Illustration: golden veal escalopes with capers and lemon on an oval plate in a candlelit trattoria, with a copper pan and a flute of pale gold Prosecco.

No. 03 · Secondo

Cooking with ProseccoScaloppine al Prosecco

Name: Scaloppine al Prosecco
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2/3 cup (150 mL) Bella Principessa Prosecco DOC Brut; 8 veal escalopes; 1/3 cup (50 g) all-purpose flour; 2 tbsp olive oil; 4 tbsp (60 g) cold butter; 1 small shallot; 1/2 cup (120 mL) chicken stock; 2 tbsp capers; 1 lemon; 2 tbsp chopped flat-leaf parsley; salt and black pepper

Veal, lemon, capers and a buttery Prosecco sauce

15min prep

15min cook

1bottle

Thin veal escalopes, floured and seared, then served in a glossy sauce of Brut Prosecco, lemon, capers and cold butter. Marsala’s job, done lighter, in ten minutes at the stove.

By Michael Goldstein · 5 min read

Bella Principessa · prosecco.com/blog/scaloppine-al-prosecco-recipe/

Scaloppine al Prosecco

30 min · serves 4 · easy

Serves

Pour it

⅔ cupBella Principessa Goldchilled; for the sauce
8veal escalopesabout 60 g (2 oz) each; or thin‑sliced chicken breast
⅓ cupAll‑purpose flourfor dusting
2 tbspOlive oil
4 tbspCold buttercubed: a knob to sear, the rest for the sauce
1small shallotfinely chopped
½ cupChicken stock
2 tbspCapersrinsed
1lemonjuice of half, the rest in thin slices
2 tbspChopped flat‑leaf parsley
Salt and black pepper
The rest of the bottlecold, for the table

Made with the Gold, our Brut: the classic Scaloppine al Prosecco. Swap in the Pink, our Prosecco DOC Rosé, also Brut: a soft red‑berry note and a faint blush in the butter sauce.

Made with the Pink, our Prosecco DOC Rosé, also Brut: a soft red‑berry note and a faint blush in the butter sauce. With the Gold, it’s brighter and more lemony.

Tap each step as you go.

Buon appetito.

Find Bella Principessa near you Buy online

Why Brut instead of Marsala?

Marsala makes a sweet, brown, heavy sauce. A Brut Prosecco2 reduces to something bright and buttery, a cousin of piccata but softer, with so little sugar there’s nothing to turn sticky.

Which Prosecco for a pan sauce?

A Brut, always. Bella Principessa Gold gives the sauce green apple and lemon; the Pink gives it a soft red‑berry note.

GoldDOC Brut

Bella Principessa Prosecco DOC Rosé Brut

PinkDOC Rosé Brut

The Story

Our signature dish.
Ten minutes in the pan.

A weeknight in its Sunday best.

Scaloppine is how Italians make an ordinary evening feel like an occasion: thin slices, a hot pan, and a sauce made in the time it takes to lay the table.

Marsala had the job.

The classic sauce uses Marsala, a fortified wine from Sicily1: rich, brown and sweet. We wanted something lighter that still tasted of the pan. The bottle already open on the counter was the answer.

Your turn.

Thirty minutes, one pan. A glass of Bella Principessa into the sauce, the rest of the bottle for the table. Nobody needs to know how quick it was.

From the kitchen

“Whenever there’s Prosecco open, I cook with it. Bella Principessa, ti amo! We love cooking with Prosecco.”

Bucci, our friend at Frantoio, 397 King’s Road, Chelsea. He cooks with it at Frantoio when a dish calls for it, and at home when he’s cooking for himself.
Book a table at Frantoio →

In the Kitchen

Four ways
to spoil it.

Errori da Evitare

Bella Principessa Social Club

A crowded pan

The veal steams instead of browning. Cook in batches.

Thick slices

Over 5 mm and it’s tough before it’s golden.

Warm butter

Cold cubes, off the heat, make it glossy. Warm butter makes it oily.

Extra Dry Prosecco

Reduced, the sweeter style turns the sauce sticky.

Buon appetito.

Variations

Same pan,
another night.

●ChickenBreasts sliced in half and flattened; a minute longer a side.

✻TurkeyThin turkey escalopes work the same way.

◯MushroomBrown a handful of sliced mushrooms before the Prosecco.

♡Dinner partyServe it beside the risotto, and open a second bottle.

Scaloppine questions.

What is scaloppine al Prosecco?

Thin escalopes of veal, seared and served in a lemon, caper and butter sauce made with Brut Prosecco instead of Marsala.

Can I use chicken instead of veal?

Yes. Slice chicken breasts in half through the middle, flatten them, and give them a minute longer a side.

Is it like chicken piccata?

A cousin. Piccata is lemon and capers; a glass of Prosecco makes this sauce softer and rounder.

What should I serve with it?

Something to catch the sauce: mashed potato, buttered tagliolini or a lemon risotto, and the rest of the bottle.

Please enjoy responsibly: 21+ only, and plan a safe way home.

Sources

Written by

Michael Goldstein

Founder and Creative Director, Bella Principessa

He believes the best introductions happen over a glass, and that time with family and friends, old and new, is the real luxury. He writes here about the brand and the people who share it.

Read his story →

Next Course