Scaloppine di Vitello al Vino Bianco e Capperi
Veneto — widespread throughout the region
Thin veal escalopes from the Veneto sautéed in butter and finished with a white wine and caper sauce. The Veneto tradition uses a dry Soave or Pinot Grigio and salt-packed capers (not brine-packed) that add a drier, more concentrated flavour. The escalopes are pounded, dredged in flour, and cooked briefly on both sides in a combination of butter and olive oil. The flour creates the fond that becomes the sauce base. White wine deglazes, the capers add brine and acidity, and the sauce reduces to a clinging, glossy coating. A weekday preparation that is also suitable for formal dining.