduced. Put the veal back into the pan to reheat and turn it to coat with the sauce.
Serve by placing the veal pieces on a plate and topping with the radicchio and sauce.